KR101663443B1 - Manufacturing Method Of Garlic Baguette Bread - Google Patents

Abstract

The present invention relates to a method for producing garlic bread, in which baguette bread is packed with garlic cream prepared with garlic and applied with garlic sauce to produce garlic bread. The present invention relates to a method for producing garlic bread, A baguette bread making process in which dry yeast and water are mixed and fermented and then baked to produce baguette bread; A garlic sauce-making process that mixes egg, milk, sugar, mayonnaise and parsley to produce garlic sauce; Garlic cream production process which produces garlic cream by mixing butter, sugar, cream, mayonnaise, egg, condensed milk, chopped garlic and parsley; And filling the baguette with the garlic cream, applying the garlic sauce, and baking the garlic sauce to produce garlic bread.

Description

{Manufacturing Method Of Garlic Baguette Bread}

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a garlic baguette bread making method, and more particularly to a garlic baguette bread making method in which baguette bread is packed with garlic cream produced by garlic and applied with garlic sauce to produce garlic bread will be.

Baguette bread, which is made from bread, is a long stick-shaped bread made mainly of flour and water. Its internal structure is rich in pores, giving a soft, fluffy and chewy texture. Its shell is hard and smooth and glossy. It is used as a stock in Italy and France.

Common methods for producing baguette bread include a straight method in which the materials to be used are mixed and mixed at one time, a fermentation method, a liquid method, and a shower method in which the remaining material after aging the fermented species is mixed and mixed.

The purpose of using the fermentation method in producing baguette bread is to enhance the gluten texture of the low-mix dough, to improve the flavor and to save the yeast, and the liquid type method using the liquid fermented liquid is a method It is a method that is frequently used recently because it has a merit that can be greatly increased. The shower method is one of the fermenting methods for baking rye bread, in which acid and fermented by-products give a unique flavor to the bread and form a bubble in the dough texture, giving a moist texture.

In the fermentation of bread, alcohol fermentation by yeast and lactic acid fermentation by lactic acid bacteria simultaneously work to improve the flavor of bread, and the organic acid produced by fermentation of lactic acid bacteria inhibits the growth of bacteria and prolongs shelf life of product However, if the balance between lactic acid bacteria and yeast is broken and the lactic acid bacteria are overproduced, the growth of the yeast is inhibited. If the number of yeast cells is large, the effect of the lactic acid bacteria is reduced. The shower douche used in the traditional sour method activates the lactic acid bacteria and yeast inherent in the rye flour and is used for baking. The shower dough is influenced by the lactic acid bacteria and yeast involved in the fermentation, and the fermentation It has been reported that the flavor of the product is improved and the odor is reduced to improve the sensory characteristics.

Korean Patent Laid-Open Publication No. 2015-0093287 (published on Aug. 18, 2018) discloses a baguette bread using fermented rice gruel and a method for producing the same, wherein a) is prepared by mixing wheat flour, fermented rice gruel, malt and distilled water at 25 to 35 캜 Fermenting at a temperature of 60 to 85% for 20 to 30 hours to produce a primary fermented raw sourdough, and b) adding the same amount of distilled water and wheat flour as the sourdough to the primary sourdough of step a) And fermenting for 20 to 30 hours to prepare a second fermented raw sausage dough; and c) adding the same amount of distilled water and wheat flour to the sour dough in the secondary sour dough of step b) Fermenting for 30 hours to prepare a third fermented raw sourdough d) adding dough powder, salt, malt, yeast and c) fermented raw sourdough dough to the baguette bread, respectively, The water content is adjusted to 40 to 50% A step of primary fermentation at a temperature of 25 to 30 DEG C and a humidity of 70 to 80% for 60 to 120 minutes, and e) a step of dividing the primary fermented dough into 100 to 200 g portions, The mixture is subjected to intermediate fermentation at room temperature for 20 minutes to 40 minutes, followed by molding, and secondary fermentation at 25 to 35 DEG C and 70 to 80% humidity for 50 to 70 minutes; and f) For 5 to 10 minutes, and baking the baked bread to prepare baguette bread. According to the disclosed technique, the pore size is increased due to the fermentation effect caused by the interaction between the lactic acid bacteria and the yeast, thereby increasing the volume and improving the physical properties and reducing the raw materials. Also, the taste and flavor of the lactic acid bacteria fermented rice sourdough And the like.

Korean Registered Patent No. 10-1517105 (Registered on Feb. 28, 2015) is to fry garlic minced in sesame oil to remove the bitter taste of garlic and to make it easy for people who do not like sesame oil and garlic, especially children and women Discloses a method for producing garlic baguette bread which can promote health while benefiting sales. According to the disclosed technology, there is provided a method for producing garlic, comprising the steps of (S1) frying chopped garlic in sesame oil, drying (S2) drying the dried garlic and dried garlic powder, (S3) heating the mixture at a temperature of 55 to 65 ° C for 10 to 15 minutes, cooling the sauce heated by the hot water bath and aging the mixture at room temperature for 40 to 50 hours (S4), mixing the aged sauce with wheat flour A step S6 of molding the dough into a bread form, a step S7 of baking the dough formed in the oven, a step S7 of taking the baked bread out of the oven, The aromatic liquid extracted from wild ginseng is stored in a sealed chamber (1) maintained at 70 to 75 ° C for 30 to 40 minutes, and the blower (7) is driven to forcibly circulate the gas in the chamber (1) (S8) causing the component liquid to be absorbed by the bread, and a step A step (S9) of covering the cover with the goat acid germicide component liquid (S9) so that the absorbed fragrant ingredient liquid can be prevented from evaporating before the absorbed bread is cooled, and the step of cooling the bread (S11) of removing the cover from the cooled bread, wherein the source comprises 40-50 parts by weight of egg, 30-40 parts by weight of garlic powder, 25-35 parts by weight of top powder, 15 to 20 parts by weight of plum extract, 10 to 15 parts by weight of starch syrup, and 3 to 5 parts by weight of salt, and the extract of the component of the ginseng herbicide component is prepared by adding the prepared ginseng ginseng to ultrapure water in a flask, .

Since the conventional baguette bread manufacturing method as described above is mainly composed of wheat flour dough containing several kinds of ingredients including eggs and baked in an oven, wheat is the main ingredient, and if it is consumed too much, the cause of obesity and various adult diseases There was a problem.

The conventional method of manufacturing garlic baguette bread as described above has a problem in that garlic sauce is applied to the surface of the bread and it is difficult for the consumer to feel the deep incense of the garlic when they eat it and because the cream or the sauce is not filled in the bread, And it is difficult to eat it conveniently.

Korean Patent Publication No. 2015-0093287 Korean Patent No. 10-1517105

DISCLOSURE OF THE INVENTION The object of the present invention is to solve the above-mentioned disadvantages and problems, and it is an object of the present invention to provide a baguette bread which is filled with garlic cream made of garlic and coated with garlic sauce, To provide a method for manufacturing baguette bread.

As means for solving the above-mentioned problems, according to one aspect of the present invention, there is provided a baguette bread producing process for producing baguette bread by mixing and fermenting high-strength, medium-strength, deer baguette, salt, malt, dry yeast and water, ; A garlic sauce-making process that mixes egg, milk, sugar, mayonnaise and parsley to produce garlic sauce; Garlic cream production process which produces garlic cream by mixing butter, sugar, cream, mayonnaise, egg, condensed milk, chopped garlic and parsley; And filling the baguette with the garlic cream, applying the garlic sauce, and baking the garlic sauce to produce garlic bread.

In one embodiment, the baguette bread producing process comprises: a batter dough producing step of mixing and kneading high-fat, gravity fat, Deer baguette, Andes salt, malt, dry yeast, and water to make dough; A primary fermentation step of fermenting the dough for a preset time at a predetermined temperature; A baguet forming step of forming a baguette by dividing the first fermented flour dough by a preset weight to form a baguette; A second fermentation step of fermenting the baguette at a predetermined temperature for a predetermined time; And a baguette bread producing step of baking the second fermented baguette to produce baguette bread.

In one embodiment, the primary fermentation step is characterized in that the dough is fermented at 20 to 30 degrees for 70 to 120 minutes.

In one embodiment, the baguette bread production process comprises the steps of: preparing 400 g to 520 g of a high-fat meal, 80 g to 150 g of gravity fraction, 20 g to 35 g of deer bagget, 2 g to 10 g of Andes salt, 2 g to 10 g of malt, , And 300 g to 430 g of water are mixed.

In one embodiment, the garlic cream producing step comprises: a cream producing step of mixing butter and sugar to produce a cream; A cream cracking step of mixing the egg with the cream to crack the cream; And a garlic cream-producing step of producing a garlic cream by mixing fresh cream, mayonnaise, condensed milk, chopped garlic and parsley in a cracked cream.

In one embodiment, the creaming step is characterized in that the cream is produced by mixing 150 g to 250 g of butter and 50 g to 150 g of sugar.

In one embodiment, the garlic source production process is characterized by mixing 160g to 180g of egg whites, 40g to 60g of milk, 70g to 120g of sugar, 300g to 400g of mayonnaise, and 1g to 5g of parsley.

In one embodiment, the garlic sauce production process is characterized by releasing the whole egg, then adding milk and sugar to the whole egg, loosening the soup once more, and boiling the soup.

In one embodiment, the garlic cream filling step is to fill the baguette with the garlic cream; Aging a baguette bread filled with garlic cream for a predetermined period of time to produce aged baguette bread; Applying the garlic sauce to the aged baguette bread; And

Characterized in that it comprises a garlic bread production step of baking the aged baguette bread to which garlic sauce is applied to produce garlic bread

In one embodiment, the filling step of the garlic cream is characterized in that the garlic cream is filled in an amount of 20g to 25g while the sheath is put out on the top of the baguette.

According to the present invention, it is possible to provide garlic bread which is filled with garlic cream produced by garlic and coated with garlic sauce so as to produce garlic bread, thereby eliminating the pungent flavor inherent in garlic It is possible to maintain a unique taste of garlic which is soft but not sweet, and it has a beneficial effect on consumers' health as well as allowing them to eat without reluctance to consumers who are reluctant to garlic.

According to the present invention, a bag is put on a baguette, garlic sauce and garlic cream are applied and filled to make it easy for consumers to eat. Garlic cream penetrates through the baguette to soften the outer surface and the inside of baguette bread, The cream does not flow down on the baguette bread so that the consumer can eat it conveniently and at the same time the consumption of garlic can be increased.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flowchart illustrating a method for manufacturing garlic baguette bread according to an embodiment of the present invention; FIG.
FIG. 2 is a flow chart illustrating the process of producing the baguette shown in FIG. 1; FIG.
FIG. 3 is a flow chart illustrating the garlic cream production process shown in FIG. 1; FIG.
FIG. 4 is a flowchart illustrating the process of producing garlic bread in FIG. 1; FIG.

Hereinafter, embodiments of the present invention will be described in detail with reference to the accompanying drawings so that those skilled in the art can easily carry out the present invention. However, the description of the present invention is merely an example for structural or functional explanation, and the scope of the present invention should not be construed as being limited by the embodiments described in the text. That is, the embodiments are to be construed as being variously embodied and having various forms, so that the scope of the present invention should be understood to include equivalents capable of realizing technical ideas. Also, the purpose or effect of the present invention should not be construed as limiting the scope of the present invention, since it does not mean that a specific embodiment should include all or only such effect.

The meaning of the terms described in the present invention should be understood as follows.

The terms "first "," second ", and the like are intended to distinguish one element from another, and the scope of the right should not be limited by these terms. For example, the first component may be referred to as a second component, and similarly, the second component may also be referred to as a first component. It is to be understood that when an element is referred to as being "connected" to another element, it may be directly connected to the other element, but there may be other elements in between. On the other hand, when an element is referred to as being "directly connected" to another element, it should be understood that there are no other elements in between. On the other hand, other expressions that describe the relationship between components, such as "between" and "between" or "neighboring to" and "directly adjacent to" should be interpreted as well.

It should be understood that the singular " include "or" have "are to be construed as including a stated feature, number, step, operation, component, It is to be understood that the combination is intended to specify that it does not preclude the presence or addition of one or more other features, integers, steps, operations, elements, components, or combinations thereof.

All terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs, unless otherwise defined. Commonly used predefined terms should be interpreted to be consistent with the meanings in the context of the related art and can not be interpreted as having ideal or overly formal meaning unless explicitly defined in the present invention.

Now, a method for manufacturing garlic baguette bread according to an embodiment of the present invention will be described in detail with reference to the drawings.

FIG. 1 is a flow chart for explaining a method for manufacturing garlic baguette according to an embodiment of the present invention, FIG. 2 is a flowchart for explaining a baguette bread producing process in FIG. 1, FIG. Fig. 4 is a flowchart illustrating the process of producing garlic bread in Fig. 1. Fig.

Referring to FIG. 1, first, a high-fat, a gravity powder, Deer baguette, Andes salt, malt, dry yeast, and water are mixed and fermented and then baked to produce baguette bread (S100).

In the above-described process S100, the baguette bread producing process (S100) may include a process for producing a baguette bread comprising 400 g to 520 g (preferably 480 g) of a strong component, 80 g to 150 g (preferably 120 g) of a gravity component, 2 g to 10 g (preferably, 6 g) of malt, 2 g to 10 g (preferably, 7.2 g) of dry yeast, and water 300 g to 430 g (preferably 390 g) can be mixed.

In the above-described process S100, the baguette bread producing process (SlOO) is performed by mixing and kneading high-strength, medium-strength, deer baguette, Andes salt, malt, dry yeast and water to form a dough (S110)

In the above-described step S110, the flour dough producing step (S110) is a process in which a high-strength powder, a gravity powder, Deer baguette, Andes salt, a malt, a dry yeast, and water are put into a bowl (preferably a mixing ball) The ingredients put into the mixing ball with a baking machine (or kneader) can be mixed and kneaded. At this time, the bread maker (or the kneader) can be kneaded at a low speed for 1 minute to 3 minutes (preferably 2 minutes), and then kneaded at a medium speed for 7 minutes to 8 minutes to make a dough. At this time, the dough temperature is preferably 20 to 25 degrees (preferably 24 degrees).

In one embodiment, garlic is used as a major ingredient in cooking in the Mediterranean and Asia for a long time, and it mainly emits strong fragrance, which has a sterilizing and antibiotic effect and serves as a 'kitchen drugstore'. Garlic also absorbs and stores selenium in the soil, and selenium is also known to prevent cancer.

In one embodiment, garlic contains a sulfur compound called allin, which acts as an allicin, a self-defense substance, with an enzyme called alanase. Such alicin has the effect of killing the Helicobacter pylori causing gastric ulcer by killing food poisoning bacteria by giving a hot and smelling odor, strong sterilization and antibacterial action. These allysine helps digestion, boosts immunity, lowers cholesterol levels, and when combined with vitamin B1, it turns into alitiamin, which helps to regain fatigue and boost tensions.

In one embodiment, garlic contains a variety of sulfur compounds in addition to allysine, which can also have antioxidant action to remove active oxygen.

In one embodiment, the deer baguette is a powder consisting of whole wheat flour, rye flour, soy flour, enzymes and the like. When added to baguette bread, the surface of the baguette bread is crunchy and smooth, Can be felt.

In one embodiment, the malt is a cereal bread improver containing vitamin C, which can be added to the baguette bread to increase the flavor of the baguette bread.

In one embodiment, Andes salt may be added to baguette bread as a clean valley of the Andes to further improve the taste of baguette bread.

After the above-described step S110, the dough is fermented at a predetermined temperature for a preset time (S120) (see Fig. 2)

In the above-described step S120, the primary fermentation step (S120) may ferment the dough for 20 to 30 degrees (preferably 27 degrees) for 70 to 120 minutes.

In the above-described step S120, in the first fermentation step (S120), the dough may be put into a fermenter (or a fermentation chamber) to ferment the input dough.

In the above-described step S120, the primary fermentation step (S120) can maintain the humidity inside the fermenter (or the fermentation chamber) at 70% to 75%.

After the above-described step S120, the first-fermented flour dough is divided into baguettes by a predetermined weight to form baguettes (S130) (see Fig. 2). (See Fig. 2)

In the above-described step S130, the baguet forming step (S130) can divide the first fermented dough into 100 g to 200 g (preferably 150 g).

In the above-described step S130, the baguet forming step (S130) may make the flour dough divided by a predetermined weight into a round shape so that the surface of the flour dough becomes smooth.

In the above-described step S130, the baguet forming step (S130) may be performed by putting the dough into a round shape so that the surface of the dough is not dried, and then putting it into the fermenter for 15 to 30 minutes for intermediate fermentation.

In the above-described step S130, the baguet forming step (S130) can mold the dough for medium fermentation into baguettes having a length of 25 cm to 30 cm.

In the above-described step S130, the baguet molding step (S130) can be performed by putting the dough into a baguette (or a baguette pan) into a baguette shape.

After the above-described step S130, the baguette is fermented at a predetermined temperature for a preset time (S140) (see Fig. 2)

In the above-described step S140, in the secondary fermentation step (S140), the baguette is put into a fermenter (or a fermentation chamber) and fermented at 25 to 35 degrees (preferably 20 degrees) for 50 to 60 minutes have.

In the above-described step S140, the secondary fermentation step (S140) can maintain the humidity inside the fermenter (or the fermentation chamber) at 70% to 80% (preferably 75%).

After the above-described step S140, the secondary fermented baguette is baked to produce baguette bread (S150). (See Fig. 2)

In the above-described step S150, in the baguette bread producing step (S150), the secondary fermented baguette can be placed in an oven and baked at 200 to 220 degrees for 30 to 35 minutes. At this time, in the baguette bread producing step (S150), the second-fermented baguette is put into an oven, and steam is applied to the inside of the oven for about 10 seconds to 15 seconds to gloss the baguette and crisp the crust.

Apart from the above-described process S100, the garlic sauce is produced by mixing egg, milk, sugar, mayonnaise and parsley (S200).

In the above-described process S200, the garlic source production process (S200) is a process in which garlic sauce is produced from 160g to 180g (preferably 172g), milk 40g to 60g (preferably 48g), sugar 70g to 120g , Garlic sauce can be produced by mixing 300g to 400g (preferably 310g) of mayonnaise and 1g to 5g (preferably 3g) of parsley.

In the above-described process S200, in the garlic source generating process (S200), first, the whole egg is loosened to the mixing ball, then the milk and sugar are put into the loosened egg, and the loosened loaf can be loosened once again.

In the above-described process S200, the garlic source generating process (S200) may melt the sugar by adding milk and sugar to the whole egg and warming it.

In the above-described process S200, the garlic source generating process (S200) may further mix the whole milk, the milk and the sugar, and then add the mayonnaise and the parsley mixing balls to mix them with a mixer or a whisk to produce a garlic sauce.

In the above-described process S200, the garlic source generation process (S200) can be aged for 24 hours to 36 hours by putting the garlic sauce into an aging machine (or aging hull) whose temperature is set at room temperature.

Apart from the above-described processes S100 and S200, garlic cream is produced by mixing butter, sugar, fresh cream, mayonnaise, egg yolk, condensed milk, chopped garlic and parsley (S300).

In the above-described process S300, the garlic cream production process (S300) may be carried out by mixing 150g to 250g (preferably 200g) of butter, 50g to 150g (preferably 100g) of sugar, 20g to 40g (Preferably 30 g), 45 to 65 g (preferably 58 g) of mayonnaise, 20 g to 40 g (preferably 30 g) of egg yolk, 45 g to 65 g (Preferably 58 g) and 1 to 3 g (preferably 2 g) of parsley can be mixed to produce a garlic cream.

In the above-described process S300, the garlic cream production process (S300) comprises mixing butter and sugar to produce cream (S310) (see FIG. 3).

In the above-described step S310, the cream production step (S310) comprises adding 150 to 250 g (preferably 200 g) of butter and 50 to 150 g (preferably 100 g) of sugar to a mixing ball and mixing with a mixing machine to produce cream can do.

After the above-described step S310, the cream is cracked by mixing the whole eggs in the cream (S320) (see FIG. 3).

In the above-described step S320, in the cream cracking step (S320), 30g of whole egg (or egg) is added to the mixing ball in which the cream is formed to crack 75% to 85% (preferably 80%) of the cream .

After step S320, garlic cream is produced by mixing fresh cream, mayonnaise, condensed milk, chopped garlic, and parsley in a cracked cream (S330) (see FIG. 3).

In the above-described step S330, garlic cream may be produced by mixing fresh cream, mayonnaise, condensed milk, chopped garlic, and parsley into a mixing ball containing the cracked cream and mixing with a mixing machine.

The baguette bread produced in the step S100 is filled with the garlic cream produced in the above-described process S300, and the garlic sauce produced in the above-described process S200 is applied and baked to produce garlic bread (S400).

In the above-described process (S400), the garlic bread production process (S400) is such that baguette bread is packed with garlic cream (S410) (see FIG. 4)

In the above-described step S410, the garlic cream filling step (S410) may fill the upper portion of the baguette with a sheath to fill the sheath with 20 to 25 g of garlic cream.

In the above-described step S410, the garlic cream filling step (S410) can cut the slice at an angle of 2/3 of the baguette at an angle downward from the top of the baguette using a bread knife.

In the above-described step S410, the garlic-cream filling step (S410) can cut the baguette five to six times.

In the above-described step S410, the garlic cream filling step (S410) can fill garlic cream between baguettes with 20g to 25g of gargled cream bag.

After the above-described step S410, the baguette filled with the garlic cream is aged for a preset time to produce aged baguette bread (S420) (see FIG. 4).

In the step S420, the aged baguette bread producing step S420 is a step in which baguette bread filled with garlic cream is put into an aging machine (or aged ware) and aged for 12 hours or more, and garlic cream is added to the aged baguette bread So that it can permeate. At this time, the temperature of the aging period (or aging height) can be set to 3 degrees to 7 degrees (preferably 5 degrees).

After the above-described step S420, garlic sauce is applied to the aged baguette bread (S430) (see Fig. 4)

In the above-described step S430, the garlic source applying step (S430) can entirely apply the garlic sauce to the aged baguette bread aged in the ripening machine.

In the above-described step S430, the garlic source applying step (S430) can entirely apply the garlic source to the upper surface of the aged baguette bread aged in the aging machine.

After the above-described step S430, garlic bread is produced by baking the aged baguette bread to which the garlic sauce is applied (S440) (see FIG. 4).

In the above-described step S440, in the garlic bread producing step S440, the aged baguette bread to which garlic sauce is applied can be put in an oven and baked at 160 to 180 degrees for 10 to 15 minutes.

The method (S10) for producing garlic baguette bread having the above-described structure is characterized in that baguette bread is filled with garlic cream produced with garlic and applied with garlic sauce to produce garlic bread, And at the same time, it is possible to maintain a soft and sweet taste unique to garlic, thereby allowing consumers who do not want to feel garlic to eat without irritation, and at the same time, have beneficial effects on the health of consumers.

The garlic baguette bread manufacturing method (S10) having the above-described structure is a method for producing garlic baguette bread by slicing a baguette bread and applying and filling garlic sauce and garlic cream so that it is easy for consumers to eat, For example, the baguette bread may be smooth in its outer surface and inside, and the garlic cream may not flow down on the baguette bread, so that the consumer can conveniently eat it, and at the same time, the consumption of garlic can be increased.

As described above, the embodiment of the present invention is not limited to the above-described apparatus and / or method, but may be implemented by a program for realizing functions corresponding to the configuration of the embodiment of the present invention, And the present invention can be easily implemented by those skilled in the art from the description of the embodiments described above. While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments, It belongs to the scope of right.

Claims (10)

A process for producing baguette bread which comprises mixing and fermenting high strength, gravity, deer baguette, Andes salt, malt, dry yeast and water and then baking to produce baguette bread;
A garlic sauce-making process that mixes egg, milk, sugar, mayonnaise and parsley to produce garlic sauce;
Garlic cream production process which produces garlic cream by mixing butter, sugar, cream, mayonnaise, egg, condensed milk, chopped garlic and parsley;
Filling garlic cream at a rate of 2/3 of the baguette at an upper portion of the baguette at an angle of 5/6 to 6/3 of the baguette, filling the garlic with 20g to 25g of the garlic cream while filling the sheath;
A maturing baguette bread producing process in which aged baguette bread aged from 3 to 7 hours for 12 hours or more is packed with garlic cream;
A garlic source application process of applying the garlic sauce to the aged baguette bread; And
A garlic bread production process in which garlic bread is produced by baking aged baguette bread to which garlic sauce is applied,
The garlic source production process comprises:
Milk and sugar are added to the whole egg, and then the whole egg is melted and sugar is added to the whole egg. Then, the milk is mixed with sugar, And then,
The garlic cream-
150 g to 250 g of butter, and 50 g to 150 g of sugar to produce a cream;
A cream cracking step of mixing the egg with the cream to crack the cream; And
And a garlic cream-producing step of producing a garlic cream by mixing cream with a cream, mayonnaise, condensed milk, chopped garlic, and parsley.
[2] The method of claim 1,
A flour dough producing step of mixing dough, gravity, deer baguette, Andes salt, malt, dry yeast and water and kneading to form a dough;
A primary fermentation step of fermenting the dough for a preset time at a predetermined temperature;
A baguet forming step of forming a baguette by dividing the first fermented flour dough by a preset weight to form a baguette;
A second fermentation step of fermenting the baguette at a predetermined temperature for a predetermined time; And
And a baguette bread producing step of baking the second fermented baguette to produce baguette bread.
3. The method of claim 2, wherein the primary fermentation step comprises:
Wherein the dough is fermented at 20 to 30 degrees for 70 to 120 minutes.
[2] The method of claim 1,
Characterized in that 400 g to 520 g of high strength powder, 80 g to 150 g of gravity powder, 20 g to 35 g of deer bagget, 2 g to 10 g of Andes salt, 2 g to 10 g of malt, 2 g to 10 g of dry yeast and 300 g to 430 g of water are mixed How to make garlic baguette bread.
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