CN102972468A - Ox-horn meal package and preparation method thereof - Google Patents
Ox-horn meal package and preparation method thereof Download PDFInfo
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- CN102972468A CN102972468A CN2012105525384A CN201210552538A CN102972468A CN 102972468 A CN102972468 A CN 102972468A CN 2012105525384 A CN2012105525384 A CN 2012105525384A CN 201210552538 A CN201210552538 A CN 201210552538A CN 102972468 A CN102972468 A CN 102972468A
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Abstract
The invention discloses an ox-horn meal package and a preparation method thereof. The ox-horn meal package comprises the components in parts by weight as follows: 100 parts of bread flour, 18 parts of granulated sugar, 1.5 parts of yeast, 0.9 part of a modifying agent, 46 parts of milk, 0.6 part of milk cosmetic powder, 26 parts of eggs, 1.6 parts of salt and 20 parts of butter. The ox-horn meal package is golden in appearance and soft and delicate in taste, and can meet the requirements of people for health and nutrients of food.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of ox horn meal bag and preparation method thereof.
Background technology
Bread is one of food main during people live, raising along with people's living standard, requirement for the local flavor of bread and quality is also more and more higher, more and more diversified, croissant is a kind of bread that is loved by the people especially, how develops on the basis of original traditional method that a kind of mouthfeel is better, the croissant of better quality is to need at present the problem that solves.
Summary of the invention
Purpose of the present invention is exactly that a kind of ox horn meal bag and preparation method thereof is provided for the problem of above-mentioned existence.This ox horn meal bag appearance is golden yellow, and the soft exquisiteness of mouthfeel more can satisfy people to the demand of food health and nutrition.
A kind of ox horn meal packet technology scheme of the present invention is, is grouped into by by weight following one-tenth: 100 parts of bread flours, 18 parts of granulated sugar, 1.5 parts in yeast, 0.9 part of modifying agent, 46 parts in milk, 0.6 part of milk face powder, 26 parts in egg, 1.6 parts of salt, 20 parts in butter.
The preparation method of described ox horn meal bag, step is: (1) with 100 parts of bread flours, 18 parts of granulated sugar, 1.5 parts in yeast, 0.9 part of modifying agent, 46 parts in milk, 0.6 part of milk face powder, 26 parts of low rate mixings of egg are even, rapid stirring to gluten is expanded again, adds 1.6 parts of salt, after 20 parts of low rate mixings of butter are even, rapid stirring stirs to gluten and finishes again, dough temperature 26 degree; (2) proof 45 minutes, cut apart dough 35g, lax 15 minutes of stranding circle is being twisted into taper, rolls out to roll to get final product; (3) proof at last temperature 36 degree, humidity 80%, 90 minute; (4) baking: lower fire 192 degree of 196 degree of getting angry, 8 minutes.
Beneficial effect of the present invention is: a kind of ox horn meal bag of the present invention is grouped into by by weight following one-tenth: 100 parts of bread flours, 18 parts of granulated sugar, 1.5 parts in yeast, 0.9 part of modifying agent, 46 parts in milk, 0.6 part of milk face powder, 26 parts in egg, 1.6 parts of salt, 20 parts in butter.The ox horn meal bag that uses preparation method of the present invention to make, outward appearance is golden yellow, and the better soft exquisiteness of mouthfeel satisfies consumers in general's demand.
The specific embodiment:
In order to understand better the present invention, the below describes technical scheme of the present invention in detail with instantiation, but the present invention is not limited thereto.
Embodiment 1
A kind of ox horn meal bag is grouped into by by weight following one-tenth: 100 parts of bread flours, 18 parts of granulated sugar, 1.5 parts in yeast, 0.9 part of modifying agent, 46 parts in milk, 0.6 part of milk face powder, 26 parts in egg, 1.6 parts of salt, 20 parts in butter.
Preparation method: (1) is with 100 parts of bread flours, 18 parts of granulated sugar, 1.5 parts in yeast, 0.9 part of modifying agent, 46 parts in milk, 0.6 part of milk face powder, 26 parts of low rate mixings of egg are even, and rapid stirring to gluten is expanded again, add 1.6 parts of salt, after 20 parts of low rate mixings of butter were even, rapid stirring stirred to gluten and finishes again, dough temperature 26 degree; (2) proof 45 minutes, cut apart dough 35g, lax 15 minutes of stranding circle is being twisted into taper, rolls out to roll to get final product; (3) proof at last temperature 36 degree, humidity 80%, 90 minute; (4) baking: lower fire 192 degree of 196 degree of getting angry, 8 minutes.
Claims (2)
1. ox horn meal bag is characterized in that, is grouped into by by weight following one-tenth: 100 parts of bread flours, 18 parts of granulated sugar, 1.5 parts in yeast, 0.9 part of modifying agent, 46 parts in milk, 0.6 part of milk face powder, 26 parts in egg, 1.6 parts of salt, 20 parts in butter.
2. the preparation method of a kind of ox horn meal bag as claimed in claim 1, it is characterized in that step is: (1) is with 100 parts of bread flours, 18 parts of granulated sugar, 1.5 parts in yeast, 0.9 part of modifying agent, 46 parts in milk, 0.6 part of milk face powder, 26 parts of low rate mixings of egg are even, and rapid stirring to gluten is expanded again, add 1.6 parts of salt, after 20 parts of low rate mixings of butter were even, rapid stirring stirred to gluten and finishes again, dough temperature 26 degree; (2) proof 45 minutes, cut apart dough 35g, lax 15 minutes of stranding circle is being twisted into taper, rolls out to roll to get final product; (3) proof at last temperature 36 degree, humidity 80%, 90 minute; (4) baking: lower fire 192 degree of 196 degree of getting angry, 8 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012105525384A CN102972468A (en) | 2012-12-19 | 2012-12-19 | Ox-horn meal package and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012105525384A CN102972468A (en) | 2012-12-19 | 2012-12-19 | Ox-horn meal package and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102972468A true CN102972468A (en) | 2013-03-20 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012105525384A Pending CN102972468A (en) | 2012-12-19 | 2012-12-19 | Ox-horn meal package and preparation method thereof |
Country Status (1)
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| CN (1) | CN102972468A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104542813A (en) * | 2014-12-31 | 2015-04-29 | 漯河联泰食品有限公司 | Barbecued nutrition-enriched bun and preparation method thereof |
| CN104663779A (en) * | 2015-02-03 | 2015-06-03 | 陆炳昌 | Novel Sansia Croissant production method |
| CN110063346A (en) * | 2019-04-26 | 2019-07-30 | 四川孔府唐人食品有限公司 | A kind of bread-making methods and the bread using this method production |
| CN110754496A (en) * | 2019-10-14 | 2020-02-07 | 福建达利食品科技有限公司 | Ox horn bread and making method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101869130A (en) * | 2010-06-10 | 2010-10-27 | 山东农业大学 | High-protein dietary fiber enriched bread and making method thereof |
| CN102578184A (en) * | 2012-03-22 | 2012-07-18 | 江南大学 | Fruit-flavored bread and its preparation method |
-
2012
- 2012-12-19 CN CN2012105525384A patent/CN102972468A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101869130A (en) * | 2010-06-10 | 2010-10-27 | 山东农业大学 | High-protein dietary fiber enriched bread and making method thereof |
| CN102578184A (en) * | 2012-03-22 | 2012-07-18 | 江南大学 | Fruit-flavored bread and its preparation method |
Non-Patent Citations (2)
| Title |
|---|
| 坂本利佳: "《最详尽的面包制作教科书》", 31 May 2011, 辽宁科学技术出版社 * |
| 胡秀钟: "《蛋糕店必备的80款超人气西点》", 30 September 2011, 化学工业出版社 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104542813A (en) * | 2014-12-31 | 2015-04-29 | 漯河联泰食品有限公司 | Barbecued nutrition-enriched bun and preparation method thereof |
| CN104663779A (en) * | 2015-02-03 | 2015-06-03 | 陆炳昌 | Novel Sansia Croissant production method |
| CN110063346A (en) * | 2019-04-26 | 2019-07-30 | 四川孔府唐人食品有限公司 | A kind of bread-making methods and the bread using this method production |
| CN110754496A (en) * | 2019-10-14 | 2020-02-07 | 福建达利食品科技有限公司 | Ox horn bread and making method thereof |
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Application publication date: 20130320 |