Coarse food grain bread and making method thereof
A technology of bread and coarse grains, which is applied in the direction of dough processing, baking, baked food with modified ingredients, etc., can solve the problems of lack of nutrition and health care, and achieve the effect of rich nutrition and sweet taste
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Examples
Embodiment 1
[0018] Select 30-50 parts of sorghum flour, 20-40 parts of buckwheat flour, 20-30 parts of red bean flour, 10-20 parts of glutinous rice flour, 10-20 parts of red date powder, 10-15 parts of eggs, 5-10 parts of butter, yeast powder 3-5 parts, honey 10-15 parts, meat floss 4-6 parts, water 40-60 parts. Prepare as follows:
[0019] (1) Put sorghum flour, buckwheat flour, red bean flour, glutinous rice flour, red date flour, eggs, butter, yeast powder, and honey into the dough mixer, add water and stir for 30-50 minutes;
[0020] (2) Fermenting the dough obtained in step (1) at 25-35°C for 2-3 hours, then mixing the dried meat floss into the dough to make the desired bread shape;
[0021] (3) Put the bread obtained in step (2) into an oven, control the temperature at 130-140° C., bake for 10-15 minutes, take it out, and cool it down to obtain the coarse-grain bread.
Embodiment 2
[0023] Select 30 parts of sorghum flour, 20 parts of buckwheat flour, 20 parts of red bean flour, 10 parts of glutinous rice flour, 10 parts of red date powder, 10 parts of eggs, 5 parts of butter, 3 parts of yeast powder, 10 parts of honey, 4 parts of dried meat floss, and 40 parts of water . Prepare as follows:
[0024] (1) Put sorghum flour, buckwheat flour, red bean flour, glutinous rice flour, red date flour, eggs, butter, yeast powder, and honey into the dough mixer, add water and stir for 30 minutes;
[0025] (2) Fermenting the dough obtained in step (1) at 25°C for 2 hours, then mixing the dried meat floss into the dough to make the desired bread shape;
[0026] (3) Put the bread obtained in step (2) into an oven, control the temperature at 130° C., bake for 10 minutes, take it out, and cool it down to obtain the coarse-grain bread.
Embodiment 3
[0028] Select 40 parts of sorghum flour, 30 parts of buckwheat flour, 25 parts of red bean flour, 15 parts of glutinous rice flour, 15 parts of red date powder, 12 parts of eggs, 8 parts of butter, 4 parts of yeast powder, 13 parts of honey, 5 parts of dried meat floss, and 50 parts of water . Prepare as follows:
[0029] (1) Put sorghum flour, buckwheat flour, red bean flour, glutinous rice flour, red date flour, eggs, butter, yeast powder, and honey into the dough mixer, add water and stir for 40 minutes;
[0030] (2) Fermenting the dough obtained in step (1) at 30°C for 2.5 hours, then mixing the dried meat floss into the dough to make the desired bread shape;
[0031] (3) Put the bread obtained in step (2) into an oven, control the temperature at 135° C., bake for 12 minutes, take it out, and cool it down to obtain the coarse-grain bread.
PUM
Login to View More Abstract
Description
Claims
Application Information
Login to View More