CN107912494A - A kind of crucial way of the big toast of "Hami" melon - Google Patents

A kind of crucial way of the big toast of "Hami" melon Download PDF

Info

Publication number
CN107912494A
CN107912494A CN201610881203.5A CN201610881203A CN107912494A CN 107912494 A CN107912494 A CN 107912494A CN 201610881203 A CN201610881203 A CN 201610881203A CN 107912494 A CN107912494 A CN 107912494A
Authority
CN
China
Prior art keywords
dough
toast
parts
hami
melon
Prior art date
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.)
Pending
Application number
CN201610881203.5A
Other languages
Chinese (zh)
Inventor
李建贤
Original Assignee
李建贤
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by 李建贤 filed Critical 李建贤
Priority to CN201610881203.5A priority Critical patent/CN107912494A/en
Publication of CN107912494A publication Critical patent/CN107912494A/en
Pending legal-status Critical Current

Links

Classifications

    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00Finished or partly finished bakery products
    • A21D13/06Products with modified nutritive value, e.g. with modified starch content
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/34Animal material
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36Vegetable material
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00Methods for preparing or baking dough
    • A21D8/02Methods for preparing dough; Treating dough prior to baking
    • A21D8/04Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/047Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts

Abstract

The present invention relates to a kind of crucial way of the big toast of "Hami" melon, in toast manufacturing process, dough takes the technique in secondary fermentation and secondary awake face, improves dough fermentation, the manufacture craft in face of waking up, toast fermentation is molded and finished product is reached soft soft mouthfeel.And Cantaloupe juice, butter etc. are added, overall mouthfeel is lifted, supplies a variety of nutriments of human body.By improving allocating technology, millet cake is realized with food materials reasonably combined, and creates unique look, meets the popular requirement to food color, type and nutrition arrangement equilibrium.Manufacture craft of the present invention is simple, food materials range of choice is extensive, operating condition is easily controlled, and is adapted to mass production.

Description

A kind of crucial way of the big toast of "Hami" melon
Technical field
The present invention relates to characteristic millet cake manufacture field, the crucial way of especially a kind of toast.
Background technology
Toast, is the transliteration of English toast, with the roasting T-shaped bread for listening making that rectangle is with cover or not with cover.With band Lid is roasting listens the bread baked sliced after it is square, it is sandwich to sandwich after ham or vegetables.Baked with roasting listen not with cover Bread be rectangular cheese, similar rectangle loaf.It is common in the American Breakfast of Europe, also have in the teahouse in Hong Kong, it is former The material side of being bag, is placed on bread baker(Hong Kong is referred to as " toaster ")Bake to fragrant mouth, take out, cream, ox on one side just wrapped batch The dispensings such as oil, jam.Bread contains the mineral matters such as protein, fat, carbohydrate, a small amount of vitamin and calcium, potassium, magnesium, zinc, Multiple tastes, are easy to digest, absorb, convenient.
The present invention improves dough fermentation, the manufacture craft in face of waking up during toast is made, and toast dough is carried out Deep processing, using Cantaloupe juice, the overall mouthfeel of butter lifting, makes millet cake rationally be taken with food materials realization by improving allocating technology Match somebody with somebody, and create unique look, meet the popular requirement to food color, type and nutrition arrangement equilibrium, there is provided "Hami" melon The novel process of big toast and millet cake class.
The content of the invention
The invention aims to provide a kind of big toast of "Hami" melon and its crucial way.
The present invention is achieved by the following technical programs:
A kind of crucial way of the big toast of "Hami" melon, it is characterised in that its manufacturing process includes the following steps:
A, prepared by raw material:
Take under butter room temperature soften 2-3 it is small when;"Hami" melon is taken to clean stripping and slicing;Mixed with water and be put into food blending machine and be squeezed into "Hami" melon Juice is spare;
B, dough is made:
A. yeast is taken to be sufficiently mixed rubbing to Saccharomyces mycetolysis with water;
B. take Strong flour, milk powder, berry sugar, egg liquid and salt to be put into container and be sufficiently mixed to stir evenly;Add yeast water and Cantaloupe juice, adds the butter of softening, uniformly crumples dough until butter fully absorbs to form the smooth dough in surface;
C. one time fermentation:
Dough is put into container, wet towel or preservative film sealing is covered, is put into oven and ferments 40-50 minutes, question handler is sent to Taken out after 2-2.5 times of original volume;
D. once wake up face:
Kneading excludes air in dough repeatedly, is divided into 3 equal portions, is kneaded into spherical shape, extracting container lid or freshness protection package encapsulation control When 8-10 minutes to dough relaxes;
E. two awake faces:
Dough is rolled into rectangularity with rolling pin, overturns dough sheet, the one side for taking dough smooth is rolled from the top down, covers freshness protection package Continue relaxation 5 minutes;Dough turn-over is repeated the above steps 5 minutes;
C, toast:
A. the department's mould that fetches earth smears the butter that last layer melts, and takes out dough and clutches interface tightly, is put into mould;
B. secondary fermentation:
Mould is put into oven to ferment, is taken out after being sent to mold capacity ninety percent to dough, by one layer of chicken of toast surface smear Egg liquid, dials and spreads almond modification appearance;
C. oven is preheating to 170 degrees Celsius, is put into mould and toasts 30-35 minutes, takes out toast and sloughs mould, cooling is made into Product.
Further:Raw material takes 300-320 parts of Strong flour, 15-30 parts of milk powder, 30-50 parts of berry sugar, egg liquid 60- 100 parts, 4-8 parts of yeast, 25-50 parts of water, 100-130 parts of "Hami" melon, 25-40 parts of butter, 3-5 parts of parts by weight compositions of salt.
Further:The yeast water of technology a takes yeast in step B:Water is with 1:2.5 mass ratioes are mixed to prepare.
The invention has the advantages that:
1st, the present invention uses "Hami" melon to make big toast for main mouthfeel, and adds Cantaloupe juice, butter etc., lifts overall mouth Sense, supplies a variety of nutriments of human body.
2nd, in toast manufacturing process of the present invention, dough takes the technique in secondary fermentation and secondary awake face, improves dough hair Ferment, the manufacture craft in face of waking up, make toast fermentation be molded and finished product is reached soft soft mouthfeel.
Embodiment
With reference to embodiment, the present invention is described in further detail, but embodiments of the present invention are not limited to The scope that embodiment represents.
Embodiment 1:
1st, prepared by raw material:Take under 30 grams of room temperature of butter soften 2-3 it is small when;Take 120 grams of clean strippings and slicings of "Hami" melon;Mix and be put into water It is spare that food blending machine is squeezed into Cantaloupe juice;
2nd, dough is made:
1)5 grams of yeast is taken to be sufficiently mixed rubbing to Saccharomyces mycetolysis with 12.5 grams of water;
2)Take 4 grams of 310 grams of Strong flour, 20 grams of milk powder, 40 grams of berry sugar, 80 grams of egg liquid and salt to be put into container and be sufficiently mixed to stir Mix uniformly;Yeast water and Cantaloupe juice are added, adds the butter of softening, uniformly crumples dough until butter fully absorbs to form table The smooth dough in face;
3)One time fermentation:Dough is put into container, wet towel or preservative film sealing is covered, is put into oven and ferments 40-50 points Clock, question handler take out after being sent to 2-2.5 times of original volume;
4)Kneading excludes air in dough repeatedly, is divided into 3 equal portions, is kneaded into spherical shape, extracting container lid or freshness protection package encapsulation During control 8-10 minutes to dough relaxes;Dough is rolled into rectangularity with rolling pin, overturns dough sheet, takes the smooth one side of dough from upper Roll downwards, cover freshness protection package and continue relaxation 5 minutes;Dough turn-over is repeated the above steps 5 minutes;
3rd, toast:
1)The department's mould that fetches earth smears the butter that last layer melts, and takes out dough and clutches interface tightly, is put into mould;
2)Secondary fermentation:
Mould is put into oven to ferment, is taken out after being sent to mold capacity ninety percent to dough, by one layer of chicken of toast surface smear Egg liquid, dials and spreads almond modification appearance;
3)Oven is preheating to 170 degrees Celsius, is put into mould and toasts 30-35 minutes, takes out toast and sloughs mould, cooling is made into Product.
Embodiment 2:
1st, prepared by raw material:Take under 30 grams of room temperature of butter soften 2-3 it is small when;Take 120 grams of clean strippings and slicings of "Hami" melon;Mix and be put into water It is spare that food blending machine is squeezed into Cantaloupe juice;
2nd, dough is made:
1)8 grams of yeast is taken to be sufficiently mixed rubbing to Saccharomyces mycetolysis with 20 grams of water;
2)5 grams of 320 grams of Strong flour, 40 grams of milk powder, 60 grams of berry sugar, 100 grams of egg liquid and salt is taken to be put into container and be sufficiently mixed Stir evenly;Yeast water and Cantaloupe juice are added, adds the butter of softening, uniformly crumples dough until butter fully absorbs to be formed The smooth dough in surface;
3)One time fermentation:Dough is put into container, wet towel or preservative film sealing is covered, is put into oven and ferments 50 minutes, treat Dough takes out after being sent to 2-2.5 times of original volume;
4)Kneading excludes air in dough repeatedly, is divided into 4 equal portions, is kneaded into spherical shape, extracting container lid or freshness protection package encapsulation During control 8-10 minutes to dough relaxes;Dough is rolled into rectangularity with rolling pin, overturns dough sheet, takes the smooth one side of dough from upper Roll downwards, cover freshness protection package and continue relaxation 5 minutes;Dough turn-over is repeated the above steps 5 minutes;
3rd, toast:
1)The department's mould that fetches earth smears the butter that last layer melts, and takes out dough and clutches interface tightly, is put into mould;
2)Secondary fermentation:
Mould is put into oven to ferment, is taken out after being sent to mold capacity ninety percent to dough, by one layer of chicken of toast surface smear Egg liquid, dials and spreads almond modification appearance;
3)Oven is preheating to 170 degrees Celsius, is put into mould and toasts 30-35 minutes, takes out toast and sloughs mould, cooling is made into Product.
Embodiment 3
1st, prepared by raw material:Take under 25 grams of room temperature of butter soften 2-3 it is small when;Take 100 grams of clean strippings and slicings of "Hami" melon;Mix and be put into water It is spare that food blending machine is squeezed into Cantaloupe juice;
2nd, dough is made:
1)4 grams of yeast is taken to be sufficiently mixed rubbing to Saccharomyces mycetolysis with 10 grams of water;
2)Take 3 grams of 300 grams of Strong flour, 20 grams of milk powder, 30 grams of berry sugar, 80 grams of egg liquid and salt to be put into container and be sufficiently mixed to stir Mix uniformly;Yeast water and Cantaloupe juice are added, adds the butter of softening, uniformly crumples dough until butter fully absorbs to form table The smooth dough in face;
3)One time fermentation:Dough is put into container, wet towel or preservative film sealing is covered, is put into oven and ferments 40-50 points Clock, question handler take out after being sent to 2-2.5 times of original volume;
4)Kneading excludes air in dough repeatedly, is divided into 3 equal portions, is kneaded into spherical shape, extracting container lid or freshness protection package encapsulation During control 8-10 minutes to dough relaxes;Dough is rolled into rectangularity with rolling pin, overturns dough sheet, takes the smooth one side of dough from upper Roll downwards, cover freshness protection package and continue relaxation 5 minutes;Dough turn-over is repeated the above steps 5 minutes;
3rd, toast:
1)The department's mould that fetches earth smears the butter that last layer melts, and takes out dough and clutches interface tightly, is put into mould;
2)Secondary fermentation:
Mould is put into oven to ferment, is taken out after being sent to mold capacity ninety percent to dough, by one layer of chicken of toast surface smear Egg liquid, dials and spreads almond modification appearance;
3)Oven is preheating to 170 degrees Celsius, is put into mould and toasts 30-35 minutes, takes out toast and sloughs mould, cooling is made into Product.
Above example instrument is to illustrative and not limiting technical scheme.Those of ordinary skill in the art should Understand:Still can be to technical scheme is modified or replaced equivalently of the present invention, without departing from the spirit and scope of the present invention any repaiies Change or part is replaced, it should all cover among scope of the presently claimed invention.

Claims (3)

1. a kind of crucial way of the big toast of "Hami" melon, it is characterised in that its manufacturing process includes the following steps:
A, prepared by raw material:
Take under butter room temperature soften 2-3 it is small when;"Hami" melon is taken to clean stripping and slicing;Mixed with water and be put into food blending machine and be squeezed into "Hami" melon Juice is spare;
B, dough is made:
A. yeast is taken to be sufficiently mixed rubbing to Saccharomyces mycetolysis with water;
B. take Strong flour, milk powder, berry sugar, egg liquid and salt to be put into container and be sufficiently mixed to stir evenly;Add yeast water and Cantaloupe juice, adds the butter of softening, uniformly crumples dough until butter fully absorbs to form the smooth dough in surface;
C. one time fermentation:
Dough is put into container, wet towel or preservative film sealing is covered, is put into oven and ferments 40-50 minutes, question handler is sent to Taken out after 2-2.5 times of original volume;
D. once wake up face:
Kneading excludes air in dough repeatedly, is divided into 3 equal portions, is kneaded into spherical shape, extracting container lid or freshness protection package encapsulation control When 8-10 minutes to dough relaxes;
E. two awake faces:
Dough is rolled into rectangularity with rolling pin, overturns dough sheet, the one side for taking dough smooth is rolled from the top down, covers freshness protection package Continue relaxation 5 minutes;Dough turn-over is repeated the above steps 5 minutes;
C, toast:
A. the department's mould that fetches earth smears the butter that last layer melts, and takes out dough and clutches interface tightly, is put into mould;
B. secondary fermentation:
Mould is put into oven to ferment, is taken out after being sent to mold capacity ninety percent to dough, by one layer of chicken of toast surface smear Egg liquid, dials and spreads almond modification appearance;
C. oven is preheating to 170 degrees Celsius, is put into mould and toasts 30-35 minutes, takes out toast and sloughs mould, cooling is made into Product.
A kind of 2. crucial way of the big toast of "Hami" melon according to claim 1, it is characterised in that:Raw material takes Strong flour 300-320 parts, 15-30 parts of milk powder, 30-50 parts of berry sugar, 60-100 parts of egg liquid, 4-8 parts of yeast, 25-50 parts of water, "Hami" melon 100-130 parts, 25-40 parts of butter, 3-5 parts of parts by weight compositions of salt.
A kind of 3. crucial way of the big toast of "Hami" melon according to claim 1, it is characterised in that:Technology a in step B Yeast water takes yeast:Water is with 1:2.5 mass ratioes are mixed to prepare.
CN201610881203.5A 2016-10-10 2016-10-10 A kind of crucial way of the big toast of "Hami" melon Pending CN107912494A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201610881203.5A CN107912494A (en) 2016-10-10 2016-10-10 A kind of crucial way of the big toast of "Hami" melon

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201610881203.5A CN107912494A (en) 2016-10-10 2016-10-10 A kind of crucial way of the big toast of "Hami" melon

Publications (1)

Publication Number Publication Date
CN107912494A true CN107912494A (en) 2018-04-17

Family

ID=61891595

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201610881203.5A Pending CN107912494A (en) 2016-10-10 2016-10-10 A kind of crucial way of the big toast of "Hami" melon

Country Status (1)

Country Link
CN (1) CN107912494A (en)

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105767088A (en) * 2016-05-23 2016-07-20 李建贤 Key cooking method of large toast with purple cabbage
CN105851123A (en) * 2016-05-23 2016-08-17 李建贤 Key manufacturing method of large toast with muskmelon
CN105901058A (en) * 2016-05-23 2016-08-31 李建贤 Key making method of big green tea and grape toast
CN105901056A (en) * 2016-05-13 2016-08-31 李建贤 Key making method of big spinach toast

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105901056A (en) * 2016-05-13 2016-08-31 李建贤 Key making method of big spinach toast
CN105767088A (en) * 2016-05-23 2016-07-20 李建贤 Key cooking method of large toast with purple cabbage
CN105851123A (en) * 2016-05-23 2016-08-17 李建贤 Key manufacturing method of large toast with muskmelon
CN105901058A (en) * 2016-05-23 2016-08-31 李建贤 Key making method of big green tea and grape toast

Similar Documents

Publication Publication Date Title
CN102972491A (en) Fruit sandwich biscuit
CN105901056A (en) Key making method of big spinach toast
CN105794912A (en) Flaxseed bread preparation method
CN105248548A (en) Preparation process for yam and vegetable biscuit
CN104814107A (en) Method for manufacturing high protein biscuits
CN101849567A (en) Preparation method of black sesame cake
CN105901058A (en) Key making method of big green tea and grape toast
CN106070465A (en) A kind of shortening class freezing cake and preparation method thereof
CN105767088A (en) Key cooking method of large toast with purple cabbage
KR101724664B1 (en) Bread containing mashed sweet potato and method for manufacturing the same
CN105851123A (en) Key manufacturing method of large toast with muskmelon
CN107912494A (en) A kind of crucial way of the big toast of "Hami" melon
CN105230720A (en) Production method of mung bean moon cakes with crisp crusts
CN110999935A (en) Meal replacement energy bar biscuit and preparation method thereof
CN104397098A (en) Fresh flower bread and preparation method of
CN108669160A (en) A kind of Chinese yam biscuit and preparation method thereof
CN104305379A (en) Oil-fried chestnut cake
CN107897279A (en) apple banana bread
CN105962055A (en) {0><}0{>Preparation process of golden rhizoma dioscoreae cake
CN107788069A (en) One kind fermentation selenium-rich biscuit
CN107593843A (en) A kind of blueberry fragrance of a flower moon cake and preparation method thereof
CN104686614A (en) Production method of novel germ bean dreg bread
CN102669382A (en) Preparation method for jujube paste roll
CN105230718A (en) Production method of sweet-scented osmanthus and Chinese yam moon cakes
CN105230726A (en) Method for producing cantaloupe moon cakes

Legal Events

Date Code Title Description
PB01 Publication
PB01 Publication
SE01 Entry into force of request for substantive examination
SE01 Entry into force of request for substantive examination
WD01 Invention patent application deemed withdrawn after publication
WD01 Invention patent application deemed withdrawn after publication

Application publication date: 20180417