DOUGH FOR DUMPLINGS SKIN manufacturing method of DUMPLINGS SKIN DUMPLINGS SKIN manufacturing method of DUMPLINGS AND DUMPLINGS

The present invention provides dough for dumpling skin, including first dough kneaded by pouring water into grain flour and second dough kneaded by adding more water into the flour, wherein the temperature of the water used when preparing the first dough is 50°C higher than the temperature of the wa...

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Bibliographische Detailangaben
Hauptverfasser:	KONG, BYUNG CHUN, MIN, JUNG SIK, PARK, SI EUN, JUNG, HYUN WOOK, KIM, KEON YONG, JEON, BYUNG WOOK, YOON, SEO EUN
Format:	Patent
Sprache:	eng ; kor
Schlagworte:	BAKERY PRODUCTS BAKING EDIBLE DOUGHS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVATION THEREOF SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
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Beschreibung
Zusammenfassung:	The present invention provides dough for dumpling skin, including first dough kneaded by pouring water into grain flour and second dough kneaded by adding more water into the flour, wherein the temperature of the water used when preparing the first dough is 50°C higher than the temperature of the water used when preparing the second dough. The present invention also provides a preparation method of dumpling skin, dumpling skin, dumplings including the dumpling skin, and a preparation method of dumplings, using the dough. 곡분에 물을 부어 반죽한 제1 반죽 및 상기 곡분에 또다른 물을 부어 반죽한 제2 반죽을 포함하고, 상기 제1 반죽 제조 시 사용된 물의 온도는 상기 제2 반죽 제조 시 사용된 물의 온도보다 50℃ 이상 높은 만두피용 반죽, 이를 이용한 만두피 제조방법, 만두피, 만두피를 포함하는 만두 및 만두 제조방법을 제공한다.