CN106560037A - Pizza base and making method thereof - Google Patents
Pizza base and making method thereof Download PDFInfo
- Publication number
- CN106560037A CN106560037A CN201510621593.8A CN201510621593A CN106560037A CN 106560037 A CN106560037 A CN 106560037A CN 201510621593 A CN201510621593 A CN 201510621593A CN 106560037 A CN106560037 A CN 106560037A
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- CN
- China
- Prior art keywords
- parts
- flour
- yeast
- ice
- pizza
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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.)
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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
- 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
- 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
- A21D2/368—Fermentation by-products, e.g. grapes, hops
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a pizza base and a making method thereof; the pizza base comprises the following ingredients by weight parts: flour 500 parts, white sugar 7 parts, salt 6 parts, yeast 2-8 parts, water 280-480 parts, ice 70-250 parts, and edible oil 100 parts. By using a unique formula and the preparation method, the pizza base is good in taste, chewy, cannot stick to teeth, and low temperature fermentation can naturally release the dough sweet taste; unlike a conventional formula with dry mouthfeel, the pizza base is relatively sweet in taste.
Description
Technical field
The present invention relates to a kind of pizza bottom and preparation method thereof.
Background technology
Pizza is to compare to receive one of popular diet welcome.The quality of Pizza depends on pizza bottom and stuffing material, wherein draping over one's shoulders
The mouthfeel at Sa cake bottom is again particularly important.And existing pizza bottom causes mouthfeel pine due to the problem of formula and preparation method
It is soft, no chewy texture, and can stick to one's teeth, and bavin is sent out mouthfeel on mouthful taste is eaten, it is not very good eating.And in order to improve this point,
Different effort are all being done by each businessman, but do not have what effect.
The content of the invention
As prior art has the problems referred to above, the present invention proposes a kind of pizza bottom and preparation method thereof, and which can be effective
Solve problems of the prior art,
The present invention is solved the above problems by the following technical programs：
A kind of pizza bottom, including following component by weight：500 parts of flour, 7 parts of white sugar, edible salt 6
Part, 2～8 parts of yeast, 280～480 parts of water, 70～250 parts of ice, 100 parts of edible oil.
At spring, the flour is 500 parts, 7 parts of white sugar, 6 parts of edible salt, 4～5 parts of yeast, water 430
Part, 120 parts of ice, 100 parts of edible oil.
At summer, the flour be 500 parts, 7 parts of white sugar, 6 parts of edible salt, 2～3 parts of yeast, 280 parts of water,
250 parts of ice, 100 parts of edible oil.
When in the fall, the flour is 500 parts, 7 parts of white sugar, 6 parts of edible salt, 3～6 parts of yeast, water 450～
460 parts, 90～100 parts of ice, 100 parts of edible oil.
When in the winter time, the flour is 500 parts, 7 parts of white sugar, 6 parts of edible salt, 2～8 parts of yeast, water 280～
480 parts, 70～250 parts of ice, 100 parts of edible oil.
The invention also discloses a kind of method for preparing above-mentioned pizza bottom, comprises the following steps：
1) dough-making powder, weighs the flour, white sugar, edible salt, yeast, water, ice and the edible oil of corresponding proportion,
Flour is poured into in surface vessel, white sugar, edible salt, yeast, water, ice and edible oil is disposably added
It is manual afterwards to start dough-making powder about 10～11 minutes；
2) divisional plane block, is partitioned into the face block of needs according to the gauge size at pizza bottom, rubs after the face block is cut
Into semicircle dough；
3) cool fermentation, the dough is put in crisper and enters refrigerator, is to carry out cool fermentation 24 at 0～4 DEG C in temperature
Hour；
4), after take out the dough of cool fermentation, dough is positioned on Pizza operating board the system of rolling is pressed into disc pie by hand,
Start afterwards to pinch side, when described pinching starts to be twisted into cake bottom after side is terminated, entered by card punch on the cake bottom
Row punching；
5) toast, the pizza bottom is placed in baking box, be to bakee 1～1.5 minute at 160～200 DEG C in temperature
.
Due to unique formula and preparation method so that the pizza bottom of the present invention is in good taste, has chewy texture, does not stick to one's teeth,
And as low temperature fermentation causes the sweet taste Spontaneous release of dough, pizza bottom to eat taste on mouth more sweet, unlike passing
The formula mouthfeel of system sends out bavin.
Description of the drawings
Fig. 1 is the operation chart of the present invention.
Specific embodiment
With reference to specific embodiment, the present invention is described in detail.
The present invention discloses a kind of formula of Pizza, including following component by weight：500 parts of flour, white sugar 7
Part, 6 parts of edible salt, 2～8 parts of yeast, 280～480 parts of water, 70～250 parts of ice, 100 parts of edible oil.
Wherein, if the flour is spring flour, the spring flour is 500 parts, 7 parts of white sugar, edible salt 6
Part, 4～5 parts of yeast, 430 parts of water, 120 parts of ice, 100 parts of edible oil.
Wherein, if the flour is summer flour, the summer flour is 500 parts, 7 parts of white sugar, edible salt 6
Part, 2～3 parts of yeast, 280 parts of water, 250 parts of ice, 100 parts of edible oil.
Wherein, if the flour is autumn flour, the autumn flour is 500 parts, 7 parts of white sugar, edible salt 6
Part, 3～6 parts of yeast, 450～460 parts of water, 90～100 parts of ice, 100 parts of edible oil.
Wherein, if the flour is winter flour, the winter flour is 500 parts, 7 parts of white sugar, edible salt 6
Part, 2～8 parts of yeast, 280～480 parts of water, 70～250 parts of ice, 100 parts of edible oil.
With 18 cun of pizza bottoms as example：
It is shown in Figure 1, proportionally weigh 5000 grams of the flour, 70 grams of white sugar, 60 grams of edible salt, yeast
1000 grams of 20 grams, 2800 grams of water, 2500 grams of ice and edible oil.Pour into in surface vessel, disposably add white sugar,
Start dough-making powder after edible salt, yeast, water, ice and edible oil by hand about 10～11 minutes.After face is become reconciled, according to draping over one's shoulders
The gauge size at Sa cake bottom is partitioned into the face block of needs, and 18 cun of pizza bottom needs 700 grams of face blocks, the face block is cut
After be kneaded into semicircle dough.The dough is put in crisper and enters refrigerator, be cool fermentation 24 to be carried out at 0～4 DEG C in temperature
Hour.Fermented dough under low temperature is not easy corruption, will not everfermentation and cause the pizza bottom at baking fluffy.Will be cold
After the dough of fermentation takes out, dough is positioned on Pizza operating board system of rolling by hand, fully each material in fusion formula so that
Dough is pressed into disc pie by the sweet taste Spontaneous release after dough fermentation, starts afterwards to pinch side, when described pinching after side is terminated is opened
Beginning is twisted into cake bottom.Punched by card punch on the cake bottom.The pizza bottom is placed in baking box, in temperature is
Bakee 1～1.5 minute at 160～200 DEG C.
It should be understood that these embodiments are only illustrative of the invention and is not intended to limit the scope of the invention.In addition, it is to be understood that
After the content for having read instruction of the present invention, those skilled in the art can be made various changes or modifications to the present invention, these
The equivalent form of value equally falls within the application appended claims limited range.
Claims (6)
1. a kind of pizza bottom, it is characterised in that including following component by weight：500 parts of flour, white sugar
7 parts, 6 parts of edible salt, 2～8 parts of yeast, 280～480 parts of water, 70～250 parts of ice, 100 parts of edible oil.
2. pizza bottom according to claim 1, it is characterised in that at spring, the flour is 500 parts,
7 parts of white sugar, 6 parts of edible salt, 4～5 parts of yeast, 430 parts of water, 120 parts of ice, 100 parts of edible oil.
3. pizza bottom according to claim 1, it is characterised in that：At summer, the flour be 500 parts,
7 parts of white sugar, 6 parts of edible salt, 2～3 parts of yeast, 280 parts of water, 250 parts of ice, 100 parts of edible oil.
4. pizza bottom according to claim 1, it is characterised in that：When in the fall, the flour be 500 parts,
7 parts of white sugar, 6 parts of edible salt, 3～6 parts of yeast, 450～460 parts of water, 90～100 parts of ice, 100 parts of edible oil.
5. pizza bottom according to claim 1, it is characterised in that：When in the winter time, the flour be 500 parts,
7 parts of white sugar, 6 parts of edible salt, 2～8 parts of yeast, 280～480 parts of water, 70～250 parts of ice, 100 parts of edible oil.
6. a kind of method at the pizza bottom prepared any one of claim 1 to 5, it is characterised in that include with
Lower step：
1) dough-making powder, weighs the flour, white sugar, edible salt, yeast, water, ice and the edible oil of corresponding proportion,
Flour is poured into and in surface vessel, is disposably added white sugar, edible salt, yeast, water, ice and is eaten
Start dough-making powder after oil by hand about 10～11 minutes；
2) divisional plane block, is partitioned into the face block of needs according to the gauge size at pizza bottom, after the face block is cut
It is kneaded into semicircle dough；
3) cool fermentation, the dough is put in crisper and enters refrigerator, is to carry out cool fermentation 24 at 0～4 DEG C in temperature
Hour；
4), after take out the dough of cool fermentation, dough is positioned on Pizza operating board the system of rolling is pressed into disc pie by hand,
Start afterwards to pinch side, when described pinching starts to be twisted into cake bottom after side is terminated, pass through card punch on the cake bottom
Punched；
5) toast, the pizza bottom is placed in baking box, be to bakee 1～1.5 minute at 160～200 DEG C in temperature
.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510621593.8A CN106560037A (en) | 2015-09-25 | 2015-09-25 | Pizza base and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510621593.8A CN106560037A (en) | 2015-09-25 | 2015-09-25 | Pizza base and making method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106560037A true CN106560037A (en) | 2017-04-12 |
Family
ID=58485096
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510621593.8A Pending CN106560037A (en) | 2015-09-25 | 2015-09-25 | Pizza base and making method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106560037A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106982898A (en) * | 2017-06-07 | 2017-07-28 | 阿茹娜 | Dried milk cake pizza and preparation method thereof |
| CN109392990A (en) * | 2018-12-13 | 2019-03-01 | 董凤琴 | Pizza bottom surface group and its preparation process |
| CN111972455A (en) * | 2020-08-27 | 2020-11-24 | 江南大学 | Quinoa powder with high gamma-aminobutyric acid content and application of quinoa powder in preparation of pizza |
| CN112314659A (en) * | 2020-11-16 | 2021-02-05 | 校隽勇 | Pizza base and preparation method thereof |
| CN113040199A (en) * | 2019-12-29 | 2021-06-29 | 广州朋宗食品有限公司 | Pizza and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0687413A1 (en) * | 1994-05-07 | 1995-12-20 | Dr. AUGUST OETKER NAHRUNGSMITTEL KG | Method of preparing pizzas, especially pizza bases |
| CN102894042A (en) * | 2012-10-23 | 2013-01-30 | 大连施普雷特智能车库有限公司 | Quick-frozen cake and making method thereof |
| CN104472624A (en) * | 2014-12-01 | 2015-04-01 | 周茂伟 | Recipe and preparation method of coconut milk toast |
| CN104719383A (en) * | 2015-03-31 | 2015-06-24 | 江南大学 | Method for making bread in cold storage fermentation manner |
-
2015
- 2015-09-25 CN CN201510621593.8A patent/CN106560037A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0687413A1 (en) * | 1994-05-07 | 1995-12-20 | Dr. AUGUST OETKER NAHRUNGSMITTEL KG | Method of preparing pizzas, especially pizza bases |
| CN102894042A (en) * | 2012-10-23 | 2013-01-30 | 大连施普雷特智能车库有限公司 | Quick-frozen cake and making method thereof |
| CN104472624A (en) * | 2014-12-01 | 2015-04-01 | 周茂伟 | Recipe and preparation method of coconut milk toast |
| CN104719383A (en) * | 2015-03-31 | 2015-06-24 | 江南大学 | Method for making bread in cold storage fermentation manner |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106982898A (en) * | 2017-06-07 | 2017-07-28 | 阿茹娜 | Dried milk cake pizza and preparation method thereof |
| CN109392990A (en) * | 2018-12-13 | 2019-03-01 | 董凤琴 | Pizza bottom surface group and its preparation process |
| CN113040199A (en) * | 2019-12-29 | 2021-06-29 | 广州朋宗食品有限公司 | Pizza and preparation method thereof |
| CN111972455A (en) * | 2020-08-27 | 2020-11-24 | 江南大学 | Quinoa powder with high gamma-aminobutyric acid content and application of quinoa powder in preparation of pizza |
| CN112314659A (en) * | 2020-11-16 | 2021-02-05 | 校隽勇 | Pizza base and preparation method thereof |
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Application publication date: 20170412 |