TWI618486B - Bego baking tray - Google Patents

Abstract

The present invention relates to a baguette baking tray, comprising a bottom plate, the outer peripheral edge of the bottom plate forming an upwardly extending annular wall, and an opening-up baking space is formed between the bottom plate and the ring wall, and the bottom plate is formed on the bottom plate. a plurality of spaced-apart roasting units, and each of the roasting units is formed with a plurality of spaced-apart and through-drain holes, and the dough is placed on the roasting unit of the bellows baking tray and adhered to the dough. The water can be discharged through the drainage holes without accumulating in the baking tray, which can effectively reduce the water content of the roasted bay-fruit, so as to be preserved by the consumer, and during baking, The steam generated by the high temperature of the dough can be discharged from the drainage holes, thereby improving the baking efficiency and quality of the dough.

Description

Bego baking tray

This creation is a shell baking tray, especially a baking tray for baking dough.

In the production process of the shellfish, the dough after the fermentation is subjected to a preliminary step such as quantitative slitting and forming, and then the formed dough is placed in boiling water for hot pressing, and is transferred to the roast after being boiled. In the tray, the baking tray is then moved to the oven for baking, and the step of roasting after the hot potato is used to make the roasted bayberry more chewy, so that the shell fruit is flavored when eaten. Better.

After the above-mentioned kneaded dough is clamped to the baking sheet, the water adhering to the dough may flow onto the baking sheet, but since the existing baking tray is formed into a flat bottom portion, the outer peripheral edge is formed toward The container that extends the ring wall upwards, so the water flowing from the kneaded dough to the baking pan will still accumulate in the baking pan, and even the dough placed in the baking pan will suck back the water accumulated in the baking pan. The moisture content of the dough is high, especially the bottom of the dough directly contacting the bottom of the baking pan has the most water content, so that the dough placed on the baking pan is placed in the oven and baked to become the shellfish food, the bottom of the dough It is difficult to properly remove the water in a part of water, so that the moisture content of the shellfish after baking is high, and it is easy to be moldy during storage.

The main purpose of this creation is to provide a baking tray for the purpose of improving the water that adheres to the dough when the dough is placed on the baking sheet of the present day, and the water adhering to the dough is easily accumulated in the baking tray, resulting in The problem of high water content when the dough is baked.

In order to achieve the foregoing, the present invention has an opening-up baking space inside the bellows baking tray. The shell baking tray comprises a bottom plate, a ring wall and a plurality of baking units, and the ring wall is formed on the bottom plate. a peripheral edge and an upwardly protruding top surface of the bottom plate, an open-side baking space is formed between the bottom plate and the ring wall, the baking units are formed on the bottom plate at intervals, and each baking unit is A plurality of drainage holes that are arranged at intervals and penetrate therethrough.

The creative baking tray is applied to the baking of the betel nuts. When the dough is hot, the roasting person can place the dough which is picked up from the boiling water on the baking units and adhere to the same. The water on the dough will gradually flow to the baking unit and flow out from the drainage holes, so that the water in the baking tray can be avoided, and the gas permeability during baking can be effectively improved, and the baking can be effectively reduced. The water content of the dried gooseberry.

In addition, the present beaded baking tray can further cause each baking unit to protrude from the top surface of the bottom plate, so that when too much water adheres to the dough, excess water can flow from the baking unit. Up to the bottom plate of the bellows baking tray, and the top surface of the baking unit is higher than the top surface of the bottom plate, so that excess water does not contact the dough again, thereby reducing the moisture content of the roasted bayberry .

Furthermore, a plurality of through vent holes may be further formed on the bottom plate of the bellows baking tray, and the vent holes are respectively staggered with the baking units, and the vent holes may improve heat convection during baking. The dough can be uniformly heated, the baking quality is improved, and the baking time can be effectively reduced, and the vent holes can also provide drainage function, and the excess water on the baking tray can be excluded.

Referring to FIG. 1 to FIG. 3 , a preferred embodiment of the present invention is a bottom plate, a ring wall 11 and a plurality of baking units 12 . The ring wall 11 is formed on the periphery of the bottom plate 10 . And extending upwardly from the top surface of the bottom plate 10, the bottom plate 10 and the ring wall 11 form an opening-up baking space 13, and the baking units 12 are formed on the bottom plate 10 at intervals, such as As shown in FIG. 4, each of the baking units 12 is formed with a plurality of drain holes 14 which are arranged at intervals and penetrate therethrough.

As shown in FIG. 2 and FIG. 5 , a plurality of vent holes 15 are formed in the bottom plate 10 , and the vent holes 15 are respectively arranged in a staggered manner with the baking units 12 , as shown in FIG. 3 and FIG. 4 . Each of the baking units 12 may further protrude from the top surface of the bottom plate 10, and the baking units 12 may have a circular shape.

As shown in Fig. 6, the creative shell baking tray is applied to the baking of the shell fruit, and the operator will pick up the dough 20 after the warping, and sequentially place it on the baking tray of the bellows. On the baking unit 12, the bellows baking tray is then transferred to an oven for baking.

As shown in FIG. 6, water adhering to the dough 20 flows onto the baking unit 12, and part of the water flows out of the drainage holes 14 from the baking sheet, and due to the baking. The unit 12 protrudes from the top surface of the bottom plate 10, and the remaining water flows onto the bottom plate 10 and flows out from the vent holes 15 to reduce the water content of the dough 20 and prevent water from accumulating in the bottom surface. Bagels are baked in the pan.

As shown in FIG. 6, during the baking process, the steam generated by the heat of the dough 20 can also be discharged from the drainage holes 14 to improve the gas permeability, so that the bottom of the dough 20 can not be discharged due to the vapor. The moisture is too high, and the hot air in the oven can pass through the vent hole 15 from the bottom of the baking tray and flow into the baking space 13, which can effectively increase the heat convection in the oven. The dough 20 can be uniformly heated, and the baking quality of the dough 20 can be improved, and the time required for baking the dough 20 can be reduced.

Therefore, after the dough 20 is baked into the shellfish on the baking tray of the bellows, the moisture content of the shellfish is not high, and it is not easy to be mildewed during storage, which is convenient for the consumer to save.

In summary, the water adhered to the dough 20 can be discharged through the drainage holes 14 and the vent holes 15 without accumulating in the baking tray, which can effectively reduce the baked shell. The moisture content of the fruit is saved by the consumer, and during baking, the steam generated by the high temperature of the dough 20 can be discharged from the drainage holes 14, and the hot air in the oven can also pass through the vent holes 15 to enhance the baking. The heat convection inside the furnace can improve the baking efficiency and quality of the dough 20.

10‧‧‧floor

11‧‧‧Circle

12‧‧‧Baked roasting unit

13‧‧‧Roasting space

14‧‧‧Drainage holes

15‧‧‧vents

20‧‧‧Dough

Figure 1 is a perspective view of a preferred embodiment of a preferred baking tray of the present invention. Figure 2 is a top plan view of a preferred embodiment of the present beaded baking sheet. Figure 3 is a schematic cross-sectional view taken along line A-A of Figure 2. Figure 4 is a partial enlarged view of Figure 3. Figure 5 is a cross-sectional view taken along line B-B of Figure 2. Figure 6: Schematic diagram of the dough placed on the baking tray of this creation.

Claims (3)

A bellows baking tray comprising a bottom plate, a ring wall and a plurality of baking units, wherein the ring wall is formed on a periphery of the bottom plate and protrudes upwardly from a top surface of the bottom plate, and a gap is formed between the bottom plate and the ring wall An opening-up baking space, wherein the baking units are formed on the bottom plate at intervals, and each of the baking units forms a plurality of spaced and spaced drainage holes, and each baking unit protrudes from the bottom plate Top surface. The baguette baking tray according to claim 1, wherein a plurality of through holes are formed in the bottom plate, and the vent holes are respectively staggered with the baking units. The bellows baking tray of claim 1 or 2, wherein the baking units are circular.