KR102473171B1 - Dough manufacturing method and baking method - Google Patents

Abstract

The present invention provides a croissant manufactured with a dough composition including 3600 to 4000 parts by weight of strong flour, 180 to 220 parts by weight of soft flour, 380 to 420 parts by weight of brown sugar, 60 to 100 parts by weight of salt, 140 to 180 parts by weight of raw yeast, 20 to 60 parts by weight of malt, 240 to 280 parts by weight of eggs, 600 to 640 parts by weight of butter, 400 to 440 parts by weight of fermented species of Schizandra chinensis, and 1700 and 1740 parts by weight of water.

Description

Dough manufacturing method and baking method {Dough manufacturing method and baking method}

The present invention relates to a dough manufacturing method and a baking method.

Bread is mainly manufactured by adding various additives to wheat flour as a base and kneading it and baking it in an oven.

A croissant (or croissant) is a type of pastry that is a crescent-shaped bread characterized by a multi-layered texture. It is also named because it resembles a crescent moon. French 'croissant (crescent moon)' is the present participle of 'croitre (grow)' and has the same etymology as 'crescent' which means crescent moon in English. Apart from the normative notation, it is also called croissant, croissant, and croissant by Korean speakers.

Put butter on the plate-shaped dough and fold it in layers to create a layered structure where dough-butter-dough intersects, then cut it into triangles and roll it into a crescent shape.

A well-baked croissant is light and layered. It has a lot of fat and is salty, so it is often used for breakfast in Europe. Most croissants sold in Korea are topped with syrup to give them a sweet taste. Even after a day or so, it contains butter, so it is delicious even if you cut it so that the cross section is visible and bake it over low heat without oil.

On the other hand, the bakery industry is developing due to the simplification and westernization of dietary life, the population who eats bread as a staple food is increasing, and the trend of pursuing healthy life and quality of life is spreading along with the improvement of living standard, and the consumption and purchase trend of bread Health-oriented and nature-friendly products are preferred over products containing chemicals harmful to the human body.

Patent Document 1: Korean Patent Registration No. 10-2032083

The present invention has been made to solve the above problems, and an object of the present invention is to provide health-oriented bread with excellent flavor and texture.

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

In order to achieve the above object, the present invention

Strong flour 3600-4000 parts by weight, soft flour 180-220 parts by weight, brown sugar 380-420 parts by weight, salt 60-100 parts by weight, fresh yeast 140-180 parts by weight, malt 20-60 parts by weight, eggs 240-280 parts by weight , Provides a croissant made of a dough composition containing 600-640 parts by weight of butter, 400-440 parts by weight of Schizandra fermented species, and 1700-1740 parts by weight of water.

In addition, the present invention

Mixing 180-220 parts by weight of Schisandra undiluted solution, 3-7 parts by weight of malt and 180-220 parts by weight of rye, and aging for 82-86 hours at a temperature of 16-20 ° C. to prepare a first aged product; Preparing a second aged product by mixing 380-420 parts by weight of water at 28-32 ° C. and 380-420 parts by weight of strong wheat flour with the first aged product and aging and fermenting at a temperature of 26-30 ° C. for 18-22 hours; 780-820 parts by weight of water at 28-32 ° C. and 780-820 parts by weight of strong flour are mixed with the second aged product, and low-temperature aging fermentation is performed at a temperature of 12-16 ° C. for 28-32 hours to prepare a third aged product step; Preparing a fourth matured product by mixing 780-820 parts by weight of water at 28-32 ° C and 780-820 parts by weight of strong wheat flour with the third aged product and aging and fermenting at a temperature of 26-30 ° C for 18-22 hours ; Preparing a fifth aged product by mixing 780-820 parts by weight of water at 28-32 ° C and 780-820 parts by weight of strong flour with the fourth aged product, and aging and fermenting at a temperature of 12-16 ° C for 28-32 hours ; Mixing 780-820 parts by weight of water at 28-32 ° C and 780-820 parts by weight of strong wheat flour with the fifth aged product, and aging and fermenting at a temperature of 26-30 ° C. for 18-22 hours to prepare a sixth aged product ; And 780-820 parts by weight of water at 28-32 ° C. and 780-820 parts by weight of strong flour are mixed with the sixth aged product, and aged and fermented at a temperature of 12-16 ° C. for 28-32 hours to prepare a seventh aged product Preparing a fermented species of Schisandra chinensis containing;

Strong flour 3600-4000 parts by weight, soft flour 180-220 parts by weight, brown sugar 380-420 parts by weight, salt 60-100 parts by weight, fresh yeast 140-180 parts by weight, malt 20-60 parts by weight, eggs 240-280 parts by weight , 400-440 parts by weight of the Schisandra chinensis fermented species prepared above and 1700-1740 parts by weight of water were put into a kneader and mixed for 0.5-4 minutes at a temperature of 20-24 ° C. and a rotational speed of 200-300 rpm, and butter 100-140 After additional mixing by weight, mixing for 3-7 minutes at a temperature of 20-24 ° C. and a rotational speed of 800-1000 rpm to prepare a dough;

Spreading the dough into a square, wrapping it in plastic, and resting it in a refrigerator at a temperature of 1-5 ° C for 14-18 hours;

Add 480-520 parts by weight of butter to the rested dough, fold the dough to cover the butter, and repeat the push-and-roll 6-10 times, put it in the refrigerator at a temperature of 1-5 ° C. and rest for 10-50 minutes, Repeating 6-10 times of pushing and stretching, and putting it in a refrigerator at a temperature of 1-5 ° C. to rest for 10-50 minutes, repeating 3-6 times;

After shaping into a crescent shape using a dough in which stretching and resting were repeatedly performed, aging and fermentation at a temperature of 20-40 ° C. and a humidity of 75-95% for 70-110 minutes;

Baking the aged fermented dough in an oven at a temperature of 170-210 ° C. for 12-16 minutes, while applying egg yolk on the surface and baking it.

Croissants according to the present invention have excellent flavor and texture and are health-oriented.

1 is a flow chart showing a baking method provided in one aspect of the present invention.

Hereinafter, various embodiments will be described in more detail with reference to the accompanying drawings. The embodiments described in this specification may be modified in various ways. Certain embodiments may be depicted in the drawings and described in detail in the detailed description. However, specific embodiments disclosed in the accompanying drawings are only intended to facilitate understanding of various embodiments. Therefore, the technical idea is not limited by the specific embodiments disclosed in the accompanying drawings, and it should be understood to include all equivalents or substitutes included in the spirit and technical scope of the invention.

Terms including ordinal numbers such as primary, secondary, first, and second may be used to describe various elements, but these elements are not limited by the above-mentioned terms. The terminology described above is only used for the purpose of distinguishing one component from another.

In this specification, terms such as 'comprise' or 'having' are intended to designate that there is a feature, number, step, operation, component, part, or combination thereof described in the specification, but one or more other features It should be understood that the presence or addition of numbers, steps, operations, components, parts, or combinations thereof is not precluded. It is understood that when a component is referred to as being 'connected' or 'connected' to another component, it may be directly connected or connected to the other component, but other components may exist in the middle. It should be. On the other hand, when a component is referred to as being 'directly connected' or 'directly connected' to another component, it should be understood that no other component exists in the middle.

In addition, in describing the present invention, if it is determined that a detailed description of a related known function or configuration may unnecessarily obscure the subject matter of the present invention, the detailed description thereof will be abbreviated or omitted.

In the present invention, 3600-4000 parts by weight of strong flour, 180-220 parts by weight of soft flour, 380-420 parts by weight of brown sugar, 60-100 parts by weight of salt, 140-180 parts by weight of fresh yeast, 20-60 parts by weight of malt, 240-60 parts by weight of egg Provides a croissant made of a dough composition comprising 280 parts by weight, 600-640 parts by weight of butter, 400-440 parts by weight of Schizandra fermented species, and 1700-1740 parts by weight of water.

Hereinafter, the croissant according to the present invention will be described in detail.

The croissant contains 3600-4000 parts by weight of strong flour, 180-220 parts by weight of soft flour, 380-420 parts by weight of brown sugar, 60-100 parts by weight of salt, 140-180 parts by weight of raw yeast, 20-60 parts by weight of malt, 240-60 parts by weight of eggs. 280 parts by weight, butter 600-640 parts by weight, omija fermented species 400-440 parts by weight and water 1700-1740 parts by weight, more preferably, strong flour 3700-3900 parts by weight, soft flour 190- 210 parts by weight, brown sugar 390-410 parts by weight, salt 70-90 parts by weight, fresh yeast 150-170 parts by weight, malt 30-50 parts by weight, eggs 250-270 parts by weight, butter 610-630 parts by weight, Omija fermentation 410-430 parts by weight of species and 1710-1730 parts by weight of water, most preferably 3800 parts by weight of strong flour, 200 parts by weight of soft flour, 400 parts by weight of brown sugar, 80 parts by weight of salt, 160 parts by weight of fresh yeast, 40 malt parts by weight, including 260 parts by weight of eggs, 620 parts by weight of butter, 420 parts by weight of fermented Schizandra chinensis, and 1720 parts by weight of water.

The texture and flavor of the croissant finally prepared by mixing the strong flour and the soft flour in the above ratio is excellent.

The raw yeast is yeast that has not been dried in a yeast culture solution, and has a high sugar decomposition power, enabling fermentation in a short time.

The malt can make fermentation happen during baking, catches the smell of flour and promotes digestion.

The Schizandra chinensis fermented species improves the texture of bread to provide excellent texture and flavor.

In addition, the present invention

Mixing 180-220 parts by weight of Schisandra undiluted solution, 3-7 parts by weight of malt and 180-220 parts by weight of rye, and aging for 82-86 hours at a temperature of 16-20 ° C. to prepare a first aged product; Preparing a second aged product by mixing 380-420 parts by weight of water at 28-32 ° C. and 380-420 parts by weight of strong wheat flour with the first aged product and aging and fermenting at a temperature of 26-30 ° C. for 18-22 hours; 780-820 parts by weight of water at 28-32 ° C. and 780-820 parts by weight of strong flour are mixed with the second aged product, and low-temperature aging fermentation is performed at a temperature of 12-16 ° C. for 28-32 hours to prepare a third aged product step; Preparing a fourth matured product by mixing 780-820 parts by weight of water at 28-32 ° C and 780-820 parts by weight of strong wheat flour with the third aged product and aging and fermenting at a temperature of 26-30 ° C for 18-22 hours ; Preparing a fifth aged product by mixing 780-820 parts by weight of water at 28-32 ° C and 780-820 parts by weight of strong flour with the fourth aged product, and aging and fermenting at a temperature of 12-16 ° C for 28-32 hours ; Mixing 780-820 parts by weight of water at 28-32 ° C and 780-820 parts by weight of strong wheat flour with the fifth aged product, and aging and fermenting at a temperature of 26-30 ° C. for 18-22 hours to prepare a sixth aged product ; And 780-820 parts by weight of water at 28-32 ° C. and 780-820 parts by weight of strong flour are mixed with the sixth aged product, and aged and fermented at a temperature of 12-16 ° C. for 28-32 hours to prepare a seventh aged product Preparing a fermented species of Schisandra chinensis containing;

Strong flour 3600-4000 parts by weight, soft flour 180-220 parts by weight, brown sugar 380-420 parts by weight, salt 60-100 parts by weight, fresh yeast 140-180 parts by weight, malt 20-60 parts by weight, eggs 240-280 parts by weight , 400-440 parts by weight of the Schisandra chinensis fermented species prepared above and 1700-1740 parts by weight of water were put into a kneader and mixed for 0.5-4 minutes at a temperature of 20-24 ° C. and a rotational speed of 200-300 rpm, and butter 100-140 After additional mixing by weight, mixing for 3-7 minutes at a temperature of 20-24 ° C. and a rotational speed of 800-1000 rpm to prepare a dough;

Spreading the dough into a square, wrapping it in plastic, and resting it in a refrigerator at a temperature of 1-5 ° C for 14-18 hours;

Add 480-520 parts by weight of butter to the rested dough, fold the dough to cover the butter, and repeat the push-and-roll 6-10 times, put it in the refrigerator at a temperature of 1-5 ° C. and rest for 10-50 minutes, Repeating 6-10 times of pushing and stretching, and putting it in a refrigerator at a temperature of 1-5 ° C. to rest for 10-50 minutes, repeating 3-6 times;

After shaping into a crescent shape using a dough in which stretching and resting were repeatedly performed, aging and fermentation at a temperature of 20-40 ° C. and a humidity of 75-95% for 70-110 minutes; and

Baking the aged fermented dough in an oven at a temperature of 170-210 ° C. for 12-16 minutes, while applying egg yolk on the surface and baking it.

At this time, FIG. 1 shows a baking method provided in one aspect of the present invention as a flow chart, and the baking method according to the present invention will be described in detail step by step with reference to FIG. 1 .

First, the baking method according to the present invention includes the step of preparing a fermented Schisandra chinensis species, and the step of preparing the Schisandra chinensis fermented species comprises 180-220 parts by weight of Schizandra undiluted solution, 3-7 parts by weight of malt, and 180-220 parts by weight of rye. Mixing parts and aging for 82-86 hours at a temperature of 16-20 ° C. to prepare a first aged material; Preparing a second aged product by mixing 380-420 parts by weight of water at 28-32 ° C. and 380-420 parts by weight of strong wheat flour with the first aged product and aging and fermenting at a temperature of 26-30 ° C. for 18-22 hours; 780-820 parts by weight of water at 28-32 ° C. and 780-820 parts by weight of strong flour are mixed with the second aged product, and low-temperature aging fermentation is performed at a temperature of 12-16 ° C. for 28-32 hours to prepare a third aged product step; Preparing a fourth matured product by mixing 780-820 parts by weight of water at 28-32 ° C and 780-820 parts by weight of strong wheat flour with the third aged product and aging and fermenting at a temperature of 26-30 ° C for 18-22 hours ; Preparing a fifth aged product by mixing 780-820 parts by weight of water at 28-32 ° C and 780-820 parts by weight of strong flour with the fourth aged product, and aging and fermenting at a temperature of 12-16 ° C for 28-32 hours ; Mixing 780-820 parts by weight of water at 28-32 ° C and 780-820 parts by weight of strong wheat flour with the fifth aged product, and aging and fermenting at a temperature of 26-30 ° C. for 18-22 hours to prepare a sixth aged product ; And 780-820 parts by weight of water at 28-32 ° C. and 780-820 parts by weight of strong flour are mixed with the sixth aged product, and aged and fermented at a temperature of 12-16 ° C. for 28-32 hours to prepare a seventh aged product step; includes.

In this step, Schisandra chinensis fermented species are prepared.

First, 180-220 parts by weight of Schizandra undiluted solution, 3-7 parts by weight of malt and 180-220 parts by weight of rye are mixed, and aged at a temperature of 16-20 ° C. for 82-86 hours to prepare a first aged product. Preferably, 190-210 parts by weight of Schizandra chinensis, 4-6 parts by weight of malt, and 190-210 parts by weight of rye are mixed, and aged at a temperature of 17-19 ° C. for 83-85 hours to prepare a first aged product, More preferably, 200 parts by weight of Schisandra chinensis, 5 parts by weight of malt and 200 parts by weight of rye are mixed, and aged at a temperature of 18 ° C. for 84 hours to prepare a first aged product. Here, 1-5 parts by weight of adlay powder, most preferably 3 parts by weight, is mixed to prepare a first aged product.

Next, 380-420 parts by weight of water at 28-32 ° C. and 380-420 parts by weight of strong flour are mixed with the first aged substance, and aged and fermented at a temperature of 26-30 ° C. for 18-22 hours to prepare a second aged substance . Preferably, 390-410 parts by weight of water at 29-31 ° C. and 390-410 parts by weight of strong flour are mixed with the first aged material, and aged and fermented at a temperature of 27-29 ° C. for 19-21 hours to obtain a second aged material More preferably, 400 parts by weight of water at 30 ° C. and 400 parts by weight of strong flour are mixed with the first aged substance, and aged and fermented at a temperature of 28 ° C. for 20 hours to prepare a second aged substance. Based on room temperature (20-25 ° C), the first aged product is aged at a relatively low temperature for a relatively long time, and the second aged product is aged at a relatively high temperature for a relatively short time.

Next, 780-820 parts by weight of water at 28-32 ° C and 780-820 parts by weight of strong flour were mixed with the second aged product, and aged and fermented at a temperature of 12-16 ° C for 28-32 hours to prepare a third aged product. do. Preferably, 790-810 parts by weight of water at 29-31 ° C. and 790-810 parts by weight of strong wheat flour are mixed with the second aged product, and aged and fermented at a temperature of 13-15 ° C. for 29-31 hours. And more preferably, 800 parts by weight of water at 30 ° C. and 800 parts by weight of strong flour are mixed with the second aged material, and aged and fermented at a temperature of 14 ° C. for 30 hours to prepare a third aged material.

Next, 780-820 parts by weight of water at 28-32 ° C and 780-820 parts by weight of strong flour were mixed with the third aged product, and aged and fermented at a temperature of 26-30 ° C for 18-22 hours to prepare a fourth aged product. do. Preferably, 790-810 parts by weight of water at 29-31 ° C. and 790-810 parts by weight of strong flour are mixed with the third aged product, and aged and fermented for 19-21 hours at a temperature of 27-29 ° C. And more preferably, 800 parts by weight of water at 30 ° C. and 800 parts by weight of strong flour are mixed with the third aged product, and aged and fermented at a temperature of 28 ° C. for 20 hours to prepare a fourth aged product.

Next, 780-820 parts by weight of water at 28-32 ° C and 780-820 parts by weight of strong flour were mixed with the fourth aged product, and aged and fermented at a temperature of 12-16 ° C for 28-32 hours to prepare a fifth aged product. do. Preferably, 790-810 parts by weight of water at 29-31 ° C. and 790-810 parts by weight of strong flour are mixed with the fourth aged product, and aged and fermented for 29-31 hours at a temperature of 13-15 ° C. More preferably, 800 parts by weight of water at 30 ° C. and 800 parts by weight of strong flour are mixed with the fourth aged product, and aged and fermented at a temperature of 14 ° C. for 30 hours to prepare a fifth aged product.

Next, 780-820 parts by weight of water at 28-32 ° C and 780-820 parts by weight of strong wheat flour were mixed with the fifth aged product, and aged and fermented at a temperature of 26-30 ° C for 18-22 hours to prepare a sixth aged product. do. Preferably, 790-810 parts by weight of water at 29-31 ° C. and 790-810 parts by weight of strong wheat flour are mixed with the fifth aged product, and aged and fermented at a temperature of 27-29 ° C. for 19-21 hours. More preferably, 800 parts by weight of water at 30 ° C. and 800 parts by weight of strong flour are mixed with the fifth aged product, and aged and fermented at a temperature of 28 ° C. for 20 hours to prepare a sixth aged product.

Next, 780-820 parts by weight of water at 28-32 ° C and 780-820 parts by weight of strong flour were mixed with the sixth aged product, and aged and fermented at a temperature of 12-16 ° C for 28-32 hours to prepare a seventh aged product. do. Preferably, 790-810 parts by weight of water at 29-31 ° C. and 790-810 parts by weight of strong wheat flour are mixed with the sixth aged product, aged and fermented at a temperature of 13-15 ° C. for 29-31 hours, and the seventh aged product More preferably, 800 parts by weight of water at 30 ° C. and 800 parts by weight of strong flour are mixed with the sixth aged product, and aged and fermented at a temperature of 14 ° C. for 30 hours to prepare a seventh aged product. The seventh mature product is used as a fermented species of Schisandra chinensis.

Next, the baking method according to the present invention includes 3600-4000 parts by weight of strong flour, 180-220 parts by weight of soft flour, 380-420 parts by weight of brown sugar, 60-100 parts by weight of salt, 140-180 parts by weight of raw yeast, 20-20 parts by weight of malt 60 parts by weight, eggs 240-280 parts by weight, 400-440 parts by weight of the fermented Schizandra chinensis prepared above and 1700-1740 parts by weight of water were put into a kneader and kneaded at a temperature of 20-24 ° C. and a rotation speed of 200-300 rpm at 0.5-440 parts by weight. Mixing for 4 minutes, further mixing 100-140 parts by weight of butter, and mixing for 3-7 minutes at a temperature of 20-24 ° C. and a rotational speed of 800-1000 rpm to prepare a dough.

In the above step, dough is prepared by mixing and kneading the fermented Schizandra chinensis prepared above along with strong flour, soft flour, brown sugar, salt, fresh yeast, malt, egg and water in a specific content ratio.

The step of preparing the dough is mixing for 0.5-4 minutes at a temperature of 20-24 ° C and a rotation speed of 200-300 rpm, after adding butter, and then again at a temperature of 20-24 ° C and 800-1000 rpm It is characterized by mixing for 3-7 minutes at a rotational speed of. By preparing the dough as described above, it is possible to increase the chewy texture of the croissant.

Preferably, 3800 parts by weight of strong flour, 200 parts by weight of soft flour, 400 parts by weight of brown sugar, 80 parts by weight of salt, 160 parts by weight of raw yeast, 40 parts by weight of malt, 260 parts by weight of eggs, 420 parts by weight of fermented Schizandra chinensis prepared above 1720 parts by weight of water and water were put into a kneader and mixed for 2 minutes at a temperature of 22 ° C and a rotation speed of 250 rpm, and after further mixing 120 parts by weight of butter, at a temperature of 22 ° C and a rotation speed of 900 rpm for 5 minutes. Mix to make a dough.

Next, the baking method according to the present invention includes the steps of rolling out the dough in a square shape, wrapping it in plastic, and resting it in a refrigerator at a temperature of 1-5° C. for 14-18 hours.

In the above step, the prepared dough is pushed out in a square shape, the rolled out dough is wrapped in plastic, and then placed in a low-temperature refrigerator to rest for a certain period of time.

Pushing and spreading is to roll something like a bat on the dough to flatten the shape, and after pushing and spreading, wrap it in plastic and rest it for 14-18 hours so that each ingredient is evenly distributed throughout the dough.

Next, in the baking method according to the present invention, 480-520 parts by weight of butter is added to the rested dough, the dough is folded to cover the butter, and the push-and-roll is repeated 6-10 times, and the refrigerator is kept at a temperature of 1-5 ° C. Put in and rest for 10-50 minutes, repeat the push-and-roll 6-10 times, put in the refrigerator at a temperature of 1-5 ° C and rest for 10-50 minutes 3-6 times include

In the above step, a certain amount of butter is added to the rested dough, the dough is folded to wrap it, and the dough is repeatedly pushed and stretched 6-10 times, and put in a low-temperature refrigerator to rest. In addition, this process is repeated 3-6 times.

It is most preferable to repeat folding and rolling the dough 6-10 times, and resting in a low temperature refrigerator for 30 minutes 4 times.

Next, in the baking method according to the present invention, after shaping into a crescent shape using dough in which rolling and resting are repeatedly performed, a temperature of 20-40 ° C., a humidity of 75-95%, and a temperature of 70-110 minutes It includes the step of aging fermentation.

In the above step, the dough is shaped into a crescent shape to produce croissants, and fermented for a specific temperature, humidity and time.

Preferably, aging fermentation is carried out at a temperature of 25-35 ° C., humidity of 80-90% and 80-100 minutes, most preferably at a temperature of 30 ° C., humidity of 85% and aging fermentation for 90 minutes.

In addition, aging fermented dough at a temperature of 1-5 ° C., humidity of 60-70%, and low-temperature aging for 40-50 minutes may be added. Through this, the texture in the croissant can be more chewy.

Next, the baking method according to the present invention includes baking the aged fermented dough in an oven at a temperature of 170-210° C. for 12-16 minutes while applying egg yolk on the surface.

It is preferable to bake the aged fermented dough for 13-15 minutes in an oven at a temperature of 180-200 ° C, and most preferably for 14 minutes in an oven at a temperature of 190 ° C.

The gloss of the surface of the croissant prepared by applying egg yolk on the surface and baking is formed more appetizing.

Claims (2)

Mixing 180-220 parts by weight of Schisandra undiluted solution, 3-7 parts by weight of malt and 180-220 parts by weight of rye, and aging for 82-86 hours at a temperature of 16-20 ° C. to prepare a first aged product; Preparing a second aged product by mixing 380-420 parts by weight of water at 28-32 ° C. and 380-420 parts by weight of strong wheat flour with the first aged product and aging and fermenting at a temperature of 26-30 ° C. for 18-22 hours; Preparing a third aged product by mixing 780-820 parts by weight of water at 28-32 ° C and 780-820 parts by weight of strong flour with the second aged product and aging and fermenting it at a temperature of 12-16 ° C for 28-32 hours ; Preparing a fourth matured product by mixing 780-820 parts by weight of water at 28-32 ° C and 780-820 parts by weight of strong wheat flour with the third aged product and aging and fermenting at a temperature of 26-30 ° C for 18-22 hours ; Preparing a fifth aged product by mixing 780-820 parts by weight of water at 28-32 ° C and 780-820 parts by weight of strong flour with the fourth aged product, and aging and fermenting at a temperature of 12-16 ° C for 28-32 hours ; Mixing 780-820 parts by weight of water at 28-32 ° C and 780-820 parts by weight of strong wheat flour with the fifth aged product, and aging and fermenting at a temperature of 26-30 ° C. for 18-22 hours to prepare a sixth aged product ; And 780-820 parts by weight of water at 28-32 ° C. and 780-820 parts by weight of strong flour are mixed with the sixth aged product, and aged and fermented at a temperature of 12-16 ° C. for 28-32 hours to prepare a seventh aged product Preparing a fermented species of Schisandra chinensis containing;
Strong flour 3600-4000 parts by weight, soft flour 180-220 parts by weight, brown sugar 380-420 parts by weight, salt 60-100 parts by weight, fresh yeast 140-180 parts by weight, malt 20-60 parts by weight, eggs 240-280 parts by weight , 400-440 parts by weight of the Schisandra chinensis fermented species prepared above and 1700-1740 parts by weight of water were put into a kneader and mixed for 0.5-4 minutes at a temperature of 20-24 ° C. and a rotational speed of 200-300 rpm, and butter 100-140 After additional mixing by weight, mixing for 3-7 minutes at a temperature of 20-24 ° C. and a rotational speed of 800-1000 rpm to prepare a dough;
Spreading the dough into a square, wrapping it in plastic, and resting it in a refrigerator at a temperature of 1-5 ° C for 14-18 hours;
Add 480-520 parts by weight of butter to the rested dough, fold the dough to cover the butter, and repeat the push-and-roll 6-10 times, put it in the refrigerator at a temperature of 1-5 ° C. and rest for 10-50 minutes, Repeating 6-10 times of pushing and stretching, and putting it in a refrigerator at a temperature of 1-5 ° C. to rest for 10-50 minutes, repeating 3-6 times;
After shaping into a crescent shape using a dough in which stretching and resting were repeatedly performed, aging and fermentation at a temperature of 20-40 ° C. and a humidity of 75-95% for 70-110 minutes; and
Baking the aged fermented dough in an oven at a temperature of 170-210 ° C. for 12-16 minutes, while applying egg yolk on the surface and baking it. delete

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