CN114680156A - Making method of quark cheese Steoron bread - Google Patents
Making method of quark cheese Steoron bread Download PDFInfo
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- CN114680156A CN114680156A CN202011620858.XA CN202011620858A CN114680156A CN 114680156 A CN114680156 A CN 114680156A CN 202011620858 A CN202011620858 A CN 202011620858A CN 114680156 A CN114680156 A CN 114680156A
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- oven
- bread
- raisins
- baking
- minutes
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- 235000008429 bread Nutrition 0.000 title claims abstract description 39
- 235000013351 cheese Nutrition 0.000 title claims abstract description 21
- 238000000034 method Methods 0.000 title claims abstract description 16
- 235000014787 Vitis vinifera Nutrition 0.000 claims abstract description 35
- 240000006365 Vitis vinifera Species 0.000 claims abstract description 35
- 238000003756 stirring Methods 0.000 claims abstract description 26
- 235000013312 flour Nutrition 0.000 claims abstract description 17
- 235000007466 Corylus avellana Nutrition 0.000 claims abstract description 13
- 241000723382 Corylus Species 0.000 claims abstract description 12
- 235000014121 butter Nutrition 0.000 claims abstract description 11
- 235000000346 sugar Nutrition 0.000 claims abstract description 11
- 238000004140 cleaning Methods 0.000 claims abstract description 10
- 235000013601 eggs Nutrition 0.000 claims abstract description 7
- 239000000843 powder Substances 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 238000002791 soaking Methods 0.000 claims abstract description 7
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 6
- 235000009499 Vanilla fragrans Nutrition 0.000 claims abstract description 5
- 244000263375 Vanilla tahitensis Species 0.000 claims abstract description 5
- 235000012036 Vanilla tahitensis Nutrition 0.000 claims abstract description 5
- 239000000203 mixture Substances 0.000 claims abstract description 4
- 239000000428 dust Substances 0.000 claims abstract description 3
- 238000007599 discharging Methods 0.000 claims description 6
- 240000008474 Pimenta dioica Species 0.000 claims description 4
- 235000006990 Pimenta dioica Nutrition 0.000 claims description 4
- 235000013339 cereals Nutrition 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 2
- 238000005520 cutting process Methods 0.000 claims description 2
- 235000008216 herbs Nutrition 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 claims 5
- 230000008569 process Effects 0.000 abstract description 3
- 230000009471 action Effects 0.000 description 3
- 230000008901 benefit Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 240000009226 Corylus americana Species 0.000 description 1
- 235000001543 Corylus americana Nutrition 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
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
- A21D13/20—Partially or completely coated products
- A21D13/28—Partially or completely coated products characterised by the coating composition
-
- 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
- A21D13/20—Partially or completely coated products
- A21D13/24—Partially or completely coated products coated after baking
-
- 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
- A21D2/34—Animal material
-
- 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
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Zoology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a making method of quark cheese Sterlon bread, which comprises the following steps of S1, putting raisins into clear water for cleaning to remove dust on the surfaces of the raisins, draining the raisins, putting the raisins into wine for soaking overnight, S2, putting hazelnuts into an oven, setting the temperature of the oven at 180 ℃ and baking for 5 minutes, crushing the hazelnuts after baking, S3, stirring flour, butter, sugar, salt, baking powder, eggs, quark cheese and vanilla for 2 minutes, adding the raisins and the hazelnuts into the hazelnuts after stirring, S4, stirring the mixture in S3, and after stirring, dough in a stirrer is stirred for 10 minutes, S5, adding the raisins into the stirrer, and continuously stirring the dough in the stirrer. In the implementation process of the invention, a novel bread which has unique taste and is deeply loved by consumers can be made.
Description
Technical Field
The invention belongs to the technical field of bread making, and particularly relates to a making method of quark cheese Sterlon bread.
Background
With the development of society, the culture of the Chinese and western countries is also fused, and bread serving as staple food in some western countries is introduced into the country in recent years and is deeply favored by domestic consumers. In order to cope with the increasingly intense competition in the face of a large consumer group, merchants develop various breads for consumers to choose from, thereby improving economic benefits. The invention provides a method for making quark cheese Sterlon bread.
Disclosure of Invention
Aiming at the situation, in order to overcome the defects of the prior art, the invention provides the method for making the quark cheese Sterlon bread, and the problems in the background art are effectively solved.
In order to achieve the purpose, the invention provides the following technical scheme: a method for making quark cheese Sterlon bread comprises the following steps
S1, cleaning the raisin in clear water to remove dust on the surface, draining, soaking in wine for one night,
s2, placing the hazelnuts into an oven, setting the temperature of the oven at 180 ℃, baking for 5 minutes, crushing the hazelnuts after baking,
s3, stirring flour, butter, sugar, salt, baking powder, egg, quark cheese and vanilla for 2 minutes, adding raisin and hazelnut pieces after stirring,
s4, stirring the mixture in the S3, and after the stirring is finished, leavening the dough in the stirrer for 10 minutes,
s5, adding raisin into the stirrer, continuously stirring the dough in the stirrer for 5 minutes, standing up again after stirring is finished for 10 minutes,
s6, after the step S5 is finished, taking the dough out of the stirrer, cutting the dough into dough blocks with the same size,
s7, laying double-layer oilcloth on a double-layer baking tray, putting the dough pieces on the baking tray, preheating the oven to 200 ℃,
s8, putting the baking tray into the preheated oven, introducing 8 seconds of steam into the oven to bake the flour blocks in the oven for 2 minutes,
s9, discharging the steam in the oven in S8, raising the temperature in the oven to 200 ℃, baking the dough piece for 5 minutes under the condition, adjusting the temperature in the oven to 170 ℃, baking the dough piece for 25 minutes,
s10, taking out the baked bread, and cooling the bread.
Preferably, the step of S1 includes the following steps,
the first step, selecting raisins to remove bad grains in the raisins,
secondly, the selected raisins are put into a stirrer, sufficient water is added into the stirrer, then stirring and cleaning are carried out,
and thirdly, fishing out the raisins after stirring and cleaning, draining, and then putting the raisins into rum for soaking for 6-8 hours.
Preferably, in the step S3, the ratio of flour, butter, sugar, salt, baking powder, egg, quark cheese and vanilla is 100: 10:20: 1: 2: 20: 5.
preferably, the dough is divided into flour pieces with the diameter of 15-18 cm in the step of S6, wherein the flour pieces are 350 +/-10 g, and when the length and width of the baking tray are 60 x 40 cm, no more than 6 flour pieces are uniformly placed in each baking tray.
Preferably, the specific steps of S8 and S9 are preheating the oven to 200 ℃, then placing the baking tray into the oven, introducing 8 seconds of 200 ℃ steam into the oven, then baking for 2 minutes under the condition, then discharging the steam in the oven by opening the oven door and the oven door, raising the temperature in the oven to 200 ℃ after closing the oven door, baking for 5 minutes, then adjusting the temperature in the oven to 170 ℃, and baking the dough pieces for 25 minutes.
Preferably, in S10, after the bread is taken out and cooled, butter is brushed on the bread, and pimenta sugar is sprinkled on the bread.
Compared with the prior art, the invention has the beneficial effects that:
according to the method provided by the invention, a novel bread with the taste and color being loved by consumers can be made, the pursuit of the consumers for the delicious food can be met, and better economic benefit can be brought to the makers.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments; all other embodiments, which can be obtained by a person skilled in the art without any inventive step based on the embodiments of the present invention, are within the scope of the present invention.
The invention discloses a method for making quark cheese Stereon bread, comprising the following steps, S1, comprising the following steps, firstly, selecting raisins to remove bad grains in the raisins, so that the bread has better taste after being made and formed, secondly, putting the selected raisins into a stirrer, adding sufficient water into the stirrer, stirring and cleaning, cleaning the raisins by using the stirrer, not only having good cleaning effect, but also saving time and labor, thirdly, fishing out and draining the raisins after being stirred and cleaned, then putting the raisins into rum for soaking for 6-8 hours, putting the raisins into the wine for soaking, so that the raisins fully absorb the fragrance of the wine, thereby increasing the taste of the bread after the bread is made, S2, putting hazelnuts into an oven, the temperature of an oven is set at 180 ℃, the baking time is 5 minutes, hazelnuts are crushed after baking is finished, S3, flour, butter, sugar, salt, baking powder, eggs, quark cheese and vanilla are stirred together for 2 minutes, raisins and hazelnuts are added after stirring, S4, the mixture in S3 is stirred, dough in the stirrer is wakened after stirring is finished, the wakening time is 10 minutes, S5 is added, the raisins are added into the stirrer, the dough in the stirrer is continuously stirred, the stirring time is 5 minutes, the dough is wakened again after stirring is finished, the dough wakening time is 10 minutes, S6 and S5 steps are finished, the dough is taken out of the stirrer, the dough is divided into dough blocks with the diameter of 15-18 centimeters of 350 +/-10 grams, and the length and the width of a baking tray are 60 multiplied by 40 centimeters, no more than 6 flour blocks are uniformly placed in each baking tray, and the bread is more in the flour blocks, so that the bread can be connected and extruded when being baked, thereby affecting the appearance of the panel, and when less is placed, the space within the oven is not fully utilized, S7, double-layer oilcloth is laid on the double-layer baking tray to increase the conduction and circulation of hot air, the flour block is placed on the baking tray, and preheating the oven to 200 degrees celsius, S8, putting the roast tray into the preheated oven, and introducing steam into the oven for 8 seconds to bake the dough pieces in the oven for 2 minutes, S9, discharging the steam in the oven in S8, then the temperature in the oven is raised to 200 ℃, the flour blocks are baked for 5 minutes under the condition, the oven temperature is then adjusted to 170 degrees celsius and the dough pieces are baked for 25 minutes, S10, the baked bread is removed and allowed to cool.
In step S3, the ratio of flour, butter, sugar, salt, baking powder, eggs, quark cheese and herbs is 100: 10:20: 1: 2: 20: 5.
s8 and S9 are specific steps of firstly preheating the oven to 200 ℃, then putting the baking tray into the oven, introducing steam of 200 ℃ for 8 seconds into the oven, then baking for 2 minutes under the condition, then discharging the steam in the oven by opening the oven air door and the oven door, raising the temperature in the oven to 200 ℃ after closing the oven door, baking for 5 minutes, then adjusting the temperature in the oven to 170 ℃, and baking the dough pieces for 25 minutes.
In the S10, after the bread is taken out and cooled, butter is brushed on the bread, and the pimenta sugar is immediately scattered after the butter is brushed, so that the pimenta sugar can be adhered to the surface of the panel, and the taste of the bread is improved.
The bread made by the method not only has good taste, but also has an appearance which is deeply loved by consumers.
It is noted that, herein, relational terms such as first and second, and the like may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (6)
1. A method for making quark cheese Sterlon bread is characterized in that: comprises the following steps
S1, putting the raisins into clean water for cleaning to remove dust on the surfaces of the raisins, draining the raisins, putting the raisins into wine for soaking overnight,
s2, placing the hazelnuts into an oven, setting the temperature of the oven at 180 ℃, baking for 5 minutes, crushing the hazelnuts after baking,
s3, stirring the flour, butter, sugar, salt, baking powder, eggs, quark cheese and vanilla for 2 minutes, adding the crushed raisins and hazelnuts after stirring,
s4, stirring the mixture in S3, and after the stirring is finished, leavening the dough in the stirrer for 10 minutes,
s5, adding raisin into the stirrer, continuously stirring the dough in the stirrer for 5 minutes, standing again after stirring for 10 minutes,
s6, after the step S5 is finished, taking the dough out of the stirrer, cutting the dough into dough blocks with the same size,
s7, laying double-layer oilcloth on a double-layer baking tray, putting the dough pieces on the baking tray, preheating the oven to 200 ℃,
s8, putting the baking tray into the preheated oven, introducing steam into the oven for 8 seconds to bake the dough pieces in the oven for 2 minutes,
s9, discharging the steam in the oven in S8, raising the temperature in the oven to 200 ℃, baking the dough piece for 5 minutes under the condition, adjusting the temperature in the oven to 170 ℃, baking the dough piece for 25 minutes,
s10, taking out the baked bread, and cooling the bread.
2. The method of making quark cheese stolonite bread as claimed in claim 1, wherein: the S1 step includes the following steps,
the first step, selecting raisins to remove bad grains in the raisins,
secondly, the selected raisins are put into a stirrer, sufficient water is added into the stirrer, then stirring and cleaning are carried out,
and thirdly, fishing out the raisins after stirring and cleaning, draining, and then putting the raisins into rum for soaking for 6-8 hours.
3. The method of making quark cheese stolonite bread as claimed in claim 1, wherein: in the step S3, the ratio of flour, butter, sugar, salt, baking powder, eggs, quark cheese and herbs is 100: 10:20: 1: 2: 20: 5.
4. the method of making quark cheese stolonite bread as claimed in claim 1, wherein: in the step of S6, the dough is divided into flour blocks of 350 + -10 g and 15-18 cm in diameter, and when the length and width of the baking tray are 60 × 40 cm, no more than 6 flour blocks are uniformly placed in each baking tray.
5. The method of making quark cheese stolonite bread as claimed in claim 1, wherein: s8 and S9 are specific steps of preheating the oven to 200 ℃, then putting the baking tray into the oven, introducing steam of 200 ℃ for 8 seconds into the oven, then baking for 2 minutes under the condition, then discharging the steam in the oven by opening the oven air door and the oven door, raising the temperature in the oven to 200 ℃ after the oven door is closed, baking for 5 minutes, then adjusting the temperature in the oven to 170 ℃, and baking the dough pieces for 25 minutes.
6. The method of making quark cheese stolonite bread as claimed in claim 1, wherein: in S10, the bread is taken out and cooled, then butter is brushed on the bread, and Pimenta sugar is sprinkled on the bread.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011620858.XA CN114680156A (en) | 2020-12-31 | 2020-12-31 | Making method of quark cheese Steoron bread |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011620858.XA CN114680156A (en) | 2020-12-31 | 2020-12-31 | Making method of quark cheese Steoron bread |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN114680156A true CN114680156A (en) | 2022-07-01 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011620858.XA Pending CN114680156A (en) | 2020-12-31 | 2020-12-31 | Making method of quark cheese Steoron bread |
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| Country | Link |
|---|---|
| CN (1) | CN114680156A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110250249A (en) * | 2019-04-03 | 2019-09-20 | 安徽盼盼食品有限公司 | A kind of formula and production method of fruity tearing bread |
| KR102032083B1 (en) * | 2019-01-21 | 2019-10-14 | 이창민 | Manufacturing method of croissant |
| KR20200073527A (en) * | 2018-12-14 | 2020-06-24 | (주)파티시에이학순 | Manufacturing Method of Bread |
-
2020
- 2020-12-31 CN CN202011620858.XA patent/CN114680156A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20200073527A (en) * | 2018-12-14 | 2020-06-24 | (주)파티시에이학순 | Manufacturing Method of Bread |
| KR102032083B1 (en) * | 2019-01-21 | 2019-10-14 | 이창민 | Manufacturing method of croissant |
| CN110250249A (en) * | 2019-04-03 | 2019-09-20 | 安徽盼盼食品有限公司 | A kind of formula and production method of fruity tearing bread |
Non-Patent Citations (2)
| Title |
|---|
| 日本辻料理教育研究所编著: "《面包制作大全》", vol. 1, 福建科学技术出版社, pages: 211 * |
| 美食杰: ""史多伦（Stollen）面包"", pages 1 - 7, Retrieved from the Internet <URL:https://jingyan.baidu.com/article/c35dbcb0c08817c816fcbcbf.html，百度经验> * |
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Application publication date: 20220701 |