TH17538C3 - Recipe for bread products from the Lo Hung Kwai sweetener and manufacturing processes. - Google Patents

Abstract

Summary of invention which will appear on the ReadFile announcement page: ------ 28/02/2020 ------ (OCR) Page 1 of 1 page Summary of invention This is related to the product formula. Bread made from a sweetener of Hong Guo, made with Hong Kwai as the main ingredient to provide nutritional value and to reduce the energy obtained from sugar, according to this invention, it consists of bread flour. Salted butter, eggs, salt, yeast powder, Hang Guay, which is a one-step bread making method by mixing all dry ingredients together, followed by liquid and finally fat, beat until Smooth dough to form dough, set aside until dough doubles, cut to desired size, rest again.Bake for the purpose of this invention to get bread from the sweetener. Low-energy nutritious guyas because sugar is not used in its ingredients ------------ page 1 of number 1 page Summary of Invention This invention relates to the formulation of bread products from substances. Provides the sweetness of Lo Hong Guo, which is a main ingredient of Lo Hong Guo to help provide the nutritional value and reduce the energy received from the invention of the sugar. This is made up of bread flour, salted butter, egg, salt, yeast powder, Hang Guo paste. The production process is a one-step mixing method by mixing all dry matter together followed by liquid. And finally, the fat is beaten until the dough is smooth to form a dough, set aside until the dough is doubled, cut into desired size, set aside again, bake with the aim of this invention to get bread from sweetener. Lao Hang Guo is low in nutritional value because no sugar is used in its ingredients.

Claims (4)

Disclaimer (all) which will not appear on the advertisement page: ------ 28/02/2020 ------ (OCR) Page 1 of the number 1 disclaimer 1. Bread product recipes from a sweetener of Hong Guai consist of - 55-58 percent bread flour by weight - 7-10 percent salted butter by weight - eggs 4-7 percent by weight - 1-4 percent salt. By weight - 1-4 percent yeast powder by weight - 28-31 percent by weight of Hang Guan liquid. 2. Bread product recipe from Hong Kong sweetener according to claim 1, with the most suitable ingredients: - 56 percent bread flour by weight - 8 percent salted butter by weight - 5 percent eggs by weight - 1 percent salt by weight - 1 percent yeast powder by weight - 29 percent Hung Cu liquid by weight. 3.Strain bread products from the sweetener of Hong Kong according to claim 1 or 2, using the ratio by weight of Lo Hong Kwai to water equal to 1: 20 -------. ----- Page 1 of the number 1 page. 1. Bread product recipe from Lo Hong Guo sweetener consists of - Bread flour 55-58 percent by weight - Salted butter 7-10 percent by weight - Eggs 4-7 percent by weight - Salt 1-4 percent. By weight - 1-4 percent yeast powder by weight - 28-31 percent by weight of Han Guo Liquor. 2. Bread product formulas made from sweeteners are based on claim 1, with the most suitable ingredients: - 56 percent bread flour by weight - 8 percent salted butter by weight - 5 percent eggs by weight - 1 percent salt by weight - 1 percent yeast powder by weight - 29 percent salt by weight - 29 percent by weight 3. The formula of puff pastry from the sweetener under Clause 1 or 2, using the ratio of the pong-to-puff is 1 to 20. 4. The process of making bread from a sweetener, according to one of the claims 1-3, where the steps are as follows: 1. Mix the flour and yeast together, let it sit for 180 minutes. 2. Dissolve the salt into the Huang Guo water, beat the flour with the machine, then gradually add the dissolved salt water in the Hang Quo water and the egg, mix well, then add the butter, beat until a cling film. 3. Let the dough rise for 180 minutes, then cut into 160 g cubes and let it rest in the mold until it becomes full again. 4. Bake at 180 degrees Celsius for 40-50 minutes.