THE MANUFACTURING METHOD OF THE KOREAN WHEAT BOKBUNJA STEAMED BUN AND THE KOREAN WHEAT BOKBUNJA STEAMED BUN THEREBY

摘要

The present invention provides the wheat-bokbunja steamed buns of a South Korea, because animal protein (such as egg or milk) is not added the patient and vegetarian for being applicable to idiocrasy, with excellent nutrition and pharmacological efficiency and its manufacturing method. Method for manufacturing the wheat-bokbunja steamed buns an of South Korea includes the following steps:: the flour of mixing 20-30wt%, the 39-47wt% South Korea of makgeolli, 5-13wt% maize flours, the sugar of 2-8wt% Huangs, 0.2-0.6wt% purified salts, 1.5-3.5wt% sugar, 0.3-1.2wt% unartificial yeasts, the diluted bokbunja liquid of 3-10wt% rubbed; The paste obtained is mixed with the cooked pea of 10-30wt%, rde bean, and the Kidney bean rubbed; Paste is set to ferment in 40-50? 2-6 hours C are under a humidity of 55-65%; Do the small sized pieces that paste into that separating makes evaporate block in 100-140? 10-30 minutes C.