KR20130103141A - Pastry Fried Bread - Google Patents

Abstract

PURPOSE: Pastry fried bread is provided to prevent the bread from sticking to wrapping paper, or softening after packaging. CONSTITUTION: Pastry dough is molded by using a shaper. The molded dough is fried. The shaper includes a walnut cake mold, and a streamlined shaped casting mold in a fish shape.

Description

Pastry Fried Bread {omitted}

To fry bread in oil, it is a method of making clean bread without frying in a container with a lot of oil and not using oil repeatedly.

It also relates to a method of making the bread moist and smooth by minimizing moisture loss during the cooking process.

Cooking methods include frying in oil, such as donuts, or pouring water dough on one side of a pair of cast iron molds, such as walnut cakes or crucian bread, and then using a lid to cover and bake.

The pastry dough, first made in France, is made by kneading flour, then filling it with Chungjung fat, folding and pushing it, and then folding and pushing it again to make a sheet of dozens of layers of wheat dough and fat. Vapor pressure is inflated to make the soft bread.

In the method of cooking bread described above, a large amount of oil is used to fry the donuts, but the oil must be reused or burned with debris at high temperatures. There are many problems. The finished product also has to be done separately to drain the oil.

On the other hand, in the molds such as walnuts and crucian carp breads, the quality of the dough is so high that there is too much moisture in the finished product. have.

Pastries are also baked in ovens, where moisture evaporates during the baking process, causing the croissants to become crunchy and pies too crispy and brittle. The present invention seeks to solve these problems.

The present invention is a method of putting the pastry dough in a paired mold to cook, wherein the amount of oil retained while being heated to form an oil film between the mold and the bread to fry the bread and come out between the parts where the mold comes into contact when the mold is returned. do. The closed mold also suppresses moisture evaporation of the bread.

Put in a closed cast iron mold paired with the pastry dough as in the present invention to make bread, make a clean and moist fried bread that always fry with fresh oil melted from the dough itself, the oil rancidity, refining work, cost loss, etc. Will disappear.

1 is a pastry dough manufacturing process
Figure 2 is a folded pair of cast iron molds

In order to carry out the present invention, the pastry dough should be used, but the conventional pastry dough is made in the oven for baking, making a lot of thin layers. Puff pastry manufactured without adding yeast makes up to 250 grains and pastes the pasty pastry. The pastry used in the present invention to make 27 grains by three-fold and three-fold folding is to obtain an adequate amount of oil to fry the bread between the cast iron mold and the bread, and to obtain a moisture content enough to moisten the inside of the bread. 18 folds would be appropriate with 2 folds.

The reason for emphasizing the frying of the outside of the bread in the present invention is to knead flour to make noodles and fry, to make bread like donuts, to fry, to make and fry dough like in Japanese food, to knead flour in any form When fried in a savory flavor is created, the present invention has developed a method of making fried bread by putting the pastry dough in a pair of cast iron molds to make the savory and clean bread.

Claims (2)

How to make bread breaded by dipping pastry dough with a pair of walnut-shaped rounds and crucian streamlined cast iron molds of the same shape Fried bread made in the same manner as in claim 1

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