CN106720061A - Fragrant garlic method rod bread-making methods - Google Patents
Fragrant garlic method rod bread-making methods Download PDFInfo
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- CN106720061A CN106720061A CN201710064388.5A CN201710064388A CN106720061A CN 106720061 A CN106720061 A CN 106720061A CN 201710064388 A CN201710064388 A CN 201710064388A CN 106720061 A CN106720061 A CN 106720061A
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Abstract
The invention discloses a kind of fragrant garlic method rod bread-making methods, including following process：Method rod bread making process, garlic solvent dip manufacturing process；The formation garlic solvent dip of mixing shell egg, milk, white sugar, mayonnaise and garlic granule；Garlic perfume cream manufacturing process；Fragrant garlic bread making process.Garlic perfume cream is filled in the application in method rod bread, smear garlic solvent dip, there is provided and make garlic perfume bread making process, the intrinsic pungent of removal garlic keeps garlic soft and sweetless taste simultaneously, so the consumer for not liking garlic will not also dislike and eat, while also beneficial to the health of consumer.In addition, several knives are drawn on method rod bread, filling and smearing garlic perfume cream and garlic solvent dip, consumer is set easily to eat, garlic perfume cream is penetrated into the middle of bread, make method rod bread inside and outside all becomes soft, and garlic perfume cream will not flow down from method rod bread, makes consumer easy to use while acting the effect for increasing garlic consumption figure.
Description
Technical field
The present invention relates to the technical field related to fragrant garlic method rod bread-making methods, particularly one kind is on method rod bread
Smear the fragrant garlic method rod bread-making methods of garlic perfume juice.
Background technology
Method rod bread belongs to bread as basic food, the bread of the rod shape long made based on flour and water, in interior tissue
There are many stomatas, and softness, the also mouthfeel of chewy.Bread epidermis is crisp, and smooth, very fragrant as the crispy rice of China,
It is light, therefore be eaten as staple food in Italy, France.
The preparation method of general method rod bread includes, the material that will be used once all puts in the direct method of fermentation,
Or making fermentation in advance is planted, then put the fermentation kind method of remaining material, liquid kind method, old face method etc. into.
During facture rod bread, the purpose using fermentation kind is to strengthen dough tissue, improves local flavor, saves yeast；Make
With the liquid kind method of liquid fermentation kind, there is augmentativity rod loaf volume, so the method is commonly used recently.Old face method is
The method for making whole-wheat bread, the unique taste of bread can be increased using old face, and bubble is produced in dough tissue, therefore will not
It is too dry.
The fermentation of bread is by the alcoholic fermentation because of yeast and because the lactic fermentation of lactic acid bacteria is while carry out, therefore improve face
The taste of bag, and the organic acid that lactobacillus-fermented is produced can suppress bacterial reproduction, so that between extending bread storage life, but it is newborn
The equilibrium of sour bacterium and yeast is broken, if lactic acid bacteria excessively breeds, the breeding of yeast is suppressed, and opposite yeast count is more, breast
Sour bacterium is just reduced.The old face used in traditional old face method, promotes lactic acid bacteria and the yeast fermentation included in wholemeal, so making
In the making of whole-wheat bread.Old face is influenceed by the lactic acid bacteria and yeast that participate in fermentation, mutual due to two kinds of microorganisms
Effect, the local flavor of tunning can improve, and reduce peculiar smell, improve mouthfeel.
KR published patent the 2015-0093287th (2015.08.18 is disclosed) is described using ferment rice bran and old face
Method rod bread and its preparation method.A) ferment rice bran old face production phase, flour, ferment rice bran, malt first are made
And distilled water ferments 20-30 hours in the room temperature of 25-35 degree, the humidity of 60-85%, the secondary fermentation rice bran stage b) is made,
It is the distilled water and flour that isodose is added in a) stage first fermented dough full of living yeasts, ferments 20-30 hours, c) makes three rice brans
In the fermented dough full of living yeasts stage, be in stage b) the old face of secondary fermentation in, add and old face isodose distilled water and flour, fermentation
20-30 hours, d) add high-strength flour, salt, malt, yeast and c) three ferment rice brans in stage, add appropriate water and
Face, makes the dough of facture rod bread reach 40-50% containing water content, in 25-30 degree temperature, in 70-80% humidity environments, and hair
The one time fermentation stage of ferment 60-120 minutes, the e) dough that one time fermentation is terminated does agglomerating, in room after being divided into 100-200 grams
It is done shaping shape by middle benefit gas again after fermenting 20-40 minutes, in 25-35 degree temperature, in 70-80% humidity, and secondary fermentation 50-70 points
In the stage of clock, f) dough that secondary fermentation terminates is placed in normal temperature the facture rod bread stage is toasted after 5-10 minutes, with this
The mode of kind is characterized.The technology is used, because of the ferment effect that lactic acid bacteria and yeast interact, pore size becomes big, and volume increases,
Change its characteristic, there is an effect for economizing in raw materials, and the taste that brings of the old face of ferment rice bran and fragrance etc. to change script bread special
The improvement of property.
Have on Ebrean Registered Patent the 10-1517105th (2015.04.27 registrations), the garlic smashed to pieces is fried with sesame oil, go
There is sesame oil taste except the bitter taste of garlic, when edible, make the people of disagreeable garlic, particularly child and women also can be free of a burden, so right
It is healthy and beneficial, and the preparation method for promoting the garlic method rod bread of sale.According to the technology, the garlic smashed to pieces is fried with sesame oil
Afterwards, by such as next stage：Make its dry stage (S1) and, crush dry garlic and dry marine alga stage (S2), make
Condiment comprising garlic and marine algae powder, with 55-65 Du Zhong Tongas hot 10-15 minutes heating period (S3), middle Tonga
After the condiment cooling of heat, placed 40-50 hours in normal temperature, make its tasty stage (S4), tasty condiment and flour are mixed
Melt stage (S5) is made after conjunction, dough is made the loaf shape stage (S6), the dough of shaping is put into the making rank of oven cooking cycle
Section (S7), takes out baked bread, drops it into 30-40 minutes in the 70-75 degree space for have ginseng extract, starts wind
Machine, makes the gas forced circulation of interior volume, and ginseng fragrance is preferably absorbed to the stage (S8) of bread, and cooling is fragrant containing ginseng
Before the bread of gas, in order to suppress the evaporation of ginseng fragrance, covered (S9) with lid, the state that holding is covered cools down the bread stage
(S10) lid (S11) in cooling, is removed, flavouring juice is, during 100 weight of white sugar, including shell egg 40-50, garlic powder 30-40,
Seawood meal 25-35, green plum ferment 15-20, maltose 10-15 and salt 3-5, ginseng perfume liquid is, the mountain of shave support ginseng and
Ultra-pure water is fitted into glass flask, is extracted using steam distillation device and is characterized.
The preparation method of above-mentioned method rod bread, after adding the different materials such as shell egg in flour, makes of oven cooking cycle,
Carbohydrate for principal component flour based on, therefore intake is excessive, will cause fat and various adult diseases.
And above-mentioned fragrant garlic method rod bread-making methods, garlic perfume cream is applied in bread surface, because consumer eats when edible
Do not go out the mellow fragrance of garlic, and there is no cream or sauce in bread, so give consumer hard mouthfeel, also in the presence of not
The shortcoming that can easily eat.
The content of the invention
The purpose of the present invention is directed to shortcoming present in above-mentioned method rod bread and fragrant garlic method rod bread, there is provided Yi Zhong
Garlic perfume cream, the fragrant garlic method rod bread-making methods of the fragrant garlic method rod bread for applying garlic solvent juice and being formed are added on method rod bread.
To realize the purpose of the present invention, the invention provides a kind of fragrant garlic method rod bread-making methods, including following process：
Method rod bread making process：Mixing high-strength flour, medium strength flour, Deere method rod powder, salt, maltose, dry ferment and water hair
Toasted after ferment, form method rod bread；
Garlic solvent dip manufacturing process：The formation garlic solvent dip of mixing shell egg, milk, white sugar, mayonnaise and garlic granule；
Garlic perfume cream manufacturing process；
Fragrant garlic bread making process：
The garlic perfume cream is put on the method rod bread；
Be put into garlic perfume cream method rod bread according to it is default when indirect fermentation after do fermentation method rod bread；
Above-mentioned garlic solvent dip is smeared on above-mentioned fermentation method rod bread and smears the stage；The fermentation method rod of smearing garlic solvent dip
Fragrant garlic bread is formed after toast.
Preferably, the method rod bread making process is specially：
The dough production phase：After mixing hard flour, Plain flour, Deere method rod powder, salt, maltose, dry ferment and water and
Face；
Fermentation stage first：Fermented within the default time in default temperature in the above-mentioned face become reconciled；
Method rod formative stage：The face become reconciled fermented first is in batches according to default weight method of forming rod apperance；
The secondary fermentation stage：The method rod bread of above-mentioned shaping in default temperature secondary fermentation；
The method rod breadmaking stage：The method rod bread for toasting secondary fermentation forms method rod bread.
Preferably, described fermentation stage first：The face become reconciled 20-30 degree, fermentation 70 points -120 minutes.
Preferably, method rod bread making process is specially：
Mixing high-strength flour 400g-520g, medium strength flour 80g-150g, Deere method rod powder 20g-35g, salt 2g-10g, malt 2g-
10g, dry ferment 2g-10g, water 300g-430g.
Preferably, the manufacturing process of above-mentioned garlic perfume cream is specially：Mixing butter, white sugar, whipped cream, mayonnaise, shell egg,
Condensed milk, garlic granule and green onion end form garlic perfume cream；
Mix shell egg in above-mentioned cream to ferment above-mentioned cream, then in the cream of fermentation mixing whipped cream, mayonnaise,
Condensed milk, garlic granule and green onion end form garlic perfume cream.
Preferably, mixing butter 150g-250g, white sugar 50g-150g form cream.
Preferably, the garlic solvent dip manufacturing process specifically,
Mixing shell egg 160g-180g, milk 40g-60g, white sugar 70g-120g, mayonnaise 300g-400g, garlic granule 1g-5g.
Preferably, the garlic solvent dip manufacturing process specifically,
Beat after shell egg toward be put into milk in shell egg and white sugar be again stirred for it is uniform after to heat.
Preferably, the method rod bread for being put into garlic perfume cream ferments 12 more than hour in 3 degree of -7 temperature of degree, forms hair
Ferment method rod bread；
Garlic solvent dip is smeared on the fermentation method rod bread and the fermentation method rod bread of garlic solvent dip is smeared in baking, formed
Fragrant garlic bread.
Preferably, from the top of the method rod bread to bottom direction it is oblique on method rod bread draw the 5-6 edge of a knife after,
Above-mentioned garlic perfume cream 20g-25g is put on the edge of a knife.
Compared with prior art, beneficial effects of the present invention are that garlic perfume cream is filled in method rod bread, smear chilli garlic sauce
Juice, there is provided make garlic perfume bread making process, the intrinsic pungent of removal garlic keeps garlic soft and sweetless taste, institute simultaneously
Eaten so that the consumer for not liking garlic will not also dislike, while also beneficial to the health of consumer.In addition, in method rod bread
It is upper to draw several knives, filling and smearing garlic perfume cream and garlic solvent dip, consumer is easily eaten, garlic perfume cream is penetrated into bread
Between, make method rod bread inside and outside all becomes soft, and garlic perfume cream will not flow down from method rod bread, make consumer easy to use
Rising simultaneously increases the effect of garlic consumption figure.
Brief description of the drawings
Fig. 1 is the precedence diagram of the fragrant garlic method rod breadmaking engineering of the embodiment of the present invention；
Fig. 2 is the precedence diagram of method rod bread making process in the embodiment of the present invention.
Fig. 3 is the precedence diagram of garlic perfume cream manufacturing process in the embodiment of the present invention.
Fig. 4 is the precedence diagram of fragrant garlic bread making process in the present invention.
Specific embodiment
Below with reference to accompanying drawing, to embodiments of the invention, those skilled in the art are made easily to implement and be described in detail.
But on explanation of the invention explanation only structurally and functionally, extent of competence of the invention can not be construed to
Limited because of the embodiment for above illustrating herein.I.e. example may have various changes, keep various explanations, therefore of the invention
Extent of competence is to be interpreted as the coordinate comprising that can realize technological thought.And the purpose or effect proposed in the present invention, no
Be particular case all comprising or comprising that effect, therefore it is not intended that extent of competence of the invention is limited.
In the embodiment of the present invention, the term such as " first " " second " is to distinguish various differently composed factors, it is impossible to because of this
A little terms and limit extent of competence.For example, the first constituent element can be named as the second constituent element, and the second constituent element
Also it is named as the first constituent element.Refer to certain constituent element to be connected with another constituent element, directly relate to differently composed
Key element, it is also possible to which centre has other inscapes.Conversely referring to certain inscape will be joined directly together element with other compositions, manage
Solve is that centre does not exist any other inscape.On the other hand, it may be said that other performances of relation between bright inscape, i.e.,
" between " performance such as " just-between " " connection " " close to " is also construed to the same manner.
In the embodiment of the present invention, odd number is represented, as long as indefinite expression, is just interpreted as complex representation."comprising" " possesses "
It is to specify some features, numeral, stage, action, constituent element, component or combine the presence of these factors Deng term.
It is interpreted as, and does not exclude other features of or the above in advance, numeral, stage, action, constituent element, component or or
Person combines these presence or additional possibility etc..
As long as no other different definition, just in art of the present invention, these are used all terms being used herein
Language the meaning for the people for having common sense understood it is identical.The term being defined in general dictionary, and in terms of correlation technique
It is equivalent in meaning.As long as not explicitly defining in the present invention, it is impossible to be construed to idealization or the excessively meaning of formalization.
Below according to the embodiment of the present invention, the preparation method on fragrant garlic method rod bread is explained in detail with reference to the accompanying drawings.
Fig. 1 is, according to present example, to illustrate the precedence diagram of the preparation method of fragrant garlic method rod bread.Fig. 2 is, explanatory diagram 1
Method rod bread making process precedence diagram.Fig. 3 is, the manufacturing process of the garlic perfume cream of explanatory diagram 1.Fig. 4 is, in explanatory diagram 1
Garlic perfume bread making process precedence diagram.
As shown in figure 1,
Method rod bread making process S100：First mixing high-strength flour, medium strength flour, Deere method rod powder, Andean salt, malt, dry
Toasted after yeast and water, fermentation, facture rod bread.
In method rod bread making process (S100), high-strength flour 400-520g (preferably, from 480g), middle muscle can be mixed
Powder 80-150g (preferably, from 120g), Deere method rod powder 20-35g (preferably, from 27g), salt 2-10g is (excellent for Andean
Selection of land, from 4g), malt 2-10g (preferably, from 6g), dry ferment 2-10g (preferably, from 7.2g), water 300-400g
(preferably, from 390g).
As shown in Fig. 2 method rod bread making process specifically includes S110-S150,
S110, is mixed and stirred for high-strength flour, medium strength flour, Deere method rod powder, Andean salt, malt, dry ferment and water, system
Make dough.
In Dough Making Process, the basin (preferably egg beating pan) using deep point is inner, adds high-strength flour, medium strength flour, Deere method
Rod powder, Andean salt, malt after dry ferment and water, with bread producing machine (or dough mixing machine), mixes the material in egg beating pan
Material.Now, with bread producing machine (or dough mixing machine), low speed and face 1-3 minutes (preferably, from 2 minutes), then middling speed and face 7-8
Minute, so make dough.This is that dough temperature 20-25 degree (preferably, from 24 degree) is advisable.
In embodiments of the present invention, garlic is used as the main material of mediterranean region and Asia diet always, greatly
Garlic has very strong penetrating odor, and this smell has sterilized antibiotic effect, so playing the pharmacy in kitchen.Also, garlic inhales
The selenium hidden in soil is stored up, selenium is the mineral matter of pre- anti-cancer.
Sulfur compound of the garlic containing alliin (al l in), this yeast works with allinnase for it, forms self
Fender is allicin (al l icin).This allicin, there is pungent and penetrating odor, but has extremely strong sterilized antibacterial action,
Food poisoning bacteria is eliminated, elimination causes the effect of the helicobacter pylori of gastric ulcer.This allicin, helps digest, enhance immunity,
Cholesterol is reduced, after being combined with vitamin b1, becomes allithiamine, so to setting up, enhancing energy is also helpful.
Garlic contains other the various sulfur compounds beyond allicin.This sulfur compound, can also play removal activity
The scavenging activity of oxygen.
Deere method rod powder is by whole wheat, rye, bean powder, the powder that yeast is constituted.When adding it to method rod bread, method rod face
Bag epidermis becomes crisp, while heart is soft, consumer is experienced more soft mouthfeel.
Maltose is to make bread improver containing ascorbic cereal, is added in method rod bread, increases method rod bread
Local flavor.
Andean salt is Andean peace and quiet lake salt, is added in method rod bread, makes the taste of method rod bread more
Alcohol is just.
S120, fermentation stage, after the S110 stages, dough fermentation is carried out according to predetermined temperature and time first.
In this stage, in the temperature of 20-30 degree (preferably, from 27 degree), fermented dough 70-120 minutes.Xiang Fa
Input dough in ferment machine (or fermenting cellar), ferment this dough.The internal humidity of fermentation machine (or fermenting cellar) can maintain 70-
75%.
Above-mentioned stage S120, the dough for fermenting first is divided into setting weight, makes method rod shape, facture rod.
S130 method rod formative stages, the dough for fermenting first point, can be divided into 100-200g and (preferably, select
150g)。
Split dough according to setting weight, dough is done circular, it is smooth that dough is made surface.Wherein, for face
Group surface is not hardened, and dough can be put into fermentation machine hair fermentation 15-30 minutes.The dough that middle indirect fermentation is crossed makes 25-
Method rod shape 30cm long.The dough that middle indirect fermentation is crossed is put into method rod bread mold, makes method rod loaf shape.
The S140 secondary fermentation stages, after S130, in predetermined temperature and time, fermentation method rod.
In putting dough into fermentation machine (or fermenting cellar), in the temperature top fermentation of 20-30 degree (preferably, from 25 degree)
50-60 minutes.
Humidity in fermentation machine (or fermenting cellar) can maintain 70-80% (preferably, from 75%).
In the S150 method rod breadmaking stages, toast the method rod of secondary fermentation, facture rod bread.
The method rod of secondary fermentation puts baking box into, and 200-220 degree is roasting 30-35 minutes.Now, the method rod of secondary fermentation is put into roasting
After case, baking box inside adds steam 10-15 seconds, makes method rod bread glossy, and make epidermis more smooth.
S200, the manufacturing process of garlic solvent dip mixes shell egg, milk, white sugar, mayonnaise and garlic granule, makes garlic solvent juice.
Mixing shell egg 160-180g (preferably, from 172g), milk 40-60 (preferably, from 48g), white sugar 70-
120g (preferably, from 100g), mayonnaise 300-400g (preferably, from 310g), garlic granule 1-5g (preferably, are selected
3g), garlic solvent dip is made.
The shell egg egg-whisk in egg beating pan is broken up first after, milk and white sugar are added, one is again stirring for egg-whisk
After secondary, stirring liquid can be steamed.Steamed after adding milk and white sugar in shell egg, so white sugar can be dissolved.Shell egg and milk, white sugar
Mayonnaise and garlic granule are added after mixing, in egg beating pan, these materials are mixed with mixer and egg-whisk, make garlic solvent dip.
It is set as that the maturation device the inside of normal temperature puts garlic solvent dip, more than maturation 24-36 hours into.
S300, garlic perfume cream manufacturing process：Mixing butter, white sugar, whipping cream, mayonnaise, shell egg, condensed milk, garlic granule and
Green onion end, makes garlic perfume cream.
Mixing butter 150-250g (preferably, from 200g), white sugar 50-150g (preferably, from 100g) whipping cream
20-40g (preferably, from 30g), mayonnaise 45-65g (preferably, from 58g), shell egg 20-40g (preferably, are selected
30g), condensed milk 45-65g (preferably, from 54g), garlic granule 45-65g (preferably, from 58g), green onion end 1-3g (preferably, are selected
With 2g), make garlic perfume cream.
As shown in figure 3, first,
S310, the cream production phase, mixes butter and white sugar, makes cream.
Butter 150-250g (preferably, from 200g) is put into egg beating pan, white sugar 50-150g (preferably, is selected
100g), the method for being mixed with mixer, can make cream.Cream adds shell egg, makes cream more mellow.
S320, the cream Titian production phase, makes and added in the egg beating pan of cream shell egg 20-40g (preferably, selections
30g), the 75-85% of cream can be made (preferably, from 80%).
The S330 garlics perfume cream production phase, whipping cream, mayonnaise, condensed milk, garlic granule and green onion end are added in cream.
Fill and whipping cream, mayonnaise, condensed milk, garlic granule and green onion end are added in the egg beating pan of cream, stirred with mixer, can be with
Make garlic perfume cream.
S400, fragrant garlic bread making process, the garlic sauce cream for adding S300 to make in the method rod bread of above-mentioned making is applied
After smearing the garlic solvent dip of S200 making, baking makes fragrant garlic bread.
S410, adds fragrant garlic cream in method rod bread.
Method rod bread top Hua Shangji roads openning, edge of a knife filling garlic perfume cream 20-25g.
Using bread special cutter, several knives are sideling drawn toward lower section on method rod bread top, its length is the 2/3 of method rod bread.
Preferably, 5-6 knives can be drawn on method rod bread.
Pretend fragrant cream 20-25g in piping bag, is filled into the edge of a knife of method rod bread.
S420, in the maturation method rod breadmaking stage, after above-mentioned stage S410, the method rod bread of filling garlic perfume cream is pressed
According to setting time maturation, maturation bread is made.
The method rod bread of filling garlic perfume cream puts maturation machine (or maturation storehouse) the inside into, and maturation more than 12 hours makes garlic
Garlic perfume (or spice) in fragrant cream is deep into method rod bread.Now the temperature of maturation machine (or maturation storehouse) can be set as 3-7 degree (most
5 degree).
S430, garlic solvent dip smears the stage, and garlic solvent juice is smeared on maturation bread.
By on the good method rod bread of maturation in maturation machine, garlic solvent juice can be all smeared, or, maturation is good in maturation machine
The top of method rod bread, can all smear garlic solvent juice.
S440, in the fragrant garlic breadmaking stage, after above-mentioned stage S430, smears the method rod bread of garlic perfume juice, is toasted, and makes
Make fragrant garlic bread.
The method rod bread of garlic perfume juice is smeared, baking box is put into, 160-180 degree is toasted 10-15 minutes.
The preparation method of the above-mentioned mutually isostructural fragrant garlic method rod bread of bread, fills garlic perfume cream in method rod bread, smear
Garlic solvent juice, can make fragrant garlic bread, the intrinsic pungent of removal garlic, while keep garlic soft and sweetless peculiar taste,
Therefore the consumer for not liking garlic will not also dislike and eat, while effect also beneficial to the health of consumer.
The preparation method of the above-mentioned mutually isostructural fragrant garlic method rod bread of bread, draws several knives, filling and painting on method rod bread
Smear garlic perfume cream and garlic solvent juice, consumer is easily eaten, garlic perfume cream is penetrated into the middle of bread, make method rod bread inside and outside all
Become soft, garlic perfume cream will not flow down from method rod bread, and make consumer easy to use increases garlic consumption figure while rising
Effect.
The above is only the preferred embodiment of the present invention, it is noted that for the common skill of the art
For art personnel, under the premise without departing from the principles of the invention, some improvements and modifications can also be made, these improvements and modifications
Also should be regarded as protection scope of the present invention.
Claims (10)
1. a kind of fragrant garlic method rod bread-making methods, it is characterised in that including following process：
Method rod bread making process：After mixing high-strength flour, medium strength flour, Deere method rod powder, salt, maltose, dry ferment and water by fermentation
Baking, forms method rod bread；
Garlic solvent dip manufacturing process：The formation garlic solvent dip of mixing shell egg, milk, white sugar, mayonnaise and garlic granule；
Garlic perfume cream manufacturing process；
Fragrant garlic bread making process：
The garlic perfume cream is put on the method rod bread；
Be put into garlic perfume cream method rod bread according to it is default when indirect fermentation after do fermentation method rod bread；
Above-mentioned garlic solvent dip is smeared on above-mentioned fermentation method rod bread and smears the stage；The fermentation method rod bread of smearing garlic solvent dip
Fragrant garlic bread is formed after roasting.
2. a kind of fragrant garlic method rod bread-making methods according to claim 1, it is characterised in that the method rod breadmaking
Process is specially：
The dough production phase：After mixing hard flour, Plain flour, Deere method rod powder, salt, maltose, dry ferment and water and face；
Fermentation stage first：Fermented within the default time in default temperature in the above-mentioned face become reconciled；
Method rod formative stage：The face become reconciled fermented first is in batches according to default weight method of forming rod apperance；
The secondary fermentation stage：The method rod bread of above-mentioned shaping in default temperature secondary fermentation；
The method rod breadmaking stage：The method rod bread for toasting secondary fermentation forms method rod bread.
3. a kind of fragrant garlic method rod bread-making methods according to claim 2, it is characterised in that described fermentation rank first
Section：The face become reconciled 20-30 degree, fermentation 70 points -120 minutes.
4. a kind of fragrant garlic method rod bread-making methods according to claim 1, it is characterised in that method rod bread making process
Specially：
Mixing high-strength flour 400g-520g, medium strength flour 80g-150g, Deere method rod powder 20g-35g, salt 2g-10g, malt 2g-10g,
Dry ferment 2g-10g, water 300g-430g.
5. a kind of fragrant garlic method rod bread-making methods according to claim 1, it is characterised in that
The manufacturing process of above-mentioned garlic perfume cream is specially：Mixing butter, white sugar, whipped cream, mayonnaise, shell egg, condensed milk, garlic granule and
Green onion end forms garlic perfume cream；
Mix the shell egg above-mentioned cream of fermentation, then mixing whipped cream, mayonnaise, refining in the cream of fermentation in above-mentioned cream
Breast, garlic granule and green onion end form garlic perfume cream.
6. a kind of fragrant garlic method rod bread-making methods according to claim 5, it is characterised in that mixing butter 150g-
250g, white sugar 50g-150g form cream.
7. a kind of fragrant garlic method rod bread-making methods according to claim 1, it is characterised in that the system of the garlic solvent dip
Make process specifically ,'
Mixing shell egg 160g-180g, milk 40g-60g, white sugar 70g-120g, mayonnaise 300g-400g, garlic granule 1g-5g.
8. a kind of fragrant garlic method rod bread-making methods according to claim 1, it is characterised in that the system of the garlic solvent dip
Make process specifically ,'
Beat after shell egg toward be put into milk in shell egg and white sugar be again stirred for it is uniform after to heat.
9. a kind of fragrant garlic method rod bread-making methods according to claim 1, it is characterised in that
The method rod bread for being put into garlic perfume cream ferments 12 more than hour in 3 degree of -7 temperature of degree, forms fermentation method rod bread；
Garlic solvent dip is smeared on the fermentation method rod bread and the fermentation method rod bread of garlic solvent dip is smeared in baking, form fragrant garlic
Bread.
10. a kind of fragrant garlic method rod bread-making methods according to claim 9, it is characterised in that from the method rod bread
Top to bottom direction is oblique draw the 5-6 edge of a knife on method rod bread after, the fragrant cream 20g- of above-mentioned garlic is put on the edge of a knife
25g。
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020160016135A KR101663443B1 (en) | 2016-02-12 | 2016-02-12 | Manufacturing Method Of Garlic Baguette Bread |
| KR10-2016-0016135 | 2016-02-12 |
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|---|---|
| CN106720061A true CN106720061A (en) | 2017-05-31 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201710064388.5A Pending CN106720061A (en) | 2016-02-12 | 2017-02-04 | Fragrant garlic method rod bread-making methods |
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| KR (1) | KR101663443B1 (en) |
| CN (1) | CN106720061A (en) |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR102062196B1 (en) | 2019-03-29 | 2020-01-03 | 남정주 | Manufacturing method for cheese baguette bread and cheese baguette bread manufactured by the same |
| KR102236429B1 (en) | 2019-06-28 | 2021-04-05 | 이승민 | Manufacturing methods of Garlic soft baguette bread |
| KR102410258B1 (en) * | 2019-08-13 | 2022-06-16 | 신재훈 | Garlic bread with various cream and preparation method thereof |
| KR102457697B1 (en) * | 2020-07-07 | 2022-10-21 | 서호배 | Garlic bread manufacturing method |
| KR102226331B1 (en) * | 2020-07-28 | 2021-03-11 | (주)라온 | Garlic baguette bread and manufacturing method of the same |
| KR102300693B1 (en) | 2020-08-31 | 2021-09-09 | 농협회사법인 생제비공동체(주) | Garlic bread manufacturing method and garlic bread using the same |
| KR102527825B1 (en) | 2022-05-12 | 2023-05-15 | 주식회사 르봉뺑 | Manufacturing method of condensed milk cream for baguette and condensed milk cream manufactured by the same |
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