CN105767088A - Key cooking method of large toast with purple cabbage - Google Patents
Key cooking method of large toast with purple cabbage Download PDFInfo
- Publication number
- CN105767088A CN105767088A CN201610341404.6A CN201610341404A CN105767088A CN 105767088 A CN105767088 A CN 105767088A CN 201610341404 A CN201610341404 A CN 201610341404A CN 105767088 A CN105767088 A CN 105767088A
- Authority
- CN
- China
- Prior art keywords
- dough
- toast
- purple cabbage
- butter
- parts
- 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.)
- Pending
Links
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[Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000002864 food coloring agent Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N magnesium Chemical compound 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[Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N potassium Chemical compound data:image/svg+xml;base64,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 data:image/svg+xml;base64,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 [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 230000001953 sensory Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 229930003231 vitamins Natural products 0.000 description 1
- 230000002618 waking Effects 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N zinc Chemical compound data:image/svg+xml;base64,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 data:image/svg+xml;base64,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 [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 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
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
-
- 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
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
-
- 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
-
- 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
-
- 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
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
Abstract
The invention relates to a key cooking method of a large toast with purple cabbage. The key cooking method has the characteristics that in the process of toast cooking, a cooking process of dough fermentation and extension is improved, the toast dough is deeply processed, and purple cabbage juice and butter are used for improving whole taste; by an improved blending process, reasonable matching of pastries and food materials is realized, unique appearance is created, the requirement of the public on color, fragrance, taste, type of foods and nutritional matching balance are met, and a novel process of the large toast with purple cabbage and pastries is provided. The key cooking method is simple in cooking process, wide in food material selection range and easy in operating condition control, and is suitable for batch production.
Description
Technical field
The present invention relates to characteristic cake manufacture field, the crucial way of especially a kind of toast.
Background technology
Toast, is the transliteration of English toast, and Guangdong language (Cantonese) is many scholars, be actually by rectangle with cover or not with cover roasting listen making listen profile bag.Listen the bread baked sliced rear square with cover baking, after sandwiching Petaso or vegetable, be sandwich.Roasting to listen the bread baked be rectangular cheese with not with cover, similar rectangle loaf.In the American Breakfast of Europe common, also have in the teahouse in Hong Kong, the raw material side of being bag, be placed on bread baker (Hong Kong is called " toaster ") and bake to fragrant mouth, take out, pull on the dispensings such as butter, Adeps Bovis seu Bubali, fruit jam at side's bag.Bread contains the mineral such as protein, fat, carbohydrate, a small amount of vitamin and calcium, potassium, magnesium, zinc, multiple tastes, it is easy to digestion, absorption, instant.
The present invention improves dough fermentation in the process making toast, the processing technology in face of waking up, toast dough is carried out deep processing, purple cabbage juice, butter is used to promote overall mouthfeel, cake and food materials are made to realize reasonably combined by improving allocating technology, and create unique look, meet the popular requirement that food color, type and nutrition arrangement is balanced, it is provided that the novel process of the big toast of purple cabbage and cake class.
Summary of the invention
The invention aims to provide a kind of big toast of purple cabbage and crucial way thereof.
The present invention is achieved by the following technical programs:
A kind of crucial way of the big toast of purple cabbage, it is characterized in that: raw material is made up of the component of following parts by weight: gluten flour 300-320 part, milk powder 10-30 part, berry sugar 40-60 part, egg liquid 50-80 part, yeast 4-8 part, water 25-50 part, purple cabbage 120-150 part, butter 25-40 part, salt 3-5 gram；Its manufacturing process comprises the steps:
Prepared by A, raw material:
A. take and soften 2-3 hour under butter room temperature；
B. take purple cabbage to clean, shredding；Mix with water and put into food blending machine, take rotating speed 180-200 rev/min, be squeezed into purple cabbage juice standby；
B, making dough:
A. take yeast and water is sufficiently mixed and rubs to Saccharomyces mycetolysis；
B. take gluten flour, milk powder, berry sugar, egg liquid and salt to put into container and be sufficiently mixed and stir；Adding the step a yeast water made and purple cabbage juice, add the butter of softening, uniformly rubbing dough is until butter is completely absorbed the ganoid dough of formation completely；Rub with uniform power while beat dough to the stage of completing；
C., dough putting into container, covers wet towel or preservative film seals, put in baking box and ferment 40-50 minute, question handler takes out after sending to 2 2.5 times of original volume；
D. air in dough is got rid of by kneading repeatedly, is divided into 3 equal portions, is kneaded into spherical shape, when extracting container lid or freshness protection package encapsulation control 8-10 minute to dough relaxes；
C, integer are toasted:
A. with rolling pin, dough being rolled rectangularity, overturn dough sheet, the one side taking dough smooth is rolled from the top down, covers freshness protection package and continues lax 5 minutes；By dough turn-over repeat the above steps 5 minutes；
B. the butter that last layer melts smeared by the department's mould that fetches earth, and takes out dough and is clutched by seam tight, puts into mould；
C. mould is put into baking box and carries out ferment in second time, take out after sending to mold capacity ninety percent to dough, by one layer of egg liquid of toast surface smear, dial and spread almond modification outward appearance；
D. baking box is preheating to 170 degrees Celsius, puts into mould and toasts 30-35 minute, takes out toast and sloughs mould, and finished product is made in cooling.
Further: in step B, the yeast water of technology a takes yeast: water prepares with the mixing of 1:2.5 mass ratio.
Further: in step B, technology b batter takes gluten flour 300 parts, milk powder 10 parts, berry sugar 48 parts, egg liquid 50 parts, yeast water 15 parts, purple cabbage juice 80 parts, 30 parts of butter, and 3 parts of part by weight mixing of salt prepare.
Further: in toast manufacturing process, dough takes ferment in second time and the technique in the awake face of secondary, makes toast fermentation molding and makes finished product reach the mouthfeel that soft silk floss is soft.
The method have the advantages that
1, the big toast of purple cabbage made by the present invention improves the processing technology in dough fermentation, awake face, carries out ferment in second time and the deep processing in the awake face of secondary, promotes overall mouthfeel, and add purple cabbage juice, butter etc., supply human body multiple nutrients material.
2, present invention process is simple to operate, be easy to control processing conditions, accomplish scale production.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail, but embodiments of the present invention are not limited to the scope that embodiment represents.
Embodiment 1:
1, prepared by raw material:
Take and soften 2-3 hour under 30 grams of room temperature of butter；Take purple cabbage 120 grams to clean, shredding；Mix with water and put into food blending machine, take rotating speed 180-200 rev/min, be squeezed into purple cabbage juice standby；
2, dough is made:
1) take 4 grams of yeast and 10 grams of water is sufficiently mixed and rubs to Saccharomyces mycetolysis；Take gluten flour 300 grams, milk powder 10 grams, berry sugar 48 grams, egg liquid 50 grams and salt 3 grams to put into container and be sufficiently mixed and stir；Adding yeast water and purple cabbage juice, add the butter of softening, uniformly rubbing dough is until butter is completely absorbed the ganoid dough of formation completely；Rub with uniform power while beat dough to the stage of completing；
2) dough being put into container, cover wet towel or preservative film and seal, put in baking box and ferment 40-50 minute, question handler takes out after sending to 2 2.5 times of original volume；Air in dough is got rid of by kneading repeatedly, is divided into 3 equal portions, is kneaded into spherical shape, when extracting container lid or freshness protection package encapsulation control 8-10 minute to dough relaxes；
3, integer baking:
1) with rolling pin, dough being rolled rectangularity, overturn dough sheet, the one side taking dough smooth is rolled from the top down, covers freshness protection package and continues lax 5 minutes；By dough turn-over repeat the above steps 5 minutes；
2) butter that last layer melts smeared by the department's mould that fetches earth, and takes out dough and is clutched by seam tight, puts into mould；
3) mould is put into baking box and carry out ferment in second time, take out after sending to mold capacity ninety percent to dough, by one layer of egg liquid of toast surface smear, dial and spread almond modification outward appearance；
4) baking box is preheating to 170 degrees Celsius, puts into mould and toasts 30-35 minute, takes out toast and sloughs mould, and finished product is made in cooling.
Embodiment 2:
1, prepared by raw material:
Take and soften 2-3 hour under 40 grams of room temperature of butter；Take purple cabbage 150 grams to clean, shredding；Mix with water and put into food blending machine, take rotating speed 180-200 rev/min, be squeezed into purple cabbage juice standby；
2, dough is made:
1) take 5 grams of yeast and 12 grams of water is sufficiently mixed and rubs to Saccharomyces mycetolysis；Take gluten flour 350 grams, milk powder 20 grams, berry sugar 60 grams, egg liquid 80 grams and salt 5 grams to put into container and be sufficiently mixed and stir；Adding yeast water and purple cabbage juice, add the butter of softening, uniformly rubbing dough is until butter is completely absorbed the ganoid dough of formation completely；Rub with uniform power while beat dough to the stage of completing；
2) dough being put into container, cover wet towel or preservative film and seal, put in baking box and ferment 60 minutes, question handler takes out after sending to 2.5 times of original volume；Air in dough is got rid of by kneading repeatedly, is divided into 5 equal portions, is kneaded into spherical shape, when extracting container lid or freshness protection package encapsulation control 10 minutes to dough relaxes；
3, integer baking:
1) with rolling pin, dough being rolled rectangularity, overturn dough sheet, the one side taking dough smooth is rolled from the top down, covers freshness protection package and continues lax 10 minutes；By dough turn-over repeat the above steps 5 minutes；
2) butter that last layer melts smeared by the department's mould that fetches earth, and takes out dough and is clutched by seam tight, puts into mould；
3) mould is put into baking box and carry out ferment in second time, take out after sending to mold capacity ninety percent to dough, by one layer of egg liquid of toast surface smear, dial and spread almond modification outward appearance；
4) baking box is preheating to 180 degrees Celsius, puts into mould and toasts 30 minutes, takes out toast and sloughs mould, and finished product is made in cooling.
Embodiment 3
1, prepared by raw material:
Take and soften 2 hours under 20 grams of room temperature of butter；Take purple cabbage 100 grams to clean, shredding；Mix with water and put into food blending machine, take rotating speed 180-200 rev/min, be squeezed into purple cabbage juice standby；
2, dough is made:
1) take 3 grams of yeast and 10 grams of water is sufficiently mixed and rubs to Saccharomyces mycetolysis；Take gluten flour 250 grams, milk powder 10 grams, berry sugar 30 grams, egg liquid 50 grams and salt 3 grams to put into container and be sufficiently mixed and stir；Adding yeast water and purple cabbage juice, add the butter of softening, uniformly rubbing dough is until butter is completely absorbed the ganoid dough of formation completely；Rub with uniform power while beat dough to the stage of completing；
2) dough being put into container, cover wet towel or preservative film and seal, put in baking box and ferment 40 minutes, question handler takes out after sending to 2 times of original volume；Air in dough is got rid of by kneading repeatedly, is divided into 3 equal portions, is kneaded into spherical shape, when extracting container lid or freshness protection package encapsulation control 8-10 minute to dough relaxes；
3, integer baking:
1) with rolling pin, dough being rolled rectangularity, overturn dough sheet, the one side taking dough smooth is rolled from the top down, covers freshness protection package and continues lax 5 minutes；By dough turn-over repeat the above steps 5 minutes；
2) butter that last layer melts smeared by the department's mould that fetches earth, and takes out dough and is clutched by seam tight, puts into mould；
3) mould is put into baking box and carry out ferment in second time, take out after sending to mold capacity ninety percent to dough, by one layer of egg liquid of toast surface smear, dial and spread almond modification outward appearance；
4) baking box is preheating to 160 degrees Celsius, puts into mould and toasts 35 minutes, takes out toast and sloughs mould, and finished product is made in cooling.
The gained big toast A of characteristic one purple cabbage of the present invention carries out mouth feel score experiment, the toast B not adding purple cabbage juice, the toast C not carrying out ferment in second time and awake face, the toast D that do not carry out integer technique contrast, the big toast A good looking appearance of purple cabbage prepared by the present embodiment, there is pure and fresh purple cabbage mouthfeel and butter milk taste, and organic collocation of all kinds of food materials makes finished product have abundant nutrient substance.Through 80 people to a kind of big toast A of purple cabbage, do not add the toast B of purple cabbage juice, do not carry out the toast C in ferment in second time and awake face, the toast D not carrying out integer technique carries out sensory evaluation, 65 people are had to represent and toast B, toast C, toast D compares the taste preferring the big toast A of a kind of purple cabbage, 5 people are had to represent the taste preferring toast B compared with the big toast A of a kind of purple cabbage, all the other 10 people evaluate the taste of the big toast A of a kind of purple cabbage not as toast B, toast C, toast D, visible, the present invention has salient feature and unique local flavor, it is subject to liking of most of tester.
Above content is in conjunction with concrete preferred implementation further description made for the present invention, it is impossible to assert that specific embodiment of the invention is confined to these explanations.For general technical staff of the technical field of the invention, without departing from the inventive concept of the premise, it is also possible to make some simple deduction or replace, protection scope of the present invention all should be considered as belonging to.
Claims (4)
1. the crucial way of the big toast of purple cabbage, it is characterized in that: raw material is made up of the component of following parts by weight: gluten flour 300-320 part, milk powder 10-30 part, berry sugar 40-60 part, egg liquid 50-80 part, yeast 4-8 part, water 25-50 part, purple cabbage 120-150 part, butter 25-40 part, salt 3-5 gram；Its manufacturing process comprises the steps:
Prepared by A, raw material:
A. take and soften 2-3 hour under butter room temperature；
B. take purple cabbage to clean, shredding；Mix with water and put into food blending machine, take rotating speed 180-200 rev/min, be squeezed into purple cabbage juice standby；
B, making dough:
A. take yeast and water is sufficiently mixed and rubs to Saccharomyces mycetolysis；
B. take gluten flour, milk powder, berry sugar, egg liquid and salt to put into container and be sufficiently mixed and stir；Adding the step a yeast water made and purple cabbage juice, add the butter of softening, uniformly rubbing dough is until butter is completely absorbed the ganoid dough of formation completely；Rub with uniform power while beat dough to the stage of completing；
C., dough putting into container, covers wet towel or preservative film seals, put in baking box and ferment 40-50 minute, question handler takes out after sending to 2 2.5 times of original volume；
D. air in dough is got rid of by kneading repeatedly, is divided into 3 equal portions, is kneaded into spherical shape, when extracting container lid or freshness protection package encapsulation control 8-10 minute to dough relaxes；
C, integer are toasted:
A. with rolling pin, dough being rolled rectangularity, overturn dough sheet, the one side taking dough smooth is rolled from the top down, covers freshness protection package and continues lax 5 minutes；By dough turn-over repeat the above steps 5 minutes；
B. the butter that last layer melts smeared by the department's mould that fetches earth, and takes out dough and is clutched by seam tight, puts into mould；
C. mould is put into baking box and carries out ferment in second time, take out after sending to mold capacity ninety percent to dough, by one layer of egg liquid of toast surface smear, dial and spread almond modification outward appearance；
D. baking box is preheating to 170 degrees Celsius, puts into mould and toasts 30-35 minute, takes out toast and sloughs mould, and finished product is made in cooling.
2. the crucial way of the big toast of a kind of purple cabbage according to claim 1, it is characterised in that: in step B, the yeast water of technology a takes yeast: water prepares with the mixing of 1:2.5 mass ratio.
3. the crucial way of the big toast of a kind of purple cabbage according to claim 1, it is characterised in that: in step B, technology b batter takes gluten flour 300 parts, milk powder 10 parts, berry sugar 48 parts, egg liquid 50 parts, yeast water 15 parts, purple cabbage juice 80 parts, 30 parts of butter, 3 parts of part by weight mixing of salt prepare.
4. the crucial way of the big toast of a kind of purple cabbage according to claim 1, it is characterised in that: in toast manufacturing process, dough takes ferment in second time and the technique in the awake face of secondary, makes toast fermentation molding and makes finished product reach the mouthfeel that soft silk floss is soft.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107912494A (en) * | 2016-10-10 | 2018-04-17 | 李建贤 | A kind of crucial way of the big toast of "Hami" melon |
| CN108703174A (en) * | 2018-06-08 | 2018-10-26 | 石家庄市农林科学研究院 | A kind of high fine selenium-rich purple wheat Toast and its processing technology |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104472624A (en) * | 2014-12-01 | 2015-04-01 | 周茂伟 | Recipe and preparation method of coconut milk toast |
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2016
- 2016-05-23 CN CN201610341404.6A patent/CN105767088A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104472624A (en) * | 2014-12-01 | 2015-04-01 | 周茂伟 | Recipe and preparation method of coconut milk toast |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107912494A (en) * | 2016-10-10 | 2018-04-17 | 李建贤 | A kind of crucial way of the big toast of "Hami" melon |
| CN108703174A (en) * | 2018-06-08 | 2018-10-26 | 石家庄市农林科学研究院 | A kind of high fine selenium-rich purple wheat Toast and its processing technology |
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