CN105901058A - Key making method of big green tea and grape toast - Google Patents

Key making method of big green tea and grape toast Download PDF

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Publication number
CN105901058A
CN105901058A CN201610341411.6A CN201610341411A CN105901058A CN 105901058 A CN105901058 A CN 105901058A CN 201610341411 A CN201610341411 A CN 201610341411A CN 105901058 A CN105901058 A CN 105901058A
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CN
China
Prior art keywords
dough
toast
green tea
vitis viniferae
butter
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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.)
Pending
Application number
CN201610341411.6A
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Chinese (zh)
Inventor
李建贤
Original Assignee
李建贤
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Application filed by 李建贤 filed Critical 李建贤
Priority to CN201610341411.6A priority Critical patent/CN105901058A/en
Publication of CN105901058A publication Critical patent/CN105901058A/en
Pending legal-status Critical Current

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Classifications

    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00Finished or partly finished bakery products
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36Vegetable material
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00Methods for preparing or baking dough
    • A21D8/02Methods for preparing dough; Treating dough prior to baking
    • A21D8/04Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/047Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts

Abstract

The invention relates to a key making method of big green tea and grape toast. According to the method, the making processes of dough fermentation and dough standing are improved in the toast making process, toast dough is subjected to deep processing, green tea and grape juice and butter are used for improving the overall taste, reasonable matching of pastries and food materials is achieved by improving the blending process, unique experience is created, the requirements of people on the color, aroma, taste and shape of foods and balanced nutrition matching are met, and the novel process of the big green tea and grape toast and the pastries is provided. The making process is simple, the food materials are wide in selection range, operation conditions are easy to master, and the method is suitable for batched production.

Description

A kind of crucial way of the big toast of green tea Fructus Vitis viniferae
Technical field
The present invention relates to characteristic cake manufacture field, the crucial way of a kind of toast.
Background technology
Toast, is the transliteration of English toast, and Guangdong language (Cantonese) is many scholars, actually listens profile bag with what with cover or the most with cover roasting of rectangle listened making.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 the most 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 be referred to as " 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 digest, absorb, instant.
Green tea is with suitable And Development of Tea Shoot as raw material, the most fermented, first through green removing in high temperature, has killed various oxidase, maintains Folium Camelliae sinensis green, then through kneading, be dried and make, be that China's yield is most, drink most commonly used a kind of tea.Clear soup greenery are the common features of green tea quality.Green tea because of its dry tea in green, brew after millet paste be in emerald green and gain the name at the bottom of dark green, leaf.Green tea is generally divided into blue or green 4 kinds of parch, baking, dry in sun and steaming, the most famous with shape U.S., color kingfisher, delicate fragrance, taste and four.Green tea is to be more left its characteristic by the natural materials in fresh leaf, and tea polyphenols, caffeine in its Folium Camelliae sinensis just remain more than the 85% of fresh leaf, and chlorophyll remains about 50%, and vitamin loss also relatively other tea to lack.Famous green tea kind has Xihu Longjing Tea, Yellow Mountain fuzz tip, dongting biluchun (tea) etc..There is carcinogenesis, radioprotective, disease-resistant toadstool, beauty and skin care, refreshment, diuresis are recovered from fatigue, fatigue alleviating, tooth protection improving eyesight, the digestant effect of blood fat reducing.
The present invention improves dough fermentation, the processing technology in face of waking up during making toast, toast dough is carried out deep processing, green tea Sucus Vitis viniferae, butter is used to promote overall mouthfeel, cake and food materials are made to realize by improvement allocating technology reasonably combined, and create unique look, meet the popular requirement to the equilibrium of food color, type and nutrition arrangement, it is provided that the big toast of green tea Fructus Vitis viniferae and the novel process of cake class.
Summary of the invention
The invention aims to provide a kind of big toast of green tea Fructus Vitis viniferae and crucial way thereof.
The present invention is achieved by the following technical programs:
A kind of crucial way of the big toast of green tea Fructus Vitis viniferae, 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, green tea powder 20-40 part, dried Fructus Vitis viniferae 10-20 part, butter 25-40 part, salt 3-5 gram;Its manufacturing process comprises the steps:
Prepared by A, raw material:
Take and soften 2-3 hour under butter room temperature;Take dried Fructus Vitis viniferae and clean 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 yeast water and green tea powder that step a is made, add the butter softened, 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;
Air in dough is got rid of by kneading the most 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 is mixed to prepare with 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, green tea Sucus Vitis viniferae 80 parts, 30 parts of butter, and 3 parts of part by weight of salt are mixed to prepare.
Further: in toast manufacturing process, dough takes ferment in second time and secondary to wake up the technique in face, 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 green tea Fructus Vitis viniferae made by the present invention improves dough fermentation, the processing technology in face of waking up, carry out ferment in second time and secondary is waken up the deep processing in face, promote overall mouthfeel, and add green tea, dried Fructus Vitis viniferae, butter etc., supply human body multiple nutrients material, there is carcinogenesis, radioprotective, disease-resistant toadstool, beauty and skin care, refreshment, diuresis are recovered from fatigue, fatigue alleviating, tooth protection improving eyesight, the digestant effect of blood fat reducing.
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 dried Fructus Vitis viniferae 20 grams and clean 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 green tea powder 30 grams, add the butter softened, 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, puts into dried Fructus Vitis viniferae and 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 dried Fructus Vitis viniferae 40 grams and clean 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 green tea powder 40 grams, add the butter softened, 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, puts into dried Fructus Vitis viniferae and 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 dried Fructus Vitis viniferae 30 grams and clean 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 green tea powder 20 grams, add the butter softened, 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, puts into dried Fructus Vitis viniferae and be kneaded into spherical shape, extracting container lid or freshness protection package encapsulation control time 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.
Gained characteristic one green tea Fructus Vitis viniferae big toast A of the present invention carries out mouth feel score experiment, the toast B not adding green tea Sucus Vitis viniferae, the toast C not carrying out ferment in second time and awake face, the toast D that do not carries out integer technique contrast, green tea Fructus Vitis viniferae big toast A good looking appearance prepared by the present embodiment, there is pure and fresh green tea Fructus Vitis viniferae mouthfeel and butter milk taste, and organic collocation of all kinds of food materials makes finished product have abundant nutrient substance.Through 100 people to a kind of green tea Fructus Vitis viniferae big toast A, do not add the toast B of green tea Sucus Vitis viniferae, 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, 75 people are had to represent and toast B, toast C, toast D compares the taste preferring a kind of green tea Fructus Vitis viniferae big toast A, 8 people are had to represent the taste preferring toast B compared with a kind of green tea Fructus Vitis viniferae big toast A, remaining 17 people evaluates the taste of a kind of green tea Fructus Vitis viniferae big toast A not as toast B, toast C, toast D, visible, the present invention has salient feature and unique local flavor, liked by most of testers.
Above content is to combine concrete preferred implementation further description made for the present invention, it is impossible to assert the present invention be embodied as be 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, all should be considered as belonging to protection scope of the present invention.

Claims (4)

1. the crucial way of the big toast of green tea Fructus Vitis viniferae, 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, green tea powder 20-40 part, dried Fructus Vitis viniferae 10-20 part, butter 25-40 part, salt 3-5 gram;Its manufacturing process comprises the steps:
Prepared by A, raw material:
Take and soften 2-3 hour under butter room temperature;Take dried Fructus Vitis viniferae and clean 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 yeast water and green tea powder that step a is made, add the butter softened, 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;
Air in dough is got rid of by kneading the most repeatedly, is divided into 3 equal portions, puts into the dried Fructus Vitis viniferae after cleaning, 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.
The crucial way of a kind of big toast of green tea Fructus Vitis viniferae the most according to claim 1, it is characterised in that: in step B, the yeast water of technology a takes yeast: water is mixed to prepare with 1:2.5 mass ratio.
The crucial way of a kind of big toast of green tea Fructus Vitis viniferae the most according to claim 1, it is characterized 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, green tea Sucus Vitis viniferae 80 parts, 30 parts of butter, 3 parts of part by weight of salt are mixed to prepare.
The crucial way of a kind of big toast of green tea Fructus Vitis viniferae the most according to claim 1, it is characterised in that: in toast manufacturing process, dough takes ferment in second time and secondary to wake up the technique in face, makes toast fermentation molding and makes finished product reach the mouthfeel that soft silk floss is soft.
CN201610341411.6A 2016-05-23 2016-05-23 Key making method of big green tea and grape toast Pending CN105901058A (en)

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Application Number Priority Date Filing Date Title
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Cited By (3)

* Cited by examiner, † Cited by third party
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
CN108812783A (en) * 2018-08-27 2018-11-16 安徽品滋味食品有限公司 A kind of nourishing pastry and preparation method thereof
CN112889874A (en) * 2021-02-26 2021-06-04 安徽盼盼食品有限公司 Preparation process of antioxidant composite grain fermented bread

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102860341A (en) * 2012-10-09 2013-01-09 马氏庄园南京食品有限公司 Toast slice preparation method
CN104472624A (en) * 2014-12-01 2015-04-01 周茂伟 Recipe and preparation method of coconut milk toast
CN104855469A (en) * 2015-04-29 2015-08-26 桐城市牯牛背农业开发有限公司 Water fennel toast and processing technology thereof

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102860341A (en) * 2012-10-09 2013-01-09 马氏庄园南京食品有限公司 Toast slice preparation method
CN104472624A (en) * 2014-12-01 2015-04-01 周茂伟 Recipe and preparation method of coconut milk toast
CN104855469A (en) * 2015-04-29 2015-08-26 桐城市牯牛背农业开发有限公司 Water fennel toast and processing technology thereof

Cited By (4)

* Cited by examiner, † Cited by third party
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
CN108812783A (en) * 2018-08-27 2018-11-16 安徽品滋味食品有限公司 A kind of nourishing pastry and preparation method thereof
CN112889874A (en) * 2021-02-26 2021-06-04 安徽盼盼食品有限公司 Preparation process of antioxidant composite grain fermented bread
CN112889874B (en) * 2021-02-26 2022-04-29 安徽盼盼食品有限公司 Preparation process of antioxidant composite grain fermented bread

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Application publication date: 20160831