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 PDFInfo
- 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
Links
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- OYPRJOBELJOOCE-UHFFFAOYSA-N calcium Chemical compound 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[Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N magnesium Chemical compound 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[Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N potassium Chemical compound data:image/svg+xml;base64,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 data:image/svg+xml;base64,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 [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000014860 sensory perception of taste Effects 0.000 description 1
- 230000035917 taste Effects 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 229930003231 vitamins Natural products 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N zinc Chemical compound data:image/svg+xml;base64,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 data:image/svg+xml;base64,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 [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
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
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/34—Animal material
-
- 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
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
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
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.
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| 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 |
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2016
- 2016-10-10 CN CN201610881203.5A patent/CN107912494A/en active Pending
Patent Citations (4)
| 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 |
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Application publication date: 20180417 |