KR102064999B1 - Walnut baguette and cooking method thereof - Google Patents

Abstract

The present invention relates to a method for preparing walnut baguette, comprising: a step A of preparing vegetable broth by putting onion, apple, cabbage, and leak roots in 500 parts by weight of water, and boiling the mixture; a step B including a step B-1 of mixing liquid sour species, strong flour and the vegetable broth prepared in the step A, kneading the mixture, and aging the same to prepare mother dough, and a step B-2 of mixing the mother dough prepared in the step B-1, strong flour, yeast and the vegetable broth prepared in the step A, kneading the mixture, and aging the same to prepare levain; a step C of baking flour and straining the baked flour through a sieve; a step D of mixing strong flour, semolina, roasted bean powder, salt, yeast, the vegetable broth prepared in the step A, the levain prepared in the step B and the baked flour prepared in the step C; a step E of adding walnut to primary ingredient dough mixed in the step D to mix the same; a step F of aging secondary ingredient dough mixed in the step E at a low temperature such that primary fermentation proceeds; a step G of molding ingredient dough of which the primary fermentation proceeds in the step F into a baguette shape; a step H of aging the ingredient dough molded in the step G such that secondary fermentation proceeds; and a step I of putting the ingredient dough of which the secondary fermentation proceeds in the step H into an oven to bake baguette. ; and a step B-2 of mixing the fermented soybean curd prepared through the step B-1, the strong flour, yeast, and the vegetables′s broth prepared through the step A to kneading the mixture, kneading the mixture, and aging the mixture to prepare Levain; a step C of roasting wheat flour and preparing roasted wheat flour on a body; a step D of mixing the strong flour, semolina, the roasted bean flour, salt, yeast, the vegetables′s broth prepared through the step A, the Le.

Description

Walnut baguette and manufacturing method thereof {WALNUT BAGUETTE AND COOKING METHOD THEREOF}

The present invention relates to a walnut baguette and a preparation method thereof.

Baguette (Bagette) is a bread in French, meaning stick, which is the name of a hard bread with water when baked.

These baguettes are based on four ingredients: flour, salt, water and yeast, but recently, various kinds of baguettes with various flavors and flavors have been made by adding various additive materials.

For example, baguettes with various fruits such as cranberries, apples, audi, etc. are added, and tea leaves such as green tea and black tea are added to give a soft tea aroma, and various sauces including cheese and jam are added, so the flavor and taste of sauces are unique. It has been developed in various ways to be combined with this baguette, the prior art prepared in connection with the related art in the Republic of Korea Patent Publication No. 10-2019-0074341 "Green tea baguette manufacturing method" (hereinafter referred to as "prior art" There is).

Accordingly, the applicant selects walnuts from various nuts and adds them as baguettes for the richness of nutrients as well as the addition of savory flavors, but in harmony with the remaining ingredients for baguettes and flavors, especially nuts To satisfy consumers' preferences.

In addition, the baguette manufacturing methods to which the existing additional material is added, including the prior art, had a problem that the specific flavor to be provided to consumers through the additional material was not sufficiently utilized, but in the case of the present invention, it is possible to provide it through the addition of walnut. To fully support the distinctive flavor,

The present invention has been created to solve the above problems, the object of the present invention is excellent in taste and nutrients while achieving harmony between the ingredients, the unique flavor of walnut is provided enough to satisfy the taste of consumers It is to provide a technique for improving walnut baguette.

Walnut baguette production method of the present invention in order to achieve the above object, 100 to 125 parts by weight of onion, 30 to 35 parts by weight of apple, 50 to 70 parts by weight of cabbage and 5 to 8 parts by weight of green onion root 200 Boiling at 60 ℃ for 60 minutes, sifted to prepare a vegetable broth; 6 parts by weight of liquid sour (Sour) species, 14.5 parts by weight of strong powder and 9.5 parts by weight of vegetable broth prepared in step A were mixed and kneaded, followed by ripening for 15 hours in a temperature environment of 25 ℃ to 27 ℃ Preparing step B-1; And 30 parts by weight of the first kind prepared by the step B-1, 750 parts by weight of strong powder, 7 parts by weight of yeast and 40 parts by weight of vegetable broth prepared in the step A, and kneaded, and then 12 hours in a temperature environment of 8 ℃ Step B, including; step B-2 to produce a Leban (Levain) during the aging process; C step of baking 10 parts by weight of flour at 250 ° C. for 5 to 20 minutes, and then filtering the baked flour through a sieve; 70 parts by weight of strong powder, 25 parts by weight of Semolina (Semolina), 2.5 parts by weight of roasted soybean powder, 1.6 parts by weight of salt, 0.3 parts by weight of yeast, 72 parts by weight of vegetable broth prepared in step A, and leban 30 prepared in step B. D step of mixing 2.5 parts by weight of the prepared wheat flour prepared by the step C and the step; E step of mixing by adding 30 parts by weight of walnuts to the primary material dough mixed through the step D; A step F of allowing the primary fermentation to proceed by low temperature aging of the secondary material dough mixed through the step E for 12 hours at a temperature of 7 ° C .; G step of forming a baguette shape by dividing the material dough subjected to the primary fermentation through the F step by 30 parts by weight; H step of aging the material dough formed through the step G at room temperature for 26 minutes in a temperature environment of 26 ℃ and 40% humidity environment to proceed the secondary fermentation; It includes; I step of baking the baguette put the material dough, which has undergone secondary fermentation through the H step in the oven.

Here, the D step is 70 parts by weight of strong powder, 25 parts by weight of semolina (Semolina), 2.5 parts by weight of roasted soybean powder, 1.6 parts by weight of salt, 0.3 parts by weight of yeast, 72 parts by weight of vegetable broth prepared in step A, the C After mixing 2.5 parts by weight of the baked flour prepared through the step and the first stirred for 2 minutes at a speed of 30 to 40 RPM, it may be a step of performing a second stirring for 8 minutes at a speed of 53 to 66 RPM.

In addition, the step E may be a step of proceeding the stirring for 1 minute at a rate of 30 to 40 RPM by adding 30 parts by weight of walnuts to the primary material dough mixed through the step D.

And step G, G-1 step of primary molding into a cylindrical shape by dividing the material dough, the primary fermentation proceeded through the F step by 30 parts by weight; A step G-2 of rest of the plurality of material doughs primarily molded through the step G-1 for 30 minutes; And a G-3 step of forming a material dough having a down time through the G-2 step into a longer and thin barrel shape than the first molded shape through the G-1 step.

In addition, the step I, step I-1 to bake 10 minutes after steam injection into the oven preheated to the upper temperature of 250 ℃ and the lower temperature of 190 ℃ the material dough, the secondary fermentation proceeded through the H step; And after the step I-1, the upper temperature of the oven is changed to 220 ℃, the lower temperature to 185 ℃ by baking for 25 to 30 minutes I-2 step; may include.

On the other hand, the present invention as another example to achieve the above object includes a walnut baguette produced by the above method.

According to this invention, the following effects can be exhibited.

First, walnut baguettes can be produced that are full of the nutty savory flavor provided by walnuts.

Second, from the manufacture of Les Bains to the whole ingredient dough, the vegetable liver is used to give natural liver, and the baguette can be provided with a clean umami. Walnut baguettes can be prepared to prevent them from falling.

Third, using the baked flour in the whole material dough, and the low-temperature aging and the room temperature aging of the dough two times in order to proceed in a specific condition to provide a savory flavor with walnuts to improve consumer preference Raised walnut baguettes can be prepared.

1 is a flow chart illustrating a walnut baguette manufacturing method according to the present invention.
Figure 2 is a photograph showing the state of the dough is completed secondary material mixing step E in the method of manufacturing walnut baguette according to the present invention.
Figure 3 is a photograph showing the state of the first molding is completed through the G-1 step of the walnut baguette manufacturing method according to the present invention.
Figure 4 is a photograph showing the state of the dough is completed secondary molding G-3 step in the method of manufacturing walnut baguette according to the present invention.
Figure 5 is a photograph showing a walnut baguette baked through step I in the method of manufacturing walnut baguette according to the present invention.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Preferred embodiments of the present invention will be described in more detail with reference to the accompanying drawings, but the well-known technical parts will be omitted or compressed for brevity of description.

1. Description of manufacturing method of walnut baguette

What process the manufacturing method of the walnut baguette of this invention consists of is demonstrated in detail with reference to the flowchart of FIG.

(1) Vegetable broth preparation step <S100>

In this step, one of the dough material and dough material of the walnut baguette of the present invention is prepared a process for preparing vegetable broth.

Prepared (cooked) by this step (S100, A), 500 to 100 parts by weight of onion, 100 to 125 parts by weight of apples, 30 to 35 parts by weight of apples, 50 to 70 parts by weight of cabbage and 5 to 8 parts by weight of green onion roots 200 Boil at 60 ° C for 60 minutes, then sift to prepare vegetable stock.

By weight, vegetable broth is about 5 onions, about 1 apple, about 1/2 cabbage, about 2 leek roots.

The vegetable broth prepared in this way is used as a material for the production of LeBan and the walnut baguette dough material, and by adjusting the level of the liver of the walnut baguette itself, which will be finally baked later, with salt and giving a natural salty and rich taste In addition, consumers' preferences are not easily reduced.

Providing natural liver and umami by vegetable broth prevents the taste from biting easily or the tongue quickly after a long or repeated intake of food.

(2) LeBan Preparation Step <S200>

In this step, a process of preparing a leban to be used as one of the dough materials of the walnut baguette of the present invention is made.

In this step (S200, B), the process of manufacturing the seed species (steps S210, B-1) and the final manufacturing process (steps S220, B-2) based on the prepared tablets are sequentially performed.

Specifically, the preparation (cooking) through the manufacturing process (S210, B-1 step) is 6 parts by weight of liquid sour (Sour) species, 14.5 parts by weight of strong components and vegetable broth prepared through the vegetable broth preparation step (S100) After mixing 9.5 parts by weight to knead, and then aged for 15 hours in a temperature environment of 25 ℃ to 27 ℃ to prepare a seed species.

Next, the manufacturing (cooking) by the final manufacturing process (steps S220, B-2) is produced by the manufacturing process (S210) 30 species by weight, 750 parts by weight of strong components, 7 parts by weight of yeast And after mixing 40 parts by weight of the vegetable broth prepared in step A and kneading, the aging for 12 hours in a temperature environment of 8 ℃ to produce Leban (Levain).

Here, the weight level and the maturation conditions of the materials used in the process of manufacturing the first species (S210) and the final manufacturing process (S220) is preferably not departing from each level.

This is because if the weight level and maturation conditions of the materials used in the process of manufacturing the first species (S210) and the final production of the leban (S220) are provided below the specific values described above, the sufficient amount of leban production and functionality Deterioration of the taste balance caused by the liver is inhibited, resulting in a chewy texture, abundance of flavor and a pleasant sourness that is peculiar to the walnut baguette to be baked afterwards, resulting in insufficient liver.

Furthermore, if the weight level and the maturation conditions of the materials used in the manufacturing process (S210) and the final manufacturing process (S220) exceeds the specific values described above, the production amount and functionality of the gardins. Caused by the overload of the ham, hindered the balance of the taste of the liver resulting in a chewy texture unique to the walnut baguette to be baked later, the richness of the aroma, the degree of sourness and excessive liver.

(3) Baked flour step <S300>

In this step, the process of preparing the baked flour to be used as one of the dough material of the walnut baguette of the present invention is made.

This step (S300, step C), the manufacturer (cooking) baked 10 parts by weight of flour 5 minutes to 20 minutes at 250 ℃, and then sift the baked flour to prepare a sieve.

Here, the reason for using the roasted wheat flour is to turn the flour over and over again until it turns brown, so that the savory flavor of the flour itself is further increased, and the unique flavor of the walnut to be used as a dough material is further emphasized. It is to be enriched.

Therefore, the preparation of baked flour should be kept within the range of the temperature and time conditions described earlier based on 10 parts by weight of flour, and if the process is carried out below the range, the unique flavor of walnuts is not emphasized and insignificant. There was a problem that only, and if the process exceeds the range, the walnut baguette that is to be baked and manufactured later is also added to the unpleasant aroma and taste as well as a tannery to lower the preference of consumers.

(4) Primary material blending step <S400>

In this step, a process of preparing the material dough is primarily performed by mixing the ingredients.

In this step (S400, step D), the manufacturer (cooking) is 70 parts by weight of strong powder, 25 parts by weight of Semolina (Semolina), 2.5 parts by weight of roasted soy flour, 1.6 parts by weight of yeast, 0.3 parts by weight, vegetable broth preparation step ( 72 parts by weight of the vegetable broth prepared through S100), 30 parts by weight of the leban prepared through the leban preparation step (S200) and 2.5 parts by weight of the baked flour prepared through the roasted flour preparation step (S300).

Specifically, firstly, 70 parts by weight of strong powder, 25 parts by weight of semolina (Semolina), 2.5 parts by weight of roasted soybean powder, 1.6 parts by weight of salt, 0.3 parts by weight of yeast, 72 parts by weight of vegetable broth prepared through the vegetable broth preparation step (S100), 30 parts by weight of the prepared Leban through the preparation step (S200) and 2.5 parts by weight of the baked flour prepared through the roasted flour preparation step (S300) by mixing the first stirring at a speed of 30 to 40 RPM using a mixer.

Next, after the first stirring process, the stirring speed of the mixer is increased to 53 to 66 RPM and the second stirring is performed for 8 minutes.

(5) Secondary material blending step <S500>

In this step, a process of preparing the material dough is performed by mixing the ingredients in a secondary manner.

The manufacturer (cooking) through this step (S500, step E) is added to the mixture of the second material by adding 30 parts by weight of walnuts to the dough mixed with the primary material through the first step (S400).

Here, in the case of walnuts were used walnuts grown in Gwangdeok region of Cheonan.

Through this, the final secondary material dough is prepared as shown in Figure 2, specifically, after adding 30 parts by weight of walnuts to the primary material dough mixed through the preceding primary material compounding step (S400), the mixer Agitation is carried out for 1 minute at a rate of 30 to 40 RPM.

In this way, by dividing the ingredients in two stages sequentially, walnuts, which are the main ingredients that play the most important role in providing flavors, have been solved in such a way that they are not uniformly distributed due to agglomeration or spread evenly in a portion of the material dough.

In addition, it is preferable that the appropriate content level of the strongest ingredients, semolina, roasted soy flour, salt, yeast, vegetable broth, erbang, roasted flour and walnut included in the ingredients dough does not deviate from the desirable content values described above. The savory flavor of walnuts added is not enough or too much to impair consumer preferences, as well as to balance the taste with the rest of the ingredients and to avoid chewy texture.

(6) First fermentation stage <S600>

In this step, the process of the first fermentation is carried out by low temperature aging of the secondary material dough.

Through this step (S600, F), the manufacturer (cooking) is the first fermentation is carried out by aging the secondary material dough mixed through the preceding secondary material compounding step (S500) for 12 hours at a temperature of 7 ℃ low temperature Let it go

(7) Dough forming step <S700>

In this step, the process of dividing and molding the dough material is completed the primary fermentation.

The manufacturer (cooking) through this step (S700, G step) is divided into 30 parts by weight of the material dough subjected to the first fermentation through the first primary fermentation step (S700) to form a baguette shape.

Specifically, the first molding process (S710, G-1 step), the rest process (S720, G-2 step) and the second molding process (S730, G-3 step) is carried out sequentially.

First, the manufacturer (cooking) through the first molding process (S710) divides the material dough subjected to the first fermentation through the first primary fermentation step (S700) by 30 parts by weight to form a short baguette-shaped tubular shape as shown in FIG. Proceed with the primary molding.

Thereafter, the plurality of material doughs primarily molded through the primary molding process (S710) is subjected to a resting process (S720) for 30 minutes at room temperature.

Finally, the material dough having a 30-minute rest period is subjected to the secondary molding into a long baguette-shaped barrel shape as shown in FIG. 4, which is formed through the primary molding and the secondary mold. When comparing shapes, the result of secondary molding is relatively longer and thinner.

The molding of the dough is repeated to stretch the pores slowly to maximize the porosity without excessive force by hand, so that the walnut baguette to be finally baked and manufactured to have a crispy texture.

(8) Second fermentation stage <S800>

In this step, the process of the secondary fermentation is carried out by aging the material dough formed into a baguette shape at room temperature.

Through this step (S800, H), the manufacturing (cooking) the material dough formed into a specific baguette shape through the previous dough forming step (S500) for 90 minutes at 26 ℃ temperature environment and 40% humidity environment at room temperature Aging allows the secondary fermentation to proceed.

In addition to the first fermentation step (S700) described above, the condition value for the temperature, humidity, and time of the second fermentation step (S800) is preferably not outside the preferred operating conditions, which is sufficient Because the progress of fermentation is not made, the texture, flavor, aroma, the harmony of the taste between the ingredients, the overall liver and umami level of bread has a problem that is not sufficiently expressed compared to the content condition of the ingredients.

In other words, the primary fermentation and the secondary fermentation are proceeded separately in order to fully express the effective aspects to be provided by the characteristics of the amount and condition specified in the foregoing process, and proceed under each desired specific condition. Should be.

(9) Baguette baking step <S900>

In this step, the baking process is performed by putting the dough of the second fermentation completed in 5 minutes.

The manufacturer (cooking) through this step (S900, step I) is put into the oven preheated to the upper temperature of 250 ℃ and lower temperature 190 ℃ in the oven the secondary fermentation process is baked for 10 minutes after steam injection (step I-1) ).

Thereafter, the upper temperature of the oven is changed to 220 ° C., the lower temperature is changed to 185 ° C., and the baking process (step I-2) is performed sequentially for 25 to 30 minutes to finally manufacture the walnut baguette as shown in FIG. 5. .

According to the implementation before the baking step of the baguette, the process of putting the sheath at an interval at a predetermined interval on the upper surface of the material dough, which has been completed secondary fermentation using silicon paper, may be performed.

Through this, the walnut peculiar flavor is provided sufficiently, the taste of walnut is balanced with the rest of baguette dough ingredients, the taste is high, the chewy texture and pleasant sourness, and the bread throughout the bread is appropriate and rich. This figure allows the production of walnut baguettes.

2. Explanation of sensory test result of walnut baguette

The sensory test according to each embodiment was performed by changing specific condition values of the walnut baguette manufactured by the method of preparing the walnut baguette of the present invention described above, and through this, the critical significance of each condition value was explained in detail. Explain.

First, 500 parts by weight of water, 120 parts by weight of onion, 30 parts by weight of apples, 60 parts by weight of cabbage and 6 parts by weight of green onion root, boil at 60 ℃ for 60 minutes, and then sifted to prepare vegetable broth.

Next, after mixing 6 parts by weight of liquid sour (Sour) species, 14.5 parts by weight of strong powder, 9.5 parts by weight of vegetable broth, kneading and then aged for 15 hours in a temperature environment of 25 ℃ to 27 ℃ prepared 30 weight After mixing the dough, 750 parts by weight of strong ingredients, 7 parts by weight of yeast and 40 parts by weight of vegetable broth, kneading, and aged for 12 hours in a temperature environment of 8 ℃ to prepare Leban (Levain).

In addition, 10 parts by weight of flour is baked at 250 ° C. for 10 minutes, and the baked flour is sieved to prepare. At the same time prepare unbaked flour.

The materials thus prepared were blended as shown in Table 1 below to separate the primary and secondary formulations, and the formulation of the materials from Example 1 to Example 7 was performed, and a sensory test was carried out for each.

Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 Example 7 Strong 70 70 70 70 70 70 70 Semolina 25 25 25 25 25 25 25 Roasted Soybean Powder 2.5 2.5 2.5 2.5 2.5 2.5 2.5 Salt 1.6 1.6 1.6 1.6 1.6 1.6 1.6 East 0.3 0.3 0.3 0.3 0.3 0.3 0.3 Vegetable broth 72 72 72 64 78 74 72 Baked Flour 2.5 2.5 2.5 2.5 2.5 2.5 - Levan 30 30 20 40 30 30 30 Walnut 20 30 30 30 30 30 30 Primary material mixing condition: using a mixer, stirred at 37 RPM for 2 minutes, then stirred at 61 RPM for 8 minutes
Secondary material blending condition: Mixer, stirred at 37 RPM for 1 minute

Unit: weight parts In this case, in the case of Example 7, 2.5 parts by weight of general wheat flour was attached instead of baked wheat flour.

Then, each embodiment is the first fermented by mixing the secondary material dough blended as shown in Table 1 at low temperature for 7 hours at a temperature of 7 ℃ for 12 hours, divided by 30 parts by weight to form a baguette shape as shown in FIG. Then, the first plurality of material doughs were rested at room temperature for 30 minutes, and then secondary molding was carried out in a tubular tubular shape that is long and thin as compared to the first molding as shown in FIG.

Next, each material dough after secondary molding in a baguette shape is secondary fermented at room temperature for 26 minutes in a temperature environment of 26 ° C. and a humidity of 40%, followed by secondary fermentation, followed by an upper temperature of 250 ° C. and a lower temperature of 190 ° C. Put it in the preheated oven and baked primarily for 10 minutes after steam injection, and finally changed the upper temperature of the oven to 220 ℃, the lower temperature to 185 ℃ to bake 25 to 30 minutes in a second to prepare a large number of walnut baguette for each example .

Using five walnut baguettes for each example prepared in this way, five men and women of each age from 10 to 50 years were measured by measuring the taste, aroma, texture, appearance, and overall preference of walnut baguette by five-point scale method. The average values are shown in Table 2 below.

Here, the taste was asked to judge, in particular, how abundant the taste of the taste is, how rich it is, how harmonious the balance with the overall taste, and how appropriately the taste is not excessive.

flavor incense Texture Appearance Symbol Example 1 3.8 4.3 4.4 4.1 4.1 Example 2 4.9 4.7 4.7 4.5 4.8 Example 3 4.1 4.1 4.2 3.9 4.0 Example 4 4.6 4.5 3.9 3.8 4.1 Example 5 4.0 4.4 4.4 4.2 4.2 Example 6 3.8 4.0 4.3 4.2 3.9 Example 7 3.7 3.9 4.6 4.3 3.8 5 point equator-1: Very bad, 2: Bad, 3: Normal, 4: Good, 5: Very good

As shown in Table 2, it can be seen that most people of all ages and genders felt high preference for the walnut baguette prepared according to Example 2, and in particular, the taste is rich in flavor, taste and liver. The balance is balanced and the umami is not overly felt at the proper level.

On the contrary, in Example 1, the walnut-specific taste was somewhat lacking, and the chewing feeling was a little boring, and the score was insufficient in most items including the overall preference, and in particular, the evaluation was disappointing in the item of taste. Many.

In addition, in the case of Example 3, there were many evaluations that the size or color was a little unsatisfactory in appearance, and overall evaluation was insufficient in comparison with Example 2 in all items, and in Example 4, the size or color was excessively evaluated. And the texture was too tough to chew a lot of evaluation, as a whole, all the items received a poor evaluation compared to Example 2.

In addition, in Example 5, there are many evaluations that the degree of savory taste is insufficient and that the liver is somewhat boring and the degree of umami is also somewhat lacking. There existed but in particular the taste showed a falling form.

In the case of Example 7, it was a walnut baguette prepared by replacing the baked flour with ordinary wheat flour, in which case most of the experimenters were evaluated that the degree of savory taste and aroma peculiar to walnuts was remarkably lacking.

As a result, the walnut baguette prepared with the preferred composition ratio and conditions as in Example 2 was well utilized the savory flavor unique to walnuts, the overall taste and balance is well balanced, and the level of umami is also not burdensome. It has been highly evaluated for its taste and aroma, and has a high evaluation in terms of texture and appearance, showing a great difference in overall preference compared with other examples.

The embodiments disclosed in the present invention are not intended to limit the technical idea of the present invention but to describe the present invention, and the scope of the technical idea of the present invention is not limited by these embodiments. The scope of protection should be interpreted by the following claims, and all technical ideas within the scope equivalent thereto shall be construed as being included in the scope of the present invention.

Claims (5)

100 to 125 parts by weight of onions, 30 to 35 parts by weight of apples, 50 to 70 parts by weight of cabbage and 5 to 8 parts by weight of green onion roots are boiled at 200 ° C. for 60 minutes, and then sieved to prepare vegetable stock. A step to do;
6 parts by weight of liquid sour (Sour) species, 14.5 parts by weight of strong powder and 9.5 parts by weight of vegetable broth prepared in step A were mixed and kneaded, followed by ripening for 15 hours in a temperature environment of 25 ℃ to 27 ℃ Preparing step B-1; And 30 parts by weight of the first kind prepared by the step B-1, 750 parts by weight of strong powder, 7 parts by weight of yeast and 40 parts by weight of vegetable broth prepared through the step A were kneaded, and then 12 hours in a temperature environment of 8 ° C. B-step comprising the step of producing a Leban (Levain) during aging;
C step of baking 10 parts by weight of flour at 250 ° C. for 5 to 20 minutes, and then filtering the baked flour through a sieve;
70 parts by weight of strong powder, 25 parts by weight of Semolina (Semolina), 2.5 parts by weight of roasted soybean powder, 1.6 parts by weight of salt, 0.3 parts by weight of yeast, 72 parts by weight of vegetable broth prepared in step A, and leban 30 prepared in step B. D step of mixing 2.5 parts by weight of the baked flour prepared by the step C and the weight part;
E step of mixing by adding 30 parts by weight of walnuts to the primary material dough mixed through the step D;
A step F for allowing the primary fermentation to proceed by aging the secondary material dough mixed through the step E at low temperature for 7 hours at a temperature of 7 ° C .;
G step of forming a baguette shape by dividing the material dough subjected to the first fermentation through the F step by 30 parts by weight;
H step of aging the material dough formed through the step G at room temperature for 26 minutes in a temperature environment of 26 ℃ and 40% humidity environment to proceed the secondary fermentation;
Characterized in that it comprises a; I step of baking the baguette put into the oven the material dough has undergone the secondary fermentation through the H step;
Walnut Baguette
Claim 2 has been abandoned upon payment of a set-up fee. The method of claim 1,
The D step is 70 parts by weight of strong powder, 25 parts by weight of Semolina (Semolina), 2.5 parts by weight of roasted soybean powder, 1.6 parts by weight of salt, 0.3 parts by weight of yeast, 72 parts by weight of vegetable broth prepared in step A, the step B After mixing 30 parts by weight of Leban and 2.5 parts by weight of the baked flour prepared in step C, the first stirring for 2 minutes at a speed of 30 to 40 RPM, the second stirring for 8 minutes at a speed of 53 to 66 RPM Step,
The step E is characterized in that the step of proceeding the stirring for 1 minute at a speed of 30 to 40 RPM by adding 30 parts by weight of walnuts to the primary material dough mixed through the step D
Walnut Baguette
Claim 3 has been abandoned upon payment of a set-up fee. The method of claim 1,
Step G,
G-1 step of dividing the material dough, which has undergone the first fermentation through step F by 30 parts by weight, into a cylindrical shape;
A step G-2 of resting the plurality of material doughs primarily molded through the step G-1 for 30 minutes; And
It characterized in that it comprises a; G-2 step of secondary molding the material dough having a down time through the G-2 step to a longer, thin barrel shape than the primary molded shape through the G-1 step;
Walnut Baguette
Claim 4 has been abandoned upon payment of a setup registration fee. The method of claim 3,
Step I,
I-1 step of baking the material dough subjected to the secondary fermentation through the H step into the oven preheated to the upper temperature of 250 ℃ and 190 ℃ ℃ 10 minutes after steam injection; And
After the process of step I-1, changing the upper temperature of the oven to 220 ℃, the lower temperature to 185 ℃ to bake for 25 to 30 minutes; characterized in that it comprises a
Walnut Baguette
Walnut baguette, characterized in that prepared by any one of claims 1 to 4.

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