Doughnuts dough material containing White Lotus and Doughnuts manufacturing method containing White Lotus and manufacturing method thereof prepared by the White Lotus Doughnuts
The present invention relates to a dough of donuts containing white lotus and a method of preparing donuts containing white lotus, and a white lotus donut prepared by the method of manufacturing the same. The white lotus root powder which is the root of white lotus (白蓮) on the components that make up the donuts； The purpose is to prevent the hardening of donuts during freezing by long-term storage by adding eggs and soybeans so that useful components of white lotus and eggs and soybeans are contained. The donut dough containing white lotus according to the present invention configured for this is a donut dough containing white lotus in a donut dough for preparing donuts, 6 to 10 parts by weight of white lotus root powder, based on 100 parts by weight of flour, 10-14 parts by weight of eggs, 35-45 parts by weight of bean curds, 0.6-1.2 parts by weight of baking powder, 3-6 parts by weight of soda and 50-70 parts by weight of water. Another method of producing a white lotus-containing donuts of the present invention comprises the steps of mixing (a) flour, white lotus root powder, eggs, soybeans, baking powder, soda and water in a proportion； (b) fermenting the kneaded dough kneaded in step (a) for 5 to 10 hours under a temperature condition of 16 to 20 ℃； (c) molding the fermented aged dough fermented in step (b) into a donut shape through a donut molding machine； And (d) frying the donut molding formed in step (c) in vegetable oil at 150 to 170 ° C. for 2 to 5 minutes to prepare donuts.본 발명은 백련이 함유된 도너츠 반죽물과 백련이 함유된 도너츠의 제조방법 및 이의 제조방법에 의해 제조된 백련 도너츠에 관한 것으로, 도너츠를 조성하는 성분에 백련(白蓮)의 뿌리인 백련뿌리분말과 계란 및 콩비지를 첨가하여 백련과 계란 및 콩비지의 유용한 성분이 함유되도록 함으로써 장기간 보관에 따른 냉동시 도너츠의 경화를 방지할 수 있도록 함에 그 목적이 있다. 이를 위해 구성되는 본 발명에 따른 백련이 함유된 도너츠 반죽물은 백련이 함유된 도너츠 반죽물은 도너츠를 제조하기 위한 도너츠 반죽물에 있어서, 밀가루 100 중량부에 대하여 백련뿌리분말 6∼10 중량부, 계란 10∼14 중량부, 콩비지 35∼45 중량부, 베이킹 파우더 0.6∼1.2 중량부, 소다 3∼6 중량부 및 물 50∼70 중량부의 비율로 혼합 조성된다. 본 발명의 다른 특징인 백련이 함유된 도너츠의 제조방법은 (a) 밀가루, 백련뿌리분말, 계란, 콩비지, 베이킹 파우더, 소다 및 물을 일정비율
