Frozen steamed stuffed bun wrapper and production method thereof

The invention belongs to the technical field of Chinese style pastry frozen dough production, and particularly relates to frozen steamed stuffed bun wrappers and a production method thereof. Specifically, according to the frozen steamed stuffed bun wrapper, 4-12 parts by weight of white granulated sugar, 1-3 parts by weight of high-sugar-resistant dry yeast, 1-3 parts by weight of double-effect baking powder, 0.1-0.6 part by weight of table salt, 1-5 parts by weight of lard oil, 1-20 parts by weight of sour dough, 5-20 parts by weight of warm water with the temperature of 30-40 DEG C and 40-55 parts by weight of an ice-water mixture are added into every 100 parts by weight of high gluten wheat flour. The invention further provides a production method matched with the frozen steamed stuffed bun wrapper. The frozen steamed stuffed bun wrapper prepared by the production method disclosed by the invention solves the problems of poor mouthfeel and poor freshness of finished steamed stuffed buns after re-steaming, t