Method for preparation of steamed bread having chives and steamed bread having chives thereby

摘要

The present invention relates to a producing method of steamed bread having chives, which contains various nutrients evenly and has excellent flavor and improved color. The method comprises: a kneading step of preparing dough by mixing 200 parts by weight of strong flour, 25 to 28 parts by weight of whole milk powder, 6 to 15 parts by weight of purple sweet potato powder, 160 to 180 parts by weight of water, 4 to 6 parts by weight of salt, 13 to 17 parts by weight of sugar, 6 to 8 parts by weight of yeast, 6 to 8 parts by weight of butter, and 6 to 8 parts by weight of vegetable oil based on 100 parts by weight of medium flour; a first fermentation step of fermenting the dough at the temperature of 27 to 29°C for 85 to 100 minutes; a second fermentation step of subdividing the firstly fermented dough by 40 to 45 g and then, fermenting the dough at the temperature of room temperature to 35°C for 15 to 17 minutes; a step of producing stuffing by mixing 100 parts by weight of boiled egg, 38 to 42 parts by weight of radish, 13 to 15 parts by weight of ham, 7 to 9 parts by weight of sesame, 38 to 42 parts by weight of mayonnaise, and 2 to 3 parts by weight of pepper based on 100 parts by weight of chives as a separate step; a molding step of putting 40 to 45 g of the stuffing inside the secondly fermented dough and rounding the dough; a third fermentation step of fermenting the molded dough at the temperature of 34 to 36°C for 20 to 25 minutes; and a heating step of steaming the dough in a steamer where steam is generated.