Featured bread and it making process
A processing technology, bread technology, applied in the direction of baked food with modified ingredients, etc., can solve the problems of human health hazards, low nutritional value, increased blood lipids, etc., to achieve the effect of ensuring nutritional value, reducing costs, and delicious taste
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Embodiment 1
[0012] Example 1: first weigh 14Kg of flour, 7.7Kg of water, 0.8Kg of white sugar, 0.08Kg of salt, 0.08Kg of bread improver, and 0.08Kg of dry yeast and pour them into a blender to form a mass, then add 0.1Kg of vegetable oil to it, Continue to stir until the dough forms a cellophane-like film, then take out the dough; then place the above dough in a noodle box in an environment with a relative temperature of 25°C and a humidity of 65%, and carry out initial fermentation for 40 minutes; when shaping, first Mix 2Kg of powdered sugar and 0.85Kg of vegetable oil together and stir them into a paste, then divide the above-mentioned fermented dough into small doughs with a weight of 70-120g, and roll each small dough into long strips with a rolling pin. Spread 5-15g of stuffing paste on top, then roll the long strips from one end to the other to make a dough roll, divide the dough roll into two from the middle, and put the cut side down on the baking tray; finally put the above bakin...
Embodiment 2
[0013] Example 2: First weigh 16Kg of flour, 9.3Kg of water, 1Kg of white sugar, 0.12Kg of salt, 0.13Kg of bread improver, and 0.14Kg of dry yeast and pour them into a blender to form a ball, then add 0.2Kg of vegetable oil to it, and continue Stir until the dough forms a cellophane-like film, then take out the dough; then place the above dough in a noodle box in an environment with a relative temperature of 30°C and a humidity of 70%, and carry out initial fermentation for 80 minutes; Mix 2.4Kg of powdered sugar and 0.8Kg of vegetable oil together to form a filling paste, then divide the above-mentioned fermented dough into small doughs with a weight of 70-120g, and roll each small dough into long strips with a rolling pin. Spread 5-15g of filling paste on top, then roll the long strips from one end to the other to make a dough roll, divide the dough roll into two from the middle, and put the cut side down on the baking tray; finally put the above baking tray on Ferment in a ...
Embodiment 3
[0014] Example 3: first weigh 17Kg of flour, 10.2Kg of water, 1.3Kg of white sugar, 0.11Kg of salt, 0.14Kg of bread improver, and 0.24Kg of dry yeast and pour them into a blender to form a mass, then add 0.3Kg of vegetable oil to it, Continue to stir until the dough forms a cellophane-like film, then take out the dough; then place the dough in a noodle box in an environment with a relative temperature of 40°C and a humidity of 85%, and carry out initial fermentation for 100 minutes; when shaping, first Mix 2.5Kg of powdered sugar and 0.8Kg of vegetable oil and stir together to form a stuffing paste, then divide the above fermented dough into small doughs with a weight of 70-120g, and roll each small dough into long strips with a rolling pin. Spread 5-15g of stuffing paste on the strips, then roll the long strips from one end to the other to make dough rolls, divide the dough rolls in half from the middle, and put the cut side down on the baking tray; finally put the baking tray...
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