CN212139128U - Bread structure - Google Patents

Abstract

The utility model discloses a bread structure contains: a bread body which is curled into a bull-horn shape by water drop-shaped dough sheets and is provided with a middle position and corner parts at two sides; and at least one seasoning tablet arranged above the middle position of the croissant body. The middle part of the bread body is provided with a plurality of stuffing layers. The utility model discloses novel structure, the filling material style is many, can satisfy different crowds' taste requirement.

Description

Bread structure

Technical Field

The utility model particularly relates to a bread structure.

Background

Bread is a food made by milling five cereals (generally wheat) and heating, and is a baked food made by using wheat flour as main raw material, using yeast, egg, grease, sugar, salt and the like as auxiliary materials, adding water to prepare dough, and carrying out processes of cutting, forming, proofing, baking, cooling and the like.

However, the existing bread has the problems of single form and single eating taste, and cannot meet the requirements of eaters. Therefore, it is desirable to produce a new type of bread that meets the needs of eaters.

SUMMERY OF THE UTILITY MODEL

The utility model aims at providing a bread structure, its novel structure, the filling material style is many, can satisfy different crowds' taste requirement.

In order to achieve the above purpose, the utility model discloses a realize through following technical scheme:

a bread structure is characterized by comprising: a bread body which is curled into a bull-horn shape by water drop-shaped dough sheets and is provided with a middle position and corner parts at two sides; and at least one seasoning tablet arranged above the middle position of the croissant body.

The middle part of the bread body is provided with a plurality of stuffing layers.

The stuffing layers comprise a first stuffing layer and a second stuffing layer, the second stuffing layer is arranged on the surface layer of the first stuffing layer, and the first stuffing layer and the second stuffing layer are wound together to form middle stuffing.

The seasoning tablets are square.

The seasoning tablets are triangular.

Compared with the prior art, the utility model, have following advantage:

novel structure, the filling is various, can satisfy different crowds' taste requirement.

Drawings

Fig. 1 is a schematic structural diagram of a bread structure of the present invention;

fig. 2 is an internal schematic view of the bread structure of the present invention.

Detailed Description

In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings in the embodiments of the present invention, and it is obvious that the described embodiments are some, but not all, embodiments of the present invention. Based on the embodiments in the present invention, all other embodiments obtained by a person skilled in the art without creative work belong to the protection scope of the present invention.

The technical solution of the present invention will be described in detail with reference to fig. 1 to 2 by specific examples. The following several specific embodiments may be combined with each other, and details of the same or similar concepts or processes may not be repeated in some embodiments.

As shown in fig. 1 and 2, a bread structure comprises: a bread body 10 formed in a shape of a bull horn by curling a drop-shaped dough sheet, having a middle position 12 and corner portions 11 at both sides; and at least one seasoning tablet 20 arranged above the middle position of the croissant body.

In the embodiment shown the seasoning chips 20 are apple or pineapple chips, but other flavors are possible. The baked pineapple grains are utilized, so that the whole croissant is more delicious, and a user can have pineapple taste when eating the croissant, and the defect of single taste of the traditional croissant is overcome.

The middle part of the bread body is provided with a plurality of stuffing layers.

The stuffing layers comprise a first stuffing layer 30 and a second stuffing layer 40, the second stuffing layer 40 is arranged on the surface layer of the first stuffing layer 30, and the first stuffing layer 30 and the second stuffing layer 40 are wound together to form middle stuffing. The first and second stuffing layers are one or more of milk coconut stuffing, sesame stuffing, peanut stuffing, milk crisp stuffing, milk coconut stuffing and fruit stuffing.

It should be noted that the first filling material layer and the second filling material layer are preferably different in composition, so that the filling material can be more clearly layered.

The seasoning tablets are in a square, triangular, star-shaped or net-shaped structure.

It is noted that, in this document, relational terms such as "first," "second," "third," and the like, if any, are 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. It is to be understood that the terms so used are interchangeable under appropriate circumstances such that the embodiments of the invention described herein are, for example, capable of operation in sequences other than those illustrated or otherwise described herein. Furthermore, the terms "comprises," "comprising," "includes," "including," "has," "having" or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or terminal 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 terminal. Without further limitation, an element defined by the phrases "comprising … …" or "comprising … …" does not exclude the presence of additional elements in a process, method, article, or terminal that comprises the element. Further, herein, "greater than," "less than," "more than," and the like are understood to exclude the present numbers; the terms "above", "below", "within" and the like are to be understood as including the number.

While the present invention has been described in detail with reference to the preferred embodiments thereof, it should be understood that the above description should not be taken as limiting the present invention. Numerous modifications and alterations to the present invention will become apparent to those skilled in the art upon reading the foregoing description. Accordingly, the scope of the invention should be limited only by the attached claims.

Claims (3)

1. A bread structure, comprising: a bread body which is curled into a bull-horn shape by water drop-shaped dough sheets and is provided with a middle position and corner parts at two sides; and at least one seasoning tablet arranged above the middle position of the croissant body;

the middle part of the bread body is provided with a plurality of stuffing layers;

the stuffing layers comprise a first stuffing layer and a second stuffing layer, the second stuffing layer is arranged on the surface layer of the first stuffing layer, and the first stuffing layer and the second stuffing layer are wound together to form middle stuffing.

2. The bread structure of claim 1 wherein said flavor chips are square.

3. The bread structure of claim 1 wherein said flavor chips are triangular in shape.

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