(1) Formulation
Skin: 25 kg of rich powder, 1.5 kg of white sugar, 0.5 kg of egg, 100 g of fresh yeast.
Stuffing: 300 grams of mung bean powder, 350 grams of white sugar, 100 to 125 grams of lard.
(2) Production process
1. Leatherworking process Raw materials → first surface modulation → first fermentation → second dough preparation → second fermentation → skin dough.
(1) Treatment of raw materials: The flour and sugar in the original and auxiliary materials of the skin are sieved, the eggs are opened and the egg yolk and egg white are stirred, and the yeast is activated.
(2) First dough preparation: Put the warm water prepared in advance into the powder conditioner, and then add 70% flour and all the yeast liquid to stir into a soft and hard dough.
(3) First fermentation: The prepared dough is fermented in a fermentation chamber having a temperature of 28 to 30 ° C and a relative humidity of 75%, and fermented and matured after 3 to 5 hours.
(4) The second dough preparation: first pour the seed dough into the powder mixer, and then mix the remaining flour, water and other auxiliary materials to form a dough.
(5) Second fermentation: The prepared dough is sent to a fermentation chamber for a second fermentation. The temperature of the fermentation chamber is controlled at 28-32 ° C, and it can be matured after 2 to 3 hours of fermentation. After the fermentation is mature, it is a dough and ready for use.
2. Method of filling First boil the lard and water, then put the sugar and mung bean powder into the mixture, and stir it into the filling. In order to help increase the flavor, a little chopped shallot can be added in the stirring to make the finished product have a green onion.
3. Bread forming and baking The fermented skin dough is repeatedly twisted into a round dough, and about 1.5 grams of stuffing is placed in each bread. After wrapping, the seam is placed down and placed in a bread baking tray. Then use the knife to draw two knives on the surface of the bread blank. The depth of the scribe line is based on the exposed filling. After it is inflated, put it into the oven, adjust the temperature to 250 ° C, and bake it for 3-4 minutes. The finished mung bean stuffed bread is cooled and packaged.
(three) product features
1. Color: The surface is light yellowish brown, uniform and uniform, no whitening.
2. Status: regular shape, no sticky, no sticky edges.
3. Texture: From the cross section, the crispy, stuffing mung beans are normal green, and even and delicate.
4. Taste: soft and sweet, with roasted eggs and mung bean flavor.
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