| 摘要 |
PURPOSE: Provided is a method for manufacturing steamed bread containing sweet red-bean sediment, thereby improving nutritive value of the bread, varying the taste of the bread, and inhibiting water evaporation during delivery and softening texture taste of the bread by adding milk. CONSTITUTION: The method for manufacturing steamed bread containing sweet red-bean sediment comprises the steps of: washing 15 wt.% of cooked pumpkin, 45 wt.% of Korean wheat, 10 wt.% of unpolished rice, 10 wt.% of job's tear, 10 wt.% of corn and 10 wt.% of barley; dipping the washed raw materials in cool water for 24 hours; finely pulverizing the dipped raw materials; mixing the pulverized raw materials; mixing 30 wt.% of milk, 20 wt.% of unrefined rice wine, 12 wt.% of sugar, 1 wt.% of salt and 15 wt.% of pumpkin cooked water and stirring the mixture for 10 minutes to prepare dough; maturing the dough in a sealed vessel for 15 to 18 hours; adding 10 wt.% of milk and 0.5 wt.% of soda into the matured dough and stirring them for 10 minutes; and dividing the dough into masses in an appropriate size, inserting the sweet red-bean sediment into a mass, shaping the mass, and steamed the mass at 100 to 120 deg. C for 12 minutes. |
