CN110353006A - A kind of preparation method of red wine bread - Google Patents

A kind of preparation method of red wine bread Download PDF

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Publication number
CN110353006A
CN110353006A CN201810312515.3A CN201810312515A CN110353006A CN 110353006 A CN110353006 A CN 110353006A CN 201810312515 A CN201810312515 A CN 201810312515A CN 110353006 A CN110353006 A CN 110353006A
Authority
CN
China
Prior art keywords
dough
fermentation
red wine
completed
preparation
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
CN201810312515.3A
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Chinese (zh)
Inventor
詹凌清
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Individual
Original Assignee
Individual
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 Individual filed Critical Individual
Priority to CN201810312515.3A priority Critical patent/CN110353006A/en
Publication of CN110353006A publication Critical patent/CN110353006A/en
Pending legal-status Critical Current

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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
    • A21D13/04—Products made from materials other than rye or wheat flour
    • 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
    • A21D2/36—Vegetable material
    • A21D2/364—Nuts, e.g. cocoa
    • 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 preparation methods of red wine bread, including the following steps successively carried out: preparation fermentation kind: crow powder, salt, yeast and water more processed being put into stirring basin and uniformly mixed until not seeing extra powder, are then placed in the environment of temperature is 22-25 DEG C and are fermented 60 minutes；It prepares dough: crow powder, rye meal, granulated sugar, salt, cream and yeast more processed is put into the red wine that removal alcoholic content is added after stirring in stirring basin, then it sufficiently mixes, add cashew nut and raisins on the dough sufficiently mixed, and wrapped up with dough and the mode beaten is used to be uniformly mixed, the dough mixed is fermented；Shaping: being cut into indirect fermentation in multiple small doughs and then progress for the dough that fermentation is completed, and the dough to the completion of middle indirect fermentation is pressed into pie and is then rolled into rodlike and draws lower cut pattern in upper surface；It bakes: putting into the oven that temperature is 230 DEG C and bake 30 minutes after the dough surface that shaping is completed is squirted with water.

Description

A kind of preparation method of red wine bread
Technical field
The present invention relates to food processing technology fields, and in particular to a kind of preparation method of red wine bread.
Background technique
Red wine bread is a kind of Bread and Pastries cuisines, and red wine bread is prepared by crow powder, raisins and red wine more processed, red There is a kind of very strong polyphenoils in wine bread, liver can be protected, red wine has certain detoxication, the selenium chromium etc. in yeast Mineral energy anti-aging, antitumor, the phytic acid in flour can promote the element absorptions such as calcium, magnesium, iron.
Summary of the invention
To solve the above-mentioned problems, the purpose of the present invention is to provide a kind of preparation method of red wine bread, this method energy With the red wine bread that simple step preparation is delicious.
To achieve the above object, the invention adopts the following technical scheme:
A kind of preparation method of red wine bread, including the following steps successively carried out:
Preparation fermentation kind: crow powder, salt, yeast and water more processed are put into stirring basin and uniformly mixed to not seeing extra powder Until, it is then placed in the environment of temperature is 22-25 DEG C and ferments 60 minutes；
It prepares dough: crow powder, rye meal, granulated sugar, salt, cream and yeast more processed being put into after being stirred in stirring basin and removal is added The red wine of alcoholic content, is then sufficiently mixed, and cashew nut and raisins is added on the dough sufficiently mixed, and wrapped up with dough And be uniformly mixed with the mode beaten, the dough mixed is fermented；
Shaping: the dough that fermentation is completed is cut into indirect fermentation in multiple small doughs and then progress, the face completed to middle indirect fermentation Group is pressed into pie and is then rolled into rodlike and draws lower cut pattern in upper surface；
It bakes: putting into the oven that temperature is 230 DEG C and bake 30 minutes after the dough surface that shaping is completed is squirted with water.
The invention has the following beneficial effects:
1, red wine bread prepared by the present invention can protect liver, anti-aging, antitumor, and can promote the suction of the elements such as calcium, iron, zinc It receives.
Specific embodiment
The present invention is described in further details below in conjunction with specific embodiment:
A kind of preparation method of red wine bread, including the following steps successively carried out:
Preparation fermentation kind: crow powder, salt, yeast and water more processed are put into stirring basin and uniformly mixed to not seeing extra powder Until, it is then placed in the environment of temperature is 22-25 DEG C and ferments 60 minutes；
It prepares dough: crow powder, rye meal, granulated sugar, salt, cream and yeast more processed being put into after being stirred in stirring basin and removal is added The red wine of alcoholic content, is then sufficiently mixed, and cashew nut and raisins is added on the dough sufficiently mixed, and wrapped up with dough And be uniformly mixed with the mode beaten, the dough mixed is fermented；
Shaping: the dough that fermentation is completed is cut into indirect fermentation in multiple small doughs and then progress, the face completed to middle indirect fermentation Group is pressed into pie and is then rolled into rodlike and draws lower cut pattern in upper surface；
It bakes: putting into the oven that temperature is 230 DEG C and bake 30 minutes after the dough surface that shaping is completed is squirted with water.
The foregoing is merely a specific embodiment of the invention, are not intended to limit the scope of the invention, all benefits The equivalent structure transformation made by present specification is applied directly or indirectly in other relevant technical fields, Similarly it is included within the scope of the present invention.

Claims (1)

1. a kind of preparation method of red wine bread, it is characterised in that: including the following steps successively carried out:
Preparation fermentation kind: crow powder, salt, yeast and water more processed are put into stirring basin and uniformly mixed to not seeing extra powder Until, it is then placed in the environment of temperature is 22-25 DEG C and ferments 60 minutes；
It prepares dough: crow powder, rye meal, granulated sugar, salt, cream and yeast more processed being put into after being stirred in stirring basin and removal is added The red wine of alcoholic content, is then sufficiently mixed, and cashew nut and raisins is added on the dough sufficiently mixed, and wrapped up with dough And be uniformly mixed with the mode beaten, the dough mixed is fermented；
Shaping: the dough that fermentation is completed is cut into indirect fermentation in multiple small doughs and then progress, the face completed to middle indirect fermentation Group is pressed into pie and is then rolled into rodlike and draws lower cut pattern in upper surface；
It bakes: putting into the oven that temperature is 230 DEG C and bake 30 minutes after the dough surface that shaping is completed is squirted with water.
CN201810312515.3A 2018-04-09 2018-04-09 A kind of preparation method of red wine bread Pending CN110353006A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201810312515.3A CN110353006A (en) 2018-04-09 2018-04-09 A kind of preparation method of red wine bread

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201810312515.3A CN110353006A (en) 2018-04-09 2018-04-09 A kind of preparation method of red wine bread

Publications (1)

Publication Number Publication Date
CN110353006A true CN110353006A (en) 2019-10-22

Family

ID=68212099

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201810312515.3A Pending CN110353006A (en) 2018-04-09 2018-04-09 A kind of preparation method of red wine bread

Country Status (1)

Country Link
CN (1) CN110353006A (en)

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Legal Events

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PB01 Publication
PB01 Publication
WD01 Invention patent application deemed withdrawn after publication

Application publication date: 20191022

WD01 Invention patent application deemed withdrawn after publication