CN108576154A - A kind of banana bread and preparation method thereof - Google Patents
A kind of banana bread and preparation method thereof Download PDFInfo
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- CN108576154A CN108576154A CN201810418647.4A CN201810418647A CN108576154A CN 108576154 A CN108576154 A CN 108576154A CN 201810418647 A CN201810418647 A CN 201810418647A CN 108576154 A CN108576154 A CN 108576154A
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- bread
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/31—Filled, to be filled or stuffed products filled before baking
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/34—Animal material
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Zoology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The present invention provides a kind of banana bread, are made of the raw material of following weight：95 100g of high powder, 36 40g of milk, 15 16g of whipping cream, 8 10g of shell egg, 15 16g of granulated sugar, 1 1.2g of salt, 5.5 6g of butter, 38 40g of 1 1.2g of egg liquid, 1.8 2g of banana filling and bread kind face, bread kind face is made of high-strength flour and unartificial yeast stoste, and the unartificial yeast stoste is made of two, banana and 300 400ml of purified water.Banana bread of the present invention, the banana bread flavor is naturally, nutritive value is high, and long shelf-life, banana flavor is sufficient, just melt in the mouth, health, safety.The present invention also provides the preparation methods of the banana bread, and using unartificial yeast, kind of a face, and folder banana filling and then provocation and decoration at the time of molding is made in fermentation several times, makes simply, easily operated, and the banana bread flavor prepared using this method is abundant, in good taste.
Description
Technical field
The present invention relates to food processing technology fields, more particularly to a kind of banana bread and preparation method thereof.
Background technology
Bread belongs to baking wheaten food, be it is a kind of making food simple, easy to carry, also because its mouthfeel is various, as morning
Meal or diatery supplement, are liked by many people.Yeast is indispensable a kind of biological raising agent in breadmaking.
Unartificial yeast be using in cereal, fruit, fermentation yogurt or hops carry multiple-microorganism cultivated and
At natural fermented dose.Unartificial yeast has the function of improvement flavor and quality, can reduce bread production cost.Unartificial yeast face
Not only wheat fragrance is strong for packet, but also flavor level is multiple, and quality is good, can keep soft mouthfeel, nutritive value high for a long time.At present
The bread occurred in the market is fermented by i.e. hair style commercial yeast powder mostly to be made, can not by the due rich in taste degree of bread and
Fragrance is completely presented, and is easy to happen aging and is gone mouldy, shelf life is short.
Invention content
In view of the above technical problems, the purpose of the present invention is to provide a kind of banana bread can make this using unartificial yeast
Banana bread banana flavor foot, just melt in the mouth.The present invention also provides the preparation methods of above-mentioned banana bread.
The technical solution adopted by the present invention is：
A kind of banana bread, is made of the raw material of following weight：High powder 95-100g, milk 36-40g, whipping cream 15-
16g, shell egg 8-10g, granulated sugar 15-16g, salt 1-1.2g, butter 5.5-6g, egg liquid 1-1.2g, banana filling 1.8-2g knead doughs
Packet kind face 38-40g, bread kind face are made of high-strength flour and unartificial yeast stoste, and the unartificial yeast stoste is by banana two
Root and purified water 300-400ml are made.
Banana bread of the present invention, wherein press 1 by high-strength flour and unartificial yeast stoste in bread kind face:1 matter
Amount ratio is made.
Banana bread of the present invention, wherein the banana filling presses 3 by banana, custard powder and water:1:3 mass ratio
Mixing blends.
Banana bread of the present invention, wherein be made of the raw material of following weight：High powder 100g, milk 40g, evaporated milk
Oily 15g, shell egg 10g, granulated sugar 16g, salt 1.2g, butter 6g, egg liquid 1g, banana filling 2g and bread kind face 40g.
The preparation method of banana bread of the present invention, includes the following steps：
(1) culture of unartificial yeast liquid：Prepare raw material according to the ratio, banana and purified water be put into and is cooled after scalding
In the 2/3 of container, cover tightly lid, be placed in and be placed at room temperature for 3-4 days, it is primary to open lid daily, rocks ventilation, lid to be opened bang
It can be obtained unartificial yeast stoste when bang；
(2) bread kind face makes：By the raw material in bread kind face, i.e. unartificial yeast stoste described in step (1) and high muscle
Powder is respectively classified into equal three parts of quality, first stirs evenly a copy of it unartificial yeast stoste and high-strength flour, in temperature 25-27
It is fermented into 4-6 times at DEG C, obtains kind of face one；Another unartificial yeast stoste and high-strength flour stirring is added in described kind of face one again
Uniformly, it is fermented into 4-6 times at 25-27 DEG C of temperature, obtains kind of face two；Third part unartificial yeast is added in described kind of face two again
Stoste and high-strength flour stir evenly, and 2 times are fermented at 25-27 DEG C of temperature, bread kind face；
(3) bread dough makes：Described in the high powder, milk, whipping cream, shell egg, granulated sugar, salt and step (2)
Bread kind face is poured into after a mixing bowl mixes slowly 3-3.5min, quickly stirs 3-3.5min, butter is then added and mixes slowly
After 1.5-2min, 1-1.5min is quickly stirred into 27 DEG C of dough；It ferments under conditions of 27 DEG C of temperature, relative humidity 75% again
1h is to get bread dough；
(4) divide：Bread dough described in step (3) is divided into the small dough of several 80g；
(5) it stands：Small dough described in step (4) is stood into 20-30min at room temperature；
(6) it is molded：The small dough invagination after step (5) standing presss from both sides the banana filling；
(7) provocation and decoration：By small dough after molding in 38 DEG C of temperature, relative humidity is provocation under the conditions of 75%
60min, then in the small dough surface brush egg liquid；
(8) it bakes：Small dough after provocation in step (7) is put into oven, 10-12min is toasted at a temperature of 210 DEG C
Afterwards, then at a temperature of 195 DEG C 12-15min is toasted to get banana bread.
The preparation method of banana bread of the present invention, wherein in step (3) by the high powder, milk, whipping cream,
Bread kind face described in shell egg, granulated sugar, salt and step (2) is poured into after a mixing bowl mixes slowly 3min, quickly stirs 3min, so
After addition butter mixes slowly 2min afterwards, 1min is quickly stirred into 27 DEG C of dough, is at a slow speed 100r/min, is quickly 250r/
min。
The preparation method of banana bread of the present invention, wherein toast 12min at a temperature of 210 DEG C in step (7)
Afterwards, then at a temperature of 195 DEG C 12min is toasted to get banana bread.
Advantageous effect of the present invention：
Banana bread of the present invention, the banana bread flavor is naturally, nutritive value is high, and long shelf-life, banana flavor is sufficient,
Just melt in the mouth, health, safety.
Banana bread of the present invention, is made of the raw material of following weight：High powder 100g, milk 40g, whipping cream 15g,
Shell egg 10g, granulated sugar 16g, salt 1.2g, butter 6g, egg liquid 1g, banana filling 2g and bread kind face 40g, are prepared by the formula
Banana bread taste good, unique flavor.
The preparation method of banana bread of the present invention, using unartificial yeast, fermentation several times is made kind of a face, and at
Banana filling then provocation and decoration are pressed from both sides when type, is made simply, and easily operated, the banana bread flavor prepared using this method is rich
Richness, it is in good taste.
The preparation method of banana bread of the present invention, in step (3) by the high powder, milk, whipping cream, shell egg,
Bread kind face described in granulated sugar, salt and step (2) is poured into after a mixing bowl mixes slowly 3min, and 3min is quickly stirred, then plus
Enter after butter mixes slowly 2min, quickly stir 1min into 27 DEG C of dough, be at a slow speed 100r/min, be quickly 250r/min,
Butter can be preferably dissolved into dough.
The preparation method of banana bread of the present invention, after toasting 12min at a temperature of 210 DEG C in step (7), then
12min is toasted at a temperature of 195 DEG C, it is preferable to bake the product color, smell and taste come.
Specific implementation mode
Embodiment 1
A kind of banana bread, is made of the raw material of following weight：High powder 100g, milk 40g, whipping cream 15g, shell egg 10g,
Granulated sugar 16g, salt 1.2g, butter 6g, egg liquid 1g, banana filling 2g and bread kind face 40g, bread kind face by high-strength flour and
Unartificial yeast stoste presses 1:1 mass ratio is made, and the unartificial yeast stoste is made of two, banana and purified water 300ml, institute
Banana filling is stated by banana, custard powder and water by 3:1:3 mass ratio mixing blends, and the banana is 350g.
The preparation method of banana bread described in the present embodiment, includes the following steps：
(1) culture of unartificial yeast liquid：Prepare raw material according to the ratio, banana and purified water be put into and is cooled after scalding
In the 2/3 of container, lid is covered tightly, (25 DEG C) of room temperature is placed in and places 4 days, opening lid is primary daily, rocks ventilation, lid to be opened
It can be obtained unartificial yeast stoste when sub bang bang, the purified water is deionized water；
(2) bread kind face makes：Unartificial yeast stoste described in 40g steps (1) is added in 40g high-strength flours and is stirred
Uniformly, 4 times are fermented at 27 DEG C of temperature, obtain kind of face one；Again in described kind of face one be added 40g unartificial yeasts stoste and
40g high-strength flours stir evenly, and are fermented into 66 times at 27 DEG C of temperature, obtain kind of face two；It is added 40g days in described kind of face two again
Right yeast stock and 40g high-strength flours stir evenly, and 2 times are fermented at 27 DEG C of temperature, bread kind face；
(3) bread dough makes：Described in the high powder, milk, whipping cream, shell egg, granulated sugar, salt and step (2)
Bread kind face is poured into after a mixing bowl mixes slowly 3min, and 3min is quickly stirred, and is then added after butter mixes slowly 2min, quickly
1min is stirred into 27 DEG C of dough, is at a slow speed 100r/min, is quickly 250r/min；Again in 27 DEG C of temperature, relative humidity 75%
Under conditions of fermentation 1h to get bread dough；
(4) divide：Bread dough described in step (3) is divided into the small dough of several 80g；
(5) it stands：Small dough described in step (4) is stood into 30min under room temperature (25-27 DEG C)；
(6) it is molded：The small dough invagination after step (5) standing presss from both sides the banana filling；
(7) provocation and decoration：By small dough after molding in 38 DEG C of temperature, relative humidity is provocation under the conditions of 75%
60min, then in the small dough surface brush egg liquid；
(8) it bakes：Provocation in step (7) and the small dough after decoration are put into oven, toasted at a temperature of 210 DEG C
After 12min, then 12min is toasted to get banana bread at a temperature of 195 DEG C.
Embodiment 2
A kind of banana bread, is made of the raw material of following weight：High powder 95g, milk 36g, whipping cream 16g, shell egg 8g, sand
Sugared 15g, salt 1g, butter 5.5g, egg liquid 1.2g, banana filling 1.8g and bread kind face 38g, bread kind face is by high-strength flour
1 is pressed with unartificial yeast stoste:1 mass ratio is made, and the unartificial yeast stoste is made of two, banana and purified water 300ml,
The banana filling presses 3 by banana, custard powder and water:1:3 mass ratio mixing blends, and the banana is 350g.
The preparation method of banana bread described in the present embodiment, includes the following steps：
(1) culture of unartificial yeast liquid：Prepare raw material according to the ratio, banana and purified water be put into and is cooled after scalding
In the 2/3 of container, lid is covered tightly, (25 DEG C) of room temperature is placed in and places 4 days, opening lid is primary daily, rocks ventilation, lid to be opened
It can be obtained unartificial yeast stoste when sub bang bang, the purified water is deionized water；
(2) bread kind face makes：Unartificial yeast stoste described in 40g steps (1) is added in 40g high-strength flours and is stirred
Uniformly, 6 times are fermented at 27 DEG C of temperature, obtain kind of face one；Again in described kind of face one be added 40g unartificial yeasts stoste and
40g high-strength flours stir evenly, and are fermented into 4 times at 27 DEG C of temperature, obtain kind of face two；It is added 40g days in described kind of face two again
Right yeast stock and 40g high-strength flours stir evenly, and 2 times are fermented at 27 DEG C of temperature, bread kind face；
(3) bread dough makes：Described in the high powder, milk, whipping cream, shell egg, granulated sugar, salt and step (2)
Bread kind face is poured into after a mixing bowl mixes slowly 3.5min, quickly stirs 3.5min, butter is then added and mixes slowly 1.5min
Afterwards, quickly stirring 1.5min is at a slow speed 100r/min, is quickly 250r/min at 27 DEG C of dough；Again in 27 DEG C of temperature, relatively
1h is fermented under conditions of humidity 75% to get bread dough；
(4) divide：Bread dough described in step (3) is divided into the small dough of several 80g；
(5) it stands：Small dough described in step (4) is stood into 20min under room temperature (25-27 DEG C)；
(6) it is molded：The small dough invagination after step (5) standing presss from both sides the banana filling；
(7) provocation and decoration：By small dough after molding in 38 DEG C of temperature, relative humidity is provocation under the conditions of 75%
60min, then in the small dough surface brush egg liquid；
(8) it bakes：Provocation in step (7) and the small dough after decoration are put into oven, toasted at a temperature of 210 DEG C
After 10min, then 15min is toasted to get banana bread at a temperature of 195 DEG C.
Embodiment described above is only that the preferred embodiment of the present invention is described, not to the model of the present invention
It encloses and is defined, under the premise of not departing from design spirit of the present invention, technical side of the those of ordinary skill in the art to the present invention
The various modifications and improvement that case is made should all be fallen into the protection domain of claims of the present invention determination.
Claims (7)
1. a kind of banana bread, it is characterised in that：It is made of the raw material of following weight：It is high powder 95-100g, milk 36-40g, light
Cream 15-16g, shell egg 8-10g, granulated sugar 15-16g, salt 1-1.2g, butter 5.5-6g, egg liquid 1-1.2g, banana filling 1.8-
2g and bread kind face 38-40g, bread kind face are made of high-strength flour and unartificial yeast stoste, the unartificial yeast stoste by
Two, banana and purified water 300-400ml are made.
2. banana bread according to claim 1, it is characterised in that：Bread kind face is former by high-strength flour and unartificial yeast
Liquid presses 1:1 mass ratio is made.
3. banana bread according to claim 1, it is characterised in that：The banana filling presses 3 by banana, custard powder and water:
1:3 mass ratio mixing blends.
4. according to the banana bread described in claim 1-3 any one, it is characterised in that：It is made of the raw material of following weight：
High powder 100g, milk 40g, whipping cream 15g, shell egg 10g, granulated sugar 16g, salt 1.2g, butter 6g, egg liquid 1g, banana filling 2g
With bread kind face 40g.
5. the preparation method of the banana bread described in claim 1-4 any one, it is characterised in that：Include the following steps：
(1) culture of unartificial yeast liquid：Prepare raw material according to the ratio, banana and purified water are put into the container to cool after scalding
2/3 in, cover tightly lid, be placed in and be placed at room temperature for 3-4 days, daily open lid it is primary, rock ventilation, lid to be opened bang bang
When can be obtained unartificial yeast stoste；
(2) bread kind face makes：By the raw material in bread kind face, i.e. unartificial yeast stoste described in step (1) and high-strength flour point
It is not divided into equal three parts of quality, first stirs evenly a copy of it unartificial yeast stoste and high-strength flour, at 25-27 DEG C of temperature
It is fermented into 4-6 times, obtains kind of face one；Another unartificial yeast stoste is added in described kind of face one again and high-strength flour stirring is equal
It is even, it is fermented into 4-6 times at 25-27 DEG C of temperature, obtains kind of face two；It is former that third part unartificial yeast is added in described kind of face two again
Liquid and high-strength flour stir evenly, and 2 times are fermented at 25-27 DEG C of temperature, bread kind face；
(3) bread dough makes：By bread described in the high powder, milk, whipping cream, shell egg, granulated sugar, salt and step (2)
Kind of face is poured into after a mixing bowl mixes slowly 3-3.5min, quickly stirs 3-3.5min, butter is then added and mixes slowly 1.5-
After 2min, 1-1.5min is quickly stirred into 27 DEG C of dough；Ferment under conditions of 27 DEG C of temperature, relative humidity 75% 1h again,
Up to bread dough；
(4) divide：Bread dough described in step (3) is divided into the small dough of several 80g；
(5) it stands：Small dough described in step (4) is stood into 20-30min at room temperature；
(6) it is molded：The small dough invagination after step (5) standing presss from both sides the banana filling；
(7) provocation and decoration：By small dough after molding in 38 DEG C of temperature, relative humidity is provocation 60min under the conditions of 75%, so
Afterwards in the small dough surface brush egg liquid；
(8) it bakes：Small dough after provocation in step (7) is put into oven, after toasting 10-12min at a temperature of 210 DEG C,
12-15min is toasted at a temperature of 195 DEG C again to get banana bread.
6. the preparation method of banana bread according to claim 5, it is characterised in that：By the high powder, ox in step (3)
Bread kind face described in milk, whipping cream, shell egg, granulated sugar, salt and step (2) is poured into after a mixing bowl mixes slowly 3min, quickly
3min is stirred, after then addition butter mixes slowly 2min, 1min is quickly stirred into 27 DEG C of dough, is at a slow speed 100r/min,
It is quickly 250r/min.
7. the preparation method of banana bread according to claim 5 or 6, it is characterised in that：In 210 DEG C of temperature in step (7)
After the lower baking 12min of degree, then 12min is toasted to get banana bread at a temperature of 195 DEG C.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201810418647.4A CN108576154A (en) | 2018-05-04 | 2018-05-04 | A kind of banana bread and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201810418647.4A CN108576154A (en) | 2018-05-04 | 2018-05-04 | A kind of banana bread and preparation method thereof |
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Application publication date: 20180928 |