奶油南瓜汤包的制作工艺

Processing Technology of Buttered Pumpkin Soup Bag

本文采用中西结合方法制作出一款特色汤包-奶油南瓜汤包。其中汤包的馅心采用一道传统法式汤-奶油南瓜汤制作工艺,并通过添加明胶让其凝固成型,方便包馅;面皮制作和成型手法则采用中式汤包的制作工艺。经过研究本文最终得到奶油南瓜汤包的最佳制作工艺为:南瓜300g、淡奶油80g、小洋葱8g、黄油10g、百里香3g、盐3g、黑胡椒2g、明胶8g,坯皮为:面粉500g、温水225g、盐5g,馅心重量为15克一个,面皮重量为10克一个,蒸制时间为8分钟即可。

In this paper, a special soup dumpling-butter pumpkin soup dumpling is made by combining Chinese and Western methods. The filling of soup dumpling is made by a traditional French soup-butter pumpkin soup process,and gelatin is added to make it solidified, which is convenient for filling. The processing technology of Chinese soup dumpling is used for the making of skin and shaping technique. In this paper, the effects of the amount of butter and gelatin on the frozen quality of butter pumpkin and the steaming time of butter pumpkin soup were studied. Finally,the optimum processing technology of butter pumpkin soup dumpling was obtained as follows : pumpkin 300 g, light butter80 g, onion 8 g, butter 10 g, thyme 3 g, salt 3 g, black pepper 2 g, gelatin 8 g, green peel 500 g, warm water : 225 g, salt5 G. The filling weight is 15 grams, the skin weight is 10 grams, and the steaming time is 8 minutes.