CN109864121A - Honey brown sugar Toast - Google Patents
Honey brown sugar Toast Download PDFInfo
- Publication number
- CN109864121A CN109864121A CN201711245389.6A CN201711245389A CN109864121A CN 109864121 A CN109864121 A CN 109864121A CN 201711245389 A CN201711245389 A CN 201711245389A CN 109864121 A CN109864121 A CN 109864121A
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- China
- Prior art keywords
- jin
- brown sugar
- bread
- flour
- formula
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- 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.)
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- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Honey brown sugar toast slice, the present invention relates to a kind of bread-type food products, and corn flour and brown sugar etc. are added especially in flour formula as a kind of baking formula that raw material is baked.With the variation in epoch, economic rapid development also gradually has new requirement while pursuit is allayed one's hunger to nutrition.For this purpose, the requirement to bread raw materials is also gradually stringent.
Description
Technical field
The present invention relates to a kind of bread-type food products, and it is raw material that corn flour and brown sugar etc. are added especially in the formula of flour
The baking formula baked.
Background technique
With economic continuous development, people constantly rise the quality requirements of edible bread, other than allaying one's hunger, more infuse
Weight nutritional ingredient, therefore, a being rich in nutrition bread can more than common bread oil value.
Through investigating, bread in the market is all to be made of a kind of flour mostly, formula components are single, and nutritive value is not high.
In this regard, researching and developing a kind of bread that can be fed oneself but also supplement the nutrients seems increasingly important.
It is to provide for mesh of the invention a kind of bread, the technical solution used are as follows: formula are as follows: 1.5 jin of corn flour,
6 jin of Strong flour, 3.2 jin of Yoghourt, 0.26 jin of butter, 1 spoon of salt, 1.2 jin of honey, 0.6 jin of egg pulp, one parcel of yeast powder is red
0.5 jin of sugar.
Technique 1: putting all material in addition to butter in blender into, is stirred well to smooth, and butter is then added, rubs
To extension phase (whole I has used 40 minutes), take out, the dough mixed is round as a ball, it puts a big basin into, covers guarantor
Fresh film carries out basic fermentation for the first time, be sent to it is 2--2.5 times big, pressed with hand it is nonelastic, with flour on finger-dipping, on dough top
Disclose a hole in portion.After extracting finger, inserts the hole and neither collapse, also do not bounce back, and if being to maintain original state, fermentation is just complete
Cheng Liao takes out the dough fermented, is extruded with the air in hand handle dough, is averagely divided into 4 equal portions, and rubbing round covers preservative film,
Static 20 minutes, take out it is static after dough, dough is rolled into ovalisation, then with pulling shape in terms of growth, turn-over, from the bottom to top
It rolls, closing in down comes in toast mould, and the place for being placed on warm moist is fermented to 8 one-tenth and expired, and taking-up paints egg liquid, puts into pre-
Lower layer in the good oven of heat, fire, 40 minutes, bakes to colouring, is covered with tinfoil by 165 degree up and down, so as not to it is burned.
Packaging: cake is packaged machine packaging, vanning after quality inspection is qualified.Finished product by the acceptance(check) of quality inspection portion enters
The manufacturing process of entire cake is completed in library.
The advantages and positive effects of the present invention: a kind of food of the cake class of brand-new taste is provided.
Embodiment
Bread of the invention nutriment rich in not only makes it more preferably than other bread mouthfeels, but also can also
There is provided other bread no nutriment, the component comprising following mass fraction: 1.5 jin of corn flour, 6 jin of Strong flour, acid
3.2 jin of milk, 0.26 jin of butter, 1 spoon of salt, 1.2 jin of honey, 0.6 jin of egg pulp, one parcel of yeast powder, 0.5 jin of brown sugar.
Claims (1)
1. a kind of bread-type food products are added what corn flour and brown sugar etc. were baked as a kind of raw material especially in flour formula
Formula is baked, formula is: 1.5 jin of corn flour, 6 jin of Strong flour, 3.2 jin of Yoghourt, 0.26 jin of butter, 1 spoon of salt, honey 1.2
Jin, 0.6 jin of egg pulp, one parcel of yeast powder, 0.5 jin of brown sugar.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711245389.6A CN109864121A (en) | 2017-12-01 | 2017-12-01 | Honey brown sugar Toast |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711245389.6A CN109864121A (en) | 2017-12-01 | 2017-12-01 | Honey brown sugar Toast |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109864121A true CN109864121A (en) | 2019-06-11 |
Family
ID=66914550
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711245389.6A Pending CN109864121A (en) | 2017-12-01 | 2017-12-01 | Honey brown sugar Toast |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109864121A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111771933A (en) * | 2020-07-08 | 2020-10-16 | 云南良食汇食品有限公司 | Hemp seed toast and preparation method thereof |
-
2017
- 2017-12-01 CN CN201711245389.6A patent/CN109864121A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111771933A (en) * | 2020-07-08 | 2020-10-16 | 云南良食汇食品有限公司 | Hemp seed toast and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20190611 |