Baiji bread making technological process
Through standardized raw material ratio, dough processing and baking processes, the problem of unstable appearance and taste during the production of Baiji Mo is solved, and the standardization and commercialization of Baiji Mo finished products are achieved, which is suitable for efficient production in restaurants.
Patent Information
- Application Number
- CN202510670542.8
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-05-23
- Publication Date
- 2025-08-01
AI Technical Summary
In the existing Baiji bun production process, the raw material ratio is inaccurate, the dough shaping operation is unprofessional, and the baking process is not uniform, resulting in large differences in the finished products of Baiji bun, and the appearance and taste cannot be standardized, which affects commercial mass production and promotion.
It provides a process flow for making Baiji buns, including precise raw material ratios, standardized dough processing and unified baking process. Combined with seasonal adjustments, it ensures the control of dough waxing temperature and time. It adopts special dough shaping methods and baking techniques to form specific appearance and taste characteristics.
It has achieved stable and unified appearance and taste of the finished product of Baiji Mo, meets the standardized needs of commercial production, ensures the stability and quality of the production, adapts to changes in different seasons, and is suitable for rapid adjustments and high-quality production in restaurants.
Smart Images
Figure CN120391487A_ABST
Abstract
Description
Technical Field
[0001] The present invention relates to the technical field of food processing technology, specifically to the production process of Baiji buns. Background Art
[0002] Baiji buns are a traditional special pasta in Shaanxi. Generally, the dough of a sesame seed cake is in a cake shape, while the dough of Baiji buns is in a bowl shape. When baking the bun, the bottom of the bowl-shaped dough is placed downwards for baking, so that the color of the baked bun is very beautiful.
[0003] However, in the existing production process of Baiji buns, affected by inaccurate raw material ratio, unprofessional dough shaping techniques, and inconsistent baking processes, there are significant differences in the final Baiji bun products during the commercial production and processing of Baiji buns. The appearance and taste cannot be standardized, which is not conducive to commercial mass production and promotion. Therefore, a production process of Baiji buns is provided specifically. Summary of the Invention
[0004] In view of the deficiencies of the prior art, the present invention provides a production process of Baiji buns, which solves the problems that in the commercial production and processing of existing Baiji buns, there are significant differences in the final Baiji bun products, the appearance and taste cannot be standardized, and it is not conducive to commercial mass production and promotion.
[0005] To achieve the above objectives, the present invention is realized through the following technical solutions: The production process of Baiji buns includes the following steps;
[0006] Step 1, raw material ratio: select 1000 g of medium gluten flour, 450 - 480 g of clear water, 5 g of dry yeast, 5 g of baking powder, and 20 g of cooking oil;
[0007] Step 2, kneading and proofing: dissolve the dry yeast and baking powder in the clear water, then mix with the medium gluten flour, and then knead the dough. After kneading is completed, cover it with plastic wrap and proof until it reaches 1.5 times its original volume.
[0008] Step 3, dividing and shaping: divide the dough into portions of 100 g each, roll them into 15 cm long strips, then roll them into thin sheets in the shape of a cow's tongue, apply a thin layer of oil and roll them up into spiral columns. Then stand up the spiral column-shaped dough portion and press it flat, roll it into a round cake with a concave center and thick edges, and then rotate and press it clockwise to make the dough portion form a bowl shape.
[0009] Step 4, baking process: preheat the oven to 220 °C, then use the fingertip pressure on the center of the bowl-shaped cake blank to bake the "chrysanthemum heart" side first for 1 minute to produce patterns; then turn the cake blank over, slightly press it flat with the palm, and bake for another 1.5 minutes to form the "tiger's back" arc; finally, move the cake blank to the lower layer of the oven and bake at 230 °C for 3 minutes and 30 seconds until the edge rises to form an "iron ring".
[0010] Preferably, dry yeast can be replaced by 150g of old dough, and 0.5g of edible alkali is added to the old dough to neutralize the sour taste during fermentation.
[0011] Preferably, the protein content of all-purpose flour is 11% to 12%, the temperature of the clean water is controlled at 35° C. in winter, and the clean water is cold water at room temperature in summer, and the baking powder is aluminum-free double-effect baking powder.
[0012] Preferably, when kneading the dough and letting it rise, make a cavity in the flour, then dissolve the dry yeast and baking powder in clean water and add them in batches, and control the temperature of the clean water within ±1°C, so that the "three lights" standard is achieved when kneading the dough, namely, the surface is shiny, the hands are shiny, and the basin is shiny.
[0013] Preferably, when the dough is proofed after kneading, the proofing temperature is controlled at 28°C, the fermentation time is 40 minutes in summer, and the fermentation time is 40 to 70 minutes in winter. The fermentation process in winter is mainly based on the change in the volume of the dough, and the fermentation is stopped when the volume of the dough expands to 1.5 times.
[0014] Preferably, when dry yeast is used for fermentation, the humidity of the fermentation environment needs to be controlled at 75% to prevent a crust from forming on the surface of the dough; when old dough is used for fermentation, the dough needs to be rested for 15 minutes after adding edible alkali to complete kneading, so that the edible alkali can neutralize the organic acids produced in the old dough.
[0015] Preferably, if the cake is too hard, replace 100g of all-purpose flour with 100g of low-gluten flour with a protein content of 10%;
[0016] If the edge of the dough does not form an "iron ring", the pressure on the dough during shaping is reduced, and the dough is rolled repeatedly;
[0017] If the cake is not layered enough, make sure that 1 / 3 of the layer overlaps each time the spiral cylindrical dough is rotated and pressed clockwise.
[0018] Preferably, the portioned and shaped food can be stored for 14 days by freezing. It can be directly baked without thawing when used in summer, and needs to be thawed for 15 minutes when used in winter.
[0019] Preferably, when baking, use a commercial electric oven with a temperature display, and when dividing the noodles, use a standard noodle measuring container to ensure that the weight error of multiple noodles is within ±3g.
[0020] Preferably, the color difference of the cake after baking is no more than 10%, and the baked cake is stored in a 60°C heat preservation box for no more than 2 hours.
[0021] The present invention discloses a process flow for making Baiji steamed bun, which has the following beneficial effects:
[0022] 1. The Baiji Mo production process standardizes the raw material ratio, dough processing and baking process during the production process of Baiji Mo, and makes adaptive adjustments according to seasonal changes. This ensures that the overall appearance and taste of Baiji Mo can remain relatively stable and uniform during the commercial production process. While retaining the traditional flavor, it can meet the stable production needs of restaurants through quantitative standards and process control.
[0023] 2. The Baiji Mo production process analyzes the characteristics of the Baiji Mo after baking. If the cake is too hard, the protein content of the flour is adjusted. If an "iron ring" is not formed at the edge of the cake, the kneading and shaping operations are adjusted. This solves various problems that affect the actual taste and appearance of the Baiji Mo during the production process, making it easy to quickly adjust according to the process during commercial production to ensure the quality of the food. BRIEF DESCRIPTION OF THE DRAWINGS
[0024] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the following briefly introduces the drawings required for use in the embodiments or the description of the prior art. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying any creative work.
[0025] Figure 1 The present invention is a process flow chart of Baiji steamed bun production. DETAILED DESCRIPTION
[0026] To make the objectives, technical solutions, and advantages of the embodiments of the present invention more clear, the technical solutions in the embodiments of the present invention are clearly and completely described. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of them. All other embodiments derived by persons of ordinary skill in the art based on the embodiments of the present invention without inventive effort are within the scope of protection of the present invention.
[0027] The embodiment of the present application solves the problem that in the existing commercial production and processing of Baiji Mo, there are large differences in the final Baiji Mo products, the appearance and taste cannot be standardized, and it is not conducive to commercial mass production and promotion by providing a Baiji Mo production process.
[0028] In order to better understand the above technical solution, the above technical solution will be described in detail below with reference to the accompanying drawings and specific implementation methods.
[0029] The embodiment of the present invention discloses the process flow of making Baiji steamed bun according to the attached Figure 1 As shown, the following steps are included:
[0030] Step 1: Mix the ingredients: 1000g all-purpose flour, 450-480g water, 5g dry yeast, 5g baking powder, and 20g cooking oil.
[0031] Step 2: Knead the dough and let it rise. Dissolve the dry yeast and baking powder in clean water, then mix with all-purpose flour and knead the dough. After kneading, cover the dough with film and let it rise to 1.5 times its volume.
[0032] Step 3: Shape the dough into 100g pieces each, roll them into 15cm long strips, then roll them into thin slices shaped like ox tongues, apply a thin layer of oil and roll them into a spiral column. Then stand the spiral column and flatten it, roll it into a round cake with a concave middle and thick edges, then rotate and press it clockwise to make the dough into a bowl shape.
[0033] Step 4: Baking process: Preheat the oven to 220℃, then press the center of the bowl-shaped dough with your fingertips to make the "chrysanthemum heart" surface, and bake for 1 minute to form the pattern; then turn the dough over, press it slightly with your palm to make it flat, and bake for another 1.5 minutes to form the "tiger back" arc; finally, move the dough to the lower layer of the oven and bake at 230℃ for 3 minutes and 30 seconds until the edge of the dough forms an "iron ring";
[0034] The "chrysanthemum heart" dough is made by rolling and then pressing it, so that multiple circles of dough overlap and twist. Because edible oil is added to the dough, the multiple layers of dough will not completely stick together after pressing, forming circles of divergent layers. After baking, the crispy crust forms a chrysanthemum heart shape, hence the name "chrysanthemum heart" noodles.
[0035] The "tiger back" is when the dough is shaped into a round cake with a concave center and thick edges during baking. It is then rotated and pressed to form a bowl-shaped cake. After baking on one side to form a chrysanthemum heart, the cake is turned over. At this time, the raised part of the cake skin faces downwards and bakes in contact with the baking pan, forming a ring-shaped burnt brown pattern, hence the name "tiger back";
[0036] The "iron ring" is the raised part of the edge of the dough after it is made into a bowl shape. After being turned over and pressed, it comes into contact with the baking tray for baking, forming a ring-shaped burnt brown texture. After further baking, the ring-shaped burnt brown texture deepens, hence the name "iron ring";
[0037] The above are all the special appearance and special layered taste that are formed during the production process of Baiji Mo due to the special dough processing technology and baking technology.
[0038] Process Summer Winter Flour mixing water temperature 25℃±2 35℃±2 Proofing time 35 ± 5 minutes 60 ± 10 minutes Upper temperature of the oven 200℃ 220℃ Lower temperature of the oven 220℃ 240℃
[0039] Dry yeast can be replaced with 150g of old dough, and 0.5g of edible alkali is added to the old dough to neutralize the sour taste during fermentation.
[0040] The protein content in the all-purpose flour is 11% - 12%. In winter, the temperature of the clear water is controlled at 35°C. In summer, normal temperature cold water is selected for the clear water. The baking powder is aluminum-free double-acting baking powder.
[0041] When kneading and proofing the dough, make a well in the flour, then dissolve the dry yeast and baking powder in the clear water and add them in portions, and control the temperature of the clear water within ±1°C. When kneading the dough, reach the "three-clear" standard, that is, the dough is clear, the hands are clear, and the basin is clear.
[0042] When proofing after kneading the dough, control the proofing temperature at 28°C. The fermentation time in summer is 40 minutes, and the fermentation time in winter is 40 - 70 minutes. During the winter fermentation process, mainly based on the volume change of the dough pieces. When the volume of the dough pieces expands to 1.5 times, stop the fermentation.
[0043] When using dry yeast for fermentation, the humidity of the fermentation environment needs to be controlled at 75% to prevent the surface of the dough pieces from forming a crust; when using old dough for fermentation, after adding edible alkali and completing kneading, it is necessary to let the dough rest for 15 minutes to neutralize the organic acids produced in the old dough with the edible alkali.
[0044] If the cake body is too hard, replace 100g of all-purpose flour with 100g of low-gluten flour with a protein content of 10%.
[0045] If the "iron ring" is not formed at the edge of the cake body, it means that the flattening force is too large when shaping the dough pieces. It is necessary to reduce the pressure and roll while rotating by gently pressing, slowly pushing, rotating, and rolling the edge, and finally form a "chrysanthemum core" on one side of the cake body.
[0046] If the cake body lacks layering, when the spiral columnar dough pieces are rotated and pressed clockwise, ensure that there is 1 / 3 overlap for each turn. After rolling the dough pieces into a cow-tongue-shaped dough sheet, it is necessary to ensure that both ends are thin and the middle is thick, then wind it from one end, and then stand it up. At this time, the dough sheet roughly looks like a spiral winding from above, and then press it down to make the whole collapse downward. At this time, the top of the inner circle is placed on the outer circle, and the overlapping part of each circle outward is at least 1 / 3, so as to form an overlap. Since edible oil is added to the dough pieces during kneading, the multiple layers of dough sheets will not completely stick together, and a layered state will be formed after baking, making the outer skin of the Baiji bun crispy, the inside soft, and having a sense of layering.
[0047] After being divided and shaped, it can be stored for 14 days by freezing. It can be baked directly without thawing in summer, and needs to be thawed for 15 minutes in winter. This allows some dough production factories to sell pre-made dough, and some restaurants that lack production chefs or do not have the space and time to make it can choose to bake frozen pre-made dough directly. When baking frozen dough, the oven preheating temperature is reduced to 180℃, and pre-baked for 30 seconds, then the oven temperature is increased to 220℃ and continued to bake. First bake the "chrysanthemum heart" dough for 40 to 60 seconds, and observe until the baked surface has patterns; then turn the dough over, press slightly with the palm of your hand to make the bowl-shaped dough into a flat surface, and bake for another 1.5 minutes to form a "tiger back" arc; finally, move the dough to the lower layer of the oven and bake at 230℃ for 3 minutes and 30 seconds until an "iron ring" appears on the edge.
[0048] When baking, choose a commercial electric oven with a temperature display. When dividing the dough, use a standard measuring container to ensure that the weight error of multiple dough portions is within ±3g.
[0049] After the cake is baked, the color difference shall not exceed 10%. After baking, the cake shall be stored in a 60℃ insulation box for no more than 2 hours.
[0050] Working principle: The Baiji Mo production process standardizes the raw material ratio, dough processing and baking process in the Baiji Mo production process, and makes adaptive adjustments according to seasonal changes, so that the overall appearance and taste of the Baiji Mo can remain relatively stable and uniform during the commercial production process. While retaining the traditional flavor, it can meet the stable production needs of the restaurant through quantitative standards and process control. At the same time, the characteristics of the Baiji Mo after baking are analyzed. When the cake is too hard, the protein content of the flour is adjusted. When no "iron ring" is formed on the edge of the cake, the operation method of kneading and shaping is adjusted, so as to solve various problems that affect the actual taste and appearance of the Baiji Mo during the production process, so that commercial production can be quickly adjusted according to the process to ensure the quality of the food. It is recommended to test bake more than 3 times in the early stage of production and adjust the parameters according to the actual oven temperature.
[0051] Chrysanthemum Heart: The radiating pattern formed by palm spinning blooms during baking, the center point is like a gilded chrysanthemum core, and the eighteen folds hide the code of wheat fragrance;
[0052] Iron ring; the amber-colored burnt ring created by the high temperature on the edge of the griddle is as hard as an ancient copper coin;
[0053] Crisp; the nine-layered pastry crust precipitates maltose crystals under high temperature, and it melts in your mouth like a thousand-layer pastry, crispy but not loose;
[0054] White; the dough is repeatedly kneaded and pressed until it is fine and smooth, and after baking, it presents a soft ivory white, like the first snow covering the pine trees;
[0055] Tiger's back; when baking the dough with a spiral closure, it naturally bulges, forming caramel spots in the shape of tiger stripes, just like the aesthetic of the strength of a wild animal's back;
[0056] Crispy; direct baking over charcoal fire stimulates the aroma of the dough, forming a golden crispy crust on the surface. When bitten, a fine cracking sound like that of broken glass can be heard.
[0057] The above shows and describes the basic principles, main features and advantages of the present invention. Those skilled in the art should understand that the present invention is not limited by the above embodiments. What is described in the above embodiments and the specification only illustrates the principles of the present invention. Without departing from the spirit and scope of the present invention, the present invention will have various changes and improvements, and these changes and improvements all fall within the scope of the present invention claimed. The scope of protection claimed by the present invention is defined by the appended claims and their equivalents.
Claims
1. The production process flow of Baiji bread, characterized in that, It includes the following steps; Step 1, raw material ratio: select 1000g of medium gluten flour, 450 - 480g of clear water, 5g of dry yeast, 5g of baking powder and 20g of cooking oil; Step 2, knead the dough and let it proof: dissolve the dry yeast and baking powder in the clear water, then mix with the medium gluten flour, and then knead the dough. After kneading, cover it and let it proof until it reaches 1.5 times its original volume; Step 3, divide the dough and shape it: divide the dough into portions of 100g each, roll it into a 15cm long strip, then roll it into a thin tongue-shaped sheet, apply a thin layer of oil and roll it up into a spiral column. Then stand the spiral column-shaped dough portion upright and flatten it, roll it into a round cake with a concave center and thick edges, and then rotate and press it clockwise to make the dough portion form a bowl shape; Step 4, baking process: preheat the oven to 220°C, then first bake the "chrysanthemum heart" side of the bowl-shaped cake blank with the tip of the finger pressing strongly in the center for 1 minute to form patterns; then turn the cake blank over, slightly press it flat with the palm, and bake for another 1.5 minutes to form a "tiger's back" arc; finally, move the cake blank to the lower layer of the oven and bake at 230°C for 3 minutes and 30 seconds until the edge forms an "iron ring".
2. The production process of Baiji bread according to claim 1, characterized in that: The dry yeast can be replaced with 150g of old dough, and 0.5g of edible alkali is added to the old dough to neutralize the sour taste during fermentation.
3. The production process flow of Baiji bun according to claim 1, characterized in that: The protein content in the medium gluten flour is 11% - 12%. The temperature of the clear water is controlled at 35°C in winter, and normal temperature cold water is selected in summer. The baking powder is aluminum-free double-effect baking powder.
4. The production process flow of Baiji bread according to claim 1, characterized in that: When kneading the dough and letting it proof, make a well in the flour, then dissolve the dry yeast and baking powder in the clear water and add them in portions, and control the temperature of the clear water within ±1°C. When kneading the dough, reach the "three clean" standard, that is, the dough is clean, the hands are clean, and the basin is clean.
5. The production process of Baiji bread according to claim 4, characterized in that: When proofing after kneading the dough, control the proofing temperature at 28°C. The fermentation time in summer is 40 minutes, and the fermentation time in winter is 40 - 70 minutes. During the winter fermentation process, mainly based on the volume change of the dough portion, stop fermentation when the volume of the dough portion expands to 1.5 times.
6. The production process of Baiji bun according to claim 1, characterized in that: When using dry yeast for fermentation, the humidity of the fermentation environment needs to be controlled at 75% to prevent the surface of the dough portion from forming a skin; when using old dough for fermentation, after adding the edible alkali and kneading the dough, it needs to be proofed for 15 minutes to make the edible alkali neutralize the organic acids produced in the old dough.
7. The production process flow of Baiji bun according to claim 1, characterized in that: If the cake body is too hard, replace 100g of medium gluten flour with 100g of low gluten flour with a protein content of 10%; If the "iron ring" is not formed at the edge of the cake body, reduce the pressing force when flattening the dough portion during shaping, and at the same time roll the dough repeatedly when rolling; If the cake body has insufficient layering, ensure that each turn overlaps by 1 / 3 when rotating and pressing the spiral column-shaped dough portion clockwise.
8. The production process of Baiji bread according to claim 1, characterized in that: After dividing the dough and shaping it, it can be stored for 14 days by freezing. When taking it out in summer, it can be directly baked without thawing. When taking it out in winter, it needs to be thawed for 15 minutes.
9. The production process flow of Baiji bun according to claim 1 is characterized in that: When baking, select a commercial electric oven with temperature display. When dividing the dough, select a standard dough measuring container to ensure that the weight error of multiple dough portions is within ±3g.
10. The production process of Baiji bread according to claim 1, characterized in that: The color difference of the baked cake body does not exceed 10%. After baking, the cake body is stored in a 60°C incubator, and the storage time does not exceed 2 hours.