CN105557880A - Soft bread and manufacturing method for same - Google Patents

Abstract

The invention discloses a piece of soft bread and a manufacturing method for the same. The bread is made from the following to-be-fermented flour and main flour. The to-be-fermented flour is formed by the following raw material according to weight by parts: 90 to 11 parts of flour, 2 to 3 parts of yeast, 38 to 40 parts of egg white, 2 to 5 parts of needle mushroom powder, 30 to 45 parts of water and 0.9 to 1.1 parts of bread improver. The main flour is formed by the following raw material according to weight by parts: 95 to 110 parts of flour, 10 to 15 parts of super-thin burdock powder, 5 to 8 parts of milk powder, 4 to 6 parts of walnut powder, 9 to 11 parts of Chinese dodder seed powder, 25 to 27 parts of eggs, 5 to 8 parts of sealwort powder, 19 to 21 parts of anhydrous butter and 35 to 50 parts of water. The soft bread has fresh and delicious taste and can improve human body immunity.

Description

A kind of soft bread and preparation method thereof

Technical field

This aspect relate to a kind of food, specifically discloses a kind of soft bread and preparation method thereof.

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: flour 90-110 part, yeast 2-3 part, egg white 38-40 part, golden needle fungus 2-5 part, water 30-45 part, bread improver 0.9-1.1 part;

Described interarea material proportional quantity is by weight: flour 95-110 part, burdock superfine powder 10-15 part, milk powder 5-8 part, walnut powder 4-6 part, seed of Chinese dodder powder 9-11 part, egg 25-27 part, sealwort powder 5-8 part, anhydrous butter 19-21 part, water 35-50 part.

A preparation method for soft bread, comprises the following steps:

(1) preparation kind of face dough

By water boil, by water boil, in boiling water, add flour and stir, ripe that makes that flour scalds for gelatinization, remaining kind of face raw material being put into wherein, carries out fermentation and must plant face dough;

(2) interarea dough is prepared

Flour, burdock superfine powder, milk powder, walnut powder, seed of Chinese dodder powder, egg, sealwort powder and 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) at interarea dough at temperature 20-40 DEG C, humidity is 70%-90%, carries out fermentation 1 hour, after completing, again stir, after having stirred, enter second time fermentation, be 20-40 DEG C in temperature, humidity is that 70%-90% carries out fermentation 20-30 minute, completes sweat;

(4) dough preservative film is covered, dough is put into inside proofer and proof;

(5) dough proofed split, rub circle, baking, after baked, cool encapsulation of drying in the air.

Mixer rotating speed wherein in step (3) is 1000-1300r/min.

Sealwort powder and seed of Chinese dodder powder is added in raw material of the present invention, sealwort has resisting pathogenic microbes, antifatigue, anti-oxidant, the effect that delays senility, in addition, sealwort also has hypotensive hypoglycemic activity, coronary blood flow can be increased, landing hypolipemia and delay the effects such as artery congee sclerosis, seed of Chinese dodder powder is the special parasitic plant of a kind of physiological make-up, there is the effect nourishing the liver to improve visual acuity, consolidate tire stopping leak, tonifying kidney and benefiting sperm, by adding walnut powder and milk powder, can body immunity be strengthened, and the taste of bread can be regulated.

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: 90 parts, flour, 2 parts, yeast, 38 parts, egg white, golden needle fungus 2 parts, 30 parts, water, bread improver 0.9 part;

Described interarea material proportional quantity is by weight: 95 parts, flour, burdock superfine powder 10 parts, milk powder 5 parts, walnut powder 4 parts, 9 parts, seed of Chinese dodder powder, 25 parts, egg, 5 parts, sealwort powder, 19 parts, anhydrous butter, 35 parts, water.

A preparation method for soft bread, comprises the following steps:

(1) preparation kind of face dough

By water boil, by water boil, in boiling water, add flour and stir, ripe that makes that flour scalds for gelatinization, remaining kind of face raw material being put into wherein, carries out fermentation and must plant face dough;

(2) interarea dough is prepared

Flour, burdock superfine powder, milk powder, walnut powder, seed of Chinese dodder powder, egg, sealwort powder and 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) at interarea dough temperature 20 DEG C, humidity is 70%, carries out fermentation 1 hour, after completing, again stirs, and entering second time fermentation after having stirred, is 20 DEG C in temperature, and humidity is 70% carry out fermentation 20 minutes, completes sweat;

(4) dough preservative film is covered, dough is put into inside proofer and proof;

(5) dough proofed split, rub circle, baking, after baked, cool encapsulation of drying in the air;

Mixer rotating speed wherein in step (3) is 1000r/min;

Sealwort powder and seed of Chinese dodder powder is added in raw material of the present invention, sealwort has resisting pathogenic microbes, antifatigue, anti-oxidant, the effect that delays senility, in addition, sealwort also has hypotensive hypoglycemic activity, coronary blood flow can be increased, landing hypolipemia and delay the effects such as artery congee sclerosis, seed of Chinese dodder powder is the special parasitic plant of a kind of physiological make-up, there is the effect nourishing the liver to improve visual acuity, consolidate tire stopping leak, tonifying kidney and benefiting sperm, by adding walnut powder and milk powder, can body immunity be strengthened, and the taste of bread can be regulated.

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: 110 parts, flour, 3 parts, yeast, 40 parts, egg white, golden needle fungus 5 parts, 45 parts, water, bread improver 1.1 parts;

Described interarea material proportional quantity is by weight: 110 parts, flour, burdock superfine powder 15 parts, milk powder 8 parts, walnut powder 6 parts, 11 parts, seed of Chinese dodder powder, 27 parts, egg, 8 parts, sealwort powder, 21 parts, anhydrous butter, 50 parts, water.

A preparation method for soft bread, comprises the following steps:

(1) preparation kind of face dough

By water boil, by water boil, in boiling water, add flour and stir, ripe that makes that flour scalds for gelatinization, remaining kind of face raw material being put into wherein, carries out fermentation and must plant face dough;

(2) interarea dough is prepared

Flour, burdock superfine powder, milk powder, walnut powder, seed of Chinese dodder powder, egg, sealwort powder and 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) at interarea dough temperature 40 DEG C, humidity is 90%, carries out fermentation 1 hour, after completing, again stirs, and entering second time fermentation after having stirred, is 40 DEG C in temperature, and humidity is 90% carry out fermentation 30 minutes, completes sweat;

(4) dough preservative film is covered, dough is put into inside proofer and proof;

(5) dough proofed split, rub circle, baking, after baked, cool encapsulation of drying in the air;

Mixer rotating speed wherein in step (3) is 1300r/min;

Sealwort powder and seed of Chinese dodder powder is added in raw material of the present invention, sealwort has resisting pathogenic microbes, antifatigue, anti-oxidant, the effect that delays senility, in addition, sealwort also has hypotensive hypoglycemic activity, coronary blood flow can be increased, landing hypolipemia and delay the effects such as artery congee sclerosis, seed of Chinese dodder powder is the special parasitic plant of a kind of physiological make-up, there is the effect nourishing the liver to improve visual acuity, consolidate tire stopping leak, tonifying kidney and benefiting sperm, by adding walnut powder and milk powder, can body immunity be strengthened, and the taste of bread can be regulated.

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 (3)

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: flour 90-110 part, yeast 2-3 part, egg white 38-40 part, golden needle fungus 2-5 part, water 30-45 part, bread improver 0.9-1.1 part;

Described interarea material proportional quantity is by weight: flour 95-110 part, burdock superfine powder 10-15 part, milk powder 5-8 part, walnut powder 4-6 part, seed of Chinese dodder powder 9-11 part, egg 25-27 part, sealwort powder 5-8 part, anhydrous butter 19-21 part, water 35-50 part.

2. a preparation method for soft bread, is characterized in that, comprises the following steps:

(1) preparation kind of face dough

By water boil, by water boil, in boiling water, add flour and stir, ripe that makes that flour scalds for gelatinization, remaining kind of face raw material being put into wherein, carries out fermentation and must plant face dough;

(2) interarea dough is prepared

Flour, burdock superfine powder, milk powder, walnut powder, seed of Chinese dodder powder, egg, sealwort powder and 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) at interarea dough at temperature 20-40 DEG C, humidity is 70%-90%, carries out fermentation 1 hour, after completing, again stir, after having stirred, enter second time fermentation, be 20-40 DEG C in temperature, humidity is that 70%-90% carries out fermentation 20-30 minute, completes sweat;

(4) dough preservative film is covered, dough is put into inside proofer and proof;

(5) dough proofed split, rub circle, baking, after baked, cool encapsulation of drying in the air.

3. the preparation method of a kind of soft bread according to claim 2, is characterized in that, the rotating speed of described mixer is 1000-1300r/min.