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Method of making acorn bread

A production method and bread technology, which can be applied in the fields of dough processing, dairy products, dough preparation, etc., can solve the problems of reduced taste, inability to enjoy acorn flavor well, and reduced stickiness and tendon taste of noodles, etc. Muscular texture, rich taste and mouthfeel, strengthening effect of tension resistance

Inactive Publication Date: 2019-06-14
李侊谋
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] However, the above-mentioned prior art has the following problems: in addition to acorn powder, cornstarch and kelp are added, so that the unique flavor of acorns cannot be enjoyed well, and the stickiness and texture of noodles are reduced, and the texture is reduced.

Method used

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  • Method of making acorn bread

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Embodiment Construction

[0014] Hereinafter, with reference to the accompanying drawings, details for implementing the method for producing acorn bread according to the present invention will be described in detail centering on examples.

[0015] The method for making acorn bread according to the present invention includes: raw material preparation step S10, mixing step S20, primary kneading step S30, secondary kneading step S40, low-temperature fermentation step S50, dividing step S60, noodle making step S70, and forming step S80 , high temperature fermentation step S90, processing step S100, baking step S110.

[0016] The raw material preparation step S10 is to measure and prepare 100 parts by weight of high-gluten flour, measure and prepare 5 to 15 parts by weight of acorn powder, 20 to 30 parts by weight of walnut fragments, and 70 to 80 parts by weight of milk relative to 100 parts by weight of high-gluten flour. 10 to 20 parts by weight of butter, 15 to 20 parts by weight of sugar, 2 to 5 parts ...

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Abstract

The present invention provides a method of making acorn bread, including: a raw ingredient preparation step of preparing strong flour, acorn powder, walnut pieces, milk, butter, sugar, salt, and yeast; a mixing step of forming a mixture by heating milk and adding sugar to the milk; a primary kneading step of forming primary dough by mixing the mixture with the strong flour, the acorn powder, the salt, and the yeast; a secondary kneading step of forming secondary dough by mixing the primary dough with the walnut pieces and the butter; a low-temperature fermentation step of fermenting the secondary dough; a division step of dividing the dough; a resting step of resting the dough; a molding step of molding the rested dough; a high-temperature fermentation step of fermenting the molded dough;a processing step of throwing wheat flour onto the dough; and a baking step of baking the dough.

Description

technical field [0001] The present invention relates to a method for making acorn bread, and in more detail, provides a method for making acorn bread. The acorn bread contains acorn powder so that you can feel the unique flavor of acorns, and contains walnuts so that you can Feel the variety and rich taste and texture, rich in nutrients to improve health. Background technique [0002] In general, acorns are the general term for oak trees and plant fruits. They are spherical, oval, and elliptical in shape, and vary in size. The surface is hard and has a smooth shell, and there is a huge seed inside. [0003] As we all know, acorns contain aconitic acid, which can absorb heavy metals and various harmful substances in the human body and excrete them. It also has excellent effects on fatigue recovery and hangover relief, and promotes digestion and increases appetite. It can strengthen the intestines and stomach to stop diarrhea and has the effect of strengthening the intestines...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/06A21D2/36
CPCA21D2/36A21D2/364A21D8/00A21D8/047A21D13/32A21D2/263A21D8/04A21D10/002A21D13/38A21D2/181A21D2/34A21D13/06A23C13/12
Inventor 李侊谋
Owner 李侊谋
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