Layered red jujube bread and preparation process thereof
A production process and hand-tearing technology, which is applied in the confectionary industry, dough processing, food preservation, etc., can solve problems such as adverse effects on human health, loss of nutrients, shortened shelf life, etc., achieve soft and delicate taste, and avoid loss of nutrients , the effect of short processing time
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[0047] Example 1
[0048] A kind of red date shredded bread is characterized in that: the specific manufacturing process steps are as follows:
[0049] (1) Preparation of dough: take 40 parts of jujube grains, 20 parts of raisins, 20 parts of dried blueberries, 150 parts of high-gluten flour, 40 parts of low-gluten flour, 30 parts of white sugar, 3 parts of salt, 4 parts of yeast, and yeast-containing 5 parts of soy protein microcapsules, 70 parts of milk, 10 parts of eggs, 5 parts of multi-vitamin microcapsules, stir and mix well to make dough, wrap it with plastic wrap, and refrigerate for 2h;
[0050] (2) Secondary fermentation: Take out the dough after step (1) refrigeration treatment in the refrigerator, add 70 parts of butter, and stir evenly, fold the dough in three times twice, roll it to 1.5cm thickness, and put it in the refrigerator. Second fermentation, refrigerate for 30 minutes;
[0051] (3) Forming: Take out the dough after the second fermentation, put it into a round ...
Example Embodiment
[0055] Example 2
[0056] A kind of red date shredded bread is characterized in that: the specific manufacturing process steps are as follows:
[0057] (1) Preparation of dough: take 70 parts of jujube grains, 40 parts of raisins, 40 parts of dried blueberries, 250 parts of high-gluten flour, 60 parts of low-gluten flour, 50 parts of white sugar, 5 parts of salt, 6 parts of yeast, and yeast 15 parts of soy protein microcapsules, 90 parts of milk, 30 parts of eggs, 15 parts of multi-vitamin microcapsules, stir and mix well to make dough, wrap it with plastic wrap, and refrigerate for 2h;
[0058] (2) Secondary fermentation: Take out the dough after step (1) refrigeration treatment in the refrigerator, add 90 parts of butter, and stir evenly, fold the dough in threes twice, roll it to a thickness of 1.5 cm, and put it in the refrigerator. Second fermentation, refrigerate for 30 minutes;
[0059] (3) Forming: Take out the dough after the second fermentation, put it into a round mold coa...
Example Embodiment
[0063] Example 3
[0064] A kind of red date shredded bread is characterized in that: the specific manufacturing process steps are as follows:
[0065] (1) Preparation of dough: take 60 parts of jujube grains, 30 parts of raisins, 30 parts of dried blueberries, 200 parts of high-gluten flour, 50 parts of low-gluten flour, 40 parts of white sugar, 4 parts of salt, 5 parts of yeast, and yeast containing 10 parts of soy protein microcapsules, 80 parts of milk, 20 parts of eggs, 10 parts of multi-vitamin microcapsules, stir and mix well to make dough, wrap it in plastic wrap, and refrigerate for 2h;
[0066] (2) Secondary fermentation: Take out the dough after step (1) refrigeration treatment in the refrigerator, add 80 parts of butter, and stir evenly, fold the dough in three times twice, roll it to 1.5cm thickness, and put it in the refrigerator. Second fermentation, refrigerate for 30 minutes;
[0067] (3) Forming: Take out the dough after the second fermentation, put it into a round ...
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