| 摘要 |
PURPOSE: A process for the dumpling mixed with proper amount of plant stuffs as well as conventionally used flour is provided to give good taste, to prevent breaking when steaming the dumpling having a thin skin, to show mild sweet flavor and to differentiate color by adding vegetable juice. CONSTITUTION: A process for dough of dumpling skin comprises of kneading mixture of1000pts.wt. of flour, 300-400pts.wt of raw crushing potato, 150-200pts.wt. of onion juice, 150-200pts.wt. of vegetable juice and 0.8-1.2pts.wt of vinegar; ripening for 2-3hrs at 4-10°C and making flat skin.
|
