| 摘要 |
A method of manufacturing yellow vegetable burger dough is provided to obtain dough which does not cause contents to burst open, is not well scorched during baking, does not well stick to a shape forming frame of an oven and has a yellow outer skin in a baked state. Yellow vegetable burger dough is prepared by uniformly mixing: 50% by weight of a mixture comprising 50 parts by weight of wheat flour, 5 parts by weight of margarine, 10 parts by weight of whole milk, 14 parts by weight of sugar, 0.8 parts by weight of salt, 0.2 parts by weight of baking soda, 0.3 to 0.7 parts by weight of polydextrose and 20 parts by weight of eggs; and 50% by weight of water. |
