| 摘要 |
PURPOSE: A manufacturing method of a steamed rice bun is provided to have a chewy taste, softness, and texture better than an existing steamed flour bun or a steamed bun with a small amount of added rice flour. CONSTITUTION: A manufacturing method of a steamed rice bun comprises a step to insert 450.000-700.000 weight% of water, 30-60 weight% of rice flour, 70-40 weight% of flour, 166.600-216.600 weight% of refined sugar, 15.000-21.600 weight% of manufacture salt, and 20.000-30.000 weight% of yeast in a mixing container and kneading the same at a low speed for 2 minutes before inserting 60.000-90.00 weight% of vegetable oil; a step of dividing kneaded dough into sections having 50-65 g in mass and kneading the same at a medium speed for 3-4 minutes; a step of fermenting for 20-30 minutes after adding adzuki bean and forming the same into a steamed bun shape; and a step of steaming for 13-15 minutes in a steam tank. 0.500-3.000 weight% of tapioca starch or corn-sweet potato starch is additionally added. [Reference numerals] (AA) Water, refined sugar, manufactured salt, starch; (BB,DD,FF) Mixing; (CC) Rice flour; (EE) Flour; (GG) First kneading; (HH) Vegetable palm oil; (II) Second kneading; (JJ) Dividing dough; (KK) Red bean, filling; (LL) Shaping bread; (MM) Fermenting; (NN) Steaming; (OO) Cooking with steam; (PP) Completing |
