KR20200073632A - Manufacturing Method of Montblanc Bread - Google Patents

Abstract

The present invention is more moist than existing products through process improvement and quality improvement.
The goal is to provide a high quality Mont Blanc bread with excellent texture, flavor and taste, as well as lasting for a long time.
The present invention for achieving the above object is basically T-45 French wheat flour 100 parts by weight; Based on the T-45 French wheat flour, 3.00 parts by weight of skim milk powder, 10.20 parts by weight of sugar, 1.80 parts by weight of salt, 2.00 parts by weight of Nordics, 2.00 parts by weight of SSD Gold East, 16.90 parts by weight of frozen egg yolk (fresh), 36.25 parts by weight of water Part, butter 16.00 parts by weight, 20.00 parts by weight of sourdough dough, 20.00 parts by weight of intermediate dough prepared by weighing and preparing AOP butter (1 block) material preparation step; Kneading step of preparing the dough by putting the prepared ingredients in a mixing machine for 5 minutes at low speed (800-1000 rpm) and 8 minutes at medium speed (1100-1300 rpm); A first fermentation step of fermenting the prepared dough at 22 to 24°C for a dough temperature of 22°C and then fermenting for 40 minutes at room temperature; A step in which the primary fermented dough is widely spread with a roller, the center is thinly thickened, and then pushed to a length of 40 cm × 60 cm, followed by cooling from -20°C to about 60 minutes to a central temperature of 0°C; After 11 to 13 hours of rest at a temperature of -6 to -8°C in the refrigerated ripening oven, the temperature of the dough was adjusted to 0°C, followed by rolling to remove air bubbles; Push the fat and oil stored at 8 ~ 10℃ to 32cm × 42cm, cut the dough into 1/2, put the butter between the two pieces of dough, but make the butter size a little larger than the dough size, and first the end of the dough Press to cover the end of the butter, then roll the whole dough in earnest,
After the first 4 folds, after resting for 60 to 90 minutes at a temperature of -6 ~ -8℃, roll at a dough temperature of -3 ~ 0℃,
After the second four-folding machine, after resting for 60 to 90 minutes at a temperature of -6 ~ -8℃, roll at a dough temperature of -3 ~ 0℃,
Resting at a temperature of -6 to -8°C for 60 to 90 minutes after the last three-folder; Push the rest of the dough to a thickness of 4.5mm, a width of 55cm, and a length of 115 to 120cm, move it to a workbench, shrink it to a length of 105cm, cut it into 1/2, roll it with a 5cm diameter rod, and roll it tightly so that there are no seams, then roll the rod. After removing and cutting the mold at intervals of 5 cm, complete the molding, cover the vinyl with a sheet, and then cover the vinyl, rapidly freeze it at -25°C for 30 minutes, then wrap it in plastic and store it; Frozen molded dough is covered with sugar in a refrigerator at 4℃, covered with vinyl on a steel plate, covered with vinyl, thawed, fermented at a low temperature in a fermentation room at a temperature of 30℃, humidity 80% and fermented without melting the butter as a whole. Secondary fermentation step; After the second fermentation, a baking step of steaming the oven at 155° C. and sufficiently baking for 30 minutes; Cooling the baked bread, adding rum to the sugar syrup, and applying a fragrant and cool rum syrup and applying the bad pour.

Description

Manufacturing Method of Montblanc Bread

The present invention relates to a method for manufacturing Mont Blanc bread, and more specifically, through process improvement and quality improvement, it is possible to manufacture a Mont Blanc bread with excellent texture, flavor, and taste, as well as a longer lasting moistness and softness than a conventional product. It relates to a Mont Blanc bread manufacturing method.

Modern people's eating habits are becoming more and more westernized and diversified, and the consumption of bread is steadily increasing due to nuclear family or daily life of busy modern people.

In general, bread is mixed with grain, salt, sugar, oil, baking powder or yeast, and then battered and fermented, then baked or steamed. Westerners take it as a staple food. Wheat flour is often used as the main ingredient,

Barley, rye, corn, buckwheat, rice, etc. can be produced using a variety of grain flour.

As an example, the basic ingredients such as grain flour, yeast, water, and salt can be mixed with a kneader to develop gluten in the dough, and then expanded by fermentation of yeast to bake using a pan to make bread. Various types of bread can be produced depending on the difference in form, fermentation, and baking.

Commonly known bread manufacturing methods are largely classified into a straight dough method and a sponge and dough method, and are directly used in small factories, window bakery, and in-store bakery. (straight dough method) is mainly used, and in large-scale factories, bread can be produced using the sponge and dough method.

In detail, the straight dough method involves mixing all the ingredients necessary to make a product into a mixer at once and kneading it to make dough by mixing the dough until it is soft, dry, and elastic. Although it is short, it is basically a method of making bread by weighing ingredients → kneading → 1st fermentation → small division (divided into 1 portion) → forming → 2nd fermentation → baking → cooling.

The direct method is to prepare bread by fermenting bread dough by simultaneously injecting and mixing all the bread ingredients, and not only can produce bread dough with little force in a short time, but also has a sufficient fermentation process with a short overall fermentation time. It has the advantage of excellent taste and flavor of bread, but once the ingredients are added and kneaded, the addition of ingredients during the bread manufacturing process is impossible, and it is difficult to control the properties of the prepared dough. The reliability of product quality may deteriorate due to variations.

In addition, the Sponge and dough method is a method of dispensing the whole ingredients and mixing them twice, and giving the second fermentation step, the first dough is called “sponge”, and the second dough is called “dough”. This is a method of manufacturing bread by weighing ingredients → 1st mixing (sponge production) → 1st fermentation → 2nd mixing (dough production) → 2nd fermentation → baking → cooling.

As mentioned above, breads prepared by mixing and kneading water and salt, yeast, or baking powder in a grain flour such as wheat using a direct method or a middle-aged method, and then baking or steaming them, such as wheat, barley, corn, and rye Depending on the type of grain flour to manufacture, according to the other ingredients included in the dough, it can be prepared bread having a variety of textures and flavors according to the cooking method.

One example is Mont Blanc Bread, which is a pastry bread that is moistened with syrup to soften and moisten French pastry bread.

However, because of the regional characteristics, these Mont Blanc breads are made in France directly to Korea.

As it cannot be eaten, the characteristics of Mont Blanc Bread are preserved as much as possible, but according to the trend these days, they are more moist and softer than the existing products for a long time as well as manufactured by Mont Blanc Bread with excellent texture, flavor and taste. It is a reality that process improvement and quality improvement are urgently required so that they can be easily purchased and eaten without any problems.

Other methods of manufacturing various types of bread include Korean Patent Registration No. 10-1909715, Korean Patent Registration No. 10-1775850, and Korean Patent Registration No. 10-1785543.

The present invention has been devised in view of the above-mentioned problems, and provides a high-quality Mont Blanc bread with excellent texture, flavor and taste, as well as a longer lasting moistness and softness than existing products through process improvement and quality improvement. The goal is to make more people more enjoyable.

The method of manufacturing Mont Blanc bread of the present invention for achieving the object described in the above-mentioned problem is basically T-45 French wheat flour 100 parts by weight;

Based on the T-45 French wheat flour,

300 parts by weight skim milk powder, 1020 parts by weight sugar, 180 parts by weight salt, Nordic

200 parts by weight, SSD gold yeast 200 parts by weight, frozen yolk (fresh) 1690 parts by weight, 3625 parts by weight of water, 1600 parts by weight of butter, 2000 parts by weight of sourdough dough, and 2000 parts by weight of middle dough prepared and weighed and prepared AOP butter (1 Block) preparing material;

Kneading step of preparing the dough by putting the prepared ingredients in a mixing machine for 5 minutes at low speed (800-1000 rpm) and 8 minutes at medium speed (1100-1300 rpm);

A first fermentation step of fermenting the prepared dough at 22 to 24°C for a dough temperature of 22°C and then fermenting for 40 minutes at room temperature;

A step in which the primary fermented dough is widely spread with a roller, the center is thinly thickened, and then pushed to a length of 40 cm × 60 cm, followed by cooling from -20°C to about 60 minutes to a central temperature of 0°C;

After cooling for 11 to 13 hours at a temperature of -6 to -8°C in a refrigerated ripening oven, adjusting the dough temperature to 0°C and rolling to remove air bubbles;

Push the fat and oil stored at 8 ~ 10℃ to 32cm × 42cm, cut the dough into 1/2, put the butter between the two pieces of dough, but make the butter size a little larger than the dough size, and first the end of the dough Press to cover the end of the butter, then roll the whole dough in earnest,

After the first 4 folds, after resting for 60 to 90 minutes at a temperature of -6 to -8℃, roll at a dough temperature of -3 to 0℃,

After the second 4-folding machine, after resting for 60 to 90 minutes at a temperature of -6 to -8℃, roll at a dough temperature of -3 to 0℃,

Resting for 60 ~ 90 minutes at -6 ~ -8℃ temperature after the last 3 folding times

Push the rest of the dough to a thickness of 45 mm, a width of 55 cm, and a length of 115 to 120 cm, move it to a workbench, shrink it to a length of 105 cm, cut it into 1/2, roll it with a 5 cm diameter rod, and roll it tightly so that there are no seams, then roll the rod. After removing and cutting the mold at intervals of 5 cm, complete the molding, cover the vinyl with a sheet, and then cover the vinyl, rapidly freeze it at -25°C for 30 minutes, then wrap it in plastic and store it;

Frozen molded dough is put on the top surface in a refrigerator at 4℃, covered with vinyl on a iron plate, covered with vinyl, defrosted, and fermented at a low temperature in a fermentation room at a temperature of 30℃ and humidity 80%. Secondary fermentation step;

After the second fermentation, a baking step of steaming the oven at 155° C. and sufficiently baking for 30 minutes;

It is characterized by being prepared by cooling the baked bread and applying a fragrant and cool rum syrup made by adding rum to sugar syrup.

The Mont Blanc bread produced by the present invention, through process improvement and quality improvement, is more excellent in texture, flavor and taste as well as lasting longer than the existing product for a longer moist and softness.

Therefore, the present invention is a very innovative invention that provides more high-quality Mont Blanc bread so that more consumers can enjoy it with confidence.

Before describing in detail through the preferred embodiments of the present invention, terms or words used in the present specification and claims should not be interpreted as being limited to the ordinary or dictionary meanings, meanings consistent with the technical spirit of the present invention. And should be interpreted as a concept.

Throughout this specification, when a part “includes” a certain component, it means that the component may further include other components, not to exclude other components, unless otherwise stated.

In the present specification,'dough' refers to the action of mixing or winning a liquid by mixing liquids in various grain flours including flour, and in a broad sense, it is not only a lump of liquid mixed with various grain flours, but also immediately before ripening. The mixing of a grain of flour with a liquid, a mixed mass can mean anything. In addition, the'live dough' of the present invention means a dough molded into a bread form until just before baking by applying heat during bread production. In a broad sense, various ingredients are included in the dough to form dough formed into various bread shapes. it means.

First, the present invention is prepared by weighing and preparing T-45 French wheat flour, skim milk powder, sugar, salt, Nordic, SSD gold yeast, frozen yolk (fresh), water, butter, sourdough dough, middle dough, and AOP butter (1 Block) preparing material;

Kneading step of preparing the dough by putting the prepared ingredients into a mixing machine and mixing them;

A primary fermentation step of fermenting at room temperature after dividing the prepared dough;

A step in which the primary fermented dough is pushed wide with a roller, the center is thin and the circumference is relatively thick, then pushed to a predetermined width and then frozen;

After aging in a refrigerated ripening high temperature, rolling the dough under the condition of 0° C. to remove air bubbles;

After pushing the butter stored at a predetermined temperature to a predetermined width, cut the dough into 1/2, and put the butter between the two pieces of dough, but make the butter size a little larger than the dough size, and then press the end of the dough first. Make sure the end is covered, then roll the whole dough in earnest,

Resting and rolling are performed after 4 folding machines, respectively, over the 2nd time.

In the last 3rd stage, resting after 3 foldings;

Push the rest of the dough to a predetermined thickness, width, and length, move it to a worktable, shrink it to a predetermined length, cut it in half, then roll it with a stick, roll it tightly so that there is no seam, remove the rod and cut it at a predetermined interval to form After the completion, the vinyl is laid on a steel plate, and then covered with vinyl, and then rapidly frozen, and then packaged and stored in vinyl;

A second fermentation step in which frozen molded dough is put on a top surface of a refrigerator in a refrigerator at a predetermined temperature, covered with vinyl on a steel plate, covered with vinyl, thawed, and then fermented at low temperature in the fermentation room to ferment without melting the whole butter;

After the second fermentation, a baking step of steaming the oven at a predetermined temperature and sufficiently baking it;

Cooling the baked bread, adding rum to the sugar syrup, applying a fragrant and cool rum syrup and applying a bad pour.

Hereinafter, the present invention will be described in more detail.

In the present invention, first, the main ingredient of bread is wheat flour, so 100 parts by weight of T-45 French wheat flour;

Based on the T-45 French wheat flour,

300 parts by weight of skim milk powder, 1020 parts by weight of sugar, 180 parts by weight of salt, 200 parts by weight of Nordics, 200 parts by weight of SSD gold yeast, 1690 parts by weight of frozen yolk (fresh), 3625 parts by weight of water, 1600 parts by weight of butter, sourdough Weigh 2000 parts by weight of dough and 2000 parts by weight of mid-dough dough and prepare a material preparation step to prepare AOP butter (1 block).

In the present invention, the reason why the main raw material flour was not T-45 French wheat flour with a ash content of 045, rather than using strong and powerful powder,

In the case of strong powder, the protein content is 117-125%, and the content of glutenin and glutenin among the glutenin and gliadin content is higher, resulting in elasticity and toughness due to increased firmness, and thus glutenin ) If more powerful powder with a high content is used, the firmness is increased, the dough is not well, the elasticity becomes high and it becomes tough, so the bread may become hard after baking, and more powerful powder will not need to be explained further.

On the other hand, T-45 French wheat flour has a higher protein content with a protein content of 125 to 13%, but a higher content of gliadin than glutenin in the protein, which gives more adhesion and softer properties, making the dough This is because the effect of quality improvement is great because it is good and has a soft, non-stiff and smart texture due to gliadin.

However, if too much T-45 French wheat flour with a high gliadin content is used, the adhesiveness and softness are further imparted, making the dough well and soft, but the chewy texture may drop significantly. This problem was further improved by the synergistic effect of mixing the sourdough dough and the middledough dough, which will be described later, that is, the sourdough dough and the middledough dough using a predetermined amount of strong powder.

In addition, the reason why only a relatively large amount of yolk is used is to compensate for the disadvantage that when the egg is used, the dough becomes harder due to the protein of the egg white and the bread becomes harder after baking, so the natural emulsifier component of the yolk has lecithin. This is because the dough is softer and the nutritional components are increased, and the overall quality of the protein is lowered when the egg is used.

In addition, in the present invention, in addition to the T-45 French wheat flour, a considerable amount of sourdough dough and intermediate dough are used.

The sourdough dough is mixed with 500 g of fresh sour, 500 g of strong flour, 500 g of raisins, and 3500 g of 30℃ water into a mixing machine and mixed for 5 minutes at low speed (800 to 1000 rpm) at medium speed (1100 to 1300 rpm) for 5 minutes. After standing at room temperature at 26°C for 2 hours, 2000 g of a product prepared by refrigerating and fermenting at a temperature of 4°C in a refrigerated ripening high was used.

This is because the sourdough dough produced in this way uses raisin-fermented species, so the effect of quality improvement is that the lactic acid bacteria of the raisin-fermented species change the protein of wheat flour so that it can be easily digested during low-temperature ripening.

In addition, the middle-dough dough is mixed with 5000 g of strong powder, 25 g of salt, 50 g of SSD red yeast, and 3500 g of water in a mixing machine and mixed for 2 minutes at low speed (800 to 1000 rpm) for 5 minutes at medium speed (1100 to 1300 rpm), but the dough temperature is at room temperature at 24°C. After standing for 90 minutes, the product was produced by refrigerating and fermenting at a temperature of 4° C. in a refrigerated ripening high school.

This is because the quality of the Jungjong Dough prepared in this way has a great effect of improving quality, which slows down the aging of the bread and adds savory flavor and moisture.

In addition, in the present invention, 300 parts by weight of skim milk powder, 1020 parts by weight of sugar, and 1600 parts by weight of butter were added to improve the quality of softening and delaying aging.

When the preparation of various materials for improving the quality is completed, put the prepared ingredients into a mixing machine and mix for 8 minutes at low speed (800~1000rpm) for 5 minutes and 8 minutes at medium speed (1100~1300rpm) to perform the kneading step to prepare dough do.

In addition, the first fermentation step for fermentation at room temperature for 40 minutes is performed immediately after dividing the prepared dough at 22 to 24°C and a dough temperature of 22°C.

Then, the primary fermented dough is pushed wide with a roller, the center is thinned, the circumference is thickened, and then pushed to a length of 40 cm × 60 cm, followed by cooling from -20°C to about 60 minutes to a central temperature of 0°C.

Then, after 11 to 13 hours of rest at a temperature of -6 to -8°C in the refrigerated ripening oven, the temperature of the dough is adjusted to 0°C, and then rolling is performed to remove air bubbles.

Then, push the fat and oil stored at 8 ~ 10℃ to 32cm × 42cm, cut the dough into 1/2, put butter between the two pieces of dough, but make the butter size slightly larger than the dough size, and Press the end so that the end of the butter is covered, then roll the whole dough in earnest,

After the first 4 folds, after resting for 60 to 90 minutes at a temperature of -6 to -8℃, roll at a dough temperature of -3 to 0℃,

After the second 4-folding machine, after resting for 60 to 90 minutes at a temperature of -6 to -8℃, roll at a dough temperature of -3 to 0℃,

After the last three-folder, perform a step of rest for 60 to 90 minutes at a temperature of -6 ~ -8 ℃,

Then, push the rest of the dough to a thickness of 45 mm, a width of 55 cm, and a length of 115 to 120 cm, move it to a workbench, shrink it to a length of 105 cm, cut it into 1/2, roll it with a 5 cm diameter bar, roll it tightly to avoid seams, and then stick After subtracting and cutting the mold at intervals of 5 cm in length, the plastic sheet is placed on a sheet of iron, and then covered with vinyl, followed by rapid freezing at a temperature of -25°C for 30 minutes and then wrapping and storing with vinyl.

Then, the frozen molded dough is put on a top surface in a refrigerator at 4℃, covered with vinyl on a iron plate, covered with vinyl, thawed, and then fermented at a low temperature in a fermentation room at a temperature of 30℃ and humidity 80%. The second fermentation step is performed.

Then, after the second fermentation, a steaming step is performed in an oven at 155° C. and baking is performed for 30 minutes.

Then, cool the baked bread, put rum in sugar syrup, apply fragrant, cool rum syrup, and apply the step of applying bad juice.

Not only can the moist and softness last longer than the existing products, but also the high quality Mont Blanc bread with excellent texture, flavor and taste can be produced.

Hereinafter, the present invention will be described through experimental examples. However, the following examples are intended to illustrate the present invention in detail, and the scope of the present invention is not limited to the following examples.

<Production Example>

T-45 French wheat flour 10000g, skim milk powder 300g, sugar 1020g, salt 180g, nordic 200g, SSD gold yeast 200g, frozen egg yolk (prepared) 1690g, water 3625g, butter 1600g, sourdough dough 2000g, medium dough 2000g Prepared, AOP butter (1 block) was prepared, put them in a mixer, and mixed for 5 minutes at low speed (800 to 1000 rpm) and 8 minutes at medium speed (1100 to 1300 rpm) to prepare dough.

Here, the sourdough dough is mixed with 500 g of fresh sour, 500 g of strong powder, 500 g of raisin fermentation, and 3500 g of water at 30°C into a mixing machine and mixed for 5 minutes at low speed (800 to 1000 rpm) for 5 minutes at medium speed, but at a dough temperature of 26°C. After standing at room temperature for 2 hours, 2000 g of a product prepared by refrigerating and fermenting at a temperature of 4° C. in a refrigerator matured high temperature was used.

The sourdough dough prepared in this way uses raisin fermented species, which helps flour protein to be easily digested.

In addition, the middle-dough dough is put into a mixing machine for 5000 g of strong powder, 25 g of salt, 50 g of SSD red yeast, and 3500 g of water in a mixing machine for 2 minutes at low speed (800 to 1000 rpm) for 5 minutes at medium speed (1100 to 1300 rpm), but the dough temperature is at room temperature at 24°C. After leaving for 90 minutes, the product was produced by refrigerating and fermenting at a temperature of 4° C. in a refrigerated ripening high school.

The mid-dough dough prepared in this way slows down the aging of the bread and adds a mellow flavor and moisture.

Then, the prepared dough was divided immediately at a dough temperature of 22°C and then first fermented at room temperature for 40 minutes.

Here, the divided weight of the dough was divided into 6 pieces of 3700 g each.

Then, the divided and primary fermented dough is pushed wide with a roller, and the center is thin and relatively thick, and then pushed to a length of 40 cm × 60 cm, then cooled at -20 °C until the center temperature of the dough becomes 0 °C. Did.

Then, after a 12-hour pause at -6°C in the refrigerated aging high temperature, the dough temperature was measured, and when the dough temperature reached 0°C, rolling was performed to remove air bubbles.

Then, push the AOP butter, which is stored at a setting temperature of 8 ~ 10℃, to 32cm × 42cm, cut the dough into half, and then put the oil between the two pieces of dough, but the butter size is slightly smaller than the dough size. After making it bigger, press the end of the dough first so that the end of the butter is covered, then roll the whole dough in earnest,

After the first 4 folding machines, after resting for 60 minutes at the set temperature of -6 ~ -8℃, roll at the dough temperature of 0℃,

After the second four-folding machine, it was paused at -6 ~ -8℃ for 60 minutes, and then rolled at the dough temperature of 0℃,

After the last 3 sections, it was rested for 60 minutes at -6 ~ -8℃.

Then, push the rest of the dough to a thickness of 45 mm, a width of 55 cm, and a length of 115 cm, move it to a workbench, shrink it to a length of 105 cm, cut it into 1/2, roll it with a 5 cm diameter rod, roll it tightly to avoid seams, and then remove the rod. After the cut was completed at a length of 5 cm, the plastic plate was placed on a iron plate, and then covered with vinyl. After being rapidly frozen at -25°C for 30 minutes, it was wrapped with vinyl and stored.

Subsequently, the molded dough stored in the freezer is put on a top surface in a refrigerator at 4℃, covered with vinyl on a steel plate, covered with vinyl, thawed, and then fermented at a temperature of 30℃ and 80% humidity in a fermentation room. It was allowed to ferment.

Then, the second fermented molding dough was steamed in an oven at 155° C. and baked for 30 minutes.

Then, the baked bread was cooled, and the scented and cool rum syrup made by adding rum to sugar syrup was applied.

At this time, the rum syrup was prepared by mixing 650 g of sugar, 800 g of water, and 110 g of old nick rum, and 80 g of rum syrup per bread was used.

Then, I applied the papaju to complete the Mont Blanc bread.

At this time, Napaju was prepared by mixing 369g of apricot napaju with synthetic apricot flavor and 111g of water, and 20g per bread was used.

The Mont Blanc bread prepared as described above was more moist and softer than the existing product, and the texture, flavor, and taste were excellent.

Claims (2)

T-45 French wheat flour 100 parts by weight;
Based on the T-45 French wheat flour,
3.00 parts by weight of skim milk powder, 10.20 parts by weight of sugar, 1.80 parts by weight of salt, 2.00 parts by weight of Nordic, 2.00 parts by weight of SSD gold yeast, 16.90 parts by weight of frozen yolk (fresh), 36.25 parts by weight of water, 16.00 parts by weight of butter, sourdough A material preparation step of preparing 20.00 parts by weight of dough and 20.00 parts by weight of intermediate dough and preparing AOP butter (1 block);
Kneading step of preparing the dough by putting the prepared ingredients in a mixing machine for 5 minutes at low speed (800-1000 rpm) and 8 minutes at medium speed (1100-1300 rpm);
A first fermentation step of fermenting the prepared dough at 22 to 24°C for a dough temperature of 22°C and then fermenting for 40 minutes at room temperature;
A step in which the primary fermented dough is widely spread with a roller, the center is thinly thickened, and then pushed to a length of 40 cm × 60 cm, followed by cooling from -20°C to about 60 minutes to a central temperature of 0°C;
After 11 to 13 hours of rest at a temperature of -6 to -8°C in the refrigerated ripening high temperature, adjust the dough temperature to 0°C and then roll to remove air bubbles;
Push the fat and oil stored at 8 ~ 10℃ to 32cm × 42cm, cut the dough into 1/2, put the butter between the two pieces of dough, but make the butter size a little larger than the dough size, and first the end of the dough Press to cover the end of the butter, then roll the whole dough in earnest,
After the first 4 folds, after resting for 60 to 90 minutes at a temperature of -6 ~ -8℃, roll at a dough temperature of -3 ~ 0℃,
After the second four-folding machine, after resting for 60 to 90 minutes at a temperature of -6 ~ -8℃, roll at a dough temperature of -3 ~ 0℃,
Resting at a temperature of -6 to -8°C for 60 to 90 minutes after the last three-folder;
Push the rest of the dough to a thickness of 4.5mm, a width of 55cm, and a length of 115 to 120cm, move it to a workbench, shrink it to a length of 105cm, cut it into 1/2, roll it with a 5cm diameter rod, and roll it tightly so that there are no seams, then roll the rod. After removing and cutting the mold at intervals of 5 cm, complete the molding, cover the vinyl with a sheet, and then cover the vinyl, rapidly freeze it at -25°C for 30 minutes, then wrap it in plastic and store it;
Frozen molded dough is covered with sugar in a refrigerator at 4℃, covered with vinyl on a steel plate, covered with vinyl, thawed, fermented at a low temperature in a fermentation room at a temperature of 30℃, humidity 80% and fermented without melting the butter as a whole. Secondary fermentation step;
After the second fermentation, a baking step of steaming the oven at 155° C. and sufficiently baking for 30 minutes;
Cooling the baked bread, put rum in sugar syrup, apply fragrant and cool rum syrup, and apply the step of applying bad juice. According to claim 1,
Cut the dough through the step of removing the air bubbles in half and sandwich it between the two pieces of dough.
The method of manufacturing Mont Blanc bread is characterized in that the butter to be put is AOP butter.