| 摘要 |
PURPOSE:To increase the tensile strength of wheat flour dough, by adding an emulsion of oil or fat and egg yolk to wheat flour dough. CONSTITUTION:For example, an oil or fat (e.g. salad oil, butter, etc.) is added slowly to a stirring vessel containing egg yolk under stirring to obtain an O/W- type emulsion. The ratio of the oil to egg yolk is 50-90 to 50-10. The emuslion is added to the dough in an amount of 0.25-2.0% of the dough for the preparation of wheat flour dough or 0.5-5% for the preparation of the pastry shell of giaoz (a Chinese dumpling stuffed with minched pork). |
