CN104663782A - Sansia croissant production method - Google Patents
Sansia croissant production method Download PDFInfo
- Publication number
- CN104663782A CN104663782A CN201510055227.0A CN201510055227A CN104663782A CN 104663782 A CN104663782 A CN 104663782A CN 201510055227 A CN201510055227 A CN 201510055227A CN 104663782 A CN104663782 A CN 104663782A
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- China
- Prior art keywords
- dough
- minutes
- baking
- production method
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- 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
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- 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
- 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
- A21D2/34—Animal material
Abstract
The invention relates to a sansia croissant production method. The sansia croissant production method includes the steps of 1), mixing all of materials A, stirring the mixed materials A to form paste slowly, then stirring the paste to be slightly smooth at a medium speed, adding unsalted butter with stirring slowly, stirring the mixture to form a smooth dough at the medium speed, placing the dough into a container, covering the dough with a preservative film and waiting for 20 minutes; 2), dividing the dough into eight equal parts, rounding each divided dough, covering each rounded dough with a preservative film and waiting for 10 minutes; 3), shaping each obtained dough into a cone by kneading manually; 4), rolling each conical dough to form a triangle with a length of 20-25 centimeters; 5), cutting open the middle of the wider end of each triangular dough by 6-7 centimeters, pulling the opened middle towards two sides to form triangles, rolling downwards and enabling two angles to bend inwards; 6), placing the obtained shaped dough in a baking tray and waiting for 40 minutes; 7), brushing egg yolk solution uniformly and spreading a little white sesame; 8), placing the baking tray into a preheated braking oven for baking for a period of time, taking the baking tray out and brushing molten butter; 9), continuing baking for 5 minutes, taking the baking tray out again and brushing a layer of molten butter; 10), continuing baking for another 5 minutes until the surface of a sansia croissant turns golden yellow.
Description
Technical field
The present invention relates to the production method of bread, relate in particular to a kind of production method of golden croissant.
Background technology
Bread contains protein, fat, carbohydrate, a small amount of mineral matter such as vitamin and calcium, potassium, magnesium, zinc, multiple tastes, and be easy to digestion, absorb, instant, quite likes by people in daily life.Along with the raising of Living Water product, the eating habit of children also there occurs change gradually, now a lot of heads of a family likes using milk and bread to be leading Western-style breakfast when breakfast, children the bread that eats to get well except taste, materials are wanted beyond health, and the profile of bread is also very important, the moulding that a novelty is lovely, the appetite of child can be increased, allow child obtain more enjoyment when edible bread.
The present invention is just for the technical problem existed in prior art, a kind of production method of golden croissant is provided, the method is not only simple, easy operation, the bread produced by the present invention, appearance is golden yellow, aromatic flavour, the corner of outward appearance likeness in form ox, improves the appetite of child from multiple angle such as color, shape, help child to meet daily required nutrition.
To achieve these goals, technical scheme of the present invention is as follows, and a kind of production method of golden croissant, is characterized in that, said method comprising the steps of
1) materials A is all mixed, first use low rate mixing agglomerating, then stir into the smooth shape of slightly tool by middling speed, then add salt-free butter, with stirring at a slow speed, then stirring into the dough of smooth shape by middling speed, dough being put into container and covers preservative film, lax 20 minutes;
2) dough is divided into 8 equal portions, preservative film on round as a ball bonnet, lax 10 minutes;
3) rub into hand coniform;
4) triangle of growth 20-25 centimetre is rolled again;
5) in the middle of wide one, cut 6-7 centimetre, pull into triangle to both sides, more down roll, two jiaos curve inwardly;
6) baking tray is put into, lax 40 minutes;
7) brush uniform egg yolk liquid, and sprinkle a little white sesameseed;
8) put into preheated baking box, after baking a period of time, take out the butter brushing thawing;
9) continue baking again to take out after 5 minutes, brush the butter of a melting layer;
10) within roasting about 5 minutes, extremely surface is golden yellow again.
As a modification of the present invention, in described step 1, materials A comprises Strong flour 200 grams, Self-raising flour 100 grams, berry sugar 50 grams, salt 3g, 2 grams, dry ferment, baking powder 10g, milk powder 15 grams, cheese powder 10 grams, egg pulp 50 grams, 90 grams, water.
As a modification of the present invention, in described step 1, the quality of salt-free butter is 40g.
As a modification of the present invention, the quality of described step 7 mesolecithal liquid is 50g, and the quality of white sesameseed is 10g.
As a modification of the present invention, in described step 8, baking box preheat temperature is 175 °, and cooking time is 19-20min.
As a modification of the present invention, in described step 9, baking box preheat temperature is 175 °.
As a modification of the present invention, in described step 10, baking box preheat temperature is 175 °.
Relative to prior art, advantage of the present invention is as follows, 1) bread appearance is golden yellow, exactly likes the corner of ox, by the attention of the peculiar attraction children of outward appearance, thus increases their appetite.2) this product reasonable mixture ratio, comprehensive nutrition, no matter be as staple food or diatery supplement, well can supplement the daily required nutrition of children.3) in manufacturing process, connect and brushed 3 butter, also make the crust of this product more tender and crisp, thus be more applicable to the appetite of children.
Detailed description of the invention
In order to deepen the understanding of the present invention and understanding, below in conjunction with detailed description of the invention the present invention being made further instructions and introducing.
embodiment 1:
A production method for golden croissant, is characterized in that, said method comprising the steps of
1) materials A is all mixed, first use low rate mixing agglomerating, then stir into the smooth shape of slightly tool by middling speed, then add salt-free butter, with stirring at a slow speed, then stirring into the dough of smooth shape by middling speed, dough being put into container and covers preservative film, lax 20 minutes;
2) dough is divided into 8 equal portions, preservative film on round as a ball bonnet, lax 10 minutes;
3) rub into hand coniform;
4) triangle of growth 20-25 centimetre is rolled again;
5) in the middle of wide one, cut 6-7 centimetre, pull into triangle to both sides, more down roll, two jiaos curve inwardly;
6) baking tray is put into, lax 40 minutes;
7) brush uniform egg yolk liquid, and sprinkle a little white sesameseed;
8) put into preheated baking box, after baking a period of time, take out the butter brushing thawing;
9) continue baking again to take out after 5 minutes, brush the butter of a melting layer;
10) within roasting about 5 minutes, extremely surface is golden yellow again.
As a modification of the present invention, in described step 1, materials A comprises Strong flour 200 grams, Self-raising flour 100 grams, berry sugar 50 grams, salt 3g, 2 grams, dry ferment, baking powder 10g, milk powder 15 grams, cheese powder 10 grams, egg pulp 50 grams, 90 grams, water.
As a modification of the present invention, in described step 1, the quality of salt-free butter is 40g.
As a modification of the present invention, the quality of described step 7 mesolecithal liquid is 50g, and the quality of white sesameseed is 10g.
As a modification of the present invention, in described step 8, baking box preheat temperature is 175 °, and cooking time is 19-20min.
As a modification of the present invention, in described step 9, baking box preheat temperature is 175 °.
As a modification of the present invention, in described step 10, baking box preheat temperature is 175 °.
It should be noted that above-described embodiment is only preferred embodiment of the present invention; be not used for limiting protection scope of the present invention; equivalent replacement done on the basis of the above or substitute and all belong to protection scope of the present invention, protection scope of the present invention is as the criterion with claims.
Claims (7)
1. a production method for golden croissant, is characterized in that, said method comprising the steps of
1) materials A is all mixed, first use low rate mixing agglomerating, then stir into the smooth shape of slightly tool by middling speed, then add salt-free butter, with stirring at a slow speed, then stirring into the dough of smooth shape by middling speed, dough being put into container and covers preservative film, lax 20 minutes;
2) dough is divided into 8 equal portions, preservative film on round as a ball bonnet, lax 10 minutes;
3) rub into hand coniform;
4) triangle of growth 20-25 centimetre is rolled again;
5) in the middle of wide one, cut 6-7 centimetre, pull into triangle to both sides, more down roll, two jiaos curve inwardly;
6) baking tray is put into, lax 40 minutes;
7) brush uniform egg yolk liquid, and sprinkle a little white sesameseed;
8) put into preheated baking box, after baking a period of time, take out the butter brushing thawing;
9) continue baking again to take out after 5 minutes, brush the butter of a melting layer;
10) within roasting about 5 minutes, extremely surface is golden yellow again.
2. the production method of golden croissant according to claim 1, it is characterized in that, in described step 1, materials A comprises Strong flour 200 grams, Self-raising flour 100 grams, berry sugar 50 grams, salt 3g, 2 grams, dry ferment, baking powder 10g, milk powder 15 grams, cheese powder 10 grams, egg pulp 50 grams, 90 grams, water.
3. the production method of golden croissant according to claim 1, is characterized in that, in described step 1, the quality of salt-free butter is 40g.
4. the production method of golden croissant according to claim 1, is characterized in that, the quality of described step 7 mesolecithal liquid is 50g, and the quality of white sesameseed is 10g.
5. the production method of golden croissant according to claim 1, is characterized in that, in described step 8, baking box preheat temperature is 175 °, and cooking time is 19-20min.
6. the production method of golden croissant according to claim 1, is characterized in that, in described step 9, baking box preheat temperature is 175 °.
7. the production method of golden croissant according to claim 1, is characterized in that, in described step 10, baking box preheat temperature is 175 °.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510055227.0A CN104663782A (en) | 2015-02-03 | 2015-02-03 | Sansia croissant production method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510055227.0A CN104663782A (en) | 2015-02-03 | 2015-02-03 | Sansia croissant production method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104663782A true CN104663782A (en) | 2015-06-03 |
Family
ID=53299788
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510055227.0A Pending CN104663782A (en) | 2015-02-03 | 2015-02-03 | Sansia croissant production method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104663782A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105325502A (en) * | 2015-11-23 | 2016-02-17 | 荣成恒顺海洋生物科技有限公司 | Chia seed bread and preparation method thereof |
| CN105613665A (en) * | 2016-03-23 | 2016-06-01 | 华中农业大学 | Low-calorie allium chinense bread and preparation method thereof |
| CN110810469A (en) * | 2019-11-21 | 2020-02-21 | 陕西金中昌信农业科技有限公司 | Potato praise bread and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103053640A (en) * | 2012-12-31 | 2013-04-24 | 华南农业大学 | Tricholoma giganteum bread and making method thereof |
-
2015
- 2015-02-03 CN CN201510055227.0A patent/CN104663782A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103053640A (en) * | 2012-12-31 | 2013-04-24 | 华南农业大学 | Tricholoma giganteum bread and making method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 薄灰的博客: "金牛角面包", 《HTTP://BLOG.SINA.COM.CN/S/BLOG_6747C5790102DSUR.HTML》 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105325502A (en) * | 2015-11-23 | 2016-02-17 | 荣成恒顺海洋生物科技有限公司 | Chia seed bread and preparation method thereof |
| CN105613665A (en) * | 2016-03-23 | 2016-06-01 | 华中农业大学 | Low-calorie allium chinense bread and preparation method thereof |
| CN105613665B (en) * | 2016-03-23 | 2019-09-13 | 华中农业大学 | A kind of onion head bread low in calories and preparation method thereof |
| CN110810469A (en) * | 2019-11-21 | 2020-02-21 | 陕西金中昌信农业科技有限公司 | Potato praise bread and preparation method thereof |
| CN110810469B (en) * | 2019-11-21 | 2023-01-13 | 陕西金中昌信农业科技有限公司 | Potato praise bread and preparation method thereof |
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Application publication date: 20150603 |