First, high-grade bread (also known as high-grade bread) is made of special flour as the main material, supplemented by a large number of auxiliary materials such as dairy products, eggs, sugar and oil. Because more auxiliary materials are added, the amount of gluten formation is limited, and it needs to be baked in an iron trough to make grooved bread. Bread is named according to the name of the added auxiliary materials. For example, those with cream are called buttered bread, and those with eggs are called egg bread.
1. livelihood
Raw material formula special powder 50 kg sugar 6 kg saccharin 7.5 g cream 5.75 kg vegetable oil (for cleaning tank) 1 kg egg 2.75 kg cream flavor 20 ml salt 250 g yeast 350 g.
Production method (1) Drum mash: the mash accounts for 40% of flour.
(2) Flour mixing: put the auxiliary materials and mash into a dough mixer, add about 65,438+00 kilograms of water, stir evenly, pour in the remaining (60%) flour, and stir evenly until it is fermented, thus forming.
(3) Forming: 65,438+000g of buttered bread is weighed. First of all, knead the dough into balls, then knead it into long balls and put it into a vat for fermentation to shape it.
2. Milky white bread
Raw material formula special powder 250kg sugar 22.5kg vegetable oil 15kg egg 1kg milk powder 6.5kg cream 2.5kg salt 2.5kg yeast 2kg butternut spice 10g.
Method of making (1) drum mash: add about 32% water. Due to the addition of a large number of auxiliary materials, the water absorption of dough is small, so the moisture should be strictly controlled and cannot be added. The mash should be very small, accounting for only about 27% of the flour consumption.
Firstly, 2 kg of yeast was mixed with water, 200 g of sugar (yeast culture medium) was added, and the yeast was activated by standing for 15 ~ 30 minutes. Add 35 kg of warm water (including water in yeast liquid) and 67.5 kg of flour, mix well and ferment at 27 ~ 28℃ for about 4 hours.
(2) Flour mixing: add 45 kilograms of warm water, 12.5 kilograms of vegetable oil and all other ingredients, start the blender to stir evenly, and then add the mash in proportion. After stirring, add the rest 179 kg flour in batches except 3.5 kg flour. Finally, add all the remaining vegetable oil. The dough was fermented at 25 ~ 26℃ for about 65438 0 hours.
(3) Molding: 400g of bread with a weight of 250g should be weighed, the dough should be kneaded into duck egg shape, placed on an iron plate with the groove buckled on the dough, fermented at about 30℃ for about 2 hours, and then baked when the dough is away from the bottom of the groove 1cm.
(4) Baking: the oven temperature is about 200℃, and it can be cured after baking for 17 minutes. The crust is golden yellow and the inner pulp is layered. Cooling and packaging.
Milk white bread contains a lot of milk powder with high nutritional value, which enhances the nutritional components of milk white bread and makes milk white bread have a unique milk flavor.
Second, the main ingredient of flower bread is special flour or standard flour, and the formula of its auxiliary materials is the same as that of high-grade bread. The operation technique is different from groove bread, but the dough is made into various patterns or animal shapes. Such as: butterfly bread, goldfish bread, pigeon bread, prawn bread, croissant, rolling bread, etc. Brush the surface of bread with egg liquid, and cover sesame seeds or decorative patterns with milk slurry (also called yellow slurry, made of 500g milk, 400g sugar, 200g flour, 200g eggs and water 100g), cream flowers and protein flowers. This kind of bread is very popular with teenagers because of its novel color and beautiful appearance.
Raw material formula flour 250 kg sugar 35 kg vegetable oil 15 kg egg 20.5 kg salt 1 2 kg yeast.
Production method 1. Drum mash: Flower bread needs big mash, accounting for about 45% of flour consumption.
Stir 2 kg of yeast with warm water, add 200 g of sugar, let it stand for 15 ~ 30 minutes to activate, add 55 kg of water and yeast liquid, add 1 12.5 kg of flour after mixing, and ferment at about 28℃ for 4 ~ 5 hours.
2. Flour mixing: add 50 kilograms of water, 5 kilograms of vegetable oil and other ingredients. After blending, add 125 kg flour, leaving about 10 kg flour as supplementary flour. When the dough is almost ready, add 10 kg vegetable oil and ferment at 28 ~ 30℃ 1.5 ~ 2 hours.
3. Forming: 100 grams of bread needs to be weighed down to 175 grams, and the dough can be formed after being rounded for 5 minutes.
There are many styles of flower bread and different methods of making it. Generally, flower bread is made by rolling dough into pieces and then cutting it into various patterns with a knife. Put the molded bread on an iron plate and ferment at about 38℃ 1 hour. Because the flower bread has high sugar content and large material, it will ripen when baked at 200 ~ 180℃ 12 ~ 15 minutes.
Three. Seafood bread (also called Nanwei bread)
Raw material formula flour 50kg sugar 6kg vegetable oil 2.75kg eggs 7kg raisins 250g monosodium glutamate100g yeast 500g salt 250g.
Production method 1. Drum mash: the mash accounts for 35% of the flour.
2. Flour blending: 5.25 kg of sugar, 5.75 kg of eggs, 0/00g of monosodium glutamate/kloc, 250g of salt are mixed with about12.5kg of water and mash, then 30kg of flour (2.5kg is reserved for dregs and batter) is mixed, and then1.75kg is added.
3. Forming: 200 grams of seafood bread should weigh 325 grams. First, roll the bread into a ball and then make it into a fish shape. Before fermentation, the surface of the ball should be stained with dregs.
4. Slag: Mix 1.5 kg of flour, 1 kg of vegetable oil, 100 g of eggs and 500 g of sugar, and knead them into slag.
5. Slurry: Cook with 1 kg flour, 250g sugar,1.25kg boiled water and150g eggs, and stir well.
6. Baking: the oven temperature is about 220℃, the baking time is about 15 minutes, and the oven is cooled and packaged.
The crust of seafood bread is golden yellow, and the special substance monosodium glutamate is added in the ingredients to make the bread layer inside, which is delicious.
Four, preserved fruit bread (also known as fruit bread) ingredients are the same as high-grade bread, and then add a variety of preserved fruits (peaches, preserved apricots, preserved pears, green red silk, green plums, melon strips, raisins, etc.). ), nuts (walnuts, melon seeds, peanuts, etc. ) and osmanthus. This kind of bread has the special flavor of fruit products. The following only introduces several ingredients of preserved fruit bread.
Harbin preserved fruit bread formula material powder 50 kg sugar 9.5 kg soybean oil 4 kg egg 4 kg yeast 350 g salt 100 g preserved fruit 2.5 kg plum 2.5 kg raisin 2.75 kg walnut kernel 2.75 kg.
Tianjin fruit bread formula special powder 50 kg sugar 8.5 kg vegetable oil 2.5 kg refined salt 250 g egg 1.75 kg yeast 500 g fruit material 15 kg green red silk 2.5 kg osmanthus 250 g.
Shanghai osmanthus bread formula standard powder 50 kg sugar 5 kg maltose 8 kg vegetable oil 2 kg refined salt 400 g egg 6 kg yeast 500 g saccharin 10 g osmanthus 500 g osmanthus essence 30 ml.
The special ingredient of preserved fruit bread with the above formula is the addition of fruit materials. 5. Nutritional bread The ingredients of nutritional bread are the same as those of high-grade bread, but special nutritional ingredients are added.
1. Glucose bread ingredients contain a certain amount of glucose. Glucose is a monosaccharide, which can be directly absorbed by human body without digestion, and is an indispensable component in human blood. The content of glucose in human blood is generally 100 ml, and it contains about 80 ~ 120 mg to maintain normal blood sugar balance. The oxidation of glucose in human body releases heat energy, which is supplied to various tissues of human body for consumption. Therefore, glucose bread is the best supplementary food for the infirm and patients.
2. The ingredients and technological process of phosphorus bread (also known as egg yolk bread) are the same as those of high-grade bread, except that egg yolk or egg yolk powder is added. 100g egg yolk contains the following nutrients: protein 13.6g, fat 330g, calcium 134mg, phosphorus 532mg, iron 7mg, vitamin A3500 IU, vitamin B 140 ~ 395 IU and riboflavin 0.35mg. ..
6. Sandwich bread There are two kinds of bread. One is jam, nuts and so on. Sandwiched between the upper layer and the lower layer and made into various shapes; The other is round bread with jam or bean paste in the middle, which is the staple food of western breakfast. The following only introduces one kind of bread with stuffing-assorted buns.
Raw material formula: 5kg flour (glutinous rice) 1.5kg sugar1.25kg cream (or big oil)1.25kg egg1.5g essence1.5-2kg jam, preserved fruit and nuts * *. Production method: 1. Mixing powder: firstly, unbind the fat powder with warm water, mix it evenly, mix it with flour 1.5 kg, and ferment at about 30℃. When ready to drop to the highest expansion degree, add warm water. Put the remaining 3.5 kilograms of flour and sugar together to make dough. Finally, add cream and continue the secondary fermentation until the fermentation is good.
2. Forming: Roll the dough into pieces and insert jam, preserved fruit and nuts. Roll it into a roll or rub it into a ball, a strip or a triangle, weave flowers, cut it with a knife, make it into various shapes, bake it in a baking tray, brush the egg liquid on its surface after baking, and then draw flowers with your mouth, that is, bake it in the oven.
3. Baking: Bake it into orange red, and take it out of the oven when it is ripe (partially brushed with sugar water), which is the finished product.
Seven, fried bread uses special flour as raw material, including meat stuffing and jam stuffing.
Raw material formula special powder 50 kg sugar 5 kg vegetable oil 5 kg salt 500 g egg 2.5 kg meat stuffing 3 kg applesauce 3 kg onion 2 kg yeast 300 g monosodium glutamate 5 g.
Production method 1. Drum mash: the mash accounts for 35% of flour.
2. Flour mixing: 5 kg of sugar, 65,438+000 g of salt, 2.5 kg of eggs and 65,438+07.5 kg of mash are mixed with water, and 65% of flour (dough) is poured into a dough mixer for dough mixing, and 65,438+0 kg of vegetable oil is added, and it can be molded with a little stirring.
3. Stuffing: Chop the onion and put it into the meat stuffing, then add 200 grams of salt, stir-fry the meat stuffing, and add monosodium glutamate and mix well.
4. Forming: 50 grams of fried bread should be weighed 75 grams, the dough should be rounded, rolled into pieces, and the meat stuffing should be wrapped inside (like a steamed stuffed bun), then the mouth should be made into a spindle shape, slightly flattened with the palm of your hand, and a little hair should be fried. If there is jam filling, the dough can be rounded and flattened, covered with jam, turned upside down in a circle, permed slightly and fried.
5. Frying: Pour 4 kilograms of oil into the pot and bring to a boil. Put the shaped bread blank into the pot and fry until golden brown. Then insert the bamboo stick into the bread and observe the raw and cooked after pulling it out.
Fried bread is characterized by crispy outside and tender inside, and tastes best when it is hot. Most of them are produced and sold by western restaurants and hotels.
Eight, bagel is a semi-fermented snack bread, which needs to be cooked with molasses before baking.
Raw material formula standard powder 50 kg sugar 4 kg soybean oil 1 kg honey 1 kg saccharin 100 g salt 150 g yeast 150 g.
Production method 1. Drum mash: making bagels requires less mash, which can be fermented at one time. The mashed mash accounts for 20% of the total flour (i.e. 10 kg). Activate 150g yeast, add 10kg flour after the yeast is evenly mixed with warm water * * * 5.5kg, and then ferment at room temperature of 27-28℃ for 4 hours. 2. Flour mixing: Put 500g sugar, oil, saccharin, salt, honey and mash into a dough mixer, add about 16kg water (strictly control the amount of water added), stir evenly, pour in 80% flour, and stir again. When the dough is hard and cannot be mixed, press it evenly with a barbell, and then ferment 15 ~ 200kg.
3. Molding: Weigh 60 grams and 50 grams of bagels, knead the dough into doughnuts and ferment for 30 minutes, then put the bagels in boiling water (250-500 grams of sugar and 500 grams of honey) and cook for about 5 minutes. At this time, the starch on the surface of bagel was fully gelatinized to form white and bright dextrin. Because of the adsorption of sugar (glucose and jam) and honey juice in water, the main component of honey is invert sugar (a mixture of fructose and glucose), in which fructose accounts for about 37% and glucose accounts for about 36%. Some pigments, aromatic substances and organic acids make bagels saccharified well, easy to color and have the unique fragrance of honey.
4. Baking: Take out the finished bagels, put them on the chopping board and bake them in the oven. Bake bagels in a charcoal stove for about 2 minutes with an open flame. When the water on the bagel is dry, you can eat it. Put the bagel on the wooden shovel, then put it in the furnace and bake it with open flame for 8 ~ 10 minutes, so that the bagel is golden yellow, bright in color, crisp and sweet, and has the unique fragrance of caramel and honey. After cooling, each string 10 is very popular with children. This is one of the characteristics of Harbin.
9. Dry bread (also called "Suheli") is fermented and baked twice. Firstly, bread is made by mixing flour, fermenting and baking. And then sliced and baked to obtain the final dry bread.
Raw material formula standard powder 50 kg sugar 10 kg soybean oil 7 kg egg 7 kg saccharin 12.5 g vanillin 5 g yeast 400 g salt 150 g.
Production method 1. Drum mash: dry bread needs big mash, accounting for 45% of the total flour. First activate the yeast, add warm water and stir evenly, then add 22.5 kg of flour, stir and ferment for about 4 hours.
2. Flour mixing: all the auxiliary materials and mash are poured into a flour mixing machine, mixed with water, added with 55% flour, and fermented for 2 hours after dough mixing.
3. Molding: Divide the dough into small pieces, knead it into strips of 6.7 cm, put it neatly on an iron plate for three rows, ferment for 1.5 hours, brush with egg liquid, and bake.
4. Baking: The oven temperature is about 200℃, and baking lasts for 25 minutes. After turning yellow, take it out and cool it, then cut it into bread slices with a thickness of 1 cm, put it on an iron plate and bake it in the oven. The furnace temperature should be lower than 170℃, and it can be taken out when it is golden yellow or golden red and fragile.
After full fermentation and secondary baking, the dry bread is well pasted, forming a lot of caramel, which has a special caramel paste flavor, tastes sweet and crisp, absorbs saliva strongly in the mouth and decomposes and absorbs it well. It is the most ideal food for patients with gastropathy, especially those with hyperacidity, and is suitable for the elderly and children. Because of its high porosity and low water content, it will not go bad after being stored in a dry room for 10 days, and it is the favorite food of travelers. But dry bread absorbs moisture easily, so it's best to seal it with iron boxes or plastic bags.
Dry bread is carefully made and of excellent quality. Because of the different auxiliary materials added, its flavor is also different. Pattern varieties include sugar, vanilla, stuffing and cream.