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Potato milk fragrant baked Uyghur naan bread and manufacturing method thereof

A production method and potato technology, which is applied in the direction of baking, baked food, special commodity baking, etc., can solve the problem of not being able to make Xinjiang baked naan, and achieve the effect of rich taste, strong taste, hardening and crispness

Inactive Publication Date: 2016-05-04
廖丹丹
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, it is impossible to make Xinjiang baked naan in other places, which is easy to preserve and is suitable for people all over the country to like to eat and to store.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0051] A method for preparing potato milk-flavored baked naan, comprising the following steps:

[0052] Step 1, in parts by weight, take 70 parts of wheat flour, 30 parts of baked potato superfine powder, 5 parts of baked potato nanopowder, 8 parts of cheese, 8 parts of yam starch, 1 part of yeast and 16 parts of yeast cell wall, add 120 parts of 35 DEG C of water, kneading flour to make dough; wherein, the baked potato superfine powder is the potato superfine powder baked at a temperature of 200 DEG C for 3 hours, and the baked potato nano powder is baked at a temperature of 200 DEG C Potato nano flour after 3h.

[0053] Step 2. proof the dough obtained in step 1 for 1.5 hours at a temperature of 30°C and a humidity of 80%;

[0054] Step 3, in parts by weight, take 8 parts of black soybean powder, 10 parts of goat milk, 10 parts of black fruit wolfberry, 10 parts of sheep oil and 20 parts of chickpea flour and mix them with the proofed dough in step 2 , and knead again to m...

Embodiment 2

[0058] A method for preparing potato milk-flavored baked naan, comprising the following steps:

[0059] Step 1, in parts by weight, take 60 parts of wheat flour, 25 parts of baked potato superfine powder, 3 parts of baked potato nanopowder, 2 parts of cheese, 5 parts of yam starch, 0.2 part of yeast and 8 parts of yeast cell wall, add 100 parts of water at 15°C were mixed with flour to make dough; wherein, the baked potato superfine powder was potato superfine powder baked at a temperature of 200°C for 2 hours, and the baked potato nanopowder was baked at a temperature of 200°C Potato nano flour after 2h.

[0060] Step 2. proof the dough obtained in step 1 for 1 hour at a temperature of 20°C and a humidity of 70%;

[0061] Step 3, in parts by weight, take 4 parts of black soybean powder, 6 parts of goat milk, 5 parts of black fruit wolfberry, 5 parts of suet oil and 10 parts of chickpea flour and mix them with the proofed dough in step 2 , and knead again to make dough;

[...

Embodiment 3

[0065] A method for preparing potato milk-flavored baked naan, comprising the following steps:

[0066] Step 1, in parts by weight, take 65 parts of wheat flour, 28 parts of baked potato superfine powder, 4 parts of baked potato nanopowder, 5 parts of cheese, 7 parts of yam starch, 0.6 part of yeast and 12 parts of yeast cell wall, add 110 parts of 20 ℃ water, kneading dough to make dough; wherein, the superfine potato powder baked at a temperature of 200 ℃ for 2.5h, and the potato nano powder baked at a temperature of 200 ℃ Potato nanoflour after baking for 2.5h.

[0067] Step 2. proof the dough obtained in step 1 for 1.25 hours at a temperature of 25°C and a humidity of 75%;

[0068] Step 3, in parts by weight, take 6 parts of black soybean powder, 8 parts of goat milk, 8 parts of black fruit wolfberry, 8 parts of suet oil and 15 parts of chickpea flour and mix them with the proofed dough in step 2 , and knead again to make dough;

[0069] Step 4. Proving the dough obtain...

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PUM

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Abstract

The present invention discloses a potato milk fragrant baked Uyghur naan bread manufacturing method which consists of the following steps: step one, wheat flour, roasted potato superfine powder, roasted potato nano powder, cheese and Chinese yam starch are taken and added into water, and the mixture is kneaded into a dough; step two, the dough is fermented for 1-1.5 h; step three, mutton fat and chickpea flour are taken to be mixed with the dough evenly, and the mixture is kneaded again into a dough; step four, the dough is subjected to fermentation again at a temperature of 20-30 DEG C and a humidity of 70%-80% for 1-1.5 h; and step five, firstly the obtained dough is prepared into a naan base, holes are punched on the naan base, the naan base is placed in milk to be soaked, then the soaked naan base is baked at a temperature of 120-150 DEG C and a humidity of 80%-90% for 10-15 min, then the baked naan base is placed in goat milk to be soaked, and then the soaked naan base is baked at a temperature of 150-180 DEG C and a humidity of 90%-95% for 4-10 min into the baked Uyghur naan bread.

Description

technical field [0001] The invention relates to a roasted naan with potato milk fragrance, in particular to a method for making roasted naan with potato milk fragrance. Background technique [0002] Naan is an indispensable and main food in the daily life of the Uyghur people, and it is also one of the unique foods in the Uyghur food culture. Uighurs have eaten naan for more than 2,000 years. There are many varieties of naan, about 50 kinds. There are mainly meat naan, oily naan, wowo naan, sliced ​​naan and sesame naan. Depending on the variety of naan, the ingredients of naan will also vary, generally containing eggs, milk, onions, clear oil, sesame, chopped green onion and other raw materials. Due to the unique production process of this food and the special dry climate in Xinjiang, the water content of the naan is low. The baked naan is dry on the outside and crispy on the inside. It has the characteristics of long-term storage and is very easy to carry and store. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/00A21D2/36A21D2/34A21D15/02A21D15/06A21B5/00
CPCA21D2/366A21B5/00A21D2/34A21D15/02A21D15/06
Inventor 廖丹丹
Owner 廖丹丹
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