CN108402141A - Yoghourt bread - Google Patents
Yoghourt bread Download PDFInfo
- Publication number
- CN108402141A CN108402141A CN201810351217.5A CN201810351217A CN108402141A CN 108402141 A CN108402141 A CN 108402141A CN 201810351217 A CN201810351217 A CN 201810351217A CN 108402141 A CN108402141 A CN 108402141A
- Authority
- CN
- China
- Prior art keywords
- parts
- bread
- yoghourt
- powder
- minutes
- 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
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
- A21D13/062—Products with modified nutritive value, e.g. with modified starch content with modified sugar content; Sugar-free products
-
- 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
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
-
- 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
Abstract
The invention discloses a kind of Yoghourt bread, it is characterised in that：Fruit bread uses the raw material of following parts by weight：13 45 parts of flour, 25 29 parts of red date powder, 22 38 parts of protein powder, 22 35 parts of egg, 25 parts of salt, 25 parts of milk powder, 21 36 parts of Yoghourt, 22 35 parts of cream, 12 25 parts of butter, 25 parts of yeast, 15 20 parts of apple, 15 25 parts of raisins, 20 35 parts of fermentations of banana are made.Not only natural nutrition is abundant for the fruit bread of the present invention, and soft sweet tea is palatable, has regulating the flow of vital energy Xie Yu, promoting blood circulation scattered silt, menstruction regulating and pain relieving and function of delaying senility.
Description
Technical field
The present invention relates to food processing technology field, especially a kind of Yoghourt bread.
Background technology
Fruit bread is a kind of convenient food, and more and more welcomed by the people in China, people are usually by fruit noodles
One of the staple food as breakfast is wrapped, existing Yoghourt bread is that food flavor, cream, strain etc. are added in flour to be uniformly mixed,
Then be added water knead fermentation aftershaping high temperature bake.Existing fruit bread-making methods there is 1, less varieties,
Flavor is single and unbalanced nutrition, lacks the fruit bread of a kind of health care of women and eating；2, essence under baking process high temperature
Poor heat resistance is easily decomposed, and fragrance is volatile；3, the additive in fruit bread is mostly synthetic, often edible to be unfavorable for people
Health the problem of.
Invention content
Abundant technical problem to be solved by the invention is to provide a kind of natural nutrition, soft sweet tea is palatable, have regulating the flow of vital energy Xie Yu,
The Yoghourt bread of promoting blood circulation scattered silt, menstruction regulating and pain relieving and function of delaying senility.
In order to solve the above technical problems, the technical solution adopted by the present invention is as follows：A kind of Yoghourt bread, it is characterised in that：
Include the following steps：
(1) fruit bread uses the raw material of following parts by weight：13-45 parts of flour, 25-29 parts of red date powder, protein powder 22-
38 parts, 22-35 parts of egg, 2-5 parts of salt, 2-5 parts of milk powder, 21-36 parts of Yoghourt, 22-35 parts of cream, 12-25 parts of butter, yeast 2-
5 parts, 15-20 parts of apple, 15-25 parts of raisins, 20-35 parts of banana, which ferments, to be made；
(2) cream and butter are stirred 12 minutes, fresh milk, egg, salt is added and stirs 6 minutes, obtains mixture；
(3) flour, red date powder, protein powder and milk powder are sieved, then are added in mixture together with yeast, stirring 5
Dough is made after minute；
(4) dough obtained by step (3) is put into proofing box, temperature is 12-33 DEG C, humidity 50-90%, and provocation 5 is small
When, 5-6 times of volume to original volume, fruit bread mass is shaped to by required shape segmentations；
(5) the fruit bread mass obtained by step (4) being put into oven, temperature is to get angry 200 DEG C, lower fiery 150 DEG C of bakings, when
Between for 25 minutes to obtain the final product.
Advantageous effect：Abundant the present invention provides a kind of natural nutrition, soft sweet tea is palatable, have regulating the flow of vital energy Xie Yu, promoting blood circulation scattered silt,
The Yoghourt bread of menstruction regulating and pain relieving and function of delaying senility.
Specific implementation mode
With reference to specific embodiment the present invention will be further explained explanation, but the invention is not limited in these realities
Apply example.
Embodiment 1：
A kind of Yoghourt bread, it is characterised in that：Include the following steps：
((1) fruit bread uses the raw material of following parts by weight：13-45 parts of flour, 25-29 parts of red date powder, protein powder
22-38 parts, 22-35 parts of egg, 2-5 parts of salt, 2-5 parts of milk powder, 21-36 parts of Yoghourt, 22-35 parts of cream, 12-25 parts of butter, ferment
2-5 parts female, 15-20 parts of apple, 15-25 parts of raisins, 20-35 parts of banana, which ferments, to be made；
(2) cream and butter are stirred 12 minutes, fresh milk, egg, salt is added and stirs 6 minutes, obtains mixture；
(3) flour, red date powder, protein powder and milk powder are sieved, then are added in mixture together with yeast, stirring 5
Dough is made after minute；
(4) dough obtained by step (3) is put into proofing box, temperature is 12-33 DEG C, humidity 50-90%, and provocation 5 is small
When, 5-6 times of volume to original volume, fruit bread mass is shaped to by required shape segmentations；
(5) the fruit bread mass obtained by step (4) being put into oven, temperature is to get angry 200 DEG C, lower fiery 150 DEG C of bakings, when
Between for 25 minutes to obtain the final product.
Claims (1)
1. a kind of Yoghourt bread, it is characterised in that：Include the following steps：
(1) fruit bread uses the raw material of following parts by weight：13-45 parts of flour, 25-29 parts of red date powder, protein powder 22-38
Part, 22-35 parts of egg, 2-5 parts of salt, 2-5 parts of milk powder, 21-36 parts of Yoghourt, 22-35 parts of cream, 12-25 parts of butter, yeast 2-5
Part, 15-20 parts of apple, 15-25 parts of raisins, 20-35 parts of banana, which ferments, to be made；
(2) cream and butter are stirred 12 minutes, fresh milk, egg, salt is added and stirs 6 minutes, obtains mixture；
(3) flour, red date powder, protein powder and milk powder are sieved, then are added in mixture together with yeast, stirred 5 minutes
After dough is made；
(4) dough obtained by step (3) is put into proofing box, temperature is 12-33 DEG C, humidity 50-90%, provocation 5 hours, body
Product is shaped to fruit bread mass to 5-6 times of original volume by required shape segmentations；
(5) the fruit bread mass obtained by step (4) is put into oven, temperature is to get angry 200 DEG C, lower fiery 150 DEG C of bakings, and the time is
25 minutes to obtain the final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810351217.5A CN108402141A (en) | 2018-04-18 | 2018-04-18 | Yoghourt bread |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810351217.5A CN108402141A (en) | 2018-04-18 | 2018-04-18 | Yoghourt bread |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108402141A true CN108402141A (en) | 2018-08-17 |
Family
ID=63135778
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810351217.5A Pending CN108402141A (en) | 2018-04-18 | 2018-04-18 | Yoghourt bread |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108402141A (en) |
-
2018
- 2018-04-18 CN CN201810351217.5A patent/CN108402141A/en active Pending
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104012611A (en) | Cheese biscuit | |
| WO2017162137A1 (en) | Bread dough made of vegetables, fruits, flour, eggs or milk, and method for making same | |
| CN103125552A (en) | Edible pawpaw and lycium bread and preparation method thereof | |
| CN101810207A (en) | Barley moon cake and preparation method thereof | |
| CN106614973A (en) | Lentinus edodes biscuit and preparation method thereof | |
| KR102077709B1 (en) | Flower bread fermented by yeast | |
| CN108812783A (en) | A kind of nourishing pastry and preparation method thereof | |
| KR102259141B1 (en) | Bread and production method thereof | |
| CN107006558A (en) | The preparation method of fruit bread | |
| CN110754495A (en) | Fermented lactic acid bacteria white bread and making method thereof | |
| CN106720041A (en) | The preparation method of bread | |
| CN107897279A (en) | apple banana bread | |
| KR20200058180A (en) | High protein bread products and method of making thereof | |
| CN104719393A (en) | Moon cakes with carrots and Chinese chestnuts and method for making moon cakes | |
| CN108669160A (en) | A kind of Chinese yam biscuit and preparation method thereof | |
| CN108142504A (en) | A kind of low fat and sugar cookies and preparation method thereof | |
| CN108402141A (en) | Yoghourt bread | |
| CN108432849A (en) | Yoghourt bread | |
| CN106922781A (en) | The preparation method of barley bread | |
| CN108260631A (en) | The production method of dried meat floss bread | |
| CN108497022A (en) | The production method of chicken bread | |
| CN110651806A (en) | Coarse cereal biscuit and preparation method thereof | |
| CN109645077A (en) | Yam and Job's tear seed cheese cake and preparation method thereof | |
| CN107969458A (en) | health bread | |
| CN107927080A (en) | The production method of jujube bread |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20180817 |
|
| WD01 | Invention patent application deemed withdrawn after publication |