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Egg bread slice preparation method

A technology of bread slices and eggs, which is applied in the field of snack food, can solve the problems of easy slag drop, rough taste, and dependence on steamed buns, and achieve the effect of not easy slag drop, delicate taste, and reduced dosage

Inactive Publication Date: 2019-07-09
杨凌哈牙食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, the existing steamed buns have the disadvantages of easy slag drop, rough taste, large oil, and dependence on essence to improve flavor.

Method used

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Examples

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Comparison scheme
Effect test

preparation example Construction

[0032] A preparation method of egg bread slices, comprising the following operations:

[0033] 1) steamed buns

[0034] Knead the dough according to the following raw materials by mass: 100 parts of high-gluten flour, 20-25 parts of eggs, 1-2 parts of sugar, 4-5 parts of yeast; where the eggs are shelled and mixed with flour, and then added Dissolve the yeast suspension with sugar, add water and knead the dough after stirring;

[0035] After kneading the noodles, press the noodles several times and then form them into strips;

[0036] After molding, proof at 36-38°C for 30-50 minutes, steam in a pot for 20-30 minutes, and then take out of the pot;

[0037] The present invention uses high-gluten flour to steam steamed buns, and by adding a high proportion of eggs during steaming, it can improve the nutritional content of steamed buns and provide enough protein at the same time to ensure the steamed steamed buns are chewy. It is not easy to drop slag after the end; at the sam...

Embodiment 1

[0050] A preparation method of egg bread slices, comprising the following operations:

[0051] 1) steamed buns

[0052] Knead the dough according to the following raw materials by mass: 100 parts of high-gluten flour (the protein mass content is more than 12%), 20 parts of eggs, 1 part of sugar, 4 parts of yeast; where the eggs are shelled and mixed with flour , then add the yeast suspension with dissolved sugar, stir and add water to knead the noodles;

[0053] After kneading the dough, press the dough several times and then form it into a round bar with a diameter of 2 to 3 cm;

[0054] After forming, proof at 36-38°C for 30-50 minutes, steam in a pot for 20-30 minutes, and then take out the pot; the steamed buns after being out of the pot are round strips with a length of 20-30 cm and a diameter of 5-8 cm;

[0055] 2) slice

[0056] Let the steamed buns cool naturally after steaming, then slice them into steamed buns with a thickness of 2-5cm;

[0057] 3) Roasting

[0...

Embodiment 2

[0068] A preparation method of egg bread slices, comprising the following operations:

[0069] 1) steamed buns

[0070] Knead the dough according to the following raw materials by mass: 100 parts of high-gluten flour (the protein content is more than 12%), 22 parts of eggs, 1.5 parts of sugar, 5 parts of yeast (wherein the yeast is selected from the old yeast purchased in the market) ; The eggs are shelled and mixed with flour, then the yeast suspension with dissolved sugar is added, after stirring, water is added to knead the noodles;

[0071] After kneading the dough, press the dough several times and then form it into a round bar with a diameter of 2 to 3 cm;

[0072] After forming, proof at 36-38°C for 40 minutes, steam in a pot for 20 minutes, and then take out the pot; the steamed buns after being out of the pot are round strips with a length of 20-30 cm and a diameter of 5-8 cm;

[0073] 2) slice

[0074] Let the steamed buns cool naturally after steaming, then slice...

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Abstract

The invention discloses an egg bread slice preparation method, which includes the following operations: (1) kneading 100 parts of high-gluten flour, 20-25 parts of eggs, 1-2 parts of sugar and 4-5 parts of yeast; after kneading the dough, pressing the dough multiple times and then forming the dough into strips; after forming, fermenting the dough strips at 36-38 DEG C, steaming in a pan and then taking out of the pan; (2) naturally cooling steamed bread after steaming, and then slicing into steamed bread slices with a thickness of 2-5 cm; (3) primary baking: placing the steamed bread slices ona baking plate with grids of an oven; and oil spraying: spraying vegetable oil on the surface of the steamed bread slices through an atomizing nozzle, wherein secondary vegetable oil baking: sendingthe steamed bread slices after oil spraying into the oven for baking again; and (4) after secondary baking, evenly spreading a powdery seasoning on the surface of the steamed bread slices through a screen mesh while hot. The steamed bread slices prepared by the method have delicate taste, are not greasy and are not easy to drop slag, can provide better nutrition while providing energy as leisure food, and are obviously different from the existing steamed bread slices; and the prepared steamed bread slices can be called egg bread slices.

Description

technical field [0001] The invention belongs to the technical field of snack foods, and relates to the preparation of steamed bun slices, in particular to a preparation method of egg bread slices. Background technique [0002] Steamed bun slices (fragrant bun slices) are made from flour, yeast, and water as the main raw materials, supplemented with milk powder, salt, sugar, palm oil, eggs and other raw materials, which are fermented, steamed, and baked (fried). It is a popular snack food that is rich in nutrition, crispy in taste, attractive in color and unique in flavor, and good for all ages. The production process of steamed buns is a combination of steamed bread production process and biscuit production process, which not only retains the characteristics of steamed noodle products, but also highlights the characteristics of baked noodle products, and has its own unique flavor. [0003] However, the existing steamed buns have the disadvantages of easy slag dropping, roug...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/24A23L7/104A23L15/00A23L33/00A23L27/10A23L27/00
CPCA21D13/24A23L7/104A23L15/30A23L33/00A23L27/10A23L27/00
Inventor 陈小平
Owner 杨凌哈牙食品有限公司
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