CN106212593A - A kind of Hokkaido bread and preparation method thereof - Google Patents
A kind of Hokkaido bread and preparation method thereof Download PDFInfo
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- CN106212593A CN106212593A CN201610687382.9A CN201610687382A CN106212593A CN 106212593 A CN106212593 A CN 106212593A CN 201610687382 A CN201610687382 A CN 201610687382A CN 106212593 A CN106212593 A CN 106212593A
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- 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
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C9/00—Other apparatus for handling dough or dough pieces
- A21C9/08—Depositing, arranging and conveying apparatus for handling pieces, e.g. sheets of dough
- A21C9/088—Folding or bending discrete dough pieces or dough strips
-
- 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
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- 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
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- 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
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Abstract
A kind of Hokkaido bread and preparation method thereof belongs to food manufacture field, including the component of following parts by weight: 46 parts of egg；35 40 parts of flour；46 parts of butter；Mel 12 parts；Saccharum Sinensis Roxb. 57 parts；Fresh yeast 23 parts；Milk powder 12 parts；Freezing 23 parts of syrup；Salt 0.3 0.6 parts；Scald kind of a bread premixed flour 13 parts；Freezing flour-dough improver 0.3 0.5 parts；Milk flavour 0.5 1 parts；Potassium sorbate 0.03 0.05 parts；0.03 0.05 parts of dehydroactic acid sodium；23 parts of condensed milk；Shortening 12 parts；0.5 1 parts of single, double glycerine fatty acid fat；Lamellar sweet cream 12 15 parts；Moisture content 15 20 parts.The present invention provides a kind of in good taste, sells lover, nutritious and long shelf-life, Hokkaido bread being convenient for carrying and eating and preparation method thereof, is suitable for industrialized production.There is wide market prospect.
Description
Technical field
The present invention relates to food processing field, specifically, relate to a kind of Hokkaido bread and preparation method thereof.
Background technology
The area of origin of toast is not that we are national, so the toast much sold on the market is not to be especially suitable for us
The taste of compatriots, and processing technology is coarse.Hokkaido bread the most also has sale, but mostly is Western-style pastry shop or supermarket and sells first
Hokkaido bread done, and single loaf volume is relatively big, inconvenience is edible, and the holding time is short, it is impossible to industrialization produces, and part is protected
The easy dehydration of Hokkaido bread that time of depositing is longer, mouthfeel is poor.Therefore Hokkaido is told and is researched and developed by this project, it is intended to develop
One can industrialization exquisiteness be good to eat, be suitable for Chinese toast.
Summary of the invention
1. invention to solve the technical problem that
It is an object of the invention to overcome above-mentioned technical deficiency, it is provided that a kind of in good taste, sell lover, nutritious and storage life
Long, Hokkaido bread being convenient for carrying and eating and preparation method thereof, it is suitable for industrialized production.
2. technical scheme
For reaching above-mentioned purpose, the technical scheme that the present invention provides is:
A kind of Hokkaido bread, it is characterised in that include the component of following parts by weight:
Egg 4-6 part；Flour 35-40 part；Butter 4-6 part；Mel 1-2 part；Saccharum Sinensis Roxb. 5-7 part；Fresh yeast 2-3 part；Milk powder 1-2
Part；Freezing syrup 2-3 part；Salt 0.3-0.6 part；Scald kind of a bread premixed flour 1-3 part；Freezing flour-dough improver 0.3-0.5 part；Milk
Essence 0.5-1 part；Potassium sorbate 0.03-0.05 part；Dehydroactic acid sodium 0.03-0.05 part；Condensed milk 2-3 part；Shortening 1-2 part；
Single, double glycerine fatty acid fat 0.5-1 part；Lamellar sweet cream 12-15 part；Moisture content 15-20 part.
Further, 4.06 parts of egg；38.56 parts of flour (gluten flour 34.5 parts, Self-raising flour 4.06 parts)；Butter
4.06 part；17.61 parts of water；Mel 1.22 parts；Saccharum Sinensis Roxb. 6 parts；Fresh yeast 2.85 parts；Milk powder 1.63 parts；2.03 parts of condensed milk；Freezing sugar
Starch 2.44 parts；Salt 0.49 part；Scald kind of a bread premixed flour 2.03 parts；Compounded enzyme preparate 0.4 part；Milk flavour 0.81 part；Single, double sweet
0.81 part of fatty acid oil fat；Shortening 1.22 parts；Lamellar sweet cream 13.55 parts；0.04 part of dehydroactic acid sodium；Potassium sorbate 0.04
Part.
Further, described flour is made up of gluten flour and Self-raising flour, described gluten flour and low muscle face
Powder ratio is 8-9:1.
Further, containing trehalose in described freezing syrup；Described Mel is mature native Mel；Preferably safe
State's Chiang Mai mature native Mel；Described milk flavour taste Hokkaido bread special oil.
Described a kind of Hokkaido bread preparation method:
Step one: dispensing prepares, and material weighs as described in claim 1, wherein flour sieving；
Step 2: stirring, by dry material flour, Saccharum Sinensis Roxb., salt, freezing flour-dough improver, milk powder, scalds kind of a bread premixed flour, fresh
Yeast, potassium sorbate, dehydroactic acid sodium are put in a mixing bowl, add moist raw material egg, freezing syrup, condensed milk, shortening, cattle
Milk essence, Mel, water low rate mixing 3min so that dry wet materials stirs, quicker 8 to 10min, extend for gluten
In the stage, addition butter, the old dough low rate mixing 3 of dough gross weight 8% arrive 4min；The most quickly stirring 5 is stirred to 6min, gluten
To 8 one-tenth muscle degree；Blender adds salad oil under state at a slow speed；
Step 3: dough is split in bulk dough round as a ball, lax about 6 to 7min, build plastic sheeting after rolling pressure, enter in freezer
Freezing；
Step 4: move on to the dough freezed thaw in-5 to-8 DEG C of freezers, places normal temperature environment to dough after defrosting
Reach-5 to 5 DEG C, be rolled into dough cover and roll, the lamellar sweet cream of cold preservation is wrapped into dough cover, repeatedly rolls folding；
Step 5: step 4 gained dough is wrapped plastic sheeting and sends in freezer freezing；
Step 6: move to step 5 gained dough thaw in the storehouse of-8 to-12 DEG C；Normal temperature environment will be placed after thawing
Again thaw to face to-5 DEG C of cutting molding；Entering mould to enter to proof room, proofing temperature is 25-30 DEG C, humidity is 65-80%；Proof
Time is 50min-70min；
Step 7: baking, mould enters oven；
Step 8: the demoulding, cooling, packaging.
Further, it is at a slow speed 90-120rpm described in step 3;Described is quickly 200-250rmp.Described
Be at a slow speed 110rpm;Described is quickly 220rmp, and this rotating speed is favor speed.
Further, described step 3 and step 5 temperature of ice house are set to-20 to-25 DEG C, and the time is 2 to 48 little
Time.
Further, described lamellar sweet cream first thaws to 10 DEG C before using, and puts into refrigerator cold-storage after rolling
Standby.
Further, folding roller compaction process in described step 5 is: be depressed into into by the dough roller being surrounded by lamellar butter
Sheet, then dough sheet S type builds up three layers and forms dough；The dough roller rolled well is pressed into sheet, and then dough sheet S type builds up three layers of formation face
Group；Repeat this process.
Further, in described step 7, baking temperature is set to: 1st district: get angry 210 DEG C-230 DEG C, reducing internal heat 250
℃-270℃；2nd district: get angry 210 DEG C-230 DEG C, reducing internal heat 250 DEG C-270 DEG C；3rd district: get angry 210 DEG C-230 DEG C, reducing internal heat 250 DEG C-
270℃；4th district: get angry 210 DEG C-230 DEG C, reducing internal heat 260 DEG C-280 DEG C；5th district: get angry 160 DEG C-180 DEG C, reducing internal heat 150 DEG C-170
℃；6th district: get angry 160 DEG C-180 DEG C, reducing internal heat 150 DEG C-170 DEG C；The oven time is 10-15min, and described mould is Dan Tingmo
Tool.
Further, described old face dough is the last left next dough of stirring fermentation.
Further, described freezing flour-dough improver is compounded enzyme preparate.
Further, described muscle degree refers to that gluten protein extends to 8 one-tenth muscle degree.
Beneficial effect
The present invention takes traditional feel dough fermentation technique, low temperature fermentation overnight so that covering weave is thinner, the most soft perfume (or spice)
Alcohol.Using simultaneously and singly listen baking equipment baking so that each toast surrounding all presents golden yellow, entrance is outer fragrant interior soft, is suitable for industrialization
Produce.
1, adding fresh yeast in bread preparation process, yeast activity is high, and metabolism is vigorous, contains the bacterium such as lactic acid bacteria simultaneously
Kind, sweat produces carbon dioxide, ethanol and water so that bread, distribute the fragrance of yeast itself.
2, freezing syrup is as the one of syrup, has as freezing flour-dough use, is prevented effectively from ice after dough moisture content freezes
Brilliant opposite injury of tendon and muscle evil, and containing trehalose, it is possible to being all to use sucrose to add fructose on open market, we use trehalose system
Standby, its moisture retention is good, can effective bound water molecule, reduce free water among cake few, reduce the sugariness of syrup own, reach anticorrosion
Effect.
3, add at step 3 such as appropriate salad oil, it is possible to effectively prevent raw material from sticking to stir on container.
4, using mature native Mel especially Chiang Mai,Thailand mature native Mel, mouth is aromatic, and sweetless greasy, natural aromatic is sweet
Profit, inspires the fragrance of toast in toast baking process, and lock water is effective, can keep the tissue sense of toast.
5, twice frozen fermented technique, controls culture propagation speed, and dough fermentation hole is more uniform, and mouthfeel is more preferable, its
Middle first time freezing is to relax gluten simultaneously, increase to allow yeast produce yeast in relatively low temperature at a slow speed, smoothly
The fragrance of bread and mouthfeel, second time is freezing primarily to lax dough, produces soft mouthfeel in follow-up baking process.Two
Secondary frozen fermented also ensure that the freshness of food materials, facilitates industrialized production arrangement.
6, fold and the mode of rolled dough, one layer of oil one aspect, pasta is mingled with, face by oil sealing in the middle of face, dough
Will not reveal in subsequent processes, especially in baking process, direct quilt cover absorbs, and allows oil penetrate in dough so that dough oil
Profit, crisp outside and soft inside after baking, after bread oil return, entrance moistens, moist, and the lines of this processing mode bread highlights layer
Secondary substantially, product sells lover.
7, Hokkaido bread nutritional labeling in the technical program is many, and sugar content is high, and oil content is high, soft mouth feel, sweet and
Oiliness, and because high innage sugar free water is few, so having the longer shelf-life.This product has wide market prospect.
8, baking equipment baking is singly listened in employing so that each toast surrounding all presents golden yellow, and entrance is outer fragrant interior soft.Specification is permissible
Selecting, consumer eats for convenience.
Detailed description of the invention
Embodiment 1
A kind of Hokkaido bread, 4.06 parts of egg；38.56 parts of flour (gluten flour 34.5 parts, Self-raising flour 4.06 parts)；Butter
4.06 part；17.61 parts of water；Mel 1.22 parts；Saccharum Sinensis Roxb. 6 parts；Fresh yeast 2.85 parts；Milk powder 1.63 parts；2.03 parts of condensed milk；Freezing sugar
Starch 2.44 parts；Salt 0.49 part；Scald kind of a bread premixed flour 2.03 parts；Compounded enzyme preparate 0.4 part；Milk flavour 0.81 part；Single, double sweet
0.81 part of fatty acid oil fat；Shortening 1.22 parts；Lamellar sweet cream 13.55 parts；0.04 part of dehydroactic acid sodium；Potassium sorbate 0.04
Part.
Further, described flour is made up of gluten flour and Self-raising flour, described gluten flour and low muscle face
Powder ratio is 8.5:1.
Further, containing trehalose in described freezing syrup；Described Mel is mature native Mel；Preferably safe
State's Chiang Mai mature native Mel；Described milk flavour taste Hokkaido bread special oil.
Further, further, a kind of Hokkaido bread preparation method,
Step one: dispensing prepares, and material weighs as described in claim 1, wherein flour sieving；
Step 2: stirring, by dry material flour, Saccharum Sinensis Roxb., salt, freezing flour-dough improver, milk powder, scalds kind of a bread premixed flour, fresh
Yeast, potassium sorbate, dehydroactic acid sodium are put in a mixing bowl, add moist raw material egg, freezing syrup, condensed milk, shortening, cattle
Milk essence, Mel, water low rate mixing 3min so that dry and wet material stirs, more quickly 8min, for gluten extension phase,
Add butter and the old dough low rate mixing 3min of dough gross weight 8%；The most quickly stirring 5min, gluten stirs to 8 one-tenth muscle
Degree；Blender adds salad oil under state at a slow speed；
Step 3: dough is split in bulk dough round as a ball, lax about 6 to 7min, build plastic sheeting after rolling pressure, enter in freezer
Freezing；
Step 4: move on to the dough freezed thaw in-5 to-8 DEG C of freezers, places normal temperature environment to dough after defrosting
Reach-5 5 DEG C, be rolled into dough cover and roll, the lamellar sweet cream of cold preservation is wrapped into dough cover, rolls folding；
Step 5: step 4 gained dough is wrapped in the freezer of plastic sheeting feeding-20 to-25 DEG C freezing；
Step 6: move to step 5 gained dough thaw in the storehouse of-8 to-12 DEG C；Normal temperature environment will be placed after thawing
Again thaw to face to-5 DEG C of cutting molding；Entering mould to enter to proof room, proofing temperature is 28 DEG C, humidity is 70%；Proofing period is
60min；
Step 7: mould enters oven baking；
Step 8: the demoulding, cooling, packaging.
Further, it is at a slow speed 110rpm described in step 3;Described is quickly 220rmp.
Further, described step 3 and step 5 temperature of ice house are set to-25 DEG C, and the time is 26 hours.
Further, described lamellar sweet cream first thaws to 10 DEG C before using, and puts into refrigerator cold-storage after rolling
Standby.
Further, folding roller compaction process in described step 5 is: be depressed into into by the dough roller being surrounded by lamellar butter
Sheet, then dough sheet S type builds up three layers and forms dough；The dough roller rolled well is pressed into sheet, and then dough sheet S type builds up three layers of formation face
Group；Repeat this process.
Further, described step is set to regard to middle baking temperature: 1st district: get angry 220 DEG C, reducing internal heat 260 DEG C；2nd district:
Get angry 220 DEG C, reducing internal heat 260 DEG C；3rd district: get angry 220 DEG C, reducing internal heat 260 DEG C；4th district: get angry 220 DEG C, reducing internal heat 270 DEG C；5th district: get angry
170 DEG C, reducing internal heat 160 DEG C；6th district: get angry 170 DEG C, reducing internal heat 160 DEG C, baking time is 12min, and described mould is for singly listening mould.
Further, described old face dough is the last left next dough of stirring fermentation.
Further, described freezing flour-dough improver is compounded enzyme preparate.
Further, described muscle degree refers to that gluten protein extends to 8 one-tenth muscle degree.
Embodiment 2
A kind of Hokkaido bread, it is characterised in that include following material:
4 parts of egg；35 parts of flour, gluten flour 31.5, Self-raising flour 3.5；4 parts of butter；Mel 1 part；Saccharum Sinensis Roxb. 5 parts；Fresh yeast
2 parts；Milk powder 1 part；Freezing 2 parts of syrup；Salt 0.3 part；Scald kind of a bread premixed flour 1 part；Freezing flour-dough improver 0.3 part；Milk is fragrant
Essence 0.5 part；Potassium sorbate 0.03 part；0.03 part of dehydroactic acid sodium；2 parts of condensed milk；Shortening 1 part；Single, double glycerine fatty acid fat
0.5 part；Lamellar sweet cream 12 parts；Moisture content 15 parts.
Containing trehalose in described freezing syrup；Described Mel is mature native Mel；Preferably Chiang Mai,Thailand is natural
Ripe Mel；Described milk flavour is Hokkaido bread special oil.
A kind of Hokkaido bread preparation method,
Step one: dispensing prepares, and material weighs as described in claim 1, wherein flour sieving；
Step 2: stirring, by dry material flour, Saccharum Sinensis Roxb., salt, freezing flour-dough improver, milk powder, scalds kind of a bread premixed flour, fresh
Yeast, potassium sorbate, dehydroactic acid sodium are put in a mixing bowl, add moist raw material egg, freezing syrup, condensed milk, shortening, cattle
Milk essence, Mel, water low rate mixing 3min so that dry wet materials stirs, more quickly 10min, extend rank for gluten
Section, adds butter and the old dough low rate mixing 4min of dough gross weight 8%；The most quickly stirring 6min, gluten stirs to 8 one-tenth
Muscle degree；Blender adds salad oil under state at a slow speed；
Step 3: dough is split in bulk dough round as a ball, lax about 7 minutes, builds plastic sheeting, enters in freezer cold after rolling pressure
Freeze；
Step 4: move on to the dough freezed thaw in-8 DEG C of freezers, places normal temperature environment and reaches 5 to dough after defrosting
DEG C, it is rolled into dough cover and rolls, the lamellar sweet cream of cold preservation is wrapped into dough cover, rolls folding；
Step 5: step 4 gained dough is wrapped in the freezer of plastic sheeting feeding-20 DEG C to 25 DEG C freezing；
Step 6: move to step 5 gained dough thaw in the storehouse of-8 DEG C to 12 DEG C；Normal temperature environment will be placed after thawing
Again thaw to face to-5 DEG C of cutting molding；Entering mould to enter to proof room, proofing temperature is 25 DEG C, humidity is 65%；Proofing period is
50min；
Step 7: baking, mould enters oven；
Step 8: the demoulding, cooling, packaging.
Further, it is at a slow speed 90rpm described in step 3;Described is quickly 200rmp.
Further, described step 3 and step 5 temperature of ice house are set to 25 DEG C, and the time is 48 hours.
Further, described lamellar sweet cream first thaws to 10 DEG C before using, and puts into refrigerator cold-storage after rolling
Standby.
Further, folding roller compaction process in described step 5 is: be depressed into into by the dough roller being surrounded by lamellar butter
Sheet, then dough sheet S type builds up three layers and forms dough；The dough roller rolled well is pressed into sheet, and then dough sheet S type builds up three layers of formation face
Group；Repeat this process.
Further, described step is set to regard to middle baking temperature: 1st district: get angry 210 DEG C, reducing internal heat 250 DEG C；2nd district:
Get angry 210 DEG C, reducing internal heat 250 DEG C；3rd district: get angry 210 DEG C, reducing internal heat 250 DEG C；4th district: get angry 210 DEG C, reducing internal heat 260 DEG C；5th district: get angry
160 DEG C, reducing internal heat 150 DEG C；6th district: get angry 160 DEG C, reducing internal heat 150 DEG C；Baking temperature is 15min, and described mould is for singly listening mould.
Further, described old face dough is the last left next dough of stirring fermentation.
Further, described freezing flour-dough improver is compounded enzyme preparate.
Further, described muscle degree refers to that gluten protein extends to 8 one-tenth muscle degree.
Embodiment 3
A kind of Hokkaido bread, it is characterised in that include following material:
6 parts of egg；40 parts of flour wherein gluten flour 35.5, Self-raising flour 4.5；6 parts of butter；Mel 2 parts；Saccharum Sinensis Roxb. 7 parts；Fresh
3 parts of yeast；Milk powder 2 parts；Freezing 3 parts of syrup；Salt 0.6 part；Scald kind of a bread premixed flour 3 parts；Freezing flour-dough improver 0.5 part；Cattle
Milk essence 1 part；Potassium sorbate 0.05 part；0.05 part of dehydroactic acid sodium；Condensed milk 2-3 part；Shortening 2 parts；Single, double glycerine fatty acid
1 part of fat；Lamellar sweet cream 15 parts；Moisture content 20 parts.
Further, described flour is made up of gluten flour and Self-raising flour, described gluten flour and low muscle face
Powder ratio is 8:1.
Further, containing trehalose in described freezing syrup；Described Mel is mature native Mel；Preferably safe
State's Chiang Mai mature native Mel；Described milk flavour taste Hokkaido bread special oil.
Further, a kind of Hokkaido bread preparation method:
Step one: dispensing prepares, and material weighs as described in claim 1, wherein flour sieving；
Step 2: stirring, by dry material flour, Saccharum Sinensis Roxb., salt, freezing flour-dough improver, milk powder, scalds kind of bread premixed flour, a mountain
Potassium sorbate, fresh yeast, dehydroactic acid sodium are put in a mixing bowl, add moist raw material egg, freezing syrup, condensed milk, shortening, cattle
Milk essence, Mel, water low rate mixing 3min so that dry wet materials stirs, more quickly 9min, extend rank for gluten
Section, adds butter, the old dough low rate mixing 4min of dough gross weight 8%；The most quickly stirring 5min, gluten stirs to 8 one-tenth muscle
Degree；Blender adds salad oil under state at a slow speed；
Step 3: dough is split in bulk dough round as a ball, lax about 6-7 minute, builds plastic sheeting, enters in freezer after rolling pressure
Freezing；
Step 4: move on to the dough freezed thaw in-5 to-8 DEG C of freezers, places normal temperature environment to dough after defrosting
Reach-5 to 5 DEG C, be rolled into dough cover and roll, the lamellar sweet cream of cold preservation is wrapped into dough cover, rolls folding；
Step 5: step 4 gained dough is wrapped in the freezer of plastic sheeting feeding-20-25 DEG C freezing；
Step 6: move to step 5 gained dough thaw in the storehouse of-8 to-12 DEG C；Normal temperature environment will be placed after thawing
Again thaw to face to-5 DEG C of cutting molding；Entering mould to enter to proof room, proofing temperature is 30 DEG C, humidity is 80%；Proofing period is
70min；
Step 7: baking, mould enters oven；
Step 8: the demoulding, cooling, packaging.
Further, it is at a slow speed 120rpm described in step 3;Described is quickly 250rmp.
Further, described step 3 and step 5 temperature of ice house are set to-20 to-25 DEG C, and the time is 48 hours.
Further, described lamellar sweet cream first thaws to 10 DEG C before using, and puts into refrigerator cold-storage after rolling
Standby.
Further, folding roller compaction process in described step 5 is: be depressed into into by the dough roller being surrounded by lamellar butter
Sheet, then dough sheet S type builds up three layers and forms dough；The dough roller rolled well is pressed into sheet, and then dough sheet S type builds up three layers of formation face
Group；Repeat this process.
Further, described step is set to regard to middle baking temperature: 1st district: get angry 230 DEG C, reducing internal heat 270 DEG C；2nd district:
Get angry 230 DEG C, reducing internal heat 270 DEG C；3rd district: get angry 230 DEG C, reducing internal heat 270 DEG C；4th district: get angry 230 DEG C, reducing internal heat 280 DEG C；5th district: get angry
180 DEG C, reducing internal heat 170 DEG C；6th district: get angry 180 DEG C, reducing internal heat 170 DEG C, baking time is 10min, and described mould is for singly listening mould.
Further, described old face dough is the last left next dough of stirring fermentation.
Further, described freezing flour-dough improver is compounded enzyme preparate.
Further, described muscle degree refers to that gluten protein extends to 8 one-tenth muscle degree.
Claims (10)
1. Hokkaido bread, it is characterised in that include the component of following parts by weight:
Egg 4-6 part
Flour 35-40 part
Butter 4-6 part
Mel 1-2 part
Saccharum Sinensis Roxb. 5-7 part
Fresh yeast 2-3 part
Milk powder 1-2 part
Freezing syrup 2-3 part
Salt 0.3-0.6 part
Scald kind of a bread premixed flour 1-3 part
Freezing flour-dough improver 0.3-0.5 part
Milk flavour 0.5-1 part
Potassium sorbate 0.03-0.05 part
Dehydroactic acid sodium 0.03-0.05 part
Condensed milk 2-3 part
Shortening 1-2 part
Single, double glycerine fatty acid fat 0.5-1 part
Lamellar sweet cream 12-15 part
Moisture content 15-20 part.
A kind of Hokkaido the most according to claim 1 bread, it is characterised in that include the component of following parts by weight: chicken
4.06 parts of egg；38.56 parts of flour；4.06 parts of butter；17.61 parts of water；Mel 1.22 parts；Saccharum Sinensis Roxb. 6 parts；Fresh yeast 2.85 parts；Milk
1.63 parts of powder；2.03 parts of condensed milk；Freezing 2.44 parts of syrup；Salt 0.49 part；Scald kind of a bread premixed flour 2.03 parts；Compounded enzyme preparate
0.4 part；Milk flavour 0.81 part；0.81 part of single, double glycerine fatty acid fat；Shortening 1.22 parts；Lamellar sweet cream 13.55 parts；
0.04 part of dehydroactic acid sodium；Potassium sorbate 0.04 part.
A kind of Hokkaido the most according to claim 2 bread, it is characterised in that described flour is by gluten flour and low muscle
Flour forms, and described gluten flour and Self-raising flour ratio are 8-9:1.
A kind of Hokkaido the most according to claim 1 bread, it is characterised in that containing Sargassum in described freezing syrup
Sugar；Described Mel is mature native Mel；Described milk flavour is Hokkaido bread special oil.
A kind of Hokkaido the most according to claim 1 bread preparation method, it is characterised in that:
Step one: dispensing prepares, and material weighs as described in claim 1, wherein flour sieving；
Step 2: stirring, by dry material flour, Saccharum Sinensis Roxb., salt, freezing flour-dough improver, milk powder, scalds kind of a bread premixed flour, fresh
Yeast, potassium sorbate, dehydroactic acid sodium are put in a mixing bowl, add moist raw material egg, freezing syrup, condensed milk, shortening, cattle
Milk essence, Mel, water low rate mixing 3min so that dry wet materials stirs, quicker 8 to 10min, extend for gluten
In the stage, the old dough low rate mixing 3 adding butter and dough gross weight 8% arrives 4min；The most quickly stirring 8 is to 6min, and gluten stirs
Mix to 8 one-tenth muscle degree；Blender adds salad oil under state at a slow speed；
Step 3: dough is split in bulk dough round as a ball, lax about 6 to 7min, build plastic sheeting after rolling pressure, enter in freezer
Freezing；
Step 4: move on to the dough freezed thaw in-5 to-8 DEG C of freezers, places normal temperature environment to dough after defrosting
Reach-5 to 5 DEG C, be rolled into dough cover and roll, the lamellar sweet cream of cold preservation is wrapped into dough cover, repeatedly rolls folding；
Step 5: step 4 gained dough is wrapped plastic sheeting and sends in freezer freezing；
Step 6: move to step 5 gained dough thaw in the storehouse of-8 to-12 DEG C；Normal temperature environment will be placed after thawing
Again thaw to face to-5 DEG C of cutting molding；Entering mould to enter to proof room, proofing temperature is 25-30 DEG C, humidity is 65-80%；Proof
Time is 50min-70min；
Step 7: baking, mould enters oven；
Step 8: the demoulding, cooling, packaging.
A kind of Hokkaido the most according to claim 5 bread preparation method, it is characterised in that described in step 3 be at a slow speed
90-120rpm;Described is quickly 200-250rmp.
A kind of Hokkaido the most according to claim 5 bread preparation method, it is characterised in that described step 3 and step 5 are cold
Warehouse temperature is set to-20 DEG C to-25 DEG C, and the time is 2 to 48 hours.
A kind of Hokkaido the most according to claim 5 bread preparation method, it is characterised in that before described lamellar sweet cream uses
First thaw to 10 DEG C, put into refrigerator cold-storage after rolling standby.
A kind of Hokkaido the most according to claim 5 bread preparation method, it is characterised in that fold in described step 5 and roll
Process is: be depressed into by the dough roller being surrounded by lamellar butter in flakes, and then dough sheet S type builds up three layers and forms dough；The face that will roll well
Group rolls in flakes, and then dough sheet S type builds up three layers and forms dough；Repeat this process.
A kind of Hokkaido the most according to claim 5 bread preparation method, it is characterised in that baking temperature in described step 7
Degree is set to: 1st district: get angry 210 DEG C-230 DEG C, reducing internal heat 250 DEG C-270 DEG C；2nd district: get angry 210 DEG C-230 DEG C, reducing internal heat 250 DEG C-
270℃；3rd district: get angry 210 DEG C-230 DEG C, reducing internal heat 250 DEG C-270 DEG C；4th district: get angry 210 DEG C-230 DEG C, reducing internal heat 260 DEG C-280
℃；5th district: get angry 160 DEG C-180 DEG C, reducing internal heat 150 DEG C-170 DEG C；6th district: get angry 160 DEG C-180 DEG C, reducing internal heat 150 DEG C-170 DEG C；Roasting
The stove time is 10-15min, and described mould is for singly listening mould.
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| CN106720041A (en) * | 2016-11-25 | 2017-05-31 | 南通博泰美术图案设计有限公司 | The preparation method of bread |
| CN107361102A (en) * | 2017-07-25 | 2017-11-21 | 合肥台香食品有限公司 | It is a kind of to smear tea bread using prepared by pre-baked refrigerating process |
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| CN106720041A (en) * | 2016-11-25 | 2017-05-31 | 南通博泰美术图案设计有限公司 | The preparation method of bread |
| CN107361102A (en) * | 2017-07-25 | 2017-11-21 | 合肥台香食品有限公司 | It is a kind of to smear tea bread using prepared by pre-baked refrigerating process |
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| CN107897283A (en) * | 2017-11-29 | 2018-04-13 | 武威霖沐科技发展有限公司 | A kind of preparation method of cream honey toast bread |
| CN107927062A (en) * | 2017-12-23 | 2018-04-20 | 安徽青松食品有限公司 | A kind of half bread of whole wheat taste and its production technology |
| CN108142486B (en) * | 2017-12-27 | 2021-04-27 | 蔡荣萱 | Method for preparing frozen dough and product prepared by using same |
| CN108142486A (en) * | 2017-12-27 | 2018-06-12 | 蔡荣萱 | The product for preparing the method for freezing flour-dough and being prepared using this method |
| CN107865025A (en) * | 2017-12-27 | 2018-04-03 | 安徽盼盼食品有限公司 | A kind of preparation method of the soft bread of staple food |
| CN108174898A (en) * | 2018-03-01 | 2018-06-19 | 天津味多美食品有限公司 | A kind of gold brick bread |
| CN110663731A (en) * | 2019-09-30 | 2020-01-10 | 福建初粮当道食品有限公司 | Coarse grain bread and making method thereof |
| CN110771659A (en) * | 2019-10-14 | 2020-02-11 | 福建达利食品科技有限公司 | Method for making coarse grain crisp toast |
| CN110604147A (en) * | 2019-10-15 | 2019-12-24 | 麦趣尔(北京)食品有限公司 | Premixed flour |
| CN111631244A (en) * | 2020-06-08 | 2020-09-08 | 福建省慕兰卡食品有限公司 | Butter bread and preparation method thereof |
| CN112741132A (en) * | 2021-01-13 | 2021-05-04 | 河北食全十美食品科技有限公司 | Preparation method of deep-fried dough stick green body |
| CN112956507A (en) * | 2021-02-27 | 2021-06-15 | 武汉慧匠心食品有限公司 | Soft toast with original taste and fermentation process thereof |
| CN113693108A (en) * | 2021-08-09 | 2021-11-26 | 四川飘香居食品有限公司 | Yak meat floss toast bread and making process thereof |
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| CN115211447B (en) * | 2022-07-20 | 2023-12-29 | 天津南侨食品有限公司 | Shortening frozen dough and production process thereof |
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