CN110353018A - A kind of skin mechanical ohm is permitted and preparation method thereof - Google Patents

Abstract

Permitted the present invention relates to a kind of skin mechanical ohm and preparation method thereof.The invention discloses a kind of skin mechanical ohms to be permitted, and is prepared from the following raw materials in parts by weight: 250-290 parts of French toast tailored flour, 30-35 parts of granulated sugar, 5-6 parts of salt, 5-6 parts of instant dry yeast, 65-75 parts of milk, 125-145 parts of egg, 125-145 parts of cream, appropriate egg liquid.

Description

A kind of skin mechanical ohm is permitted and preparation method thereof

Technical field

The invention belongs to bread preparation field, specially a kind of skin mechanical ohm is permitted and preparation method thereof.

Background technique

Bread is that a kind of be milled with five cereals (usually wheat) makes and heat and manufactured food, is main with wheat flour Raw material adds water to be modulated into dough with yeast, egg, grease, kernel etc. for auxiliary material, through everfermentation, integer, forms, bakes, cold The bakery product that processes are process such as but.

Summary of the invention

The present invention provides a kind of skin mechanical ohms to be permitted, and solves the problems, such as bread single variety.

To achieve the above object, the invention provides the following technical scheme:

A kind of skin mechanical ohm is permitted, which is characterized in that is prepared from the following raw materials in parts by weight:

250-290 parts of French toast tailored flour, 30-35 parts of granulated sugar, 5-6 parts of salt, 5-6 parts of instant dry yeast, milk 65-75 Part, 125-145 parts of egg, 125-145 parts of cream, appropriate egg liquid.

A kind of production method that skin mechanical ohm is permitted, comprising the following steps:

Step 1, first by French toast tailored flour, granulated sugar, salt, fresh yeast, milk and egg put into stirring basin be mixed, It no extra point of water is mixed moves back and integrated on workbench with pressing mode, then cream is put on dough and uses dough Four sides wrap up, dough is put into after integrating 30 minutes in the stirring basin for smeared upper grease type with preservative film seal into Row fermentation in 90 minutes, is finally put into refrigerator cold-storage 20 hours for dough after having fermented；

The dough that step 2, taking-up have refrigerated is placed on the workbench for having spread hand powder, and it is laterally right again to be first pressed into rectangle with palm Folding repetitive operation 5 minutes, is then divided into the small dough of 40-45 parts of weights, then dough is placed on the left hand palm right side with dough and cream scraper Hand is round as a ball, and 20 minutes middle indirect fermentations are finally carried out with preservative film covering；

Step 3, to it is intermediate after fermentation, first arrange dough shape again with palm, then put dough into skin mechanical ohm and permitted mould In type, pressing dough is close to it with model；Dough and model are put on baking tray together again, finally carry out 60 minutes last Fermentation；

Step 4, it is last after fermentation, egg liquid is first applied to dough surface with hairbrush, then dough and baking tray are put into togerther Oven bakes training 12 minutes under 220 DEG C of oven temperature.

With prior art ratio, the invention has the following beneficial effects:

1, the present invention provides a kind of unique skin mechanical ohms to be permitted manufacture craft, and this bread is unique in taste, favors by people, rich The rich dining table of people.

Specific embodiment

The technical solution in implementing to the present invention is clearly and completely described below, it is clear that the embodiment of description is only It is only a part of the embodiment of the present invention, instead of all the embodiments.

A kind of skin mechanical ohm is permitted, and is prepared from the following raw materials in parts by weight:

250-290 parts of French toast tailored flour, 30-35 parts of granulated sugar, 5-6 parts of salt, 5-6 parts of instant dry yeast, milk 65-75 Part, 125-145 parts of egg, 125-145 parts of cream, appropriate egg liquid.

A kind of production method that skin mechanical ohm is permitted, comprising the following steps:

Step 1, first by French toast tailored flour, granulated sugar, salt, fresh yeast, milk and egg put into stirring basin be mixed, It no extra point of water is mixed moves back and integrated on workbench with pressing mode, then cream is put on dough and uses dough Four sides wrap up, firmly press dough kneading, after integrating 30 minutes, dough is strutted, if formed thin layer seitan Reticular structure just dough is put into the stirring basin for smeared upper grease type and carries out fermentation in 90 minutes with preservative film sealing, if It is not formed, continues to integrate dough；Dough is put into refrigerator cold-storage 20 hours after having fermented.

The dough that step 2, taking-up have refrigerated is placed on the workbench for having spread hand powder, is first pressed into rectangle again laterally with palm Doubling repetitive operation 5 minutes, is then divided into the small dough of 40-45 parts of weights, then dough is placed on left hand palm and is used with dough and cream scraper The right hand is round as a ball, and 20 minutes middle indirect fermentations are finally carried out with preservative film covering.

Step 3, to it is intermediate after fermentation, first arrange dough shape again with palm, then put dough into skin mechanical ohm Perhaps in model, pressing dough is close to it with model；Dough and model are put on baking tray together again, finally carried out 60 minutes Finally ferment；Skin mechanical ohm is permitted model inner wall and is coated with the cream for being not included in material table.

Step 4, it is last egg liquid is first applied to dough surface with hairbrush after fermentation, then together by dough and baking tray It is put into oven, training 12 minutes is baked under 220 DEG C of oven temperature.

Workflow of the invention:

Material is first mixed into dough, refrigerator cold-storage is put into after having fermented 20 hours, dough is then divided into facet Intermediate fermentation is carried out after group, then will finally be fermented after dough moulding, finally puts dough into oven roasting training.

The above description is only an embodiment of the present invention, is not intended to limit the scope of the invention, all to utilize this hair Equivalent structure or equivalent flow shift made by bright description is applied directly or indirectly in other relevant technology necks Domain similarly includes in scope of patent protection of the invention.

Claims (2)

1. a kind of skin mechanical ohm is permitted, which is characterized in that be prepared from the following raw materials in parts by weight: French toast tailored flour 250-290 Part, 30-35 parts of granulated sugar, 5-6 parts of salt, 5-6 parts of instant dry yeast, 65-75 parts of milk, 125-145 parts of egg, cream 125- 145 parts, appropriate egg liquid.

2. the production method that a kind of skin mechanical ohm is permitted, which comprises the following steps:

Step 1, first by French toast tailored flour, granulated sugar, salt, fresh yeast, milk and egg put into stirring basin be mixed, It no extra point of water is mixed moves back and integrated on workbench with pressing mode, then cream is put on dough and uses dough Four sides wrap up, dough is put into after integrating 30 minutes in the stirring basin for smeared upper grease type with preservative film seal into Row fermentation in 90 minutes, is finally put into refrigerator cold-storage 20 hours for dough after having fermented；

The dough that step 2, taking-up have refrigerated is placed on the workbench for having spread hand powder, and it is laterally right again to be first pressed into rectangle with palm Folding repetitive operation 5 minutes, is then divided into the small dough of 40-45 parts of weights, then dough is placed on the left hand palm right side with dough and cream scraper Hand is round as a ball, and 20 minutes middle indirect fermentations are finally carried out with preservative film covering；

Step 3, to it is intermediate after fermentation, first arrange dough shape again with palm, then put dough into skin mechanical ohm and permitted mould In type, pressing dough is close to it with model；Dough and model are put on baking tray together again, finally carry out 60 minutes last Fermentation；

Step 4, it is last after fermentation, egg liquid is first applied to dough surface with hairbrush, then dough and baking tray are put into togerther Oven bakes training 12 minutes under 220 DEG C of oven temperature.