Making method of cassava bread
A technology of bread and cassava, which is applied in the direction of dough processing, baking, baked food with modified ingredients, etc., can solve the problem of low application rate of cassava whole powder, and achieve the effect of fine texture and uniform color
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[0033] This embodiment discloses a method for preparing cassava bread, the steps are as follows:
[0034] (1) Raw material preparation:
[0035] Flour: including cassava whole flour and high-gluten flour. The mass ratio of cassava whole flour to high-gluten flour is 2:8. The whole cassava flour adopts the edible cassava variety Huanan No. 9, the particle size is ≥120 mesh, and the water content is ≤14%;
[0036] White sugar, add 200g white sugar per 1kg flour;
[0037] Yeast, add 10g yeast per 1kg flour;
[0038] Bread improver, add 3g of bread improver per 1kg of flour;
[0039] Eggs, add 3 eggs per 1kg flour;
[0040] Milk, add 450g milk per 1kg flour;
[0041] Butter, add 100g butter per 1kg flour;
[0042] Table salt, add 10g table salt per 1kg flour;
[0043] (2) Stirring: According to the proportion by weight, pour flour, sugar, yeast, and bread improver into the noodle maker, then add eggs and milk and stir until the gluten is 80%, then add butter and salt and stir aga...
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