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Preparation method of double-layer puffed sweet potato bread

A technology of sweet potatoes and bread, applied in the direction of bacteria used in food preparation, food coating, food science, etc., can solve the problems of not delicate, rough taste of bread, etc., achieve good absorption, increase appetite and use fun, improve taste effect

Inactive Publication Date: 2017-12-01
合肥瑞和坊食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the bread tastes rough and not delicate

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0016] A preparation method of puffed sweet potato double-layer bread, comprising the following steps:

[0017] (1) Cut the sweet potatoes into pieces, heat them at 100°C for 15 minutes, take them out, add yeast and Lactobacillus plantarum to ferment at room temperature for 4 hours, crush them, and get fermented sweet potato mash for later use;

[0018] (2) After puffing sweet potato powder, add cake premix powder and mix well, add appropriate amount of water, knead evenly, knead sweet potato balls, and then deep-fry on low heat for later use;

[0019] (3) Take low-gluten flour, fermented sweet potato mash, melted butter, condensed milk, salt, sugar, mix well with appropriate amount of water, knead into batter for later use;

[0020] (4) Coat a layer of shortening on the surface of the sweet potato balls, and then wrap a layer of the prepared batter on the outside, let it stand for 30 minutes, and then steam; the amount of the shortening is 1-2% of the sweet potato balls ;

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PUM

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Abstract

The invention discloses a preparation method of double-layer puffed sweet potato bread. The preparation method of the double-layer puffed sweet potato bread comprises the following steps of dicing sweet potatoes, heating the sweet potato dices at 100-110 DEG C for 10-20 minutes, and taking the heated sweet potato dices out; adding yeast and lactobacillus plantarum so as to carry out fermentation at room temperature for 4-5 hours, and carrying out pulverization so as to obtain fermented sweet potato paste; taking sweet potato flour and carrying out puffing, adding premixed cake flour and carrying out uniform mixing, adding an appropriate amount of water, carrying out uniform kneading so as to obtain sweet potato balls, and carrying out frying over small fire so as to obtain a material for later use; uniformly mixing low-gluten flour, the fermented sweet potato paste, melt butter, condensed milk, edible salt and granulated sugar with an appropriate amount of water, and carrying out kneading so as to obtain paste for later use; coating a layer of shortening on surfaces of the sweet potato balls, coating a layer of the paste on the shortening, carrying out standing for 30-40 minutes, and carrying out steaming until the sweet potato balls are thoroughly cooked; and spraying a layer of caramel on the surfaces of the steamed bread.

Description

technical field [0001] The invention relates to the field of bread, in particular to a preparation method of puffed sweet potato double-layer bread. Background technique [0002] Bread, also written as 麺包, is a food made by grinding and heating five grains (usually wheat). Baked food made from wheat flour as the main raw material, yeast, eggs, oil, sugar, salt, etc. Usually, when we mention bread, most people think of European and American bread or Japanese-style stuffed bread, sweet bread, etc. In fact, there are many special types of bread in the world. In addition to rye flour and wheat flour, buckwheat flour, brown rice flour, and corn flour are widely used in the world to make bread. Some breads are fermented with yeast and become more fluffy and soft during the baking process; there are many breads that are just the opposite and do not need to be fermented. Although the raw materials and production process are not the same, they are all called bread. [0003] Pate...

Claims

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Application Information

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IPC IPC(8): A23L19/10A23L29/00A23L27/20A23P20/18
CPCA23L19/105A23L27/20A23L29/065A23P20/18A23V2002/00A23V2400/169A23V2200/14A23V2200/16A23V2250/76
Inventor 陈大河
Owner 合肥瑞和坊食品有限公司
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