CN105901059A

CN105901059A - Making method of hand tear bread

Info

Publication number: CN105901059A
Application number: CN201610398141.2A
Authority: CN
Inventors: 欧福泉
Original assignee: Individual
Current assignee: Individual
Priority date: 2016-06-07
Filing date: 2016-06-07
Publication date: 2016-08-31

Abstract

The invention discloses a making method of hand tear bread. The method comprises the following steps that 1, 100 parts of high gluten flour, 20-27 parts of low gluten flour, 60-70 parts of butter, 18-25 parts of granulated sugar, 1-2.5 parts of salt, 2-3 parts of yeast, 10-15 parts of eggs and 65-80 parts of milk are weighed and prepared; 2, all the food materials except the butter are poured into a stirrer for stirring, and dough is formed; 3, the dough is subjected to flattening and put into a refrigerator for refrigeration; 4, the butter is wrapped by the dough subjected to refrigeration, and the dough is folded multiple times; 5, the treated dough is put into the refrigerator for refrigeration; 6, the dough subjected to refrigeration is folded multiple times and then compacted; 7, shaping treatment is conducted on the dough; 8, the dough subjected to shaping is put at room temperature for fermentation; 9, natamycin is sprayed on the surface of the dough; 10, the dough is put into an oven finally. The hand tear bread made through the method is soft and delicious, making is easy and convenient, and the refreshing time of the hand tear bread is long.

Description

A kind of hands tears the processing method of bread

Technical field

The present invention relates to a kind of food-processing method, the processing method particularly bakeing class bread.

Background technology

Along with the living standard of people improves, people are more and more exquisite at the aspect eaten.Its Chinese and western fermentation bread is extensively liked by people.But As time goes on, people have begun to be unsatisfactory for existing traditional zymotic bread, and the hands of most recently newly tear bread because of its mouthfeel soft, fragrance spray people, so deeply being liked by numerous people.But existing hands tear bread because of its processing method loaded down with trivial details, and can only buy in bread mill, price is the most expensive, so a lot of people hangs back.And, existing hands tears bread fresh-keeping date section, and after production, after 1-2 days, bag begins to harden, and affects mouthfeel.

Summary of the invention

The technical problem to be solved in the present invention is: providing one to make simple, the hands of fresh-keeping date length tears bread.

The present invention solves the solution of its technical problem: a kind of hands tears the processing method of bread, comprise the following steps: 1), weigh prepare food materials, prepare high-gluten flour, the weak strength flour of 20-27 part, the butter of 60-70 part, the Saccharum Sinensis Roxb. of 18-25 part, the salt of 1-2.5 part, the yeast of 2-3 part, the egg of 10-15 part and the milk of 65-80 part of 100 parts；2), by all food materials in addition to butter in step 1) it is poured in blender stirring 4-8min, forms dough；3), dough is flattened, put into refrigerator cold-storage 100-130min；4), the dough after cold preservation is wrapped into butter, then fold dough repeatedly；5), dough is put into refrigerator cold-storage 26-32min again；6), again by dough fold repeatedly, be then compacted；7), dough is carried out the shape handles；8) ferment in the environment of, being placed on room temperature 28-33 degree Celsius 100-130min；9), natamycin is sprayed toward dough surface；10) baking box, high temperature 200 degrees Celsius baking 18-22min, middle temperature 160 degrees Celsius baking 8-13min, finally by dough are put into.

As the further improvement of technique scheme, described step 4), 6), 7) in operation, room temperature is 20-23 degree Celsius.

As the further improvement of technique scheme, in described step 7), dough moulding includes first being folded into by dough quilt shape, then dough is cut into bulk, puts in mould and shapes.

The invention has the beneficial effects as follows: tear bread by the hands made by the inventive method the most fragrant soft good to eat, and simple for production, and hands tears the long fresh-keeping period of bread.

Detailed description of the invention

Below with reference to embodiment, the technique effect of design, concrete structure and the generation of the present invention is clearly and completely described, to be completely understood by the purpose of the present invention, feature and effect.Obviously; described embodiment is a part of embodiment of the present invention rather than whole embodiment, based on embodiments of the invention; other embodiments that those skilled in the art is obtained on the premise of not paying creative work, belong to the scope of protection of the invention.It addition, all connection/annexations being previously mentioned in literary composition, the most singly refer to that component directly connects, and refer to couple auxiliary according to being embodied as situation by adding or reducing, form more excellent draw bail.Each technical characteristic in the invention, can be with combination of interactions on the premise of the most conflicting conflict.

A kind of hands tears the processing method of bread, comprise the following steps: 1), weigh prepare food materials, prepare high-gluten flour, the weak strength flour of 20-27 part, the butter of 60-70 part, the Saccharum Sinensis Roxb. of 18-25 part, the salt of 1-2.5 part, the yeast of 2-3 part, the egg of 10-15 part and the milk of 65-80 part of 100 parts；2), by all food materials in addition to butter in step 1) it is poured in blender stirring 4-8min, forms dough；3), dough is flattened, put into refrigerator cold-storage 100-130min；4), the dough after cold preservation is wrapped into butter, then fold dough repeatedly；5), dough is put into refrigerator cold-storage 26-32min again；6), again by dough fold repeatedly, be then compacted；7), dough is carried out the shape handles；8) ferment in the environment of, being placed on room temperature 28-33 degree Celsius 100-130min；9), natamycin is sprayed toward dough surface；10) baking box, high temperature 200 degrees Celsius baking 18-22min, middle temperature 160 degrees Celsius baking 8-13min, finally by dough are put into.

Be further used as preferred embodiment, described step 4), 6), 7) operation in, room temperature is 20-23 degree Celsius.Controlling in room temperature is that 20 degrees centigrade can ensure that the hardness of butter and dough is moderate, makes both compatible more preferable wrapping into when.

Being further used as preferred embodiment, in described step 7), dough moulding includes first being folded into by dough quilt shape, then dough is cut into bulk, puts in mould and shapes.

Above the better embodiment of the present invention is illustrated, but the invention is not limited to described embodiment, those of ordinary skill in the art also can make all equivalent modifications or replacement on the premise of spirit of the present invention, and modification or the replacement of these equivalents are all contained in the application claim limited range.

Claims

1. the processing method that a hands tears bread, it is characterised in that: comprise the following steps:

1), weigh preparation food materials, prepare high-gluten flour, the weak strength flour of 20-27 part, the butter of 60-70 part, the Saccharum Sinensis Roxb. of 18-25 part, the salt of 1-2.5 part, the yeast of 2-3 part, the egg of 10-15 part and the milk of 65-80 part of 100 parts；

2), by all food materials in addition to butter in step 1) it is poured in blender stirring 4-8min, forms dough；

3), dough is flattened, put into refrigerator cold-storage 100-130min；

4), the dough after cold preservation is wrapped into butter, then fold dough repeatedly；

5), dough is put into refrigerator cold-storage 26-32min again；

6), again by dough fold repeatedly, be then compacted；

7), dough is carried out the shape handles；

8) ferment in the environment of, being placed on room temperature 28-33 degree Celsius 100-130min；

9), natamycin is sprayed toward dough surface；

10) baking box, high temperature 200 degrees Celsius baking 18-22min, middle temperature 160 degrees Celsius baking 8-13min, finally by dough are put into.

Hands the most according to claim 1 tears the processing method of bread, it is characterised in that: described step 4), 6), 7) operation in, room temperature is 20-23 degree Celsius.

Hands the most according to claim 2 tears the processing method of bread, it is characterised in that: in described step 7), dough moulding includes first being folded into by dough quilt shape, then dough is cut into bulk, puts in mould and shapes.