Making method for pre-baked mashed potato bread

Abstract

The invention discloses a making method for pre-baked mashed potato bread. The method comprises the steps that 1, 170 g of high gluten flour, 132 g of mashed potato, 32 g of water, 40 g of sugar, 8 g of milk powder, 0.8 g of bread improver, 20 g of butter, 2 g of salt, 16 g of eggs and 4 g of yeast are accurately weighed; 2, dough kneading, standing, shaping and fermentation are conducted; 3, pre-baking is conducted for 8 min with the bottom fire being 180 DEG C and the surface fire being 230 DEG C, and then cooling is conducted to reach the room temperature under the environment with the humidity being 75%; 4, dough is wrapped by preservative film and moved to the place at -18 DEG C for frozen storage; 5, the dough returns to the room temperature and is brushed with egg liquid and baked to be golden yellow with the bottom fire being 180 DEG C and the surface fire being 230 DEG C. The method has the advantages that the bread is made into a semi finished product for frozen storage, when a person want to eat the bread, he / she only needs to bake the bread, the obtained bread has the burnt flavor and the unique flavor of potatoes, the bread is soft and elastic and has the color of thick and uniform golden brown, the surface is a smooth curved surface and is free of crease and not likely to fall off, the bread core is soft, wet, milky white, glossy, fine and uniform in pore, soft, palatable, non-sticky and pure in taste, and the quality is almost the same as that of bread made from fresh dough.

Description

technical field [0001] The invention relates to a method for making bread, in particular to a method for making prebaked mashed potato bread, and belongs to the technical field of food. Background technique [0002] Bread is a kind of bread with wheat flour as the main raw material, yeast, eggs, milk powder, granulated sugar, improver, butter, salt, etc. as auxiliary materials, and a certain amount of water is added to make dough. , Baking, cooling out of the oven, packaging and other processes to make food, also known as artificial fruit. There are many types and various flavors, such as European bread, American bread, Japanese sandwich bread, sweet bread and so on. In addition to wheat flour and rye flour, the raw materials for processing bread also include brown rice flour, buckwheat flour, and corn flour. Some breads are fermented with yeast to become more fluffy and delicious during the baking process. my country's bread has changed from snacks to staple food and dai...

AI Technical Summary

Problems solved by technology

However, there are still many problems in the pre-baked frozen bread, for example: the dough is pre-baked, quick-frozen and then stored in a low temperature freezer. As time goes on, the skin of the bread is brittle, the internal structure is rough, the specific volume is reduced, and the mouthfeel becomes poor after re-baking. Quick-freezing and frozen storage cause temperature fluctuations inside the bread, which affects the quality of the bread

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