CN102986775A - Making method of flower-shaped bread - Google Patents
Making method of flower-shaped bread Download PDFInfo
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- CN102986775A CN102986775A CN 201210489840 CN201210489840A CN102986775A CN 102986775 A CN102986775 A CN 102986775A CN 201210489840 CN201210489840 CN 201210489840 CN 201210489840 A CN201210489840 A CN 201210489840A CN 102986775 A CN102986775 A CN 102986775A
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Abstract
The invention discloses a making method of flower-shaped bread. The method comprises the following steps of: activating a yeast, adding white sugar and a proper amount of water, stirring, adding flour accounting for 60% of the total weight of the flour, stirring uniformly, and fermenting for 5 hours under the temperature being 27 DEG C; pouring eggs, salt and vegetable oil accounting for 40% of the total weight of the vegetable oil, stirring and mixing uniformly, pouring the mixture in dough, adding the rest flour, stirring uniformly, pouring the rest vegetable oil, and fermenting for 2.5 hours under the temperature being 27 DEG C; stripping and slicing the dough, rubbing the processed dough to be in a circle shape, shaping, and finally fermenting for 1 hour under the temperature being 29 DEG C; baking for 30 minutes under the temperature being 220 DEG C; and discharging from an oven and cooling. According to the method, the proportioning rate of selected materials and the making process of the bread are scientific and reasonable, and all the materials can be well mixed into a whole, so that a delicious taste can be provided, and the requirements of people can be met.
Description
Technical field
The present invention relates to the food technology field, relate in particular to a kind of preparation method of spending bread.
Background technology
Bread is the by fermentation food that forms of baking of dough.The kind of bread is a lot, and its sorting technique also is not quite similar in the each department, various countries.Present bread on the market, owing to have defective on the problems such as selection proportioning, quality of materials, manufacture craft, often mouthfeel is not good to cause the bread finished product, can not satisfy consumer's demand growing to ticbit.
Summary of the invention
The object of the present invention is to provide a kind of preparation method of spending bread, solve the defective that prior art exists, satisfy the demands of consumers.
In order to realize above-mentioned purpose, adopt following technical scheme: a kind of preparation method of spending bread, described colored bread comprises the component of following parts by weight: 100 parts in flour, 15 parts of white sugar, 5 parts of vegetable oil, 9 parts in egg, 1 part of salt, 1.5 parts in yeast;
Described preparation method may further comprise the steps:
S1 adds activated yeast white sugar and suitable quantity of water and stirs, and puts into 60% flour, stirs, at 27 ℃ of bottom fermentation 5h;
S2 pours the vegetable oil of egg, salt and 40% in the suitable quantity of water into, and stirring is mixed well, and pours in the dough, puts into remaining flour again, after stirring, pours remaining vegetable oil into, at 27 ℃ of bottom fermentation 2.5h;
S3 rubs round moulding with the dough stripping and slicing that ferments, and proofs 1h under 29 ℃;
S4 is at 220 ℃ of lower baking 30min;
The S5 cooling of coming out of the stove.
Compared with prior art, selection proportioning of the present invention and manufacture craft are all scientific and reasonable, and various materials are combined together well, produce fine mouthfeel, satisfy people's demand.
The specific embodiment
The invention will be further described below in conjunction with embodiment.
Embodiment one
Prepare 100kg flour, 15kg white sugar, 5kg vegetable oil, 9kg egg, 1kg salt, 1.5kg yeast.Yeast is activated with warm water, add white sugar and suitable quantity of water and stir, put into 60kg flour, stir, at 27 ℃ of bottom fermentation 5h; Egg, salt and 2kg vegetable oil are poured in the suitable quantity of water, and stirring is mixed well, and pours in the dough, puts into remaining flour again, after stirring, pours remaining vegetable oil into, at 27 ℃ of bottom fermentation 2.5h; Round moulding is rubbed in the dough stripping and slicing that ferments, under 29 ℃, proof 1h; At 220 ℃ of lower baking 30min; It is direct-edible or pack after the cooling to come out of the stove.
Claims (1)
1. a preparation method of spending bread is characterized in that, described colored bread comprises the component of following parts by weight: 100 parts in flour, 15 parts of white sugar, 5 parts of vegetable oil, 9 parts in egg, 1 part of salt, 1.5 parts in yeast;
Described preparation method may further comprise the steps:
S1 adds activated yeast white sugar and suitable quantity of water and stirs, and puts into 60% flour, stirs, at 27 ℃ of bottom fermentation 5h;
S2 pours the vegetable oil of egg, salt and 40% in the suitable quantity of water into, and stirring is mixed well, and pours in the dough, puts into remaining flour again, after stirring, pours remaining vegetable oil into, at 27 ℃ of bottom fermentation 2.5h;
S3 rubs round moulding with the dough stripping and slicing that ferments, and proofs 1h under 29 ℃;
S4 is at 220 ℃ of lower baking 30min;
The S5 cooling of coming out of the stove.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201210489840 CN102986775A (en) | 2012-11-27 | 2012-11-27 | Making method of flower-shaped bread |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201210489840 CN102986775A (en) | 2012-11-27 | 2012-11-27 | Making method of flower-shaped bread |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102986775A true CN102986775A (en) | 2013-03-27 |
Family
ID=47916262
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 201210489840 Pending CN102986775A (en) | 2012-11-27 | 2012-11-27 | Making method of flower-shaped bread |
Country Status (1)
| Country | Link |
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| CN (1) | CN102986775A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104082371A (en) * | 2014-07-23 | 2014-10-08 | 张坚胜 | Method for making flower-shaped bread |
| CN105981767A (en) * | 2015-01-31 | 2016-10-05 | 河南豪特餐饮管理有限公司 | Special U-shaped bread for hot dog and preparation technology thereof |
| CN107711976A (en) * | 2017-11-27 | 2018-02-23 | 卢春燕 | A kind of Camellia nitidissima bread |
| CN115136974A (en) * | 2022-07-11 | 2022-10-04 | 吉林长白明珠森林食品有限公司 | Ginseng oat biscuit and making method thereof |
-
2012
- 2012-11-27 CN CN 201210489840 patent/CN102986775A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104082371A (en) * | 2014-07-23 | 2014-10-08 | 张坚胜 | Method for making flower-shaped bread |
| CN105981767A (en) * | 2015-01-31 | 2016-10-05 | 河南豪特餐饮管理有限公司 | Special U-shaped bread for hot dog and preparation technology thereof |
| CN107711976A (en) * | 2017-11-27 | 2018-02-23 | 卢春燕 | A kind of Camellia nitidissima bread |
| CN115136974A (en) * | 2022-07-11 | 2022-10-04 | 吉林长白明珠森林食品有限公司 | Ginseng oat biscuit and making method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20130327 |