CN104938560A - Crumby bread - Google Patents

Abstract

The invention discloses crumby bread. Raw materials of the crumby bread include fermentation dough and main dough. The fermentation dough is made from, by weight, 90-110 parts of bread flour, 2-3 parts of yeast, 38-40 parts of egg white, 2-5 parts of vitamin E, 30-45 parts of water and 0.9-1.1 parts of bread improver. The main dough is made from, by weight, 95-110 parts of bread flour, 0.5-0.7 part of yeast, 5-8 parts of honey, 1.5-1.8 parts of banana powder, 9-11 parts of milk powder, 25-27 parts of eggs, 19-21 parts of waterless butter and 35-50 parts of water. The crumby bread tastes delicious.

Description

A kind of soft bread

Technical field

This aspect relate to a kind of food, specifically discloses one and bakes soft bread.

Background technology

Domesticly at present cure bread on market and mainly make with kind method, direct method in traditional, texture of loaf relative coarseness, mouthfeel mellowness is relatively poor, elasticity is poor, in storage, occur that epidermis tarnishes, fragrance disappears, moisture reduces, slag, soluble starch minimizing etc. are fallen in sclerosis, be exactly that taste is more fixing in addition, fragrant and sweet not.

Summary of the invention

Object of the present invention is exactly to provide that a kind of taste is fragrant and sweet, the bread of soft taste.

To achieve these goals, the present invention adopts following technical scheme:

A kind of soft bread, the raw material of described bread is made up of kind of face and interarea:

Described kind of face material proportional quantity is by weight: Strong flour 90-110 part, yeast 2-3 part, egg white 38-40 part, vitamin E2-5 parts, water 30-45 part, bread improver 0.9-1.1 part;

Described interarea material proportional quantity is by weight: Strong flour 95-110 part, yeast 0.5-0.7, honey 5-8 part, banana face powder 1.5-1.8 part, milk powder 9-11 part, egg 25-27 part, anhydrous butter 19-21 part, water 35-50 part.

Described super soft bread is processed as follows:

(1) preparation kind of face dough

By water boil, by water boil, in boiling water, add Strong flour and stir, ripe that makes that Strong flour scalds for gelatinization, yeast, bread improver, egg white, vitamin E and water are mixed thoroughly, adds in ripe of gained gelatinization above, be stirred to dough and start expansion, described dough is placed on humidity is 65-80%, temperature is the 60-120 minute that ferments in the environment of 26-28 DEG C, obtains kind of a face dough;

(2) interarea dough is prepared

Strong flour, yeast, honey, banana face powder, milk powder, egg, water are stirred to dough and start expansion, add kind of a face dough to be again stirred to dough and again to expand, add anhydrous butter to continue to stir, until dough fully launches, keep stirring to obtain interarea dough in one minute;

(3) covered by dough preservative film, at room temperature lax 8-10 minute, put into by dough inside proofer and proof, the temperature of proofer is set as 40 DEG C, relative humidity 60%, and proofing period is 60 minutes;

(4) dough proofed is split, rubbed circle, at living in 18-25 DEG C with insurance membrane cover, leave standstill 10 minutes, the dough after cutting is put into mould, shaping, puts into proofer by mould and proofs, and the temperature of setting proofer is 35 DEG C, relative humidity 70%, proofing period is 90 minutes;

(5) toasted by the dough after proofing, setting temperature of getting angry is 180 DEG C, and lower fiery temperature is 180 DEG C, after baked, cool encapsulation of drying in the air.

The invention has the beneficial effects as follows:

1, the present invention adds anhydrous butter in flour, greatly can reduce the hardening rate of bread, and this is because the grease in butter and flour interacts, thus has delayed the sclerosis of bread.

2, the present invention adds egg white, honey, banaina and vitamin in kind of face, can strengthen body immunity, and can regulate the taste of bread.

Detailed description of the invention

Be described principle of the present invention and feature below, example, only for explaining the present invention, is not intended to limit scope of the present invention.

Embodiment 1:

A kind of soft bread, the raw material of described bread is made up of kind of face and interarea:

Described kind of face material proportional quantity is by weight: Strong flour 110 parts, 3 parts, yeast, 40 parts, egg white, vitamin E 5 parts, 30-45 part, bread improver 1.1 parts;

Described interarea material proportional quantity is by weight: Strong flour 110 parts, yeast 0.7, honey 8 parts, banana face powder 1.8 parts, milk powder 11 parts, 25 parts, egg, 19 parts, anhydrous butter, 35 parts, water.

Described super soft bread is processed as follows:

(1) preparation kind of face dough

By water boil, by water boil, in boiling water, add Strong flour and stir, ripe that makes that Strong flour scalds for gelatinization, yeast, bread improver, egg white, vitamin E and water are mixed thoroughly, adds in ripe of gained gelatinization above, be stirred to dough and start expansion, described dough is placed on humidity is 80%, temperature is ferment 60 minutes in the environment of 28 DEG C, obtain kind of a face dough;

(2) interarea dough is prepared

Strong flour, yeast, honey, banana face powder, milk powder, egg, water are stirred to dough and start expansion, add kind of a face dough to be again stirred to dough and again to expand, add anhydrous butter to continue to stir, until dough fully launches, keep stirring to obtain interarea dough in one minute;

(3) covered by dough preservative film, at room temperature lax 8 minutes, put into by dough inside proofer and proof, the temperature of proofer was set as 40 DEG C, relative humidity 60%, and proofing period is 60 minutes;

(4) dough proofed is split, rubbed circle, at living 25 DEG C with insurance membrane cover, leave standstill 10 minutes, the dough after cutting is put into mould, shaping, puts into proofer by mould and proofs, and the temperature of setting proofer is 35 DEG C, relative humidity 70%, proofing period is 90 minutes;

(5) toasted by the dough after proofing, setting temperature of getting angry is 180 DEG C, and lower fiery temperature is 180 DEG C, after baked, cool encapsulation of drying in the air.

Embodiment 2:

A kind of soft bread, the raw material of described bread is made up of kind of face and interarea:

Described kind of face material proportional quantity is by weight: Strong flour 100 parts, 2 parts, yeast, 40 parts, egg white, vitamin E 5 parts, 30 parts, water, bread improver 0.9 part;

Described interarea material proportional quantity is by weight: Strong flour 95 parts, yeast 0.5, honey 8 parts, banana face powder 1.5 parts, milk powder 9 parts, 25 parts, egg, 21 parts, anhydrous butter, 40 parts, water.

Described super soft bread is processed as follows:

(1) preparation kind of face dough

By water boil, by water boil, in boiling water, add Strong flour and stir, ripe that makes that Strong flour scalds for gelatinization, yeast, bread improver, egg white, vitamin E and water are mixed thoroughly, adds in ripe of gained gelatinization above, be stirred to dough and start expansion, described dough is placed on humidity is 65%, temperature is ferment 90 minutes in the environment of 26 DEG C, obtain kind of a face dough;

(2) interarea dough is prepared

Strong flour, yeast, honey, banana face powder, milk powder, egg, water are stirred to dough and start expansion, add kind of a face dough to be again stirred to dough and again to expand, add anhydrous butter to continue to stir, until dough fully launches, keep stirring to obtain interarea dough in one minute;

(3) covered by dough preservative film, at room temperature lax 8 minutes, put into by dough inside proofer and proof, the temperature of proofer was set as 40 DEG C, relative humidity 60%, and proofing period is 60 minutes;

(4) dough proofed is split, rubbed circle, at living 18 DEG C with insurance membrane cover, leave standstill 10 minutes, the dough after cutting is put into mould, shaping, puts into proofer by mould and proofs, and the temperature of setting proofer is 35 DEG C, relative humidity 70%, proofing period is 90 minutes;

(5) toasted by the dough after proofing, setting temperature of getting angry is 180 DEG C, and lower fiery temperature is 180 DEG C, after baked, cool encapsulation of drying in the air.

The foregoing is only preferred embodiment of the present invention, not in order to limit the present invention, within the spirit and principles in the present invention all, any amendment done, equivalent replacement, improvement etc., all should be included within protection scope of the present invention.

Claims (1)

1. a soft bread, is characterized in that, the raw material of described bread is made up of kind of face and interarea:

Described kind of face material proportional quantity is by weight: Strong flour 90-110 part, yeast 2-3 part, egg white 38-40 part, vitamin E2-5 parts, water 30-45 part, bread improver 0.9-1.1 part;

Described interarea material proportional quantity is by weight: Strong flour 95-110 part, yeast 0.5-0.7, honey 5-8 part, banana face powder 1.5-1.8 part, milk powder 9-11 part, egg 25-27 part, anhydrous butter 19-21 part, water 35-50 part.

Described super soft bread is processed as follows:

(1) preparation kind of face dough

By water boil, by water boil, in boiling water, add Strong flour and stir, ripe that makes that Strong flour scalds for gelatinization, yeast, bread improver, egg white, vitamin E and water are mixed thoroughly, adds in ripe of gained gelatinization above, be stirred to dough and start expansion, described dough is placed on humidity is 65-80%, temperature is the 60-120 minute that ferments in the environment of 26-28 DEG C, obtains kind of a face dough;

(2) interarea dough is prepared

Strong flour, yeast, honey, banana face powder, milk powder, egg, water are stirred to dough and start expansion, add kind of a face dough to be again stirred to dough and again to expand, add anhydrous butter to continue to stir, until dough fully launches, keep stirring to obtain interarea dough in one minute;

(3) covered by dough preservative film, at room temperature lax 8-10 minute, put into by dough inside proofer and proof, the temperature of proofer is set as 40 DEG C, relative humidity 60%, and proofing period is 60 minutes;

(4) dough proofed is split, rubbed circle, at living in 18-25 DEG C with insurance membrane cover, leave standstill 10 minutes, the dough after cutting is put into mould, shaping, puts into proofer by mould and proofs, and the temperature of setting proofer is 35 DEG C, relative humidity 70%, proofing period is 90 minutes;

(5) toasted by the dough after proofing, setting temperature of getting angry is 180 DEG C, and lower fiery temperature is 180 DEG C, after baked, cool encapsulation of drying in the air.