CN104472624A - Recipe and preparation method of coconut milk toast - Google Patents
Recipe and preparation method of coconut milk toast Download PDFInfo
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- CN104472624A CN104472624A CN201410718550.7A CN201410718550A CN104472624A CN 104472624 A CN104472624 A CN 104472624A CN 201410718550 A CN201410718550 A CN 201410718550A CN 104472624 A CN104472624 A CN 104472624A
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- 238000002360 preparation method Methods 0.000 title claims description 9
- 235000020197 coconut milk Nutrition 0.000 title abstract 5
- 240000007170 Cocos nucifera Species 0.000 claims abstract description 28
- 235000013162 Cocos nucifera Nutrition 0.000 claims abstract description 28
- 235000014121 butter Nutrition 0.000 claims abstract description 24
- 235000013312 flour Nutrition 0.000 claims abstract description 21
- 210000004080 Milk Anatomy 0.000 claims abstract description 20
- 235000013336 milk Nutrition 0.000 claims abstract description 20
- 239000008267 milk Substances 0.000 claims abstract description 20
- 239000000843 powder Substances 0.000 claims abstract description 15
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 14
- 235000013601 eggs Nutrition 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 239000011780 sodium chloride Substances 0.000 claims abstract description 7
- 239000007788 liquid Substances 0.000 claims description 15
- 230000002335 preservative Effects 0.000 claims description 15
- 239000003755 preservative agent Substances 0.000 claims description 15
- 235000021028 berry Nutrition 0.000 claims description 12
- 102000004169 proteins and genes Human genes 0.000 claims description 12
- 108090000623 proteins and genes Proteins 0.000 claims description 12
- 239000000463 material Substances 0.000 claims description 11
- 240000003613 Ipomoea batatas Species 0.000 claims description 9
- 235000002678 Ipomoea batatas Nutrition 0.000 claims description 9
- 238000005096 rolling process Methods 0.000 claims description 9
- 210000001138 Tears Anatomy 0.000 claims description 6
- 235000020186 condensed milk Nutrition 0.000 claims description 6
- 239000006071 cream Substances 0.000 claims description 6
- 238000000855 fermentation Methods 0.000 claims description 6
- 230000004151 fermentation Effects 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 6
- 210000001015 Abdomen Anatomy 0.000 claims description 3
- 210000003660 Reticulum Anatomy 0.000 claims description 3
- 241000235070 Saccharomyces Species 0.000 claims description 3
- 235000008429 bread Nutrition 0.000 claims description 3
- 150000001875 compounds Chemical class 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 238000004321 preservation Methods 0.000 claims description 3
- 239000007921 spray Substances 0.000 claims description 3
- 210000001519 tissues Anatomy 0.000 claims description 3
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- 235000013305 food Nutrition 0.000 abstract description 2
- 235000014103 egg white Nutrition 0.000 abstract 2
- 210000000969 egg white Anatomy 0.000 abstract 2
- 240000001016 Solanum tuberosum Species 0.000 abstract 1
- 235000002595 Solanum tuberosum Nutrition 0.000 abstract 1
- 210000004243 Sweat Anatomy 0.000 abstract 1
- 235000009508 confectionery Nutrition 0.000 abstract 1
- 239000012530 fluid Substances 0.000 abstract 1
- 235000021185 dessert Nutrition 0.000 description 3
- 241000566913 Thelephora terrestris Species 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 235000012970 cakes Nutrition 0.000 description 1
- 235000011850 desserts Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
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
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/31—Filled, to be filled or stuffed products filled before baking
-
- 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
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
Abstract
The invention discloses a recipe of coconut milk toast. The recipe of coconut milk toast comprises raw materials of the below part by weight. Sponge dough includes strong flour 20g, fine sugar 13g, quick yeast powder 2g, milk 85g, unsalted butter 70g and egg white 17g. Main dough includes strong flour 50g, egg white 28g, concentrated milk 17g, fine sugar 20g, salt 2g, quick yeast powder 1g and sweet butter 10g. Fillings include butter 40g, powdered sugar 35g, purple sweat potato powder 8g, coconut flour 80g and egg fluid 50 to 55g. The invention also discloses a prepare method of coconut milk toast. The coconut milk toast by the invention has the advantages of good taste, natural raw materials and safe food.
Description
Technical field
The present invention relates to the field of baking and banking up with earth, particularly relate to a kind of formula and preparation method of shredded coconut stuffing milk toast.
Background technology
Along with the raising of people's living standard, people also require more and more higher for the diversity of food.People are no longer satisfied with the desserts such as existing cake, biscuit, in the dessert kind that constantly exploitation is new, and how to develop that mouthfeel is good and the dessert kind of edible safety is teacher of the baking and banking up with earth and the topic of baking and banking up with earth fan's discussion always.
Summary of the invention
It is good that technical problem to be solved of the present invention is to provide a kind of mouthfeel, and materials are natural, the formula of the shredded coconut stuffing milk toast of edible safety and preparation method.
The present invention solves the problems of the technologies described above by the following technical solutions: a kind of formula of shredded coconut stuffing milk toast, comprises the raw material of following weight portion:
Middle kind of dough: Strong flour 200g, berry sugar 13g, speed send out dusty yeast 2g, milk 85g, whipping cream 70g, protein 17 g;
Interarea group: Strong flour 50g, protein 28 g, condensed milk 17g, berry sugar 20g, salt 2g, speed send out dusty yeast 1g, salt-free butter 10g;
Fillings: butter 40g, Icing Sugar 35g, purple sweet potato powder 8g, shredded coconut stuffing 80g, egg liquid 50 ~ 55g.
A preparation method for shredded coconut stuffing milk toast, comprises the steps:
Step 1: the raw material first preparing following weight portion:
Middle kind of dough: Strong flour 200g, berry sugar 13g, speed send out dusty yeast 2g, milk 85g, whipping cream 70g, protein 17 g;
Interarea group: Strong flour 50g, protein 28 g, condensed milk 17g, berry sugar 20g, salt 2g, speed send out dusty yeast 1g, salt-free butter 10g;
Fillings: butter 40g, Icing Sugar 35g, purple sweet potato powder 8g, shredded coconut stuffing 80g, egg liquid 50 ~ 55g;
Step 2: do fillings, comprising:
2.1, material is got out;
2.2, after butter room temperature is softened, add Icing Sugar, dismiss to fluffy smooth;
2.3 gradation add the egg liquid broken up;
2.4 add shredded coconut stuffing, and pressure is mixed evenly;
2.5 add purple sweet potato powder, and pressure is mixed evenly, refrigerates for subsequent use;
Step 3: make bread, comprising:
3.1, after all material of middle kind of dough mixes, be kneaded into a smooth dough, then put into basin, cover lid or preservative film, be placed on refrigerator cold-storage fermentation more than 17H, the dough fermented, volume should slightly increase, and tears surface and can see evenly fine and closely woven celluar tissue;
3.2, middle kind tears fritter, and the other materials in rolling into a ball with interarea except butter mixes, and rubs after falling into extended mode, adds the butter of dicing, and continues to rub and falls to complete extension phase, namely can pull out larger tough and tensile film;
3.3, interarea is rolled into a ball slightly after full circle, covers preservative film, lax 30 minutes of room temperature;
3.4, after lax end, dough is vented, is divided into 4 parts, preservative film on round as a ball bonnet, lax 15 minutes;
3.5, get a little dough relaxed, first roll strip;
3.6, get the shredded coconut stuffing filling of 1/3 amount, be placed on preservative film, roll into the sheet close with rectangular size with rolling pin, then cover rectangular on;
3.7 continue the next dough of process, spread shredded coconut stuffing filling, repeat this process, operated 4 little doughs after rolling strip equally;
3.8, be rectangularly divided into 4 parts by what fold, every portion cuts from centre again;
3.9, put into mould, cover preservative film, be placed on warm and moist place and carry out secondary fermentation;
3.10, ferment to 8 points full, refer to abdomen flicking dough surface, can to rebound very soon and dough surface does not have vestige, two end;
3.11, baking box shifts to an earlier date preheating 190 degree, after preheating terminates, sprays a little clear water at dough surface;
3.12, mould is sent into preheated baking box, lower floor, fire, toast 40 ~ 45 minutes by 180 degree up and down, toasts after terminating, comes out of the stove immediately, table top shakes a few bed die, and the then horse back demoulding, is sidelong and cools completely on the net drying in the air, can pack preservation.
Optimize, in described step 2.3, again add next time after the egg liquid once added mixes completely before at every turn all will waiting until.
Optimize, in described step 3.1, the making of middle kind of dough in two kinds of situation: Saccharomyces mycetolysis is first added flour by a. in a liquid again, stirs agglomerating; B. direct compound barm powder and flour, rub smooth by dough.
The invention has the advantages that: the dessert shredded coconut stuffing milk toast using method of the present invention to make, mouthfeel is good, and materials are natural, edible safety.
Detailed description of the invention
A formula for shredded coconut stuffing milk toast, comprises the raw material of following weight portion:
Middle kind of dough: Strong flour 200g, berry sugar 13g, speed send out dusty yeast 2g, milk 85g, whipping cream 70g, protein 17 g;
Interarea group: Strong flour 50g, protein 28 g, condensed milk 17g, berry sugar 20g, salt 2g, speed send out dusty yeast 1g, salt-free butter 10g;
Fillings: butter 40g, Icing Sugar 35g, purple sweet potato powder 8g, shredded coconut stuffing 80g, egg liquid 50 ~ 55g.
A preparation method for shredded coconut stuffing milk toast, comprises the steps:
Step 1: the raw material first preparing following weight portion:
Middle kind of dough: Strong flour 200g, berry sugar 13g, speed send out dusty yeast 2g, milk 85g, whipping cream 70g, protein 17 g;
Interarea group: Strong flour 50g, protein 28 g, condensed milk 17g, berry sugar 20g, salt 2g, speed send out dusty yeast 1g, salt-free butter 10g;
Fillings: butter 40g, Icing Sugar 35g, purple sweet potato powder 8g, shredded coconut stuffing 80g, egg liquid 50 ~ 55g;
Step 2: do fillings, comprising:
2.1, material is got out;
2.2, after butter room temperature is softened, add Icing Sugar, dismiss to fluffy smooth;
2.3 gradation add the egg liquid broken up;
2.4 add shredded coconut stuffing, and pressure is mixed evenly;
2.5 add purple sweet potato powder, and pressure is mixed evenly, refrigerates for subsequent use;
Step 3: make bread, comprising:
3.1, after all material of middle kind of dough mixes, be kneaded into a smooth dough, then put into basin, cover lid or preservative film, be placed on refrigerator cold-storage fermentation more than 17H, the dough fermented, volume should slightly increase, and tears surface and can see evenly fine and closely woven celluar tissue;
3.2, middle kind tears fritter, and the other materials in rolling into a ball with interarea except butter mixes, and rubs after falling into extended mode, adds the butter of dicing, and continues to rub and falls to complete extension phase, namely can pull out larger tough and tensile film;
3.3, interarea is rolled into a ball slightly after full circle, covers preservative film, lax 30 minutes of room temperature;
3.4, after lax end, dough is vented, is divided into 4 parts, preservative film on round as a ball bonnet, lax 15 minutes;
3.5, get a little dough relaxed, first roll strip;
3.6, get the shredded coconut stuffing filling of 1/3 amount, be placed on preservative film, roll into the sheet close with rectangular size with rolling pin, then cover rectangular on;
3.7 continue the next dough of process, spread shredded coconut stuffing filling, repeat this process, operated 4 little doughs after rolling strip equally;
3.8, be rectangularly divided into 4 parts by what fold, every portion cuts from centre again;
3.9, put into mould, cover preservative film, be placed on warm and moist place and carry out secondary fermentation;
3.10, ferment to 8 points full, refer to abdomen flicking dough surface, can to rebound very soon and dough surface does not have vestige, two end;
3.11, baking box shifts to an earlier date preheating 190 degree, after preheating terminates, sprays a little clear water at dough surface;
3.12, mould is sent into preheated baking box, lower floor, fire, toast 40 ~ 45 minutes by 180 degree up and down, toasts after terminating, comes out of the stove immediately, table top shakes a few bed die, and the then horse back demoulding, is sidelong and cools completely on the net drying in the air, can pack preservation.
Optimize, in described step 2.3, again add next time after the egg liquid once added mixes completely before at every turn all will waiting until.
Optimize, in described step 3.1, the making of middle kind of dough in two kinds of situation: Saccharomyces mycetolysis is first added flour by a. in a liquid again, stirs agglomerating; B. direct compound barm powder and flour, rub smooth by dough.
Claims (4)
1. a formula for shredded coconut stuffing milk toast, is characterized in that: the raw material comprising following weight portion:
Middle kind of dough: Strong flour 200g, berry sugar 13g, speed send out dusty yeast 2g, milk 85g, whipping cream 70g, protein 17 g;
Interarea group: Strong flour 50g, protein 28 g, condensed milk 17g, berry sugar 20g, salt 2g, speed send out dusty yeast 1g, salt-free butter 10g;
Fillings: butter 40g, Icing Sugar 35g, purple sweet potato powder 8g, shredded coconut stuffing 80g, egg liquid 50 ~ 55g.
2. a preparation method for shredded coconut stuffing milk toast, is characterized in that: comprise the steps:
Step 1: the raw material first preparing following weight portion:
Middle kind of dough: Strong flour 200g, berry sugar 13g, speed send out dusty yeast 2g, milk 85g, whipping cream 70g, protein 17 g;
Interarea group: Strong flour 50g, protein 28 g, condensed milk 17g, berry sugar 20g, salt 2g, speed send out dusty yeast 1g, salt-free butter 10g;
Fillings: butter 40g, Icing Sugar 35g, purple sweet potato powder 8g, shredded coconut stuffing 80g, egg liquid 50 ~ 55g;
Step 2: do fillings, comprising:
2.1, material is got out;
2.2, after butter room temperature is softened, add Icing Sugar, dismiss to fluffy smooth;
2.3 gradation add the egg liquid broken up;
2.4 add shredded coconut stuffing, and pressure is mixed evenly;
2.5 add purple sweet potato powder, and pressure is mixed evenly, refrigerates for subsequent use;
Step 3: make bread, comprising:
3.1, after all material of middle kind of dough mixes, be kneaded into a smooth dough, then put into basin, cover lid or preservative film, be placed on refrigerator cold-storage fermentation more than 17H, the dough fermented, volume increases, and tears surface and sees evenly fine and closely woven celluar tissue;
3.2, middle kind tears fritter, and the other materials in rolling into a ball with interarea except butter mixes, and rubs after falling into extended mode, adds the butter of dicing, and continues to rub and falls to complete extension phase, namely can pull out larger tough and tensile film;
3.3, interarea is rolled into a ball slightly after full circle, covers preservative film, lax 30 minutes of room temperature;
3.4, after lax end, dough is vented, is divided into 4 parts, preservative film on round as a ball bonnet, lax 15 minutes;
3.5, get a little dough relaxed, first roll strip;
3.6, get the shredded coconut stuffing filling of 1/3 amount, be placed on preservative film, roll into the sheet close with rectangular size with rolling pin, then cover rectangular on;
3.7 continue the next dough of process, spread shredded coconut stuffing filling, repeat this process, operated 4 little doughs after rolling strip equally;
3.8, be rectangularly divided into 4 parts by what fold, every portion cuts from centre again;
3.9, put into mould, cover preservative film, be placed on warm and moist place and carry out secondary fermentation;
3.10, ferment to 8 points full, refer to abdomen flicking dough surface, can to rebound very soon and dough surface does not have vestige, two end;
3.11, baking box shifts to an earlier date preheating 190 degree, after preheating terminates, sprays a little clear water at dough surface;
3.12, mould is sent into preheated baking box, lower floor, fire, toast 40 ~ 45 minutes by 180 degree up and down, after baking terminates, comes out of the stove immediately, table top shakes a few bed die, then the at once demoulding, is sidelong and cools completely on the net drying in the air, pack preservation.
3. the preparation method of a kind of shredded coconut stuffing milk toast according to claim 1, is characterized in that: in described step 2.3, adds next time after the egg liquid once added mixes completely before at every turn all will waiting until again.
4. the preparation method of a kind of shredded coconut stuffing milk toast according to claim 1, is characterized in that: in described step 3.1, the making of middle kind of dough in two kinds of situation: Saccharomyces mycetolysis is first added flour by a. in a liquid again, stirs agglomerating; B. direct compound barm powder and flour, rub smooth by dough.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410718550.7A CN104472624A (en) | 2014-12-01 | 2014-12-01 | Recipe and preparation method of coconut milk toast |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410718550.7A CN104472624A (en) | 2014-12-01 | 2014-12-01 | Recipe and preparation method of coconut milk toast |
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| CN104472624A true CN104472624A (en) | 2015-04-01 |
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| CN105767088A (en) * | 2016-05-23 | 2016-07-20 | 李建贤 | Key cooking method of large toast with purple cabbage |
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| CN108651583A (en) * | 2018-06-04 | 2018-10-16 | 福建品居生物科技有限公司 | Compound bacteria-fermented diet bread and its manufacturing method three times are planted in one kind |
| CN109673704A (en) * | 2019-01-28 | 2019-04-26 | 武汉市玫隆皇冠食品有限公司 | Kind fermentation baking process in a kind of bread low temperature |
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| CN106937660A (en) * | 2016-01-02 | 2017-07-11 | 福建安麦高新生物技术有限公司 | A kind of yellow bent application in bread dough |
| CN105901056A (en) * | 2016-05-13 | 2016-08-31 | 李建贤 | Key making method of big spinach toast |
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| CN106720045A (en) * | 2016-12-15 | 2017-05-31 | 南陵县玉竹协会 | A kind of prunus spinosa zollinger gromwell fruit local flavor toast |
| CN107455422A (en) * | 2017-07-27 | 2017-12-12 | 合肥台香食品有限公司 | A kind of glycan taste mixes the preparation method of sandwich expanded bread |
| CN107333853A (en) * | 2017-09-06 | 2017-11-10 | 张永霞 | A kind of preparation method of jujube jam taste sandwich |
| CN110012923A (en) * | 2018-01-09 | 2019-07-16 | 统一企业股份有限公司 | The manufacturing method of coconut cresting composition, bakery and bakery |
| CN108514008A (en) * | 2018-04-08 | 2018-09-11 | 湖南艾达伦科技有限公司 | A kind of Siraitia grosvenorii toast and preparation method |
| CN108651583A (en) * | 2018-06-04 | 2018-10-16 | 福建品居生物科技有限公司 | Compound bacteria-fermented diet bread and its manufacturing method three times are planted in one kind |
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