KR102082121B1 - Pastry And Method For Production Therof - Google Patents

Abstract

The present invention relates to a pastry bread and a method for manufacturing the same, flour, skim milk powder, sugar, salt, natural fermentation agent, yeast, eggs, water, butter, sourdough and medium and mixed with rolling butter to make and aged, In the pastry bread manufacturing method to put the rolling butter in the dough, push to a predetermined size and then repeat the overlapping process to remove the bubbles and cut to bake to a predetermined size, cocoa powder 80 ~ 120 for flour 300 To prepare a pulley by mixing by weight, by mixing the dry yeast 3 to 5 parts by weight, and water 500 to 700 parts by weight of water, with respect to the flour 1200 as the dough, 38 to 58 parts by weight of skim milk powder, 140 sugar -180 parts by weight, salt 25-35 parts by weight, natural fermenting agent 20-40 parts by weight, dry yeast sugar 20-40 parts by weight, frozen yolk 240-300 parts by weight, water 40-120 parts by weight, butter 200-300 parts by weight Wealth, Sourdough 300-400 parts by weight, medium 300-400 parts by weight, chocolate chip 350-450 parts by weight of the dough comprising a dough kneading step, the dough made in the pulley and the dough kneading together dough It is characterized in that it comprises a step of preparing, with a cocoa powder, T-45 French flour using a flour prepared to prepare the dough by mixing the present dough, to give the flavor of cocoa, softness and moist This is maintained, the aging is delayed there is an effect that can extend the shelf life of the dough.

Description

Pastry Bread and its manufacturing method {Pastry And Method For Production Therof}

The present invention relates to a pastry bread and a method for manufacturing the same, in particular, when the dough contains cocoa powder, in order to prevent excessive drying during the ripening process, it is seen that the dough in advance with a predetermined amount of flour and cocoa powder, dry yeast and water to ripen The present invention relates to an improved pastry bread composition and pastry bread manufacturing method in that bread is made, including dough, to make the bread softer and moist and to further enhance the flavor of cocoa.

Pastry bread is a unique bread baked with several layers of flour dough rolled with syrup on the outside, a crispy texture, a sweet taste and the flavor of the sweet butter inside, a moist, chewy and soft French dessert. Eat dried or soaked coffee or tea with dips or dips.

As an example of the manufacturing method of the pastry bread, Korean Patent No. 10-1326788 (Registration date November 01, 2013) is a powder material preparation step of mixing 100 parts by weight of wheat flour and 180 to 210 parts by weight of sugar; Preparing a liquid material for heating by putting 350 to 420 parts by weight of milk, 15 to 30 parts by weight of butter, 1 to 10 parts by weight of vanilla flavor material, and 3 to 5 parts by weight of salt in a heating container; Egg mixing step of mixing 30 to 50 parts by weight of egg and 45 to 60 parts by weight of egg yolk, divided into 2 to 5 times the liquid material; A powder material input step of preparing a dough by adding the powder material to the liquid material mixed with the eggs, and sieving the dough with a sieve; An alcohol input step of injecting alcohol into the dough filtered through a sieve; A dough aging step of ripening the dough into which the alcohols are added at a temperature of 2 to 10 ° C. for 20 to 30 hours; And it is disclosed a method for producing French desserts comprising the step of baking the aged dough 70 to 80% in a mold for 30 to 40 minutes at a temperature of 180 to 230 ℃.

However, the pastry bread of the conventional patent is kneaded using a straight mixing method of mixing several ingredients at once and kneading, and at this time, the difference in activity according to the expiration date according to the expiration date as the dough is made using the fresh yeast for freezing Variation in dough life was severe and there was a problem that the stability of the bread quality is poor.

In addition, the conventional dough kneading by using the whole egg, when baking the product, the shape retention is good, but there is a disadvantage that the softening does not last long as the aging of the product proceeds quickly.

In particular, when the cocoa powder is used in the dough to provide the flavor of the cocoa, since the moisture absorption of the cocoa powder is three to four times higher than that of the general flour, the dough is excessively dried, so that the moisture of bread is generally reduced, and the cocoa is generally cocoa. There was a problem that the powder could not be used in pastry bread.

Korea Patent Registration No. 10-1326788 (Registration date November 01, 2013)

An object of the present invention is to solve the problem that the stability of the bread quality is reduced due to the variation in the life of the dough as a difference occurs in the activity according to the expiration date in the dough of the conventional pastry bread, bread dough containing cocoa powder It is to provide a pastry bread manufacturing method and thereby a pastry bread manufacturing method and improved by preventing the excessive drying during the aging process, to make the bread softer and moist and to further enhance the flavor of the cocoa.

In order to achieve the above object, the pastry bread according to the present invention, in the pastry bread containing flour, skim milk powder, sugar, salt, natural fermenting agent, yeast, eggs, water, butter, sourdough and medium seed and rolling butter To provide the flavor and softness and moistness of the cocoa in bread, 80 to 120 parts by weight of cocoa powder, 3 to 5 parts by weight of dry yeast for mortgage, and water, preferably 30 ° C. Pulleys containing 500 to 700 parts by weight of water, 38 to 58 parts by weight of skimmed milk powder, 140 to 180 parts by weight of sugar, 25 to 35 parts by weight of salt, and 20 to 40 parts of natural fermentation agent based on 1200 parts by weight of flour as the main dough. Parts by weight, dry yeast sugar 20-40 parts by weight, frozen yolk 240-300 parts by weight, water 40-120 parts by weight, butter 200-300 parts by weight, sourdough 300-400 parts by weight, medium 300-400 parts by weight, Chocolate chip 350-450 parts by weight, the polish and the half It is prepared by mixing water.

Syrup applied to baked bread to add bread flavor, aroma and sweetness to 400 parts by weight of Hallabong Puree, 500 to 600 parts by weight of sugar, 450 to 550 parts by weight of water, 90 to 130 parts by weight of rum, orange flower flavor 2 Preferably further comprising Hallabong syrup comprising 4 parts by weight.

Pastry bread production method according to the present invention, flour, skim milk powder, sugar, salt, natural fermentation agent, yeast, eggs, water, butter, sourdough and medium and rolling butter mixed and made and aged, and then to the dough In the pastry bread manufacturing method of inserting a rolling butter, pushing to a predetermined size and repeating the overlapping process to remove the bubbles, then cut and baked to a predetermined size,

Preparing a pulley by mixing 80 to 120 parts by weight of cocoa powder, 3 to 5 parts by weight of dry yeast for mortgage, and 500 to 700 parts by weight of water to knead flour,

As the dough material, 38 to 58 parts by weight of skim milk powder, 140 to 180 parts by weight of sugar, 25 to 35 parts by weight of salt, 20 to 40 parts by weight of natural fermenting agent, and 20 to 40 parts by weight of dry yeast for high sugars , Frozen yolk 240-300 parts by weight, water 40-120 parts by weight, butter 200-300 parts by weight, sourdough 300-400 parts by weight, medium seeds 300-400 parts by weight, chocolate chips 350-450 parts by weight Comprising a kneading step,

It is characterized in that it comprises a step of producing dough by kneading together the dough made in the pulley and the present dough step.

The flour of the polish is T-45 French flour, and 1200 parts by weight of the flour of the present dough preferably includes 600 parts by weight of organic strong powder and 600 parts by weight of T-45 French flour.

It is preferable to prepare dough by mixing the dough obtained in the above kneading process and the previously aged and polished dough, and kneading at 22-24 ° C., and aging the dough at room temperature for 40 minutes.

Syrup coated on the surface to add flavor, aroma and sweetness to the baked pastry bread, 500 to 600 parts by weight of sugar, 450 to 550 parts by weight of water, 90 to 130 parts by weight of rum, and orange based on 400 parts by weight of Hallabong Puree It is prepared by mixing 2-4 parts by weight of flowers, and it is preferable to mix 70-90 g of the syrup and 10-30 g of napaju for the surface gloss of bread for one pastry bread and apply it to the surface.

According to the present invention, together with the cocoa powder, by using a T-45 French flour, a pulley is prepared and mixed in the dough to give the flavor of the cocoa, to maintain the softness and moistness, and to delay aging It has the effect of extending the shelf life of the.

Hereinafter, the pastry bread manufacturing method according to the present invention will be described in more detail with reference to Examples.

In the pastry bread manufacturing method according to the present invention, in the production of dough, the cocoa powder has a water absorption rate of 3 to 4 times higher than that of ordinary wheat flour, since the cocoa powder, flour, water and Mixing the yeast comprises the step of preparing a pulley (poolish) as a pre-fermented dough, the above-mentioned polish is put together in the main dough and the main dough.

Accordingly, the pastry bread manufacturing method according to the present invention, a pulley manufacturing step, a pulley ripening step of aging the fridges by refrigeration, to prepare the dough and to mix the pulley to produce a dough at room temperature fermentation Dough manufacturing step, the forming step of removing the bubbles by rolling in the dough and forming the Mont Blanc.

In the step of preparing the pulleys, 80 to 120 parts by weight of cocoa powder, 3 to 5 parts by weight of dry yeast for mortgage, and water, preferably 30 to 300 parts by weight of flour, preferably T-45 French flour. The pulleys obtained by mixing 500 to 700 parts by weight of water at room temperature are refrigerated at 4 ° C for 12 to 16 hours. At this time, when the cocoa powder is less than 80 parts by weight, the taste and flavor of the cocoa is less, and when more than 120 parts by weight, the rich taste of the cocoa is so strong that it is rather difficult to eat.

Although cocoa powder has been used in the past, cocoa powder absorbs 3 to 4 times more water absorption than wheat flour, so flour does not have much oily ingredients, so water absorption is sufficient for 30 minutes to 2 hours, but high quality cocoa powder As water retention is about 22%, water absorption slowly proceeds. Therefore, even in the early stages of dough, the dough becomes more and more during the fermentation process, the moisture is drastically reduced after baking, and the aging progresses rapidly, resulting in poor product quality.

However, as in the present invention, since the cocoa powder is mixed with water one day before to prepare and mature, the cocoa powder is kneaded by the method of ripening, so that the quality is maintained even after fermentation time or baking in the same state as the initial state of kneading.

By producing the pulley as described above, a small amount of yeast is used, but by fermentation for a sufficient time, it is possible to reduce the amount of yeast used in the entire pastry production.

In a general bread pulley process, a small amount of yeast is added to water and flour in a 1: 1 amount of flour, but in the manufacturing process of the pulley of the present invention, more water is used to absorb the cocoa powder. This is because the dough can be dried. This obtains a soft, moist, chocolate flavored pre-kneaded product.

In addition, wheat flour has great characteristics by region and seeds. The protein of wheat flour is largely divided into glutenine and gliadin, and ordinary flour is made from Canada or the United States. There is a lot of hard and chewy texture that is used as the main raw material of the ordinary people eat bread. However, the French flour used in the present invention has the same protein content as the general potents, but the gliadin component is higher than the general potents, which makes it seem harder when kneading, but when it is toasted, it is hard and chewy. This is not a soft and popping, it is possible to make a Hallabong pastry having a texture to be developed in the present invention. In addition, the degree of firmness when baked and when the syrup is buried, the structure of the bread and the texture of the bread to give the bread softness.

If you use ordinary flour and do not add sourdough or medium seed, after 4 hours of roasting, it starts to swell and dry, and after 6 hours, it is significantly different from the first. However, as in the present invention, French flour, sourdough and middle seed specific By hydrating the cocoa powder with a lot of moisture absorption to prepare and bake, the Hallabong product of the present invention is soft and moist without falling behind at all compared to a general flour used product even after one day.

Then, as a dough manufacturing step, the dough is based on 1200 parts by weight of flour, 38 to 58 parts by weight of skim milk powder, 140 to 180 parts by weight of sugar, 25 to 35 parts by weight of salt, 20 to 40 parts by weight of natural fermenter, high sugar Dry yeast 20-40 parts by weight, frozen yolk 240-300 parts by weight, water 40-120 parts by weight, butter 200-300 parts by weight, sourdough 300-400 parts by weight, medium 300-400 parts by weight, chocolate chip 350- Contains 450 parts by weight.

The sourdough is to change the lactic acid bacteria contained in the dough to facilitate the digestion of digestion, and to help the fermentation of bread and improve the flavor with live lactic acid bacteria, less than 300 parts by weight of fermentation is not well digested There is a problem that does not go well, sourdough has acidity of ph 3.8 ~ 4.1, so there is a peculiar acidity to increase the secretion of saliva to digest well, but when it is more than 400 parts by weight, the acidity becomes too strong and sour taste appears It can be misleading as the bread is broken, the fermentation is so fast that it is difficult to make the bread, and the inside of the bread is not good.

In addition, the middle species is to promote the fermentation and so as to enhance the flavor of the bread, like the sourdough, frozen in the manufacture of pastry and must be stored in a frozen state after molding, so that later the fermentation flavor of bread better and frozen As it extends the shelf life of the stored dough, less than 300 parts by weight, the flavor of the bread is weakened, fermentation rate is reduced during fermentation, frozen life is shortened when frozen for a long time, more than 400 parts by weight Too much is undesirable because the flavor of the bread becomes too strong and the fermentation is excessively promoted.

In addition to using egg yolk instead of using egg yolk in the present dough process, the baking process significantly delays the aging process, and the flour used is preferably T-45 French flour, based on 600 g of organic flour. In general, organic potency is difficult to maintain a constant shape due to the large degree of swelling, and tough, but the T-45 French flour is mixed with this to alleviate toughness, increase the softness and solve the problem of shape retention.

The dough prepared and aged in the above kneading process is mixed and kneaded at 22-24 ° C., and the dough is aged at room temperature for 40 minutes to prepare dough.

The molding step of forming the dough made of pastry bread as a pastry bread includes a molding step of rolling the dough to remove air bubbles and for example forming a Mont Blanc.

The dough is spread out in a rhombus shape, and the AOP butter mass is placed as a rolling butter at the center thereof, and the edges of the dough are folded to completely cover the rolling butter. The rolling butter is refrigerated at 7 days ago.

Then, spread the dough together with the rolling butter by rolling the dough, repeat the rest of the dough four times one time and then repeat the rest two times. Wind the vinyl on the rod surface of the rod and roll off the cut dough on the outside. Remove the rod, remove the vinyl, cut it with a saw knife to a width of 5 cm and bake the pastry bread in the oven. Each pastry bread baked in this way is called 'Mont Blanc.

Prepare the syrup to add flavor, aroma and sweetness to the baked pastry bread Mont Blanc.

The syrup is called Hallabong syrup in that the present invention uses Hallabong.

It is prepared by mixing 500 to 600 parts by weight of sugar, 450 to 550 parts by weight of water, 90 to 130 parts by weight of rum, and 2 to 4 parts by weight of orange blossom, based on 400 parts by weight of Hallabong Puree. 70-90 g of Hallabong syrup and 10-30 g of Napaju for the surface gloss of bread are mixed and applied to the surface. The napaju is used by dividing a mixture of 90-120g of water with 300-400g of epricote napaju.

(Example)

Hallabong of Example 1 was prepared by the composition and manufacturing method of the pastry bread "Mont Blanc" according to the present invention.

(1) Preparation of pulleys: 100g of cocoa powder, 4g of dry yeast for mortgage, and 600g of water at 30 ° C were mixed with 300g of T-45 French wheat flour to prepare a pulley, and the polish was prepared at 4 ° C 14 Refrigerate for hours.

(2) This dough: For 1200g wheat flour, 600g organic strong powder and 600g T-45 French flour, 48g skim milk powder, 162g sugar, 29g salt, 32g natural fermenter, 32g dry yeast sugar, 270g frozen yolk, 80g water 256 g of butter, 360 g of sourdough, 360 g of medium seed, 400 g of chocolate chips were kneaded in a kneader, and the above prepared polish was mixed and fermented at room temperature for 40 minutes at 24 ° C.

(3) Rolling dough: divide the dough into preset sizes, push it to make the center relatively thin and thicken the edges, then cool in a refrigerator at -20 ℃ for 120 minutes and then rest at -5 ℃ for one day. At this time, the central part was cooled to 0 ° C. After the end of the rest as described above, rolling was started to remove bubbles from the dough.

(3-1) A rolling butter, for example, an AOP butter, is placed on the dough and is pushed to a size of 38 * 58 with a pusher while covering the periphery of the dough, and then pushed in the width direction thereof to be 52 to 55 * 58. Then, overlapping the stretched dough four times once, and after resting for 60 minutes at -5 ℃ rolling the dough at 0 ℃ to push the length to 115cm in the longitudinal direction in a rectangular shape.

(3-2) After overlapping the dough four times once as long as described above, and after resting for 60 minutes at -5 ℃ in the refrigerator rolled dough at 0 ℃ to a longitudinal length of 115cm in the form of a rectangular steel I push it hard.

(3-3) The dough stretched out by the rolling of (3-2) was superimposed again three times, and then rested at -5 ° C for 60-90 minutes in a refrigerator.

(4) Dough shaping: Dough is formed through the tissue of (3-3) above, and is pushed to 4.5mm in thickness, 55cm in width and 115cm in length, and then moved to the workbench and the length is shrunk to 105cm in the longitudinal direction. Cut to 1/2 on, wind the vinyl on a 5cm diameter rod, roll the dough off the outside, remove the rod, remove the vinyl, cut it with a saw knife to a width of 5cm, and then bake in the oven Bake. Thus, the baked Hallabong 70g Hallabong syrup and 17g Napaju was mixed and applied to the surface to prepare a pastry bread, Hallabong.

The compositions of pastry bread were kneaded to make dough and rolled to prepare Examples 2 and 3 of Hallabong by varying the content of ingredients in the same manner as the manufacturing method for manufacturing pastry bread.

Tables of Examples 1, 2 and 3 Fullish (ingredient) Example 1 (unit g) Example 2 (unit g) Example 3 (unit g)  T-45 French Wheat Flour 300 300 300  Cocoa Powder 100 80 120  Mortgage dry yeast 4 3 5  Water (30 ℃) 600 500 700
Dough (ingredient)  Organic strong powder 600 500 700  T-45 French Wheat Flour 600 500 700  Skim milk powder 48 38 58  Sugar 162 140 180  Salt 29 25 35  Natural Fermentation Agent 32 20 40  Dry yeast for high sugar 32 20 40  Frozen yolk 270 240 300  water 80 40 120  butter 256 200 300  Sourdough 360 300 400  Zhongjong 360 300 400  Chocolate Chip 400 350 450   AOP Butter (Rolling Butter) 400 350 450

Hallabong Syrup Hallabong Syrup (ingredient) Example 1 (unit g) Example 2 (unit g) Example 3 (unit g)  Sugar 550 500 600  water 500 450 550  Hallabong Puree 400 400 400  Rum 110 90 130  Orange 3 2 4

(Comparative Example)

2000g organic powder, 60g skim milk powder, 240g sugar, 36g salt, 20g natural fermentation agent, 100g frozen yeast, 100g whole egg, 600g water, 444g butter, 320g, 400g sourdough, 400g medium seed, knead 22 minutes in the kneader, and then room temperature Ferment for 40 minutes at.

The dough is divided and spread widely to make the center thin and the edges relatively thick, then freeze for 8-9 minutes at -40 ° C, and then cool the center temperature to 0 ° C at -20 ° C. After resting at -4 ℃ for one night, the dough temperature is rolled at 0 ℃, overlapped twice with 3 sections, and then unfolded and rolled again at -4 ℃, then rolled at dough temperature -3 ℃ The pastry bread was manufactured by molding at 3 ° C. for 30 minutes, rolling up the rod, and then removing the rod.

Sensory evaluation of the texture and moisture at the time of manufacture, after 1 week and the shelf life of 2 weeks, which were manufactured and packaged with 'Mont Blanc' of Examples 1, 2 and 3 according to the present invention and the pastry bread of Comparative Example Is carried out for people in their 20s and 40s, with 9 points of soft good condition, 0 points of rough condition, 9 points of good good texture obtained, and 0 points of hard, good moist texture. A score of 9 and a puck of 0 were obtained as shown in Tables 2, 3, and 4 below.

Sensory evaluation results (manufacturing) Example 1 Example 2 Example 3 Comparative example Soft 9 9 9 8 Texture 10 9 10 8 Moist 10 9 9 8

Sensory evaluation results (1 week) Example 1 Example 2 Example 3 Comparative example Soft 9 9 8 7 Texture 9 9 8 8 Moist 9 8 8 6

Sensory evaluation results (2 weeks) Example 1 Example 2 Example 3 Comparative example Soft 8 8 7 5 Texture 9 8 7 5 Moist 8 7 6 4

From the above, the Mont Blanc according to the present invention is excellent in texture and softness and moisturization as well as softness and moisturization while maintaining the excellent texture even up to 2 weeks of expiration date compared to the Montblanc comparative example of flour by the known method. In particular, Example 1 was found to maintain the best state in its softness, texture and moistness. In particular, in the 1st and 2nd week, the pastry bread 'Mont Blanc' according to the present invention showed a gradual decrease in sensory evaluation, but in the comparative example, the pastry bread according to the present invention appeared to be fluttered with a sudden loss of texture and moisture. It was confirmed that the aging of the process is delayed.

In addition, in the present invention, the cocoa powder is mixed with a pulley dough to prepare the pulley in advance and used in the dough to provide a flavor of cocoa while maintaining a soft and moist, whereas in conventional pastry bread, moisture absorption of cocoa is much better than flour. Due to the difficulty in preparing pastry bread, cocoa powder was not used.

Therefore, the pastry bread 'Mont Blanc' according to the present invention was shown to be gradually reduced without significant difference after 1 week and 2 weeks as the progress of aging was significantly reduced compared to the comparative example of the pastry bread according to the known method. In the pastry bread of the comparative example, it can be seen that there is a difference in aging progressed rapidly, rustling and hardening at 2 weeks.

The present invention can be used to make pastry bread, which is a French dessert.

Claims (8)

In pastry bread containing flour, skim milk powder, sugar, salt, natural fermenter, yeast, eggs, water, butter, sourdough and medium seed and rolling butter,
To provide cocoa flavor and soft and moist bread, 80 to 120 parts by weight of cocoa powder, 3 to 5 parts by weight of dry yeast for mortgage, and 500 to 700 water of 30 ° C, based on 300 parts by weight of T-45 French flour. Mixing the parts by weight and kneading, and stored at 4 ℃ refrigerated for 12 to 16 hours pulley and,
The present dough is mixed with the pulley and kneaded, and the powdered milk powder 38 to 58 parts by weight, sugar 140 to 180 with respect to 1200 parts by weight of flour containing 600 parts by weight of organic strong powder, 600 parts by weight of T-45 French flour Parts by weight, salt 25-35 parts by weight, natural fermentation agent 20-40 parts by weight, dry yeast sugar 20-40 parts by weight, frozen yolk 240-300 parts by weight, water 40-120 parts by weight, butter 200-300 parts by weight, Sourdough 300-400 parts by weight, medium 300-400 parts by weight, including the present dough comprising 350-450 parts by weight chocolate chip,
A syrup applied to baked bread to add the flavor, aroma and sweetness of bread. 500 to 600 parts by weight of sugar, 450 to 550 parts by weight of water, 90 to 130 parts by weight of rum, and orange flower flavor based on 400 parts by weight of Hallabong Puree Pastry bread further comprising Hallabong syrup containing 2-4 parts by weight. delete Flour, skim milk powder, sugar, salt, natural fermentation agent, yeast, eggs, water, butter, sourdough and soy sauce mixed with rolling butter to make and ripen the dough, then roll the butter into the dough and push it to a predetermined size In the pastry bread manufacturing method to go through the rolling process to remove the bubbles by repeating the process to cut to a predetermined size to bake,
T-45 80 to 120 parts by weight of cocoa powder, 3 to 5 parts by weight of mortgage dry, and 500 to 700 parts by weight of water are kneaded, and refrigerated at 4 ° C. for 12 to 16 hours. Manufacturing a matured pulley,
As the dough material, 38 to 58 parts by weight of skim milk powder, 140 to 180 parts by weight of sugar, 25 to 35 parts by weight of salt, 20 to 40 parts by weight of natural fermenting agent, and 20 to 40 parts by weight of dry yeast for high sugars , 240-300 parts by weight of frozen yolk, 40-120 parts by weight of water, 200-300 parts by weight of butter, 300-400 parts by weight of sourdough, 300-400 parts by weight of medium seeds, 350-450 parts by weight of chocolate chips It comprises a kneading step, the wheat flour 1200 parts by weight of 600 parts by weight of organic strong powder, and 600 parts by weight of T-45 French flour,
Mixing the dough obtained in the kneading process of the present dough and the above-prepared and aged polish, kneading at 22-24 ° C., and preparing the dough by aging the dough at room temperature for 40 minutes,
Syrup coated on the surface to add flavor, aroma and sweetness to the baked pastry bread, 500 to 600 parts by weight of sugar, 450 to 550 parts by weight of water, 90 to 130 parts by weight of rum, and orange based on 400 parts by weight of Hallabong Puree It is prepared by mixing 2-4 parts by weight of floral fragrance,
A pastry bread production method, characterized in that the pastry bread is mixed with 70-90 g of the syrup and 10-30 g of napaju for the surface gloss of bread.
delete delete delete The method of claim 3, wherein
The dough rolling is a pastry bread manufacturing method, characterized in that after the rest of the four times and then repeated two times the rest process, and finally after three times one stop in the refrigerator.












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