JPS58843A - Stripe pattern bread - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention produces a composite dough by folding Danish pastry dough and pie dough, and using this dough, performs various shaping and baking, thereby producing Danish pastry dough and pie dough. Circular knit pattern bread K11iL is made by taking advantage of the difference in the baking color of pie dough.More specifically, it is made by folding oil into a mixture of flour, oil, sugar, eggs, salt, yeast, dairy products, etc. Make Danish pastry dough, mix flour, oil, salt, etc. on top of this dough,
By stacking and further folding pie dough with oil and fat folded in to form a hybrid dough, molding it into an arbitrary shape and baking it, you can make baked dough by taking advantage of the difference in baking color between pastry dough and pie dough. There is K who wants to serve striped bread.

The details of the present invention will be further explained based on the examples described below. A mixture of wheat flour, sugar, salt, eggs, dairy products, fats and oils, yeast, and water. Blend ratio (weight 11): * Cal wheat flour 5
0-100 parts, thin blade flour 0-50 f1゜sugar 10-3
0 parts, eggs 0-40 parts, fats and oils 5-30 parts, salt 1-2 parts,
Danish pastry dough is made by wrapping 0 to 4 parts of skim milk powder, 3 to 80 parts of yeast and fat for lomlc roll-in, and rolling it out into about 4 gourds.Fold the dough once in 3 times, then roll it out again to a thickness of 3 tons. Make the danish pastry dough.

On the other hand, mix and knead the flour, oil, fat, salt, and water to make nine dough Desired blending ratio: 50 to 80 parts of strong wheat flour, 20 to 5 parts of thin blade flour,
0 to 20 parts of rabbit, 1 to 22 parts of salt, 0 to 4 parts of skim milk powder, 50 to 8 parts of oil and fat for roll-in (folding) with oil and fat of 5 to xog7
Roll out the pie dough that wrapped part 0 to 4x, fold it 3 times, repeat the same operation 3 times and roll it out to a thickness of 1z to make pie dough, and make the Danish pastry dough and pie dough p as shown in Figure 1. Adjust the pile ratio of Danish pastry dough to pie dough P to be 3:2, fold the latter over #I, and fold it 3 times in the order of arrows A1 and ’B.
After application, the molded product is molded as shown in Figure 2 and Figure 3, for example, and the molded product is fermented at about 200°C for 10 to 12 hours.
The striped bread of the present invention is obtained by dividing baking.

In the molding example shown in Fig. 2, the dough in the final process is rolled out to a thickness of about ICIL, cut into pieces with a width of about 1.2 cm and a length of about 30 cm to make the base material (2), which is then screwed and cut (2). Wrap it into a ring ■, and put the same bread dough (
Form the bread into one piece by laying 1-3% thick, 3-5 aILJlf round or square pear) or another dough, and place the filling (stuffing) such as cream, jam, or red bean paste into the hollow ■. It is of the 79 type, and Figure 3 shows a flat plate with slits (■) and twists (■).

In order to produce the striped pattern of the striped bread according to the present invention,
, Adjust the thickness of the pie dough so that it has an area of , ■ Be sure to lay the Danish pastry dough on the bottom, that is, wrap the pie dough with the Danish pastry dough, ■ Fold the Danish pastry dough once three times. and 3 fold 3
After layering the pastry dough twice, fold it three times and fold it twice.In other words, the Danish pastry dough is folded three times and folded three times (total of 27 layers).
The pie dough is preferably folded 3 times, 4 times, and 2 times once, for a total of 162 layers. If these conditions are changed, the striped pattern will not appear or the texture will be poor.

Next, the relationship between the number of folds and marketability of each fabric #'i was as shown in Table 1.

11k Also, in the baking process, Danish pastry dough and pie dough have the same composition in that neither yeast nor sugar is used in the pie dough! For certain reasons, the firing time varies, but in any case, it is desirable to obtain a beautiful brown color and to cook thoroughly. However, if fired for a long time at low humidity, the evaporation of water will cause the firing rate to be too high and the product will become dry. In the product of the present invention, Danish pastry dough and puff pastry are alternately formed into a VCJli1 pattern, so the pie is cooked well and the fat and oil melted from the dough transfers to the Danish pastry dough, allowing it to be baked slowly. In addition, since the oil and fat partially prevent the evaporation of water, the pie dough also becomes steamed quickly, resulting in a confectionery-like texture that is not crispy and plump. Additionally, the product of the present invention has four characteristics: it does not shrink during baking (the product swells at the beginning but deflates in the middle).

Table 2 below shows the firing conditions of related products, and Table 3 shows the superiority of the products of the present invention according to a panel test.

Third barley

[Brief explanation of the drawing]

Figure 1 shows the state of Danish pastry dough and pie dough before folding, (A) is a plan view, (B) is a cross-sectional view, and Figures 2 and 3 are views of two examples of bread forming. be. ■Base material, ■Twisting, ■Ring, ■Hollow interior,
■Fabric χ (e-slit, ■Twisted patent applicant
Kanebuchi Chemical Industry Co., Ltd. Agent Benkun f7 Takao Yanagino

Claims (1)

[Claims] +11 Danish pastry dough is made by folding in oil and fat into a mixture of flour, oil, fat, sugar, eggs, salt, yeast and dairy products, etc., and a pie in which oil and fat, salt, etc. are kneaded into this dough and the oil is folded in. Layer the fabric and add more #? A striped bread made by molding and baking the mixed dough formed by folding it into an arbitrary shape, and baking it by taking advantage of the difference in baking color between Danish pastry dough and pie dough.