| 摘要 |
PURPOSE:To improve the workability in the process for wrapping a meat ball with a pastry shell, to prevent the wrinkling of the bun during the steaming process, and to prepare a Chinese bun having excellent whiteness and gloss, by using a mixture of wheat flour and rice flour as the raw material of the pastry shell. CONSTITUTION:A mixture of 80-95wt% of wheat flour and 5-20wt% of rice flour, preferably a mixture of 85-90wt% of wheat flour and 10-15wt% of rice flour having the same order of grain size as the wheat flour, is used as a raw material of pastry, from which a Chinese bun is prepared by conventional method. |
