| abstract |
The present invention relates to a method of manufacturing a steamed bread, more specifically, a first step of preparing a main material including flour and an additive material including sugar, yeast, salt, baking powder and butter; A second step of kneading the prepared main material and the additive material by adding water; Dividing the dough into 45g each and aging for 20 minutes at room temperature; A fourth step of forming steamed bread by putting 45g of red bean paste for each 45g of the aged dough; A fifth step of fermenting the molded steamed bread at 40 to 45 ° C. for 20 minutes; And a sixth step of steaming the fermented steamed bread in a steamer at 90 to 100 ° C. for 12 to 13 minutes, thereby improving the nutrition, flavor and functionality, and manufacturing a steamed bread having a softer texture through the fermentation process. have. |