Hippophae rhamnoides fruit nutritive bread
A technology for sea buckthorn fruit and bread, which is applied to dough processing, baking, and baked goods with modified ingredients, etc., can solve the problems of insufficient nutrition and unhealthy health of baked bread, and achieves the goal of regulating blood pressure, having a soft and delicious taste, and improving blood flow. loop effect
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[0007] A kind of seabuckthorn nutritious bread is characterized in that, in parts by weight, it comprises 100 parts of bread flour, 20 parts of lily powder, 5 parts of granulated sugar, 1 part of dry yeast, 9 parts of condensed milk, 1 part of milk sesame oil, 10 parts of ghee, sweet 50 parts of flake oil, 0.5 part of salt, 2.5 parts of seabuckthorn fruit, and an appropriate amount of kneading water, in which seabuckthorn fruit juice accounts for 15%. The production method is to mix 100 parts of bread flour, 5 parts of granulated sugar, 1 part of dry yeast, 9 parts of condensed milk, 1 part of milk sesame oil, and 2.5 parts of sea buckthorn fruit. Add 0.5 parts of salt, 10 parts of ghee and stir evenly at a slow speed, and press it into thin noodles with a thickness of 0.5-1.5 mm by a noodle press. Type, proofing, proofing temperature 30-35 degrees, humidity 80%, 80-90 minutes, and finally sent to the oven for baking.
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