CN110367311A - A kind of grape dried scallop fruit and preparation method thereof - Google Patents

Abstract

The invention discloses a kind of grape dried scallop fruits, are prepared from the following raw materials in parts by weight: 140-160 parts of clear water, 220-250 parts of French toast tailored flour, 25-35 parts of rye meal, 13-15 parts of granulated sugar, 5-6 parts of salt, 5-6 parts of shortening, 2-3 parts of instant dry yeast, 70-90 parts of raisins.

Description

A kind of grape dried scallop fruit and preparation method thereof

Technical field

The invention belongs to bread preparation field, specially a kind of grape dried scallop fruit 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 grape dried scallop fruits, solve the problems, such as bread single variety.

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

A kind of grape dried scallop fruit, is prepared from the following raw materials in parts by weight: 140-160 parts of clear water, French toast tailored flour 220- 250 parts, 25-35 parts of rye meal, 13-15 parts of granulated sugar, 5-6 parts of salt, 5-6 parts of shortening, 2-3 parts of instant dry yeast, raisins 70-90 parts.

A kind of production method of grape dried scallop fruit, comprising the following steps:

Clear water and instant dry yeast are first put into and stir stirring and dissolving in basin by step 1, then by French toast tailored flour, rye Powder, granulated sugar, salt and shortening are put into another stirring basin and mix, then the yeast soln after dilution is added and is mixed, Finally be mixed no extra point of water move back integrated on workbench it is agglomerating；

Step 2 first flattens dough, and then raisins are placed on above, then the one side folding that dough is placed with raisins is rolled, It is integrated with the mode that palm presses forward, raisins and dough are put after evenly mixing in stirring basin, finally with 25 DEG C -30 DEG C Temperature carries out fermentation in 30 minutes；

Dough is first divided into the small doughs of 80-90 parts of weights by step 3, after fermentation with dough and cream scraper, then with palm by facet Group flattens, then rolls up from top to bottom, is made into the rodlike dough that length is 25cm, finally rodlike dough forms a circle, is placed on oven In carry out last fermentation in 30 minutes；

Step 4, it is last after fermentation, first dough is put into hot water that is boiled and settling out 1 minute, then by face Group picks up from hot water sufficiently to be drained, and is arranged on the baking tray for having spread parchment paper, and oven preheated in advance is eventually put into In, training 15 minutes is baked 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 grape dried scallop fruit manufacture craft, this shellfish fruit is unique in taste, favors by people, Enrich 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 grape dried scallop fruit, is prepared from the following raw materials in parts by weight: 140-160 parts of clear water, French toast tailored flour 220-250 parts, 25-35 parts of rye meal, 13-15 parts of granulated sugar, 5-6 parts of salt, 5-6 parts of shortening, 2-3 parts of instant dry yeast, Portugal Grape are 70-90 parts dry.

A kind of production method of grape dried scallop fruit, comprising the following steps:

Clear water and instant dry yeast are first put into and stir stirring and dissolving in basin by step 1, then by French toast tailored flour, rye Powder, granulated sugar, salt and shortening are put into another stirring basin, then the yeast soln after dilution is added and is mixed, finally Be mixed no extra point of water move back integrated on workbench it is agglomerating.

Step 2 first flattens dough, and then raisins are placed on above, raisins are slightly pressed when putting, allow it It is embedded in dough, will not just scatter；Again by dough be placed with raisins one side folding roll, with the mode that palm presses forward come Kneading is put after evenly mixing with dough until raisins and is stirred in basin, finally covered with preservative film, with 25 DEG C -30 DEG C of temperature Carry out fermentation in 30 minutes.

Dough is first divided into the small doughs of 80-90 parts of weights by step 3, after fermentation with dough and cream scraper, then will with palm Small dough flattens, then rolls up from top to bottom, is made into the rodlike dough that length is 25cm, finally rodlike dough forms a circle, is placed on Last fermentation in 60 minutes is carried out in oven.

Step 4, it is last after fermentation, first put in hot water that is boiled and settling out dough into 1 minute, then Dough is picked up from hot water and is sufficiently drained, is arranged on the baking tray for having spread parchment paper, is eventually put into preheated in advance In oven, training 15 minutes is baked under 220 DEG C of oven temperature.

Workflow of the invention:

Material is first mixed into and is integrated into dough, then dough is divided into after small dough to indirect fermentation in carrying out, then will It is finally 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 grape dried scallop fruit, which is characterized in that be prepared from the following raw materials in parts by weight: 140-160 parts of clear water, French face 220-250 parts of packet tailored flour, 25-35 parts of rye meal, 13-15 parts of granulated sugar, 5-6 parts of salt, 5-6 parts of shortening, instant dry yeast 2-3 parts, 70-90 parts of raisins.

2. a kind of production method of grape dried scallop fruit, which comprises the following steps:

Clear water and instant dry yeast are first put into and stir stirring and dissolving in basin by step 1, then by French toast tailored flour, rye Powder, granulated sugar, salt and shortening are put into another stirring basin and mix, then the yeast soln after dilution is added and is mixed, Finally be mixed no extra point of water move back integrated on workbench it is agglomerating；

Step 2 first flattens dough, and then raisins are placed on above, then the one side folding that dough is placed with raisins is rolled, It is integrated with the mode that palm presses forward, raisins and dough are put after evenly mixing in stirring basin, finally with 25 DEG C -30 DEG C Temperature carries out fermentation in 30 minutes；

Dough is first divided into the small doughs of 80-90 parts of weights by step 3, after fermentation with dough and cream scraper, then with palm by facet Group flattens, then rolls up from top to bottom, is made into the rodlike dough that length is 25cm, finally rodlike dough forms a circle, is placed on oven In carry out last fermentation in 30 minutes；

Step 4, it is last after fermentation, first dough is put into hot water that is boiled and settling out 1 minute, then by face Group picks up from hot water sufficiently to be drained, and is arranged on the baking tray for having spread parchment paper, and oven preheated in advance is eventually put into In, training 15 minutes is baked under 220 DEG C of oven temperature.