Dim sum before firing, baked dim sum and manufacturing method thereof

摘要

Even when a certain amount of time has passed after cooking or when frozen, the deterioration of the crispy crispness can be sufficiently suppressed, baked dumplings, baked shumai, baked wonton, baked buns, etc. Providing the previous dim sum, their manufacturing method. The dim sum before baking of the present invention includes cereal flour and a powdery starch hydrolyzate (A-1) having a bulk density of 3.0 ml / g or more. It has a crispy deterioration inhibitor for suppressing deterioration of the noodle skin.