CN104686615A - Production method of novel corn bread - Google Patents
Production method of novel corn bread Download PDFInfo
- Publication number
- CN104686615A CN104686615A CN201510055259.0A CN201510055259A CN104686615A CN 104686615 A CN104686615 A CN 104686615A CN 201510055259 A CN201510055259 A CN 201510055259A CN 104686615 A CN104686615 A CN 104686615A
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- CN
- China
- Prior art keywords
- grams
- production method
- corn
- materials
- container
- 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
- 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
Abstract
The invention relates to a production method of novel corn bread. The method is characterized by comprising the following steps: (1) firstly putting all the dry materials in an A component into a container, mixing the materials uniformly by using an egg beater, and stirring the parts with agglomeration, wherein the material A comprises 120g of yellow corn flour, 130g of plain flour, 50g of berry sugar, 3g of salt and 9g of baking powder; (2) pouring all the wet materials of a B component into a container and slightly stirring, wherein the material B comprises 65g of corn oil, 180g of fresh milk, 2 whole eggs and 20g of honey; (3) pouring the uniformly-stirred wet materials into the mixture of the material A, and slightly stirring; and (4) pouring paste into a die on which roasting oil paper is paved, putting the die into a preheated oven, and roasting and forming.
Description
Technical field
The present invention relates to the production method of bread, relate in particular to a kind of production method of novel corn bread.
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.As time goes on, the kind of bread also gets more and more, but does not also have a kind of bread of corn taste on the market.The present invention, just from fill a hole in the market, proposes a kind of preparation method of novel corn bread.
The present invention is just for the technical problem existed in prior art, and provide a kind of production method of novel corn bread, the method is not only simple, easy operation, the bread produced by the present invention, appearance is golden yellow, corn fragrance is strong, eats mouthfeel is soft in the mouth, and aftertaste is sweet.Be the simple bread that still taste is excellent of a making, be particularly suitable for the people that those like eating coarse food grain.
To achieve these goals, technical scheme of the present invention is as follows, and a kind of production method of novel corn bread, is characterized in that, said method comprising the steps of
1) first the dry material of part A is all put into a container, with egg-whisk, material is mixed, have the place of caking to stir loose; Materials A comprises yellow corn powder 120 grams, Plain flour 130 grams, berry sugar 50 grams, salt 3 grams, baking powder 9 grams;
2) all wet materials of part B are poured on a container to mix thoroughly slightly; Material B comprises corn oil 65 grams, fresh milk 180 grams, shell egg 2, honey 20 grams;
3) again the wet materials stirred evenly is poured in the mixture of A material, mixing thoroughly gently;
4) batter is poured in the mould being covered with roasted oilpaper, put into preheated baking box, baking is shaping.
As a modification of the present invention, in described step 8, baking box preheat temperature is 190 DEG C, and cooking time is 25min.
Relative to prior art, advantage of the present invention is as follows, 1) bread made by the present invention, can have a kind of strong corn fragrance, eat agreeably sweet, is applicable to very much the friend liking edible coarse food grain at ordinary times.2) this product does not need by fermentation in manufacturing process, and manufacture craft is simple, is therefore easier to marketing, is that a kind of applicable people are in the cuisines making and enjoy yet.
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 novel corn bread, said method comprising the steps of
1) first the dry material of part A is all put into a container, with egg-whisk, material is mixed, have the place of caking to stir loose; Materials A comprises yellow corn powder 120 grams, Plain flour 130 grams, berry sugar 50 grams, salt 3 grams, baking powder 9 grams
2) all wet materials of part B are poured on a container to mix thoroughly slightly; Material B comprises corn oil 65 grams, fresh milk 180 grams, shell egg 2, honey 20 grams;
3) again the wet materials stirred evenly is poured in the mixture of A material, mixing thoroughly gently;
4) batter is poured in the mould being covered with roasted oilpaper, put into preheated baking box, baking is shaping.
As a modification of the present invention, in described step 8, baking box preheat temperature is 190 DEG C, and cooking time is 25min.
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 (2)
1. a production method for novel corn bread, is characterized in that, said method comprising the steps of
1) first the dry material of part A is all put into a container, with egg-whisk, material is mixed, have the place of caking to stir loose; Materials A comprises yellow corn powder 120 grams, Plain flour 130 grams, berry sugar 50 grams, salt 3 grams, baking powder 9 grams
2) all wet materials of part B are poured on a container to mix thoroughly slightly; Material B comprises corn oil 65 grams, fresh milk 180 grams, shell egg 2, honey 20 grams;
3) again the wet materials stirred evenly is poured in the mixture of A material, mixing thoroughly gently;
4) batter is poured in the mould being covered with roasted oilpaper, put into preheated baking box, baking is shaping.
2. the production method of novel corn bread according to claim 1, is characterized in that, in described step 8, baking box preheat temperature is 190 DEG C, and cooking time is 25min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510055259.0A CN104686615A (en) | 2015-02-03 | 2015-02-03 | Production method of novel corn bread |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510055259.0A CN104686615A (en) | 2015-02-03 | 2015-02-03 | Production method of novel corn bread |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104686615A true CN104686615A (en) | 2015-06-10 |
Family
ID=53334512
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510055259.0A Withdrawn CN104686615A (en) | 2015-02-03 | 2015-02-03 | Production method of novel corn bread |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104686615A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104904783A (en) * | 2015-07-05 | 2015-09-16 | 俞华 | Coarse grain bread and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101081042A (en) * | 2006-05-30 | 2007-12-05 | 宋欣华 | Method for making corn bread |
| CN102461600A (en) * | 2010-11-12 | 2012-05-23 | 王其枝 | Method for making cornmeal bread |
| CN104115893A (en) * | 2014-07-23 | 2014-10-29 | 张坚胜 | Method for making corn flour bread |
-
2015
- 2015-02-03 CN CN201510055259.0A patent/CN104686615A/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101081042A (en) * | 2006-05-30 | 2007-12-05 | 宋欣华 | Method for making corn bread |
| CN102461600A (en) * | 2010-11-12 | 2012-05-23 | 王其枝 | Method for making cornmeal bread |
| CN104115893A (en) * | 2014-07-23 | 2014-10-29 | 张坚胜 | Method for making corn flour bread |
Non-Patent Citations (2)
| Title |
|---|
| 李学红: "《现代中西式糕点制作技术》", 30 September 2012 * |
| 马小元: "用玉米粉制作面包", 《农村百事通》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104904783A (en) * | 2015-07-05 | 2015-09-16 | 俞华 | Coarse grain bread and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20150610 |