Making method of toasted bread using cakes and biscuits as a sandwich

A production method and cake technology, which is applied in the direction of processing dough, baking, baked food, etc., can solve the problems of intertwined taste, complex processing technology, difficult control of processing process, etc., and achieve various effects of improving taste and enriching taste buds

Inactive Publication Date: 2017-12-22
LANZHOU VOCATIONAL TECHN COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The object of the present invention is to provide a kind of making method of toast bread with cake and biscuit as sandwich, aim to solve when several snacks (cake, biscuit and bread) melt into one product (bread

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Raw material ratio: (by weight percentage)

[0019] Bread ingredients: cabbage flour 9%, sugar 4.5%, instant dry yeast 0.045%, salt 0.35%, natural starter 18%, butter 2%, milk 2%, eggs 0.8%, the rest is water and the temperature is 40 ℃ , salad dressing 0.5%;

[0020] Cake ingredients: eggs 4%, corn oil 8%, sugar 8%, low-gluten flour 14%, milk 14%, salt 0.08%, cocoa powder 0.2%;

[0021] Biscuit raw materials: butter 2%, salt 0.045%, sugar 1, low-gluten flour 4%, eggs 0.8%, matcha powder 0.4%;

[0022] Processing technology:

[0023] (1) Sandwich production: ① Cake filling: mix eggs and sugar, use an egg beater to beat until the volume increases to 3 times, add sifted salt, low-gluten flour and cocoa powder, mix well, add corn oil Mix well with milk with a whisk. Put the prepared cake batter into a cake mold with a specific shape, put it in an oven preheated to 145°C, and bake for 20 minutes. After the cake batter is solidified, let it cool for later use.

[0024] ...

Embodiment 2

[0031] Raw material ratio: (by weight percentage)

[0032] Bread ingredients: 10% cabbage flour, 5% sugar, 0.05% instant dry yeast, 0.4% salt, 20% natural starter, 2.5% butter, 2.5% milk, 0.8% egg, the rest is water and the temperature is 40°C , salad dressing 0.5%;

[0033] Cake ingredients: eggs 4%, corn oil 8%, sugar 10%, low-gluten flour 15%, milk 15%, salt 0.1%, cocoa powder 0.4%;

[0034] Biscuit raw materials: 3% butter, 0.05% salt, 2% sugar, 5% low-gluten flour, 1% egg, 1% matcha powder;

[0035] Processing technology:

[0036] (1) Sandwich production: ① Cake filling: mix eggs and sugar, use an egg beater to beat until the volume increases to 3 times, add sifted salt, low-gluten flour and cocoa powder, mix well, add corn oil Mix well with milk with a whisk. Put the prepared cake batter into a cake mold with a specific shape, put it in an oven preheated to 145°C, and bake for 20 minutes. After the cake batter is solidified, let it cool for later use.

[0037] ②Biscui...

Embodiment 3

[0043] Raw material ratio: (by weight percentage)

[0044] Bread ingredients: cabbage flour 11%, sugar 5%, instant dry yeast 0.05%, salt 0.5%, natural starter 20%, butter 3%, milk 3%, egg 1%, the rest is water and the temperature is 40 ℃ , salad dressing 0.5%;

[0045] Cake ingredients: 5% eggs, 10% corn oil, 10% sugar, 15% low-gluten flour, 15% milk, 0.1% salt, 0.2% cocoa powder;

[0046] Biscuit raw materials: 2% butter, 0.05% salt, 1% sugar, 5% low-gluten flour, 1% egg, 0.5% matcha powder;

[0047] Processing technology:

[0048] (1) Sandwich production: ① Cake filling: mix eggs and sugar, use an egg beater to beat until the volume increases to 3 times, add sifted salt, low-gluten flour and cocoa powder, mix well, add corn oil Mix well with milk with a whisk. Put the prepared cake batter into a cake mold with a specific shape, put it in an oven preheated to 145°C, and bake for 20 minutes. After the cake batter is solidified, let it cool for later use.

[0049] ②Biscuit...

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PUM

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Abstract

The invention discloses a making method of a toasted bread using cakes and biscuits as a sandwich. Blended cake paste is put in an oven preheated to 145 DEG C for roasting, and the roasting is stopped when the cake paste solidifies; biscuit paste is reshaped and then is put in the oven heated to 150 DEG C for roasting, the roasting is stopped when the paste is in a semi-dried state, the cake is put on the bottom paste, cakes are put at the set positions of the cakes, the cakes and the biscuits are adhered by using a salad dressing, and the residual vacant parts in a toast box are filled with bread paste; the obtained sandwiched toast bread is put in a fermenting box and ferments for 30 minutes, the whole paste is put in the oven preheated to 220 DEG C for baking for 45 minutes when fermenting to 2.5 times of the original size, the oven is opened to change the position of the toast box one time to make the bread heated uniformly when the residual time is 10 minutes. By adopting the making method, the cakes and the biscuits do not overshadow the leading role of the bread, meanwhile the taste is improved, and the diversity of taste bud levels is enriched.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a method for making toast bread with cakes and biscuits as the sandwich. Background technique [0002] In the current bakery technology field, there are various methods and methods for processing bread, cakes and biscuits, and the technology is relatively mature, but there is still a lot of room for improvement in innovative products and technologies. [0003] The bread products on the current market are upgraded very quickly, and there are a wide variety of varieties, designs, and flavors. It is not difficult to eat a high-quality and very delicious bread, and it is not difficult to eat a bread with a variety of flavors. For example, the sandwich bread can have red bean paste, matcha, coconut, custard, and taro. And so on for various tastes. [0004] But it is rare to eat bread with several pastry mouthfeels in one bread product. For example, the existing bread product...

Claims

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Application Information

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IPC IPC(8): A21D13/31A21D13/38A21C14/00
CPCA21C14/00A21D13/31A21D13/38
Inventor 申国霞常鑫赵凤舞
Owner LANZHOU VOCATIONAL TECHN COLLEGE
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