PRODUCTION OF STEAMED BREAD AND RAW MATERIAL

摘要

PURPOSE: To provide a method for preventing automatic settling of topping or filling into batter. CONSTITUTION: This method for producing steamed bread comprises putting a proper amount of batter obtained by adding and mixing water with a raw material for steamed bread and controlling viscosity of the resultant blend to 55000 to 140000 centipoise into a mold, carrying topping onto the batter and steam heating the bread raw materials or putting a proper amount of batter obtained by adding and mixing water with a raw material for steamed bread and controlling the viscosity of the resultant blend to 55000 to 140000 centipoise into a mold and then putting filling onto the batter and further putting thereon and steam-heating these materials.