Making method of hand tear bread

Abstract

The invention discloses a making method of hand tear bread. The method comprises the following steps that 1, 100 parts of high gluten flour, 20-27 parts of low gluten flour, 60-70 parts of butter, 18-25 parts of granulated sugar, 1-2.5 parts of salt, 2-3 parts of yeast, 10-15 parts of eggs and 65-80 parts of milk are weighed and prepared; 2, all the food materials except the butter are poured into a stirrer for stirring, and dough is formed; 3, the dough is subjected to flattening and put into a refrigerator for refrigeration; 4, the butter is wrapped by the dough subjected to refrigeration, and the dough is folded multiple times; 5, the treated dough is put into the refrigerator for refrigeration; 6, the dough subjected to refrigeration is folded multiple times and then compacted; 7, shaping treatment is conducted on the dough; 8, the dough subjected to shaping is put at room temperature for fermentation; 9, natamycin is sprayed on the surface of the dough; 10, the dough is put into an oven finally. The hand tear bread made through the method is soft and delicious, making is easy and convenient, and the refreshing time of the hand tear bread is long.

Description

technical field [0001] The invention relates to a food processing method, in particular to a processing method for baked bread. Background technique [0002] With the improvement of people's living standards, people are becoming more and more particular about what they eat. Among them, Western-style fermented bread is widely loved by people. But as time goes by, people have begun to be dissatisfied with the existing traditional fermented bread, and the recent shredded bread is deeply loved by the people because of its soft taste and fragrant aroma. But existing shredded bread is loaded down with trivial details because of its processing method, and can only be bought in bakery, and price is expensive again, so a lot of people are discouraged. Moreover, in the fresh-keeping period of the existing shredded bread, the bread starts to harden after 1-2 days after production, which affects the mouthfeel. Contents of the invention [0003] The technical problem to be solved by...

AI Technical Summary

Problems solved by technology

However, the existing shredded bread is cumbersome because of its cumbersome processing methods, and it can only be bought in bakeries, and the price is expensive, so many people are discouraged.

Moreover, the existing shredded bread preservation period, the bread will start to harden after 1-2 days after production, which will affect the taste