CN104322623A - Beer bread and preparation method - Google Patents
Beer bread and preparation method Download PDFInfo
- Publication number
- CN104322623A CN104322623A CN201410709540.7A CN201410709540A CN104322623A CN 104322623 A CN104322623 A CN 104322623A CN 201410709540 A CN201410709540 A CN 201410709540A CN 104322623 A CN104322623 A CN 104322623A
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- CN
- China
- Prior art keywords
- bread
- gram
- beer
- preparation
- temperature
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/40—Products characterised by the type, form or use
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/368—Fermentation by-products, e.g. grapes, hops
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses beer bread and a preparation method. The preparation method comprises the following steps: S01, dissolving fresh yeast into warm water to form a yeast solution; S02, mixing high protein flour and rye flour, adding refined salt, osmanthus-scented honey, sesame flour, yolk, the yeast solution, maltose pulp and light beer, stirring uniformly, and mixing to form soft dough; S03, putting the soft dough into a container coated with oil, and covering the soft dough with a piece of wet cloth for fermenting; S04, kneading the fermented soft dough to form a round bread body, putting the round bread body on a baking disc coated with the oil, and covering the round bread body with wet cloth for fermenting again; S05, feeding the round bread body obtained in the step S04 into an oven, baking for 7-8min at the temperature of 195-200 DEG C, and baking for 30-35min at the temperature of 175-180 DEG C; and S06, cooling taken bread. The preparation method is exquisite in technology, and the prepared beer bread has the aroma of the beer, and also is crispy, soft, and sweet.
Description
Technical field
The present invention relates to a kind of beer bread and preparation method.
Background technology
Bread, also Xie be Noodles wraps, and be that one makes and the food heating and make of five cereals (being generally wheat class) abrasive dust, it can be divided into bread as basic food, fancy bread, conditioning bread etc. according to material.
Bread of a great variety, wherein just comprise beer bread, traditional beer breadmaking process is fairly simple, and some is not enough to make the taste of bread.
Summary of the invention
For the problems referred to above, the invention provides a kind of beer bread and preparation method, manufacture craft is meticulous, and obtained beer bread not only possesses the fragrance of beer, and soft, and taste is fragrant and sweet.
For realizing above-mentioned technical purpose, reach above-mentioned technique effect, the present invention is achieved through the following technical solutions:
A kind of beer bread, comprises following raw material: Strong flour 20-25 gram, yolk 3-5 gram, yeast cake 1-2 gram, lager 16-18 gram, maltose slurry 0.4-0.5 gram, rye meal 10-14 gram, refined salt 0.5-0.6 gram, osmanthus honey 0.05-0.1 gram, black sesame powder 0.1-0.3 gram.
Preferably, morat 0.3-0.5 gram is also comprised.
Preferably, kernel 5-8 gram is also comprised.
A preparation method for beer bread, comprises the following steps:
S01: yeast cake is dissolved in warm water and forms yeast juice;
S02: Strong flour, rye meal mixed and add refined salt, osmanthus honey, black sesame powder, yolk, yeast juice, maltose slurry and lager, stirring, and becomes soft base;
S03: soft base is put into the container scribbling grease, builds with wet cloth and ferments;
S04: rub soft the circular bread green compact of base after fermentation, is placed on and scribbles on oily baking tray, cover wet cloth and again ferment;
S05: the bread green compact that step S04 obtains is made a gift to someone in baking box, and copy 7-8 minute at the temperature of 195-200 DEG C, then roasting 30-35 minute at the temperature of 175-180 DEG C;
S06: take out bread and lower the temperature.
Preferably, in step S03, ferment to volume and be increased to original 1.8-2.3 doubly.
Preferably, in step S04, ferment to volume and be increased to original 2-3 doubly.
The invention has the beneficial effects as follows: by fermenting twice and twice baking, the bread prepared is looked good, smell good and taste good, and manufacture craft is meticulous, and obtained beer bread not only possesses the fragrance of beer, and soft, and taste is fragrant and sweet.
Detailed description of the invention
Below in conjunction with specific embodiment, technical solution of the present invention is described in further detail, can better understand the present invention to make those skilled in the art and can be implemented, but illustrated embodiment is not as a limitation of the invention.
A kind of beer bread, comprises following raw material: Strong flour 20-25 gram, yolk 3-5 gram, yeast cake 1-2 gram, lager 16-18 gram, maltose slurry 0.4-0.5 gram, rye meal 10-14 gram, refined salt 0.5-0.6 gram, osmanthus honey 0.05-0.1 gram, black sesame powder 0.1-0.3 gram.
Preferably, morat 0.3-0.5 gram is also comprised.
Preferably, kernel 5-8 gram is also comprised.
A preparation method for beer bread, comprises the following steps:
S01: yeast cake is dissolved in warm water and forms yeast juice;
S02: Strong flour, rye meal mixed and add refined salt, osmanthus honey, black sesame powder, yolk, yeast juice, maltose slurry and lager, stirring, and becomes soft base;
S03: soft base is put into the container scribbling grease, builds with wet cloth and ferments;
S04: rub soft the circular bread green compact of base after fermentation, is placed on and scribbles on oily baking tray, cover wet cloth and again ferment;
S05: the bread green compact that step S04 obtains is made a gift to someone in baking box, and copy 7-8 minute at the temperature of 195-200 DEG C, then roasting 30-35 minute at the temperature of 175-180 DEG C;
S06: take out bread and lower the temperature.
Preferably, in step S03, ferment to volume and be increased to original 1.8-2.3 doubly.
Preferably, in step S04, ferment to volume and be increased to original 2-3 doubly.
By fermenting twice and twice baking, the bread prepared is looked good, smell good and taste good, and manufacture craft is meticulous, and obtained beer bread not only possesses the fragrance of beer, and soft, and taste is fragrant and sweet, other tool local flavor.
These are only the preferred embodiments of the present invention; not thereby the scope of the claims of the present invention is limited; every utilize description of the present invention to do equivalent structure or equivalent flow process conversion; or be directly or indirectly used in the technical field that other are relevant, be all in like manner included in scope of patent protection of the present invention.
Claims (6)
1. a beer bread, is characterized in that, comprises following raw material: Strong flour 20-25 gram, yolk 3-5 gram, yeast cake 1-2 gram, lager 16-18 gram, maltose slurry 0.4-0.5 gram, rye meal 10-14 gram, refined salt 0.5-0.6 gram, osmanthus honey 0.05-0.1 gram, black sesame powder 0.1-0.3 gram.
2. a kind of beer bread according to claim 1, is characterized in that, also comprise morat 0.3-0.5 gram.
3. a kind of beer bread according to claim 2, is characterized in that, also comprise kernel 5-8 gram.
4. a preparation method for beer bread, is characterized in that, comprises the following steps:
S01: yeast cake is dissolved in warm water and forms yeast juice;
S02: Strong flour, rye meal mixed and add refined salt, osmanthus honey, black sesame powder, yolk, yeast juice, maltose slurry and lager, stirring, and becomes soft base;
S03: soft base is put into the container scribbling grease, builds with wet cloth and ferments;
S04: rub soft the circular bread green compact of base after fermentation, is placed on and scribbles on oily baking tray, cover wet cloth and again ferment;
S05: the bread green compact that step S04 obtains is made a gift to someone in baking box, and copy 7-8 minute at the temperature of 195-200 DEG C, then roasting 30-35 minute at the temperature of 175-180 DEG C;
S06: take out bread and lower the temperature.
5. the preparation method of a kind of beer bread according to claim 4, is characterized in that, in step S03, ferments to volume and is increased to original 1.8-2.3 doubly.
6. the preparation method of a kind of beer bread according to claim 5, is characterized in that, in step S04, ferments to volume and is increased to original 2-3 doubly.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410709540.7A CN104322623A (en) | 2014-12-01 | 2014-12-01 | Beer bread and preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410709540.7A CN104322623A (en) | 2014-12-01 | 2014-12-01 | Beer bread and preparation method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104322623A true CN104322623A (en) | 2015-02-04 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410709540.7A Pending CN104322623A (en) | 2014-12-01 | 2014-12-01 | Beer bread and preparation method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104322623A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105309552A (en) * | 2015-11-27 | 2016-02-10 | 山东省农业科学院农产品研究所 | Sorghum and quinoa multi-grain bread and processing method thereof |
| CN107258854A (en) * | 2017-06-20 | 2017-10-20 | 钟静涛 | The preparation method of herbal cuisine bread |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102511524A (en) * | 2011-12-07 | 2012-06-27 | 刘聪 | Bitter gourd flavored bread and making method thereof |
-
2014
- 2014-12-01 CN CN201410709540.7A patent/CN104322623A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102511524A (en) * | 2011-12-07 | 2012-06-27 | 刘聪 | Bitter gourd flavored bread and making method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 杨国堂等: "《农产品储藏加工系列 糕点配方与加工技术》", 28 February 2006 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105309552A (en) * | 2015-11-27 | 2016-02-10 | 山东省农业科学院农产品研究所 | Sorghum and quinoa multi-grain bread and processing method thereof |
| CN105309552B (en) * | 2015-11-27 | 2019-12-10 | 山东省农业科学院农产品研究所 | sorghum and quinoa coarse cereal bread and processing method thereof |
| CN107258854A (en) * | 2017-06-20 | 2017-10-20 | 钟静涛 | The preparation method of herbal cuisine bread |
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| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150204 |