The freezer storage Chinese manju null which is suited for microwave oven

摘要

PURPOSE:To obtain the title steamed bun prevented in drying of the surface, canceled in HIKI phenomenon and improved in formation of spongy parenchyma by blending dough of Chinese steamed bun consisting essentially of wheat flour with specific amounts of oils and fats and egg white. CONSTITUTION:The aimed bun obtained by blending dough of chinese steamed bun consisting essentially of wheat flour with oil and fats (e.g. butter or soybean oil) of 10-25wt.%, preferably 15-20wt.% based on wheat flour and egg white of 5-20wt.%, preferably 10-15wt.% (expressed in terms of powder) based on the oils and fats.