CN107114445A - A kind of Denmark's bread and preparation method thereof - Google Patents
A kind of Denmark's bread and preparation method thereof Download PDFInfo
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- CN107114445A CN107114445A CN201710175429.8A CN201710175429A CN107114445A CN 107114445 A CN107114445 A CN 107114445A CN 201710175429 A CN201710175429 A CN 201710175429A CN 107114445 A CN107114445 A CN 107114445A
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- bread
- dough
- denmark
- musculus cutaneus
- granulated sugar
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Abstract
The invention discloses a kind of Denmark's bread and preparation method thereof, including kind of dough, interarea group and auxiliary material, planting dough includes following raw material：Strong flour, granulated sugar, yeast, egg liquid, whipping cream and water；Interarea group is included with blanking：Strong flour, Self- raising flour, condensed milk, granulated sugar, milk powder, salt, bread improver, yeast, roasting training oil, water and cream；Auxiliary material includes following raw material：Apricot kernel butter, grape are dry, walnut kernel and crisp grain, and apricot kernel butter includes following raw material：Roasting training oil, granulated sugar, egg, Self- raising flour, butter, frosting and almond meal.Beneficial effects of the present invention：Materials are natural, edible safety and with agreeably sweet, soft and tasty and refreshing；Through being made with the process such as face, freezing, shaping, fermentation, baking, cooling, packaging, inspection, finished product Denmark bread golden yellow color, uniformity, preparation method are simple.
Description
Technical field
The present invention relates to food technology field, it particularly relates to a kind of Denmark's bread and preparation method thereof.
Background technology
Denmark's bread is also known as shortening aliquation bread, wherein, Denmark's bread is divided into the salty bread of Denmark's bread and Denmark.
There is following defect in Denmark's bread that prior art is made using Denmark's dough：（1）Denmark of the prior art
Bread, its mouthfeel is generally partially hard, not soft enough；（2）Denmark's bread of the prior art lacks tasty and refreshing mouth feeling experience.
The content of the invention
For the above-mentioned technical problem in correlation technique, the present invention proposes a kind of Denmark's bread and preparation method thereof, is used to
Solve problems of the prior art.
To realize above-mentioned technical purpose, the technical proposal of the invention is realized in this way：
A kind of Denmark's bread, including kind of dough, interarea group and auxiliary material, described kind of dough include the raw material of following quality：High muscle face
Powder 930g, granulated sugar 70g, yeast 11g, egg liquid 130g, whipping cream 130g and water 330g；The interarea group includes the original of following quality
Material：Strong flour 270g, Self- raising flour 130g, condensed milk 130g, granulated sugar 100g, milk powder 70g, salt 16g, bread improver 7g, ferment
Female 16g, roasting training oil 110g, water 200g and cream 500g；The auxiliary material includes the raw material of following quality：Apricot kernel butter, grape do
750g, walnut kernel 150g and crisp grain 200g, the apricot kernel butter include the raw material of following quality：Roasting training oil 100g, granulated sugar 100g, chicken
Egg 130g, Self- raising flour 300g, butter 100g, frosting 100g and almond meal 200g.
A kind of preparation method of Denmark's bread, comprises the following steps：
S1, dough preparation：Take Strong flour 930g, granulated sugar 70g, yeast 11g, egg 130g, whipping cream 130g and water 330g
Stir, kind of dough is made standby；Take Strong flour 270g, Self- raising flour 130g, condensed milk 130g, granulated sugar 100g, milk powder
70g, salt 16g, bread improver 7g, yeast 16g and water 200g stir, and interarea group are made standby；Dough and interarea will be planted
Group is well mixed, stirs and roasting training oil 110g is added after being extended to seventy percent to dough gluten, continue stirring to dough gluten and be extended to
Ninety percent；
S2, dough segmentation：Dough in step S1 is divided into the dough that quality is 2500g；
S3, freezing and defrosting：Dough in step S2 is flattened into rear freezing, thawed 15 minutes after freezing；
S4, the preparation of bag pasta group：Take cream 500g to be layered on dough centre position, the face of cream will be surrounded by using four fold method twice
Relaxation after group rolls well；
S5, musculus cutaneus making：The dough relaxed is flattened into rectangularity musculus cutaneus；
S6, musculus cutaneus segmentation：Musculus cutaneus is averagely divided into 5 small musculus cutaneus of size identical rectangle；
S7, painting sauce：Take apricot kernel butter 100g to be uniformly applied on small musculus cutaneus, then take grape do 150g and walnut kernel 30g be spread on it is coated
On the small musculus cutaneus of apricot kernel butter；
S8, roll preparation：Small musculus cutaneus is rolled from one end, roll is rolled into, then will be pressed at sealing two ends；
S9, shaping：Roll is cut into two section chief's bars from centre with knife, two section chief's bars are spirally wound together into；
S10, the way by remaining 4 parts of small musculus cutaneus according to step S7-S9 make；
S11, proof：The 5 parts of bread finished bases are put into mould and proofed 80 minutes, proofing temperature be 33 degrees Celsius, it is relatively wet
Spend for 75%, the bread base that must have been proofed；
S12, baking：Each bread base surface proofed is painted into egg liquid 15-16g, and sprinkles crisp grain 50g, is put into baking box
Got angry 170 degrees Celsius, lower fiery 180 degrees Celsius and toasted 50-55 minutes with baking temperature；
S13, cooling, packaging：Bread after baking is cooled down into pack, Denmark's bread is got product；
S14, inspection, storage：Finished product Denmark bread through after the assay was approved, be put into storehouse deposit.
Further, in step S3, -18 degrees Celsius of cryogenic temperature, 30 minutes time.
Further, four fold method comprises the following steps twice in step S4：First time four fold, two ends musculus cutaneus is folded to
Centre, then doubling again；Four dough sheets rolled well are rolled out rectangularity by second of four fold, then four fold again.
Further, in step S4, the 30 minutes slack time, -10 degrees Celsius of temperature of relaxation.
Further, in step S5, length, width and the thickness of the rectangle musculus cutaneus are respectively 120 centimetres, 35 centimetres
With 0.5 centimetre.
Further, in step S6, the length and width of the small musculus cutaneus of rectangle is respectively 120 centimetres and 35 centimetres.
Further, in step S7, the preparation method of the apricot kernel butter comprises the following steps：
S7.1, roasted oily 100g and granulated sugar 100g is mixed and stirred for uniformly；
S7.2, the raw material into step S7.1 add egg 50g and mixed thoroughly；
S7.3, the raw material into step S7.2 add Self- raising flour 300g and mixed thoroughly, and be twisted into particle；
After addition butter 100g and frosting 100g stirs in S7.4, the particle into step S7.3, remaining egg is added
80g stirs；
S7.5, into step S7.4 add almond meal 200g stir,.
Beneficial effects of the present invention：Materials are natural, edible safety and with agreeably sweet, soft and tasty and refreshing；Through with face, cold
The processes such as jelly, shaping, fermentation, baking, cooling, packaging, inspection are made, finished product Denmark bread golden yellow color, uniformity,
Preparation method is simple.
Embodiment
The technical scheme in the embodiment of the present invention is clearly and completely described below, it is clear that described embodiment
Only a part of embodiment of the invention, rather than whole embodiments.Based on the embodiment in the present invention, the common skill in this area
The every other embodiment that art personnel are obtained, belongs to the scope of protection of the invention.
A kind of described Denmark's bread, including kind of dough, interarea group and auxiliary material according to embodiments of the present invention, its feature exists
In：Described kind of dough includes the raw material of following quality：Strong flour 930g, granulated sugar 70g, yeast 11g, egg liquid 130g, whipping cream
130g and water 330g；The interarea group includes the raw material of following quality：Strong flour 270g, Self- raising flour 130g, condensed milk 130g,
Granulated sugar 100g, milk powder 70g, salt 16g, bread improver 7g, yeast 16g, roasting training oil 110g, water 200g and cream 500g；It is described
Auxiliary material includes the raw material of following quality：Apricot kernel butter, grape do 750g, walnut kernel 150g and crisp grain 200g, and the apricot kernel butter includes
The raw material of following quality：Roasting training oil 100g, granulated sugar 100g, egg 130g, Self- raising flour 300g, butter 100g, frosting 100g and
Almond meal 200g.
Present invention also offers the preparation method of above-mentioned Denmark's bread, comprise the following steps：
S1, dough preparation：Take Strong flour 930g, granulated sugar 70g, yeast 11g, egg 130g, whipping cream 130g and water 330g
Stir, kind of dough is made standby；Take Strong flour 270g, Self- raising flour 130g, condensed milk 130g, granulated sugar 100g, milk powder
70g, salt 16g, bread improver 7g, yeast 16g and water 200g stir, and interarea group are made standby；Dough and interarea will be planted
Group is well mixed, stirs and roasting training oil 110g is added after being extended to seventy percent to dough gluten, continue stirring to dough gluten and be extended to
Ninety percent；
S2, dough segmentation：Dough in step S1 is divided into the dough that quality is 2500g；
S3, freezing and defrosting：Dough in step S2 is flattened into rear freezing, thawed 15 minutes after freezing；
S4, the preparation of bag pasta group：Take cream 500g to be layered on dough centre position, the face of cream will be surrounded by using four fold method twice
Relaxation after group rolls well；
S5, musculus cutaneus making：The dough relaxed is flattened into rectangularity musculus cutaneus；
S6, musculus cutaneus segmentation：Musculus cutaneus is averagely divided into 5 small musculus cutaneus of size identical rectangle；
S7, painting sauce：Take apricot kernel butter 100g to be uniformly applied on small musculus cutaneus, then take grape do 150g and walnut kernel 30g be spread on it is coated
On the small musculus cutaneus of apricot kernel butter；
S8, roll preparation：Small musculus cutaneus is rolled from one end, roll is rolled into, then will be pressed at sealing two ends；
S9, shaping：Roll is cut into two section chief's bars from centre with knife, two section chief's bars are spirally wound together into；
S10, the way by remaining 4 parts of small musculus cutaneus according to step S7-S9 make；
S11, proof：The 5 parts of bread finished bases are put into mould and proofed 80 minutes, proofing temperature be 33 degrees Celsius, it is relatively wet
Spend for 75%, the bread base that must have been proofed；
S12, baking：Each bread base surface proofed is painted into egg liquid 15-16g, and sprinkles crisp grain 50g, is put into baking box
Got angry 170 degrees Celsius, lower fiery 180 degrees Celsius and toasted 50-55 minutes with baking temperature；
S13, cooling, packaging：Bread after baking is cooled down into pack, Denmark's bread is got product；
S14, inspection, storage：Finished product Denmark bread through after the assay was approved, be put into storehouse deposit.
In one particular embodiment of the present invention, in step S3, -18 degrees Celsius of cryogenic temperature, 30 minutes time.
In one particular embodiment of the present invention, four fold method comprises the following steps twice in step S4：First time four fold,
Two ends musculus cutaneus is folded to center, then doubling again；Four dough sheets rolled well are rolled out rectangularity, then again by second of four fold
Four fold.
In one particular embodiment of the present invention, in step S4, the 30 minutes slack time, relaxation temperature -10 are taken the photograph
Family name's degree.
In one particular embodiment of the present invention, in step S5, length, width and the thickness point of the rectangle musculus cutaneus
Wei not be 120 centimetres, 35 centimetres and 0.5 centimetre.
In one particular embodiment of the present invention, in step S6, the length and width difference of the small musculus cutaneus of rectangle
For 120 centimetres and 35 centimetres.
In one particular embodiment of the present invention, in step S7, the preparation method of the apricot kernel butter comprises the following steps：
S7.1, roasted oily 100g and granulated sugar 100g is mixed and stirred for uniformly；
S7.2, the raw material into step S7.1 add egg 50g and mixed thoroughly；
S7.3, the raw material into step S7.2 add Self- raising flour 300g and mixed thoroughly, and be twisted into particle；
After addition butter 100g and frosting 100g stirs in S7.4, the particle into step S7.3, remaining egg is added
80g stirs；
S7.5, into step S7.4 add almond meal 200g stir,.
Beneficial effects of the present invention：Materials are natural, edible safety and with agreeably sweet, soft and tasty and refreshing；Through with face, cold
The processes such as jelly, shaping, fermentation, baking, cooling, packaging, inspection are made, finished product Denmark bread golden yellow color, uniformity,
Preparation method is simple.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all essences in the present invention
God is with principle, and any modification, equivalent substitution and improvements made etc. should be included in the scope of the protection.
Claims (8)
1. a kind of Denmark's bread, including kind of dough, interarea group and auxiliary material, it is characterised in that：Described kind of dough includes following quality
Raw material：Strong flour 930g, granulated sugar 70g, yeast 11g, egg liquid 130g, whipping cream 130g and water 330g；Interarea group bag
Include the raw material of following quality：Strong flour 270g, Self- raising flour 130g, condensed milk 130g, granulated sugar 100g, milk powder 70g, salt 16g, face
Bag modifying agent 7g, yeast 16g, roasting training oil 110g, water 200g and cream 500g；The auxiliary material includes the raw material of following quality：Apricot
Benevolence sauce, grape do 750g, walnut kernel 150g and crisp grain 200g, and the apricot kernel butter includes the raw material of following quality：Roasting training oil 100g,
Granulated sugar 100g, egg 130g, Self- raising flour 300g, butter 100g, frosting 100g and almond meal 200g.
2. a kind of preparation method of Denmark's bread as claimed in claim 1, it is characterised in that：Comprise the following steps：
S1, dough preparation：Take Strong flour 930g, granulated sugar 70g, yeast 11g, egg 130g, whipping cream 130g and water 330g
Stir, kind of dough is made standby；Take Strong flour 270g, Self- raising flour 130g, condensed milk 130g, granulated sugar 100g, milk powder
70g, salt 16g, bread improver 7g, yeast 16g and water 200g stir, and interarea group are made standby；Dough and interarea will be planted
Group is well mixed, stirs and roasting training oil 110g is added after being extended to seventy percent to dough gluten, continue stirring to dough gluten and be extended to
Ninety percent；
S2, dough segmentation：Dough in step S1 is divided into the dough that quality is 2500g；
S3, freezing and defrosting：Dough in step S2 is flattened into rear freezing, thawed 15 minutes after freezing；
S4, the preparation of bag pasta group：Take cream 500g to be layered on dough centre position, the face of cream will be surrounded by using four fold method twice
Relaxation after group rolls well；
S5, musculus cutaneus making：The dough relaxed is flattened into rectangularity musculus cutaneus；
S6, musculus cutaneus segmentation：Musculus cutaneus is averagely divided into 5 small musculus cutaneus of size identical rectangle；
S7, painting sauce：Take apricot kernel butter 100g to be uniformly applied on small musculus cutaneus, then take grape do 150g and walnut kernel 30g be spread on it is coated
On the small musculus cutaneus of apricot kernel butter；
S8, roll preparation：Small musculus cutaneus is rolled from one end, roll is rolled into, then will be pressed at sealing two ends；
S9, shaping：Roll is cut into two section chief's bars from centre with knife, two section chief's bars are spirally wound together into；
S10, the way by remaining 4 parts of small musculus cutaneus according to step S7-S9 make；
S11, proof：The 5 parts of bread finished bases are put into mould and proofed 80 minutes, proofing temperature be 33 degrees Celsius, it is relatively wet
Spend for 75%, the bread base that must have been proofed；
S12, baking：Each bread base surface proofed is painted into egg liquid 15-16g, and sprinkles crisp grain 50g, is put into baking box
Got angry 170 degrees Celsius, lower fiery 180 degrees Celsius and toasted 50-55 minutes with baking temperature；
S13, cooling, packaging：Bread after baking is cooled down into pack, Denmark's bread is got product；
S14, inspection, storage：Finished product Denmark bread through after the assay was approved, be put into storehouse deposit.
3. the method according to claim 2 for making Denmark's bread, it is characterised in that：In step S3, cryogenic temperature -18 is taken the photograph
Family name's degree, time 30 minutes.
4. the method according to claim 2 for making Denmark's bread, it is characterised in that：Four fold method includes twice in step S4
Following steps：First time four fold, two ends musculus cutaneus is folded to center, then doubling again；Second of four fold, four dough sheets rolled well are rolled
Rectangle is split into, then four fold again.
5. the method according to claim 2 for making Denmark's bread, it is characterised in that：In step S4, the slack time
30 minutes, -10 degrees Celsius of temperature of relaxation.
6. the method according to claim 2 for making Denmark's bread, it is characterised in that：In step S5, the rectangle face
Length, width and the thickness of skin are respectively 120 centimetres, 35 centimetres and 0.5 centimetre.
7. the method according to claim 2 for making Denmark's bread, it is characterised in that：In step S6, the rectangle is small
The length and width of musculus cutaneus is respectively 120 centimetres and 35 centimetres.
8. the method according to claim 2 for making Denmark's bread, it is characterised in that：In step S7, the apricot kernel butter
Preparation method comprises the following steps：
S7.1, roasted oily 100g and granulated sugar 100g is mixed and stirred for uniformly；
S7.2, the raw material into step S7.1 add egg 50g and mixed thoroughly；
S7.3, the raw material into step S7.2 add Self- raising flour 300g and mixed thoroughly, and be twisted into particle；
After addition butter 100g and frosting 100g stirs in S7.4, the particle into step S7.3, remaining egg is added
80g stirs；
S7.5, into step S7.4 add almond meal 200g stir,.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710175429.8A CN107114445A (en) | 2017-03-22 | 2017-03-22 | A kind of Denmark's bread and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710175429.8A CN107114445A (en) | 2017-03-22 | 2017-03-22 | A kind of Denmark's bread and preparation method thereof |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108812767A (en) * | 2018-07-10 | 2018-11-16 | 安徽盼盼食品有限公司 | A kind of high protein coarse cereals breakfast bread and preparation method thereof |
| CN108991079A (en) * | 2018-10-23 | 2018-12-14 | 戴向弟 | A kind of manufacture craft of more taste tearing bread |
| CN109392991A (en) * | 2019-01-02 | 2019-03-01 | 广州昌启餐饮管理有限公司 | Crisp Pizza and preparation method thereof |
| CN109430347A (en) * | 2018-11-16 | 2019-03-08 | 广州南侨食品有限公司 | Fillings type fat or oil composition and preparation method and food and preparation method |
| CN110754496A (en) * | 2019-10-14 | 2020-02-07 | 福建达利食品科技有限公司 | Ox horn bread and making method thereof |
| CN115251116A (en) * | 2021-04-30 | 2022-11-01 | 北京麦客天成食品有限公司 | Apple, cinnamon and danish crisp and stuffing formula |
-
2017
- 2017-03-22 CN CN201710175429.8A patent/CN107114445A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108812767A (en) * | 2018-07-10 | 2018-11-16 | 安徽盼盼食品有限公司 | A kind of high protein coarse cereals breakfast bread and preparation method thereof |
| CN108991079A (en) * | 2018-10-23 | 2018-12-14 | 戴向弟 | A kind of manufacture craft of more taste tearing bread |
| CN109430347A (en) * | 2018-11-16 | 2019-03-08 | 广州南侨食品有限公司 | Fillings type fat or oil composition and preparation method and food and preparation method |
| CN109392991A (en) * | 2019-01-02 | 2019-03-01 | 广州昌启餐饮管理有限公司 | Crisp Pizza and preparation method thereof |
| CN110754496A (en) * | 2019-10-14 | 2020-02-07 | 福建达利食品科技有限公司 | Ox horn bread and making method thereof |
| CN115251116A (en) * | 2021-04-30 | 2022-11-01 | 北京麦客天成食品有限公司 | Apple, cinnamon and danish crisp and stuffing formula |
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Application publication date: 20170901 |