KR102445894B1 - Baking method of panettone bread with improved flavor and texture of bread - Google Patents

Abstract

The present invention relates to a baking method for panettone bread with improved flavor and texture, and according to the baking method for panettone bread of the present invention, through long-term fermentation of panettone types, long-term preservation becomes easy and flavor is enhanced without the help of commercial yeast, the quality and palatability of the bread can be improved that the fillings and texture of the bread get better, soft texture is obtained and other effects can be exhibited, and moreover, through appropriate control of lactic acid production, it is possible to prevent the aging of the bread during distribution and storage of the bread.

Description

BAKING METHOD OF PANETTONE BREAD WITH IMPROVED FLAVOR AND TEXTURE OF BREAD

The present invention relates to a panettone baking method with improved flavor and texture.

With the recent improvement in living standards, as consumers' preferences for food become more diverse and advanced, there is a growing tendency to prefer processed foods that are easy to cook and have a high taste preference. Among processed foods, breads refer to breads, cakes, breads, donuts, etc. manufactured by adding other foods or food additives to grain flour as the main raw material. Bread is increasingly consumed as a substitute for rice as it is transformed into a westernization of eating habits or a tendency to pursue convenient eating habits.

As a general method of making bread, there is a straight method in which the ingredients to be used are put together and mixed, and a fermented species method in which the remaining ingredients are mixed after aging the fermented seeds in advance.

Panettone is a typical bread originating from Milan, Italy. Panettone is a dough that is fermented for a long period of time based on a natural yeast called Panettone, and is made with nuts such as raisins, candied fruits, pistachios, almonds, and walnuts. It has been produced according to the fermented species method described above, but it was difficult to import Panettone species into Korea, and it was difficult to control the state of yeast species in the culture process. Even if it did, it did not meet the suitable fermentation and aging conditions, and lactic acid was produced excessively, which accelerated the aging of the bread, and there was a regret that the texture of the bread was deteriorated and the flavor was insufficient.

The inventors of the present inventors have conducted research to secure a stable culture of Panettone species and uniform acidity and taste of the species, and furthermore, to prepare Panettone more suitable for the taste of Koreans, a method for culturing Panettone species equipped with mass culture productivity. The present invention was completed by developing a panettone baking method with improved flavor and texture.

The present invention has been devised to solve the above problems, and an object of the present invention is to provide a panettone baking method with improved flavor and texture.

The technical problems of the present invention are not limited to the technical problems mentioned above, and other technical problems not mentioned will be clearly understood by those skilled in the art from the following description.

In order to solve this problem, according to an embodiment of the present invention, the steps of mixing 10,000 parts by weight of panettone jungjong dough and 1,400 parts by weight of wheat flour and storing the mixture at room temperature for 12 to 24 hours to prepare a primary base dough; After mixing 16,670 parts by weight of butter, 90 parts by weight of vanilla bean, 2,670 parts by weight of honey and 600 parts by weight of salt, storing at room temperature for 12 to 24 hours to prepare a butter mixture; preparing a secondary base dough by adding an egg yolk solution in which 7,650 parts by weight of sugar, 6,670 parts by weight of egg yolk and 3,330 parts by weight of distilled water are mixed to the primary base dough; preparing a tertiary base dough by adding the butter mixture to the secondary base dough; preparing the first panettone dough by mixing the pretreated dried fruit with the tertiary base dough and fermenting it for 30 minutes to 2 hours at a temperature of 25°C to 29°C and a relative humidity of 80% to 90%; preparing the second panettone dough by fermenting the first panettone dough for 4 to 6 hours at a temperature of 20° C. to 25° C. and a relative humidity of 60% to 80% after subdivision-panning; preparing the first panettone by baking the second panettone dough in an oven set at 180° C. to 190° C. for 15 minutes to 45 minutes and then baking at a temperature of 160° C. to 170° C. for 30 minutes to 50 minutes; and manufacturing the panettone by hanging the primary panettone in a vertically inverted state on a rack and cooling it naturally for 12 to 24 hours at room temperature.

In the step of preparing the secondary base dough, the egg yolk solution is divided into the primary base dough 15 to 20 times, and in the manufacturing of the third base dough, the butter mixture is added to the secondary base dough. It is characterized in that the input is divided into 4 to 5 times.

10,000 parts by weight of the Panettone mid-dough, 1,050 parts by weight of Panettone, and 3,650 parts by weight of wheat flour, and 1,050 parts by weight of sugar dissolved in 1,830 parts by weight of distilled water are added to a sugar solution and mixed to prepare a Panettone medium solution; preparing a first panettone mid-jong dough by adding 1,500 parts by weight of butter and 920 parts by weight of egg yolk to the panettone mid-jong solution and mixing; and fermenting the first panettone mid-length dough at a temperature of 23° C. to 25° C. and a relative humidity of 80% to 90% for 15 hours to 18 hours to prepare the panettone mid-length dough; characterized in that it is prepared to include do it with

The yolk mixed with the egg yolk solution in the step of preparing the second base dough and the yolk added in the step of preparing the first panettone middle-grade dough have a weight of 62 g to 66 g and a yolk index of 0.33 to 0.42. It is characterized in that it is extracted and isolated from the phosphorus egg.

The distilled water used for the sugar solution to be added and mixed in the step of preparing the Panettone mid-coat solution is cold water at 5° C. to 10° C., the sugar dissolved in the sugar solution is refined sugar, and the pH of the Panettone mid-dough is It is characterized in that 3.5 to 4.0.

In the step of preparing the first panettone middle-class dough, 10 times of low-speed mixing performed for 5 to 10 minutes at a rotation speed of 5,000 RPM (revolution per minute) to 10,000 RPM, and 10 minutes to 10 minutes at a rotation speed of 10,000 RPM to 20,000 RPM 10 medium-speed mixing performed for 20 minutes is alternately performed, and during the process in which the low-speed mixing and the medium-speed mixing are alternately performed, the egg yolk is divided into 4 to 5 times, and then the butter is divided into 4 to 5 times. .

1,050 parts by weight of the Panettone species, 60 parts by weight of sour seeds and 30 parts by weight of wheat flour are mixed for 12 to 18 hours, and then fermented at a temperature of 25°C to 29°C and a relative humidity of 80% to 90% for 6 hours to 10 hours. preparing a primary Panettone species; 180 parts by weight of flour and 70 parts by weight of distilled water are added to the first panettone species, mixed for 12 to 18 hours, and then fermented at a temperature of 25°C to 29°C and a relative humidity of 80% to 90% for 6 hours to 10 hours. preparing a secondary Panettone species; And 510 parts by weight of wheat flour and 200 parts by weight of distilled water are added to the secondary panettone species, mixed for 12 to 18 hours, and then fermented at a temperature of 25° C. to 29° C. and a relative humidity of 80% to 90% for 6 hours to 10 hours. to prepare the species of Panettone; it is prepared to include, and the pH of the species of Panettone is 3.3 to 3.5.

60 parts by weight of the sour species, 1.8 parts by weight of rye, 2.1 parts by weight of distilled water and 0.04 parts by weight of malt to prepare a primary sour species by fermentation at a temperature of 23° C. to 24° C. for 20 to 30 hours; adding 4 parts by weight of distilled water and 4 parts by weight of wheat flour to the first sour species, and fermenting for 10 to 15 hours at a temperature of 23° C. to 24° C. to prepare a secondary sour species; Adding 8 parts by weight of distilled water and 8 parts by weight of wheat flour to the secondary sour species, and fermenting for 10 to 15 hours at a temperature of 23 ℃ to 24 ℃ to prepare a tertiary sour species; Adding 16 parts by weight of distilled water and 16 parts by weight of wheat flour to the tertiary sour species, and fermenting for 10 to 15 hours at a temperature of 23° C. to 24° C. to prepare a quaternary sour species; And after kneading by adding 0.06 parts by weight of lactic acid bacteria to the quaternary sour species, 25 ℃ to 35 ℃ temperature, 70% to 80% relative humidity for 10 hours to 15 hours to prepare the sour species; It is characterized in that it is manufactured to include.

According to the Panettone baking method of the present invention, through long-term fermentation of Panettone species, it is easy to store for a long time without the help of commercial yeast, the flavor is improved, the quality and palatability of bread are improved, such as having better texture and soft texture. It can be improved, and through proper lactic acid production control, it is possible to prevent the aging of bread during distribution and storage.

1 is a flowchart exemplarily illustrating a panettone baking method according to some embodiments of the present invention.
FIG. 2 is a flowchart exemplarily illustrating a method of manufacturing the panettone mid-length dough used in the production of the panettone.
3 is a view showing a panettone baked according to some embodiments of the present invention.

Preferred embodiments of the present invention will be described in detail. Advantages and features of the present invention and methods of achieving them will become apparent with reference to the accompanying embodiments. However, the present invention is not limited to the embodiments published below, but may be implemented in various different forms, and only these embodiments make the publication of the present invention complete, and common knowledge in the art to which the present invention pertains It is provided to fully inform those who have the scope of the invention, and the present invention is only defined by the scope of the claims. Like reference numerals refer to like elements throughout.

Unless otherwise defined, all terms (including technical and scientific terms) used herein may be used with the meaning commonly understood by those of ordinary skill in the art to which the present invention belongs. In addition, terms defined in a commonly used dictionary are not to be interpreted ideally or excessively unless clearly defined in particular.

Also, in the present specification, the singular form may also include a plural form unless otherwise specified in the text. As used herein, “comprises” and/or “comprising” refers to the presence of one or more other components, steps, operations and/or elements mentioned. or addition is not excluded.

1 is a flowchart exemplarily illustrating a method for making panetone bread according to some embodiments of the present invention, and FIG. 3 is a view showing a panettone baked according to some embodiments of the present invention.

1 to 3 , the panettone baking method with improved flavor and texture according to the present invention is a) mixing 10,000 parts by weight of panettone middle-grade dough and 1,400 parts by weight of flour, and storing it at room temperature for 12 to 24 hours for the first time Step of preparing the base dough, b) 16,670 parts by weight of butter, 90 parts by weight of vanilla bean, 2,670 parts by weight of honey, and 600 parts by weight of salt are mixed and stored at room temperature for 12 to 24 hours to prepare a butter mixture Step, c) preparing a secondary base dough by adding an egg yolk solution in which 7,650 parts by weight of sugar, 6,670 parts by weight of egg yolk and 3,330 parts by weight of distilled water are mixed to the primary base dough, d) The butter mixture is mixed with the second Preparing the tertiary base dough by putting it into the base dough, e) mixing the pretreated dried fruit with the tertiary base dough, and then at a temperature of 25° C. to 29° C. and a relative humidity of 80% to 90% for 30 minutes to 2 Preparing the first panettone dough by time-fermenting, f) subdivision-panning the first panettone dough at a temperature of 20°C to 25°C and a relative humidity of 60% to 80% for 4 hours to A step of fermenting for 6 hours to prepare a second panettone dough, g) calcining the second panettone dough in an oven set at 180° C. to 190° C. for 15 minutes to 45 minutes, and then at a temperature of 160° C. to 170° C. for 30 minutes Preparing the first panetone by baking to 50 minutes, h) hanging the first panettone in a vertically inverted state on a rack and naturally cooling it at room temperature for 12 hours to 24 hours to prepare the panetone may include

On the other hand, in step c) of preparing the secondary base dough, the egg yolk solution is divided into the primary base dough 15 to 20 times, and in step d) of preparing the tertiary base dough, the butter mixture is It is preferable that the secondary base dough is divided into 4 to 5 times, and accordingly, the base dough can be maintained in a state in which 100% of gluten is caught.

In some embodiments, 10,000 parts by weight of the Panettone medium dough used in step a) is added to a sugar solution in which 1,050 parts by weight of Panettone and 3,650 parts by weight of flour, and 1,050 parts by weight of sugar are dissolved in 1,830 parts by weight of distilled water. and mixing to prepare a panettone mid-jong solution, a2) adding 1,500 parts by weight of butter and 920 parts by weight of egg yolk to the panettone mid-jong solution and mixing to prepare a first panettone mid-jong dough, a3) the first panetone It may be prepared to include the step of fermenting the tone middle dough dough at a temperature of 23 ° C. to 25 ° C. and a relative humidity of 80% to 90% for 15 hours to 18 hours to prepare the panettone middle dough dough.

On the other hand, in order to make it easier to control excessive lactic acid production in the subsequent dough production steps, the egg yolk and the first Panettone mid-season dough mixed with the egg yolk solution in the step c) of preparing the second base dough are prepared. It is preferable that the yolk input in step a2) be extracted and separated from the selected eggs having a weight of 62 g to 66 g and a yolk index of 0.33 to 0.42.

In some embodiments, the distilled water used for the sugar solution added and mixed in step a1) of preparing the Panettone heavy seed solution is cold water of 5° C. to 10° C., and the sugar dissolved in the sugar solution is refined sugar, The pH of the panettone middle dough may be in the range of 3.5 to 4.0.

For sufficient development of gluten, in step a2) of preparing the first panettone middle-class dough, low-speed mixing is performed for 5 to 10 minutes at a rotation speed of 5,000 RPM (revolution per minute) to 10,000 RPM 10 times and 10,000 RPM to 10 medium-speed mixing performed for 10 to 20 minutes at a rotational speed of 20,000 RPM is alternately performed, and during the process in which the low-speed mixing and the medium-speed mixing are alternately performed, the egg yolk is divided into 4 to 5 times and then butter is added 4 to 5 times It is preferable to divide input into 5 times.

In some embodiments, 1,050 parts by weight of the Panettone species used in step a1), a11) After mixing 60 parts by weight of sour species and 30 parts by weight of wheat flour for 12 to 18 hours, a temperature of 25° C. to 29° C. and 80% Preparing the first Panettone species by fermenting for 6 to 10 hours at a relative humidity of 90%, a12) Add 180 parts by weight of wheat flour and 70 parts by weight of distilled water to the first Panettone species, and mix for 12 to 18 hours and then fermenting at a temperature of 25° C. to 29° C. and a relative humidity of 80% to 90% for 6 hours to 10 hours to prepare a secondary Panettone species, a13) 510 parts by weight of wheat flour and 200 parts by weight of distilled water is added, mixed for 12 to 18 hours, and then fermented at a temperature of 25° C. to 29° C. and a relative humidity of 80% to 90% for 6 hours to 10 hours to prepare the Panettone species. can be Here, the pH of the Panettone species is preferably 3.3 to 3.5.

In addition, 60 parts by weight of the sour species used in step a11), a111) 1.8 parts by weight of rye, 2.1 parts by weight of distilled water, and 0.04 parts by weight of malt at a temperature of 23 ℃ to 24 ℃ fermented for 20 to 30 hours, the first sour species Preparing a step, a112) adding 4 parts by weight of distilled water and 4 parts by weight of wheat flour to the primary sour species, and fermenting for 10 to 15 hours at a temperature of 23° C. to 24° C. to prepare a secondary sour species, a113 ) adding 8 parts by weight of distilled water and 8 parts by weight of wheat flour to the secondary sour species, and fermenting for 10 to 15 hours at a temperature of 23° C. to 24° C. to prepare a tertiary sour species, a114) the tertiary sour species 16 parts by weight of distilled water and 16 parts by weight of wheat flour, and fermented for 10 to 15 hours at a temperature of 23° C. to 24° C. to prepare a quaternary sour species, a115) Add 0.06 parts by weight of lactic acid bacteria to the quaternary sour species After kneading to 25 ℃ to 35 ℃ temperature, 70% to 80% of fermented for 10 hours to 15 hours at a relative humidity of preferably prepared to include the step of preparing the sour species.

In order to develop sufficient flavor of fermented species, to soften the texture of the Panettone bread and to suppress the accelerated aging of the bread, it is preferable to use wheat flour when culturing sour varieties, and to cultivate Panettone varieties, to manufacture Panettone dough and to make Panettone. When making bread, it is preferable to use strong flour as flour. That is, the wheat flour input in the steps a111) to a114) may be used, and the flour input in the steps a11) to a13) may use strong flour.

On the other hand, as for the pre-treated dried fruit used in step e) of preparing the first Panettone dough, a dried fruit mixture in which dried fruits freely selected and combined according to the detailed Panettone lineup are pickled in distilled water or wine, etc. may be used.

Hereinafter, the configuration of the present invention and its effects will be described in more detail through examples. However, these examples are for explaining the present invention in more detail, and the scope of the present invention is not limited to these examples.

Example 1. Culture of sour species

First, 100g of rye, 120g of water at 35℃, and 2g of malt were put in a sterilized glass container and mixed well, and then the dough was fermented at 23~24℃ for 24 hours.

After that, 220 g of wheat flour and 220 g of water at 35° C. were mixed well with the entire amount of the dough, and the dough was fermented at 23 to 24° C. for 12 hours.

Thereafter, 440 g of wheat flour (gravity flour) and 440 g of water at 30° C. were mixed well with the entire amount of the dough, and the dough was fermented at 23 to 24° C. for 12 hours.

Then, 880 g of wheat flour (gravity flour) and 880 g of water at 30° C. were mixed well with the entire amount of the dough, and the dough was fermented at 23 to 24° C. for 12 hours.

Thereafter, the dough was kneaded by adding 3.5 g of lactic acid bacteria and water so that the moisture content was 40-50%, fermented at 30°C/RH 75% for 12 hours, and refrigerated at 2°C for aging.

Example 2. Culture of Panettone species

After extracting 270 g of sour species cultured in Example 1, 150 g of strong flour was added and mixed for 15 hours, and the mixed yeast species was fermented for 8 hours in a fermentation room at 27° C./RH 85%. During mixing for 15 hours, the mixer was operated alternately between a low-speed mixing mode of 7,500 RPM (3 minutes) and a medium-speed mixing mode of 15,000 RPM (10 minutes).

Thereafter, 840 g of strong flour and 350 g of distilled water were added to the yeast species and mixed/fermented under the same mixing and fermentation conditions.

Thereafter, 2,400 g of strong flour and 970 g of distilled water were added to the yeast species and mixed/fermented under the same mixing and fermentation conditions, and thus the cultured Panettone species had a pH of about 3.4.

Example 3. Preparation of Panettone Jungjong Dough

860 g of the Panettone species cultured in Example 2 were extracted. 860 g of Panettone species and 3,000 g of strong flour were added to 2,360 g of sugar solution to prepare a solution, and the sugar solution was prepared by dissolving 860 g of refined sugar in 1500 g of distilled water at 8°C.

After that, 750 g of egg yolk was added to the solution in 5 divided portions and mixed, and then 1225 g of butter was divided into 5 portions and mixed. During the input/mixing process of egg yolk and butter, the mixer alternately operated the 7,500 RPM low speed mixing mode (8 minutes) and 15,000 RPM medium speed mixing mode (15 minutes) 10 times each.

Thereafter, the dough was fermented for 16 hours in a fermentation room at 21-27° C./RH 85%.

Example 4. Panettone Baking

1125 g of strong flour was added to 8,195 g of the panettone middle-class dough prepared in Example 3, mixed thoroughly until 100% gluten was captured, and then stored at room temperature for 18 hours. At the same time, the butter mixture in which 1,875 g of butter, 3 vanilla beans, 300 g of honey and 68 g of salt were thoroughly mixed with a blender was stored at room temperature for 18 hours. The Panettone heavy dough used here was fermented for 16 hours in a fermentation room at 24°C/RH 85%.

Then, an egg yolk solution was prepared by mixing 860 g of sugar, 750 g of egg yolk, and 375 g of distilled water, and divided into the dough 20 times and mixed.

Then, the butter mixture was divided into 5 times and mixed in the dough.

Thereafter, 1,875 g of pretreated dried fruit was added to the dough, mixed evenly, and fermented for 1 hour in a fermentation room at 27° C./RH 85%.

Thereafter, the dough was divided into 1000g pieces and panned in a prepared panettone paper mold, and then fermented for 5 hours in a fermentation room at 23°C/RH 70%.

Thereafter, the dough was baked in an oven set at 185° C. for 30 minutes, and then the oven temperature was changed to 165° C. and baked for 35 minutes. After baking, it was checked that the center temperature of the panettone was 93°C.

Finally, an iron skewer was inserted into the lower part of the baked panettone, and the panettone was turned over so that the top side was facing down, hung on a rack, and cooled naturally for 16 hours to bake the panettone.

Comparative Example 1. Panettone Baking

Panettone was baked in the same manner as in Example 4, except that the panettone middle-grade dough fermented for 16 hours in a fermentation room of 21° C./RH 85% was used.

Comparative Example 2. Panettone Baking

Panettone was baked in the same manner as in Example 4 and Comparative Example 1, except that the panettone middle-class dough fermented for 16 hours in a fermentation room of 27°C/RH 85% was used.

Experimental Example 1. Sensory evaluation of baked panettone

For the panettone made in Example 4, Comparative Example 1, and Comparative Example 2, sensory evaluations were performed on the internal texture, flavor, aroma, color, texture, and overall satisfaction of the bread, and are shown in Table 1. The sensory evaluation was conducted for 8 in-house panel members using each of the panettones prepared in Example 4, Comparative Example 1, and Comparative Example 2, respectively, and a total score of 7 was used as the standard.

division inner texture zest incense color development texture Overall satisfaction Example 4 4.7 4.2 4.0 3.7 3.9 4.3 Comparative Example 1 4.3 3.1 4.1 3.4 3.5 3.9 Comparative Example 2 3.9 3.8 3.9 3.8 3.9 4.0

As shown in Table 1, the panettone of Example 4 received a higher score than the panetone of Comparative Example 1 or Comparative Example 2 in most sensory characteristics, and it was confirmed that the overall satisfaction also showed a significant difference.

According to the above-described Panettone baking method of the present invention, through long-term fermentation of Panettone species, it is easy to store for a long time without the aid of commercial yeast, the flavor is enhanced, the quality of bread is improved, and the texture and texture of the bread are improved, and it has a soft texture. It is possible to improve palatability, and it is possible to prevent the aging of bread during distribution and storage through proper lactic acid production control.

A person of ordinary skill in the art related to this embodiment will understand that it can be implemented in a modified form within a range that does not deviate from the essential characteristics of the above description. Therefore, the disclosed methods are to be considered in an illustrative rather than a restrictive sense. The scope of the present invention is indicated in the claims rather than the foregoing description, and all differences within the scope equivalent thereto should be construed as being included in the present invention.

Claims (6)

After mixing 10,000 parts by weight of panettone jungjong dough and 1,400 parts by weight of flour, storing at room temperature for 12 to 24 hours to prepare a primary base dough;
After mixing 16,670 parts by weight of butter, 90 parts by weight of vanilla bean, 2,670 parts by weight of honey and 600 parts by weight of salt, storing at room temperature for 12 to 24 hours to prepare a butter mixture;
preparing a secondary base dough by adding an egg yolk solution in which 7,650 parts by weight of sugar, 6,670 parts by weight of egg yolk and 3,330 parts by weight of distilled water are mixed to the primary base dough;
preparing a tertiary base dough by adding the butter mixture to the secondary base dough;
preparing the first panettone dough by mixing the pretreated dried fruit with the tertiary base dough and fermenting it for 30 minutes to 2 hours at a temperature of 25°C to 29°C and a relative humidity of 80% to 90%;
preparing the second panettone dough by fermenting the first panettone dough for 4 to 6 hours at a temperature of 20° C. to 25° C. and a relative humidity of 60% to 80% after subdivision-panning;
preparing the first panettone by baking the second panettone dough in an oven set at 180° C. to 190° C. for 15 minutes to 45 minutes and then baking at a temperature of 160° C. to 170° C. for 30 minutes to 50 minutes; and
The step of manufacturing the panettone by hanging the first panettone in a vertically inverted state on a rack and cooling it naturally for 12 to 24 hours at room temperature;
10,000 parts by weight of the panettone jungjong dough,
1,050 parts by weight of Panettone species and 3,650 parts by weight of wheat flour, and 1,050 parts by weight of sugar in 1,830 parts by weight of distilled water are added to and mixed in a sugar solution to prepare a Panettone medium solution;
preparing a first panettone mid-jong dough by adding 1,500 parts by weight of butter and 920 parts by weight of egg yolk to the panettone mid-jong solution and mixing; and
It is prepared to include; fermenting the first panettone middle-grade dough at a temperature of 23°C to 25°C and a relative humidity of 80% to 90% for 15 hours to 18 hours to prepare the panettone middle-class dough;
1,050 parts by weight of the Panettone species,
After mixing 60 parts by weight of sour seeds and 30 parts by weight of wheat flour for 12 to 18 hours, fermentation at a temperature of 25° C. to 29° C. and a relative humidity of 80% to 90% for 6 hours to 10 hours to prepare the first Panettone species step;
180 parts by weight of wheat flour and 70 parts by weight of distilled water are added to the first panettone species, mixed for 12 to 18 hours, and then fermented at a temperature of 25° C. to 29° C. and a relative humidity of 80% to 90% for 6 hours to 10 hours. preparing a secondary Panettone species; and
510 parts by weight of flour and 200 parts by weight of distilled water are added to the second panettone species, mixed for 12 to 18 hours, and then fermented at a temperature of 25°C to 29°C and a relative humidity of 80% to 90% for 6 hours to 10 hours. Preparing the Panettone species; Panettone baking method prepared to include.
The method of claim 1,
In the step of preparing the second base dough, the egg yolk solution is divided into the first base dough 15 to 20 times,
In the step of preparing the tertiary base dough, the butter mixture is divided into the secondary base dough 4 to 5 times, and the panettone baking method.
delete The method of claim 1,
The yolk mixed with the egg yolk solution in the step of preparing the second base dough and the yolk added in the step of preparing the first panettone middle-grade dough have a weight of 62 g to 66 g and a yolk index of 0.33 to 0.42. A method for making Panettone, characterized in that it is extracted and separated from a phosphorus egg.
The method of claim 1,
The distilled water used for the sugar solution to be added and mixed in the step of preparing the Panettone heavy seed solution is cold water at 5° C. to 10° C., and the sugar dissolved in the sugar solution is refined sugar,
The pH of the panettone middle dough is 3.5 to 4.0, characterized in that the panettone baking method.
The method of claim 1,
In the step of preparing the first panettone middle-class dough, 10 times of low-speed mixing performed for 5 to 10 minutes at a rotation speed of 5,000 RPM (revolution per minute) to 10,000 RPM, and 10 minutes to 10 minutes at a rotation speed of 10,000 RPM to 20,000 RPM 10 medium-speed mixing performed for 20 minutes is performed alternately,
While the low-speed mixing and the medium-speed mixing are alternately performed, the egg yolk is divided 4 to 5 times and then the butter is divided 4 to 5 times.

Images