CN110367310A - A kind of Italy's bread stick and preparation method thereof - Google Patents

Abstract

The invention discloses a kind of Italian bread sticks, it is prepared from the following raw materials in parts by weight: 250-280 parts of French toast tailored flour, 40-50 parts of fermentation kind, 5-6 parts of salt, 4-5 parts of instant dry yeast, 125-145 parts of water, 1-2 parts of malt syrup, 13-14 parts of olive oil, durum wheat powder is appropriate, and shallot powder is appropriate.

Description

A kind of Italy's bread stick and preparation method thereof

Technical field

The invention belongs to bread preparation field, specially a kind of Italian bread stick 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 Italian bread sticks, solve the problems, such as bread single variety.

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

A kind of Italy's bread stick, which is characterized in that be prepared from the following raw materials in parts by weight: French toast tailored flour 250- 280 parts, 40-50 parts of fermentation kind, 5-6 parts of salt, 4-5 parts of instant dry yeast, 125-145 parts of water, 1-2 parts of malt syrup, olive 13-14 parts oily, durum wheat powder is appropriate, and shallot powder is appropriate.

A kind of production method of Italy's bread stick, comprising the following steps:

Step 1, first by clear water, malt syrup and olive oil pour into stirring basin in mixed diluting, then by French toast tailored flour, Fermentation kind, salt and instant dry yeast are put into another stirring basin, then mixing is added in the malt syrup solution after dilution and is stirred Mix, mixing moved back to no extra point of water integrate on workbench it is agglomerating, finally by dough sealing carry out centre hair Ferment；

Dough after fermentation, is first divided into the small doughs of 12-14 parts of weights by step 2, centre with dough and cream scraper, then will with palm Small dough flattens, then rolls up from top to bottom, is made into rodlike, is finally rolled into 30cm length with hand, left and right ends rolling is thin；

Step 3, first by durum wheat powder and shallot powder be put into pallet mix, be then put into pallet rodlike dough is twisted into, It allows durum wheat powder and shallot powder to be stained with dough surface, dough is finally put into baking tray and constant spacing arranges, is finally sent out Ferment；

Step 4, it is last after fermentation, first dough surface is sprayed with water, then dough and baking tray are put into togerther oven, 180 DEG C oven temperature under bake training 20 minutes.

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

1, the present invention provides a kind of unique Italian bread stick manufacture craft, this bread is unique in taste, by people blueness It looks at, enriches the 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 Italy's bread stick, which is characterized in that be prepared from the following raw materials in parts by weight: French toast tailored flour 250-280 parts, 40-50 parts of fermentation kind, 5-6 parts of salt, 4-5 parts of instant dry yeast, 125-145 parts of water, 1-2 parts of malt syrup, 13-14 parts of olive oil, durum wheat powder is appropriate, and shallot powder is appropriate.

A kind of production method of Italy's bread stick, comprising the following steps:

Step 1, first by clear water, malt syrup and olive oil pour into stirring basin in mixed diluting, then by French toast tailored flour, Fermentation kind, salt and instant dry yeast are put into another stirring basin, then mixing is added in the malt syrup solution after dilution and is stirred Mix, be mixed to being put on workbench after not extra moisture, it is uniform to be mixed into hardness with the mode as pullling, then with to The mode of preceding pushing integrates, and after surface is slightly smooth, is put into the stirring basin for having smeared grease type and seals in progress Indirect fermentation.

Dough after fermentation, the small doughs of 12-14 parts of weights is first divided into dough and cream scraper, then use hand by step 2, centre The palm flattens small dough, then rolls up from top to bottom, is made into rodlike, finally 30cm length is rolled into hand, initially by centre Roll thin then left and right ends rolling is thin in part.

Step 3, first by durum wheat powder and shallot powder be put into pallet mix, be then put into pallet rodlike dough is twisted into In, it allows durum wheat powder and shallot powder to be stained with dough surface, dough is finally put into baking tray and constant spacing arranges, carry out last Fermentation.

Step 4, it is last first spray dough surface with water, then dough and baking tray are put into togerther oven after fermentation, Training 20 minutes is baked under 180 DEG C of oven temperature.

Workflow of the invention:

Material is first mixed to and is integrated into dough, is then twisted into dough segmentation rodlike, then dough is allowed to be stained with durum wheat It is finally fermented after powder and shallot powder, 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 Italy's bread stick, which is characterized in that be prepared from the following raw materials in parts by weight: French toast tailored flour 250- 280 parts, 40-50 parts of fermentation kind, 5-6 parts of salt, 4-5 parts of instant dry yeast, 125-145 parts of water, 1-2 parts of malt syrup, olive 13-14 parts oily, durum wheat powder is appropriate, and shallot powder is appropriate.

2. a kind of production method of Italy's bread stick, which comprises the following steps:

Step 1, first by clear water, malt syrup and olive oil pour into stirring basin in mixed diluting, then by French toast tailored flour, Fermentation kind, salt and instant dry yeast are put into another stirring basin, then mixing is added in the malt syrup solution after dilution and is stirred Mix, mixing moved back to no extra point of water integrate on workbench it is agglomerating, finally by dough sealing carry out centre hair Ferment；

Dough after fermentation, is first divided into the small doughs of 12-14 parts of weights by step 2, centre with dough and cream scraper, then will with palm Small dough flattens, then rolls up from top to bottom, is made into rodlike, is finally rolled into 30cm length with hand, left and right ends rolling is thin；

Step 3, first by durum wheat powder and shallot powder be put into pallet mix, be then put into pallet rodlike dough is twisted into, It allows durum wheat powder and shallot powder to be stained with dough surface, dough is finally put into baking tray and constant spacing arranges, is finally sent out Ferment；

Step 4, it is last after fermentation, first dough surface is sprayed with water, then dough and baking tray are put into togerther oven, 180 DEG C oven temperature under bake training 20 minutes.