First fermentation: flour 30 kg sugar 4 kg fresh yeast 1 to 1.5 kg water 17.5 kg

Second fermentation: flour 60 kg sugar 20 kg oil 6 kg eggs 5 kg water 32 kg

Pastry: flour 10 kg sugar 9 kg oil 2 kg eggs 2 kg diluted 0.3 kg sodium bicarbonate 0.1 kg ammonium bicarbonate 0.05 kg brushing egg 2 kg brushing plate vegetable oil 1 kg

Making method

Making method

There is a recipe for bread shortcake. Ammonium bicarbonate 0.05 kg vegetable oil 1.5 kg brush egg 2 kg brush plate vegetable oil 1 kg

Method of production

1. Preparation and processing of raw and auxiliary materials: the choice of gluten content of the flour over the Roh, sugar sieve to remove impurities, eggs washed with water and spare. Make puff pastry: place the flour on the operating table, in a circle. Sugar, eggs, thinning, loosening agent and other inputs into the mix, and then into the lard, vegetable oil, mix thoroughly, was a milky suspension when added to the flour, try a good soft and hard, and into a suitable shortening of the dough. According to 1200 grams of 10 pieces divided into doses, each piece into 50 small pieces of standby.

2. Dough modulation and fermentation: 1 to 2 times the dough modulation and fermentation method with the same egg bread method.

3. Molding and Molasses: The second fermentation of ripe dough according to the design weight, cut into specifications of the small dose, the small dose of kneading into the surface of the smooth round buns, to find a good distance, placed into the baking tray has been wiped with oil, into the molasses room molasses, molasses room temperature of about 40 degrees Celsius, the relative temperature of more than 85%. Molasses to nine mature, removed from the molasses room, immediately the puff pastry small pieces of round, rolled into 2 ~ 3 cm round sheet, diameter of 10 cm or so, covered in the full of sweeping the bread billet (operation should be gently held lightly), and then evenly brushed with a layer of egg wash, into the oven to bake.

4. Baking: adjust the stove fire, use the bottom fire big, small fire to bake. Baked into the name of the surface of the golden brown, the bottom of the reddish brown. Cooked out of the oven, cooling packaging, that is, the finished product.