阅读说明：本技术 一种牦牛肉松吐司面包及其制作工艺 (Yak meat floss toast bread and making process thereof ) 是由 易碧如 李光勇 杨文强 于 2021-08-09 设计创作，主要内容包括：本发明公开了一种牦牛肉松吐司面包及其制作工艺。其制备包括下述重量份的原料,主面：包括下述重量份的组分：高筋粉350-450份；白砂糖120-160份；食盐14-16份；干酵母12-14份；面包改良剂4-6份；烫种320-340份；液种290-310份；隔夜种740-760份；黄油290-310份；鸡蛋590-610份；复配糕点乳化剂50-70份；纯牛奶40-60份；辅料：包括下述重量份的组分：红豆馅70-90份；牦牛肉松馅40-50份；沙拉酱18-24份；鸡蛋90-110份。本发明的牦牛肉松吐司面包在食用过程中,具有较好的酥脆感以及浓郁的牦牛肉松自然香味,口感滋润,面团柔软,让整个产品的复合性口味更佳强烈。(The invention discloses a yak meat floss toast bread and a making process thereof. The preparation method comprises the following raw materials in parts by weight: comprises the following components in parts by weight: 350 portions and 450 portions of high-strength powder; 120 portions of white granulated sugar and 160 portions of white granulated sugar; 14-16 parts of table salt; 12-14 parts of dry yeast; 4-6 parts of bread improver; seed scalding 320-340 parts; 290 portions and 310 portions of liquid seeds; 740 and 760 portions at night; 290 portions of butter and 310 portions; egg 590 and 610 portions; 50-70 parts of compound cake emulsifier; 40-60 parts of pure milk; auxiliary materials: comprises the following components in parts by weight: 70-90 parts of red bean stuffing; 40-50 parts of yak meat floss stuffing; 18-24 parts of salad sauce; 90-110 parts of eggs. The yak meat floss toast bread has the advantages that in the eating process, the yak meat floss toast bread has good crisp feeling and strong yak meat floss natural fragrance, is moist in taste, is soft in dough, and enables the compound taste of the whole product to be better and stronger.)

1. The yak meat floss toast bread is characterized in that the preparation comprises main dough and auxiliary materials; wherein the content of the first and second substances,

the main dough is prepared from the following components in parts by weight: 350 portions and 450 portions of high-strength powder; 120 portions of white granulated sugar and 160 portions of white granulated sugar; 14-16 parts of table salt; 12-14 parts of dry yeast; 4-6 parts of bread improver; seed scalding 320-340 parts; 290 portions and 310 portions of liquid seeds; 740 and 760 portions at night; 290 portions of butter and 310 portions; 90-110 parts of eggs; 50-70 parts of compound cake emulsifier; 40-60 parts of pure milk;

the preparation of the liquid seed comprises the following components in parts by weight: 900 portions of high-strength powder and 1100 portions of high-strength powder; 900 portions of drinking water and 1100 portions; 6-8 parts of dry yeast;

the seed scalding preparation comprises the following components in parts by weight: 900 portions of high-strength powder and 1100 portions of high-strength powder; 90-110 parts of white granulated sugar; 9-11 parts of salt; 850 portions and 950 portions of drinking water;

the overnight seed is prepared from the following components in parts by weight: 400 portions of high gluten powder, 160 portions of drinking water and 160 portions of egg; 4-6 parts of dry yeast;

the auxiliary materials comprise red bean stuffing, yak meat floss stuffing, salad sauce and eggs.

2. The yak meat puff bread as claimed in claim 1, wherein the preparation of the main dough comprises the following components in parts by weight: 380 portions of high-strength powder and 420 portions of high-strength powder; 150 portions of white granulated sugar 130-; 14.5-15.5 parts of salt; 12.5-13.5 parts of dry yeast; 4.5-5.5 parts of bread improver; seed soaking 325-335 parts; 295 plus 305 portions of seed; 745 portions of the overnight seeds; 295-305 parts of butter; 95-105 parts of eggs; 55-65 parts of compound cake emulsifier; 45-55 parts of pure milk;

the main dough and the auxiliary materials are respectively in parts by weight: 50-70 parts of dough; 3-8 parts of red bean stuffing; 42-48 parts of yak meat floss stuffing; 20-22 parts of salad sauce; 2-5 parts of eggs.

3. The yak meat puff bread as claimed in claim 1, wherein the preparation of the main dough comprises the following components in parts by weight: 400 parts of high-gluten flour; 140 parts of white granulated sugar; 15 parts of table salt; 13 parts of dry yeast; 5 parts of bread improver; seed scalding is carried out for 330 parts; 300 parts of liquid seeds; 750 parts of seeds at night; 300 parts of butter; 100 parts of eggs; 60 parts of compound cake emulsifier; 50 parts of pure milk;

the main dough and the auxiliary materials are respectively in parts by weight: 60 parts of main dough; 5 parts of red bean stuffing; 45 parts of yak meat floss stuffing; 21 parts of salad dressing; 2 parts of eggs.

4. The yak meat floss toast bread as claimed in any one of claims 1 to 3, wherein the yak meat floss stuffing is prepared from the following components in parts by weight: 950 parts of dried beef floss and 1050 parts of dried beef floss; 380 portions of pea powder and 420 portions of pea powder; 90-110 parts of butter; 90-110 parts of soybean oil; the dried beef floss contains 20-80 wt% of dried yak meat floss.

5. The yak meat floss toast bread as claimed in any one of claims 1 to 3, wherein the preparation of the salad dressing comprises the following components in parts by weight: 900 portions of soybean oil and 1100 portions of soybean oil; 110 and 140 portions of eggs; 110 portions and 140 portions of white granulated sugar; 8-12 parts of white vinegar; 6-8 parts of salt; 0.5 to 1.5 portions of monosodium glutamate.

6. The yak meat floss toast bread as claimed in any one of claims 1 to 3, wherein the preparation of the liquid seed comprises the following components in parts by weight: 950 portions of high-strength powder and 1050 portions of high-strength powder; 950 portions of drinking water and 1050 portions; 6.5-7.5 parts of dry yeast;

the seed scalding preparation comprises the following components in parts by weight: 950 portions of high-strength powder and 1050 portions of high-strength powder; 95-105 parts of white granulated sugar; 9.5-10.5 parts of salt; 870 portions of drinking water and 920 portions of drinking water;

the overnight seed is prepared from the following components in parts by weight: 480 parts of high-gluten powder 420, 155 parts of drinking water 145 and 155 parts of egg 145; 4.5-5.5 parts of dry yeast.

7. The yak meat floss toast bread as claimed in any one of claims 1 to 3, wherein the preparation of the liquid seed comprises the following components in parts by weight: 1000 parts of high gluten powder; 1000 parts of drinking water; 7 parts of dry yeast;

the seed scalding preparation comprises the following components in parts by weight: 1000 parts of high gluten powder; 100 parts of white granulated sugar; 10 parts of table salt; 900 parts of drinking water;

the overnight seed is prepared from the following components in parts by weight: 450 parts of high gluten powder, 150 parts of drinking water and 150 parts of eggs; 5 parts of dry yeast.

8. The process for making the yak meat floss toast bread as claimed in any one of claims 1 to 7, which comprises the following steps:

(1) making a dough

A1, preparation of liquid seeds: weighing the components according to the proportion, dissolving dry yeast with drinking water to obtain yeast liquid, adding the yeast liquid into the high gluten flour, stirring uniformly to form liquid seed dough, and refrigerating the liquid seed dough;

a2, preparing a seed scalding product: weighing the components according to the ratio, boiling drinking water, adding the boiled drinking water into the high-gluten flour, quickly stirring, adding salt and white granulated sugar, uniformly stirring to form a seed scalding dough, naturally cooling the seed scalding dough, and refrigerating;

a3, making overnight seeds: weighing the components according to the proportion, shelling eggs to obtain egg liquid, dissolving dry yeast with drinking water to obtain yeast liquid, uniformly stirring the high gluten flour, the egg liquid and the yeast liquid to form overnight dough, and refrigerating the overnight dough;

(2) making auxiliary materials

B1, preparing yak meat floss stuffing:

weighing 1050 parts of 950 and 1050 parts of dried beef floss according to the following proportion; 380 portions of pea powder and 420 portions of pea powder; 90-110 parts of butter; 90-110 parts of soybean oil; the dried beef floss contains 20-80 wt% of dried yak meat floss;

mincing dried beef floss containing dried yak meat floss; melting butter, and uniformly stirring the minced dried beef floss, the pea meal, the melted butter and the soybean oil to obtain dried yak meat floss stuffing;

b2, preparing salad sauce:

weighing 1100 parts of soybean oil 900-; 110 and 140 portions of eggs; 110 portions and 140 portions of white granulated sugar; 8-12 parts of white vinegar; 6-8 parts of salt; 0.5-1.5 parts of monosodium glutamate;

removing shell of egg to obtain egg liquid, adding white sugar into the egg liquid, beating to foam, adding soybean oil, salt, white vinegar and monosodium glutamate, and stirring to obtain salad sauce;

(3) manufacturing a main surface:

c1, weighing the components according to the proportion;

c2, removing shells of 9/12-11/12 eggs and draining egg white to obtain egg yolk liquid;

c3, dissolving the dry yeast with partial pure milk to obtain yeast liquid;

c4, removing shell of the rest egg to obtain egg liquid;

c5, mixing high gluten flour, white granulated sugar, salt, bread improver, liquid seed, overnight seed, egg liquid, egg yolk liquid, yeast liquid, compound cake emulsifier and the rest pure milk, and stirring to 7 to obtain gluten;

c6, adding butter and continuously stirring until gluten is completely expanded to obtain dough for the main surface;

c7, performing primary fermentation on the dough of the main surface;

c8, cutting, rolling and quickly freezing the dough of the main surface after natural fermentation;

(4) bread making

D1, naturally thawing the quick-frozen main dough until the central temperature of the main dough reaches 14-16 ℃;

d2, weighing the red bean stuffing according to the proportion in the auxiliary materials, wrapping the red bean stuffing in the main dough, flattening and freezing;

d3, rolling the frozen main dough, uniformly distributing the red beans in the main dough, and then forming to obtain dough;

d4, performing secondary fermentation on the formed dough;

d5, weighing eggs according to the proportion in the auxiliary materials, shelling the eggs and uniformly stirring to obtain egg liquid;

d6, brushing egg liquid, spreading yak meat stuffing, and squeezing salad sauce on the dough after the secondary fermentation;

d7, baking to be cooked to obtain the yak meat floss toast bread.

Technical Field

The invention relates to the field of foods, and particularly relates to yak meat puff toast and a making process thereof.

Background

Bread is also written as flour and steamed stuffed bun, a food made by milling five cereals (generally wheat) and heating. The baked food is prepared by using wheat flour as a main raw material and yeast, eggs, grease, sugar, salt and the like as auxiliary materials, adding water to prepare dough, and performing processes of cutting, forming, proofing, baking, cooling and the like.

The nutrient components of the bread comprise protein, fat, carbohydrate, a small amount of vitamins, minerals such as calcium, potassium, magnesium, zinc and the like, and B vitamins; generally, the nutritional composition of bread is about 60% starch sugar and about 10% protein. Bread belongs to food which is easy to digest and absorb, is convenient to eat and carry, and is popular with people in daily life, especially in the western world. However, with the improvement of living standard of people, the requirements of people on health are relatively improved, the nutrition of the existing bread can not meet the requirements of people on health gradually, for example, bread containing meat is less, and when bread without meat is eaten, meat food needs to be matched at the same time, so that the comprehensive and balanced nutrition can be ensured.

The applicant has found that the prior art has at least the following technical problems:

1. the bread in the prior art has more tastes, but is still easy to generate taste fatigue after being eaten for a long time, so that the consumption of the bread is influenced, and a new bread product is urgently needed to be developed to meet the market requirement;

2. the nutritive value of the bread in the prior art can not meet the requirements of people on comprehensive and balanced nutrition gradually.

Disclosure of Invention

The invention aims to provide yak meat floss toast bread and a making process thereof, and aims to solve the technical problems that the bread in the prior art has more tastes, but is still easy to generate fatigue taste after being eaten for a long time, the consumption of the bread is influenced, and the development of new bread products is urgently needed to meet the market demands.

In order to achieve the purpose, the invention provides the following technical scheme:

the invention provides a yak meat floss toast bread, which is prepared from main dough and auxiliary materials; wherein the content of the first and second substances,

the main dough is prepared from the following components in parts by weight: 350 portions and 450 portions of high-strength powder; 120 portions of white granulated sugar and 160 portions of white granulated sugar; 14-16 parts of table salt; 12-14 parts of dry yeast; 4-6 parts of bread improver; seed scalding 320-340 parts; 290 portions and 310 portions of liquid seeds; 740 and 760 portions at night; 290 portions of butter and 310 portions; 90-110 parts of eggs; 50-70 parts of compound cake emulsifier; 40-60 parts of pure milk;

the preparation of the liquid seed comprises the following components in parts by weight: 900 portions of high-strength powder and 1100 portions of high-strength powder; 900 portions of drinking water and 1100 portions; 6-8 parts of dry yeast;

the seed scalding preparation comprises the following components in parts by weight: 900 portions of high-strength powder and 1100 portions of high-strength powder; 90-110 parts of white granulated sugar; 9-11 parts of salt; 850 portions and 950 portions of drinking water;

the overnight seed is prepared from the following components in parts by weight: 400 portions of high gluten powder, 160 portions of drinking water and 160 portions of egg; 4-6 parts of dry yeast;

the auxiliary materials comprise red bean stuffing, yak meat floss stuffing, salad sauce and eggs.

Further, the preparation of the main dough comprises the following components in parts by weight: 380 portions of high-strength powder and 420 portions of high-strength powder; 150 portions of white granulated sugar 130-; 14.5-15.5 parts of salt; 12.5-13.5 parts of dry yeast; 4.5-5.5 parts of bread improver; seed soaking 325-335 parts; 295 plus 305 portions of seed; 745 portions of the overnight seeds; 295-305 parts of butter; 95-105 parts of eggs; 55-65 parts of compound cake emulsifier; 45-55 parts of pure milk;

the main dough and the auxiliary materials are respectively in parts by weight: 50-70 parts of dough; 3-8 parts of red bean stuffing; 42-48 parts of yak meat floss stuffing; 20-22 parts of salad sauce; 2-5 parts of eggs.

Further, the preparation of the main dough comprises the following components in parts by weight: 400 parts of high-gluten flour; 140 parts of white granulated sugar; 15 parts of table salt; 13 parts of dry yeast; 5 parts of bread improver; seed scalding is carried out for 330 parts; 300 parts of liquid seeds; 750 parts of seeds at night; 300 parts of butter; 100 parts of eggs; 60 parts of compound cake emulsifier; 50 parts of pure milk;

the main dough and the auxiliary materials are respectively in parts by weight: 60 parts of main dough; 5 parts of red bean stuffing; 45 parts of yak meat floss stuffing; 21 parts of salad dressing; 2 parts of eggs.

Further, the preparation method of the yak meat floss stuffing comprises the following components in parts by weight: 950 parts of dried beef floss and 1050 parts of dried beef floss; 380 portions of pea powder and 420 portions of pea powder; 90-110 parts of butter; 90-110 parts of soybean oil; the dried beef floss contains 20-80 wt% of dried yak meat floss.

Further, the preparation method of the salad sauce comprises the following components in parts by weight: 900 portions of soybean oil and 1100 portions of soybean oil; 110 and 140 portions of eggs; 110 portions and 140 portions of white granulated sugar; 8-12 parts of white vinegar; 6-8 parts of salt; 0.5 to 1.5 portions of monosodium glutamate.

Further, the preparation of the liquid seed comprises the following components in parts by weight: 950 portions of high-strength powder and 1050 portions of high-strength powder; 950 portions of drinking water and 1050 portions; 6.5-7.5 parts of dry yeast;

the seed scalding preparation comprises the following components in parts by weight: 950 portions of high-strength powder and 1050 portions of high-strength powder; 95-105 parts of white granulated sugar; 9.5-10.5 parts of salt; 870 portions of drinking water and 920 portions of drinking water;

the overnight seed is prepared from the following components in parts by weight: 480 parts of high-gluten powder 420, 155 parts of drinking water 145 and 155 parts of egg 145; 4.5-5.5 parts of dry yeast.

Further, the preparation of the liquid seed comprises the following components in parts by weight: 1000 parts of high gluten powder; 1000 parts of drinking water; 7 parts of dry yeast;

the seed scalding preparation comprises the following components in parts by weight: 1000 parts of high gluten powder; 100 parts of white granulated sugar; 10 parts of table salt; 900 parts of drinking water;

the overnight seed is prepared from the following components in parts by weight: 450 parts of high gluten powder, 150 parts of drinking water and 150 parts of eggs; 5 parts of dry yeast.

The invention provides a making process of yak meat floss toast bread, which comprises the following steps:

(1) making a dough

A1, preparation of liquid seeds: weighing the components according to the proportion, dissolving dry yeast with drinking water to obtain yeast liquid, adding the yeast liquid into the high gluten flour, stirring uniformly to form liquid seed dough, and refrigerating the liquid seed dough;

a2, preparing a seed scalding product: weighing the components according to the ratio, boiling drinking water, adding the boiled drinking water into the high-gluten flour, quickly stirring, adding salt and white granulated sugar, uniformly stirring to form a seed scalding dough, naturally cooling the seed scalding dough, and refrigerating;

a3, making overnight seeds: weighing the components according to the proportion, shelling eggs to obtain egg liquid, dissolving dry yeast with drinking water to obtain yeast liquid, uniformly stirring the high gluten flour, the egg liquid and the yeast liquid to form overnight dough, and refrigerating the overnight dough;

(2) making auxiliary materials

B1, preparing yak meat floss stuffing:

weighing 1050 parts of 950 and 1050 parts of dried beef floss according to the following proportion; 380 portions of pea powder and 420 portions of pea powder; 90-110 parts of butter; 90-110 parts of soybean oil; the dried beef floss contains 20-80 wt% of dried yak meat floss;

mincing dried beef floss containing dried yak meat floss; melting butter, and uniformly stirring the minced dried beef floss, the pea meal, the melted butter and the soybean oil to obtain dried yak meat floss stuffing;

b2, preparing salad sauce:

weighing 1100 parts of soybean oil 900-; 110 and 140 portions of eggs; 110 portions and 140 portions of white granulated sugar; 8-12 parts of white vinegar; 6-8 parts of salt; 0.5-1.5 parts of monosodium glutamate;

removing shell of egg to obtain egg liquid, adding white sugar into the egg liquid, beating to foam, adding soybean oil, salt, white vinegar and monosodium glutamate, and stirring to obtain salad sauce;

(3) manufacturing a main surface:

c1, weighing the components according to the proportion;

c2, removing shells of 9/12-11/12 eggs and draining egg white to obtain egg yolk liquid;

c3, dissolving the dry yeast with partial pure milk to obtain yeast liquid;

c4, removing shell of the rest egg to obtain egg liquid;

c5, mixing high gluten flour, white granulated sugar, salt, bread improver, liquid seed, overnight seed, egg liquid, egg yolk liquid, yeast liquid, compound cake emulsifier and the rest pure milk, and stirring to 7 to obtain gluten;

c6, adding butter and continuously stirring until gluten is completely expanded to obtain dough for the main surface;

c7, performing primary fermentation on the dough of the main surface;

c8, cutting, rolling and quickly freezing the dough of the main surface after natural fermentation;

(4) bread making

D1, naturally thawing the quick-frozen main dough until the central temperature of the main dough reaches 14-16 ℃;

d2, weighing the red bean stuffing according to the proportion in the auxiliary materials, wrapping the red bean stuffing in the main dough, flattening and freezing;

d3, rolling the frozen main dough, uniformly distributing the red beans in the main dough, and then forming to obtain dough;

d4, performing secondary fermentation on the formed dough;

d5, weighing eggs according to the proportion in the auxiliary materials, shelling the eggs and uniformly stirring to obtain egg liquid;

d6, brushing egg liquid, spreading yak meat stuffing, and squeezing salad sauce on the dough after the secondary fermentation;

d7, baking to be cooked to obtain the yak meat floss toast bread.

Based on the technical scheme, the embodiment of the invention can at least produce the following technical effects:

(1) according to the yak meat floss toast and the making process thereof, the yak meat floss made of the yak meat cultured in the high altitude area is added into the stuffing, so that the original taste and flavor of the yak meat are ensured, the yak meat belongs to low-fat, low-calorie and high-protein food, contains various amino acids, supplements the nutrition of meat and is beneficial to the health of people; meanwhile, the yak meat is fully mixed with other raw materials to be made into yak meat floss stuffing, which is a novel compound taste; in the eating process of the stuffing, the dried meat floss has good crisp feeling and strong natural fragrance of the dried yak meat floss, the taste is moist, the dough is soft, the crisp dried meat floss and the soft moist bread body are perfectly combined, so that the composite taste of the whole product is better, the bread is soft, the dried meat floss is crisp and moist after being bitten into the mouth, and the flavor is good.

(2) According to the yak meat floss toast bread and the making process thereof, no pigment or preservative is added in the processing process, so that the yak meat floss toast bread is healthy and safe to eat; the yak meat baking process has the advantages that the original nutrition and fragrance of yak meat are maintained to the maximum extent, the taste is good, the making process is simple, and the environment is protected.

Detailed Description

First, preparation example:

example 1:

a making process of yak meat floss toast bread comprises the following steps:

(1) making a dough

A1, preparation of liquid seeds:

weighing: 1000g of high gluten powder, 1000g of drinking water and 7g of dry yeast;

② dissolving the dry yeast with 50g of drinking water to obtain yeast liquid;

thirdly, adding the yeast liquid and the rest drinking water into the high gluten flour, and uniformly stirring to form liquid seed dough;

fourthly, putting the liquid seed dough into a container, covering the container, and then putting the container into a refrigerating chamber, wherein the refrigerating temperature is controlled to be 2-7 ℃; the refrigeration time is more than 12 h;

a2, preparing a seed scalding product:

weighing: 1000g of high gluten flour, 100g of white granulated sugar, 10g of salt and 900g of drinking water;

boiling the drinking water and keeping the water temperature above 90 ℃;

thirdly, adding the boiled drinking water into the high gluten flour, and rapidly stirring;

adding salt and white granulated sugar, and stirring uniformly to form a seed scalding dough;

fifthly, putting the blanched dough into a container and covering the container, naturally cooling the container to be below 32 ℃, putting the container into a refrigerating chamber, and controlling the refrigerating temperature to be 2-7 ℃; keeping the refrigeration time for more than 12 h;

a3, making overnight seeds:

weighing 450g of high gluten powder, 150g of drinking water, 150g of eggs and 5g of dry yeast;

secondly, shelling the eggs to obtain egg liquid;

thirdly, dissolving the dry yeast with 50g of drinking water to obtain yeast liquid;

stirring the high gluten flour, the egg liquid, the yeast liquid and the rest drinking water uniformly to form overnight seed dough, and refrigerating the overnight seed dough;

fifthly, putting the overnight seed dough into a container, covering the container, and then putting the container into a refrigerating chamber, wherein the refrigerating temperature is controlled to be 2-7 ℃; keeping the refrigeration time for more than 12 h;

(2) making auxiliary materials

B1, preparing yak meat floss stuffing:

500g of common dried beef floss, 500g of dried yak meat floss, 400g of pea powder, 100g of butter and 100g of soybean oil are weighed;

secondly, crushing the common dried beef floss and the dried yak meat floss, and stirring for 1min by using a high-speed stirrer until no strip-shaped dried beef floss exists in the dried beef floss;

melting butter, putting the butter into a stainless steel basin, putting the butter on an induction cooker for melting, closing a switch of the induction cooker when no solid oil exists, and quickly moving away; the temperature of the electromagnetic oven is controlled to be in a 300-degree gear;

fourthly, the minced dried meat floss, the pea meal, the dissolved butter and the soybean oil are sequentially put into a stirrer to be stirred uniformly at a low speed, and then dried yak meat floss stuffing is obtained;

b2, preparing salad sauce:

weighing 1000g of soybean oil, 125g of eggs, 125g of white granulated sugar, 10g of white vinegar, 7g of salt and 1g of monosodium glutamate.

Secondly, removing shells of eggs, putting the eggs into an egg beater, adding white granulated sugar, beating and foaming the eggs slightly (according to wet foaming judgment);

thirdly, slowly adding the soybean oil under the stirring state and uniformly stirring;

fourthly, adding salt, white vinegar and monosodium glutamate, and stirring uniformly at a slow speed to obtain the salad sauce;

(3) preparing main dough:

c1, weighing 400g of high gluten flour, 140g of white granulated sugar, 15g of salt, 13g of dry yeast and 5g of bread improver; 330g of scalded seeds, 300g of liquid seeds, 750g of overnight seeds, 300g of butter, 100g of eggs, 60g of compound cake emulsifier and 50g of pure milk;

c2, shelling 80g of eggs and draining egg white to obtain egg yolk liquid;

c3, dissolving the dry yeast with partial pure milk to obtain yeast liquid;

c4, shelling 20g of eggs to obtain egg liquid;

c5, mixing high gluten flour, white granulated sugar, salt, bread improver, scalded seeds, liquid seeds, overnight seeds, the egg liquid in the step C4, the egg yolk liquid in the step C2, the yeast liquid in the step C3, the compound cake emulsifier and the rest pure milk, stirring until the mixture is 7 times into gluten, and requiring that the dough is pulled into a film shape and has obvious saw-toothed shape after being punctured;

c6, adding butter and continuously stirring until gluten is completely expanded, wherein the dough is required to be pulled into a film shape, the broken opening is smooth after the dough is punctured, and the dough temperature is 27 ℃ to obtain main dough;

c7, performing primary fermentation on the dough of the main face: naturally fermenting the dough of the main face for 30min in an environment with humidity of 75% and temperature of 28 ℃;

c8, cutting, rolling and quickly freezing the dough of the main dough after primary fermentation:

dividing the primary dough fermented once according to 60 g/piece:

rolling and placing the divided dough on a main surface;

thirdly, putting the dough on the main surface of the rolling and swinging plate into a quick freezing cabinet for quick freezing and hardening; the freezing temperature is minus 38 ℃, and the freezing time is more than 30 min;

(4) bread making

D1, naturally thawing the quick-frozen main dough until the central temperature of the main dough reaches 15 ℃;

d2, wrapping 5g of red bean stuffing in each main dough, closing the opening without stuffing leakage, slightly flattening the main dough wrapped with the red bean stuffing into a round cake shape, and then freezing until the dough is slightly hard and can be rolled;

d3, rolling the frozen main dough, immersing the red beans in the main dough to be uniformly distributed, keeping the thickness of the dough to be 2mm, and then forming to obtain dough; the forming process specifically comprises the following steps:

rolling the rolled dough into a uniform strip with the length of 13-16cm, and folding the strip-shaped dough in half (folding the dough in half, folding the dough inwards along a port of the rolled dough in the strip shape so that the port is positioned on the inner side of the folded dough);

secondly, the folded dough is placed in an up-and-down folded mode, the dough is cut through by a knife from the folded position to the end part along the center line of the folded dough, and the length of the cut is controlled to be 4-4.5 cm;

thirdly, the dough is separated to two sides along the cut to form 180 degrees, and the dough is turned over to enable two sides formed by the cut to face upwards; at this time, the total length of the dough is controlled to be 8-9 cm;

putting 4 pieces of dough prepared in the step (III) into a toast box;

d4, performing secondary fermentation on the formed dough;

after slightly fermenting the dough filled in the toast box (fermenting for 10-15 minutes, and no hard block feeling is caused by hand touch), putting the dough into a fermenting box with the temperature of 32 ℃ and the humidity of 75% for fermenting for 90 min;

d5, filtering the egg liquid by using a 60-mesh screen;

d6, brushing egg liquid prepared in D5 on the dough after the secondary fermentation, spreading loose yak meat stuffing prepared in B1, and extruding salad sauce prepared in B2;

firstly, taking out the toast after secondary fermentation, sticking the egg liquid prepared in D5 to the surface of the toast dough in a thin and soft brush when the moisture content of the surface of the toast dough is reduced to be not sticky at normal temperature, slightly scraping the redundant egg liquid on the surface of the brush at the edge of a container after the toast dough is lifted, and uniformly brushing the egg liquid on the surface of the dough at a constant speed, stably and uniformly, wherein the using amount of the egg liquid is controlled to be 2 g/dough;

uniformly spreading yak meat loose fillings prepared in B1 on the outer side of the egg liquid according to 45 g/dough, and lightly patting and pressing the yak meat loose fillings with palm to effectively combine the yak meat loose fillings with the dough;

thirdly, adopting diagonal crossing to form a # -shaped outside of the loose yak meat stuffing, and uniformly extruding salad dressing prepared in B2, wherein the using amount is controlled to be 21 g/dough;

d7, baking to be cooked, wherein the baking temperature is as follows: 185 degrees of upper fire and 240 degrees of lower fire; baking for 22 min; and obtaining the yak meat floss toast bread.

Example 2:

a making process of yak meat floss toast bread comprises the following steps:

(1) making a dough

A1, preparation of liquid seeds:

weighing: 1100g of high gluten flour, 900g of drinking water and 8g of dry yeast;

② dissolving the dry yeast with 50g of drinking water to obtain yeast liquid;

thirdly, adding the yeast liquid and the rest drinking water into the high gluten flour, and uniformly stirring to form liquid seed dough;

fourthly, putting the liquid seed dough into a container, covering the container, and then putting the container into a refrigerating chamber, wherein the refrigerating temperature is controlled to be 2-7 ℃; the refrigeration time is more than 12 h;

a2, preparing a seed scalding product:

weighing: 1100g of high-gluten flour, 90g of white granulated sugar, 11g of salt and 950g of drinking water;

boiling the drinking water and keeping the water temperature above 90 ℃;

thirdly, adding the boiled drinking water into the high gluten flour, and rapidly stirring;

adding salt and white granulated sugar, and stirring uniformly to form a seed scalding dough;

fifthly, putting the blanched dough into a container and covering the container, naturally cooling the container to be below 32 ℃, putting the container into a refrigerating chamber, and controlling the refrigerating temperature to be 2-7 ℃; keeping the refrigeration time for more than 12 h;

a3, making overnight seeds:

500g of high gluten powder, 160g of drinking water, 140g of eggs and 6g of dry yeast are weighed;

secondly, shelling the eggs to obtain egg liquid;

thirdly, dissolving the dry yeast with 50g of drinking water to obtain yeast liquid;

stirring the high gluten flour, the egg liquid, the yeast liquid and the rest drinking water uniformly to form overnight seed dough, and refrigerating the overnight seed dough;

fifthly, putting the overnight seed dough into a container, covering the container, and then putting the container into a refrigerating chamber, wherein the refrigerating temperature is controlled to be 2-7 ℃; keeping the refrigeration time for more than 12 h;

(2) making auxiliary materials

B1, preparing yak meat floss stuffing:

weighing 250g of common dried beef floss, 800g of dried yak dried beef floss, 420g of pea powder, 110g of butter and 110g of soybean oil;

secondly, crushing the common dried beef floss and the dried yak meat floss, and stirring for 1min by using a high-speed stirrer until no strip-shaped dried beef floss exists in the dried beef floss;

melting butter, putting the butter into a stainless steel basin, putting the butter on an induction cooker for melting, closing a switch of the induction cooker when no solid oil exists, and quickly moving away; the temperature of the electromagnetic oven is controlled to be in a 300-degree gear;

fourthly, the minced dried meat floss, the pea meal, the dissolved butter and the soybean oil are sequentially put into a stirrer to be stirred uniformly at a low speed, and then dried yak meat floss stuffing is obtained;

b2, preparing salad sauce:

1100g of soybean oil, 140g of eggs, 110g of white granulated sugar, 12g of white vinegar, 8g of salt and 1.5g of monosodium glutamate are weighed.

Secondly, removing shells of eggs, putting the eggs into an egg beater, adding white granulated sugar, beating and foaming the eggs slightly (according to wet foaming judgment);

thirdly, slowly adding the soybean oil under the stirring state and uniformly stirring;

fourthly, adding salt, white vinegar and monosodium glutamate, and stirring uniformly at a slow speed to obtain the salad sauce;

(3) preparing main dough:

c1, weighing 350g of high gluten flour, 120g of white granulated sugar, 14g of salt, 15g of dry yeast and 6g of bread improver; 340g of scalded seeds, 310g of liquid seeds, 760g of overnight seeds, 290g of butter, 110g of eggs, 50g of compound cake emulsifier and 60g of pure milk;

c2, shelling 85g of eggs and draining egg white to obtain egg yolk liquid;

c3, dissolving the dry yeast with partial pure milk to obtain yeast liquid;

c4, removing shells of 25g of eggs to obtain egg liquid;

c5, mixing high gluten flour, white granulated sugar, salt, bread improver, scalded seeds, liquid seeds, overnight seeds, the egg liquid in the step C4, the egg yolk liquid in the step C2, the yeast liquid in the step C3, the compound cake emulsifier and the rest pure milk, stirring until the mixture is 7 times into gluten, and requiring that the dough is pulled into a film shape and has obvious saw-toothed shape after being punctured;

c6, adding butter and continuously stirring until gluten is completely expanded, wherein the dough is required to be pulled into a film shape, the cut is smooth after the dough is punctured, and the dough temperature is 28 ℃ to obtain main dough;

c7, performing primary fermentation on the dough of the main face: naturally fermenting the dough of the main face for 30min in an environment with humidity of 75% and temperature of 28 ℃;

c8, cutting, rolling and quickly freezing the dough of the main dough after primary fermentation:

dividing the primary dough fermented once according to 60 g/piece:

rolling and placing the divided dough on a main surface;

thirdly, putting the dough on the main surface of the rolling and swinging plate into a quick freezing cabinet for quick freezing and hardening; the freezing temperature is minus 38 ℃, and the freezing time is more than 30 min;

(4) bread making

D1, naturally thawing the quick-frozen main dough until the central temperature of the main dough reaches 16 ℃;

d2, wrapping 3g of red bean stuffing into each main dough, closing the opening without stuffing leakage, slightly flattening the main dough wrapped with the red bean stuffing into a round cake shape, and then freezing until the dough is slightly hard and can be rolled;

d3, rolling the frozen main dough, immersing the red beans in the main dough to be uniformly distributed, keeping the thickness of the dough to be 2mm, and then forming to obtain dough; the forming process specifically comprises the following steps:

rolling the rolled dough into a uniform strip with the length of 13-16cm, and folding the strip-shaped dough in half (folding the dough in half, folding the dough inwards along a port of the rolled dough in the strip shape so that the port is positioned on the inner side of the folded dough);

secondly, the folded dough is placed in an up-and-down folded mode, the dough is cut through by a knife from the folded position to the end part along the center line of the folded dough, and the length of the cut is controlled to be 4-4.5 cm;

thirdly, the dough is separated to two sides along the cut to form 180 degrees, and the dough is turned over to enable two sides formed by the cut to face upwards; at this time, the total length of the dough is controlled to be 8-9 cm;

putting 4 pieces of dough prepared in the step (III) into a toast box;

d4, performing secondary fermentation on the formed dough;

after slightly fermenting the dough filled in the toast box (fermenting for 10-15 minutes, and no hard block feeling is caused by hand touch), putting the dough into a fermentation box with the temperature of 32 ℃ and the humidity of 75% for fermenting for 80 min; the fermentation degree is 8 minutes of the height of the toast box;

d5, filtering the egg liquid by using a 60-mesh screen;

d6, brushing egg liquid prepared in D5 on the dough after the secondary fermentation, spreading loose yak meat stuffing prepared in B1, and extruding salad sauce prepared in B2;

firstly, taking out the toast after secondary fermentation, sticking the egg liquid prepared in D5 to the surface of the toast dough in a thin and soft brush when the moisture content of the surface of the toast dough is reduced to be not sticky at normal temperature, slightly scraping the redundant egg liquid on the surface of the brush at the edge of a container after the toast dough is lifted, and uniformly brushing the egg liquid on the surface of the dough at a constant speed, stably and uniformly, wherein the using amount of the egg liquid is controlled to be 5 g/dough;

uniformly spreading yak meat loose fillings prepared in B1 on the outer side of the egg liquid according to 50 g/dough, and lightly patting and pressing the yak meat loose fillings with palm to effectively combine the yak meat loose fillings with the dough;

thirdly, adopting diagonal crossing to form a # -shaped outside of the loose yak meat stuffing, and uniformly extruding salad dressing prepared in B2, wherein the using amount is controlled to be 20 g/dough;

d7, baking to be cooked, wherein the baking temperature is as follows: 185 degrees of upper fire and 240 degrees of lower fire; baking for 24 min; and obtaining the yak meat floss toast bread.

Example 3:

a making process of yak meat floss toast bread comprises the following steps:

(1) making a dough

A1, preparation of liquid seeds:

weighing: 900g of high gluten flour, 1100g of drinking water and 6g of dry yeast;

② dissolving the dry yeast with 50g of drinking water to obtain yeast liquid;

thirdly, adding the yeast liquid and the rest drinking water into the high gluten flour, and uniformly stirring to form liquid seed dough;

fourthly, putting the liquid seed dough into a container, covering the container, and then putting the container into a refrigerating chamber, wherein the refrigerating temperature is controlled to be 2-7 ℃; the refrigeration time is more than 12 h;

a2, preparing a seed scalding product:

weighing: 900g of high gluten flour, 110g of white granulated sugar, 9g of salt and 850g of drinking water;

boiling the drinking water and keeping the water temperature above 90 ℃;

thirdly, adding the boiled drinking water into the high gluten flour, and rapidly stirring;

adding salt and white granulated sugar, and stirring uniformly to form a seed scalding dough;

fifthly, putting the blanched dough into a container and covering the container, naturally cooling the container to be below 32 ℃, putting the container into a refrigerating chamber, and controlling the refrigerating temperature to be 2-7 ℃; keeping the refrigeration time for more than 12 h;

a3, making overnight seeds:

weighing 400g of high gluten powder, 140g of drinking water, 160g of eggs and 4g of dry yeast;

secondly, shelling the eggs to obtain egg liquid;

thirdly, dissolving the dry yeast with 50g of drinking water to obtain yeast liquid;

stirring the high gluten flour, the egg liquid, the yeast liquid and the rest drinking water uniformly to form overnight seed dough, and refrigerating the overnight seed dough;

fifthly, putting the overnight seed dough into a container, covering the container, and then putting the container into a refrigerating chamber, wherein the refrigerating temperature is controlled to be 2-7 ℃; keeping the refrigeration time for more than 12 h;

(2) making auxiliary materials

B1, preparing yak meat floss stuffing:

weighing 750g of common dried beef floss, 200g of dried yak dried beef floss, 380g of pea powder, 90g of butter and 90g of soybean oil;

secondly, crushing the common dried beef floss and the dried yak meat floss, and stirring for 1min by using a high-speed stirrer until no strip-shaped dried beef floss exists in the dried beef floss;

melting butter, putting the butter into a stainless steel basin, putting the butter on an induction cooker for melting, closing a switch of the induction cooker when no solid oil exists, and quickly moving away; the temperature of the electromagnetic oven is controlled to be in a 300-degree gear;

fourthly, the minced dried meat floss, the pea meal, the dissolved butter and the soybean oil are sequentially put into a stirrer to be stirred uniformly at a low speed, and then dried yak meat floss stuffing is obtained;

b2, preparing salad sauce:

weighing 900g of soybean oil, 110g of eggs, 140g of white granulated sugar, 8g of white vinegar, 6g of salt and 0.5g of monosodium glutamate.

Secondly, removing shells of eggs, putting the eggs into an egg beater, adding white granulated sugar, beating and foaming the eggs slightly (according to wet foaming judgment);

thirdly, slowly adding the soybean oil under the stirring state and uniformly stirring;

fourthly, adding salt, white vinegar and monosodium glutamate, and stirring uniformly at a slow speed to obtain the salad sauce;

(3) preparing main dough:

c1, weighing 450g of high gluten flour, 160g of white granulated sugar, 16g of salt, 14g of dry yeast and 4g of bread improver; 320g of scalded seeds, 290g of liquid seeds, 740g of overnight seeds, 310g of butter, 90g of eggs, 70g of compound cake emulsifier and 40g of pure milk;

c2, shelling 75g of eggs and draining egg white to obtain egg yolk liquid;

c3, dissolving the dry yeast with partial pure milk to obtain yeast liquid;

c4, shelling 15g of eggs to obtain egg liquid;

c5, mixing high gluten flour, white granulated sugar, salt, bread improver, scalded seeds, liquid seeds, overnight seeds, the egg liquid in the step C4, the egg yolk liquid in the step C2, the yeast liquid in the step C3, the compound cake emulsifier and the rest pure milk, stirring until the mixture is 7 times into gluten, and requiring that the dough is pulled into a film shape and has obvious saw-toothed shape after being punctured;

c6, adding butter and continuously stirring until gluten is completely expanded, wherein the dough is required to be pulled into a film shape, the broken opening is smooth after the dough is punctured, and the dough temperature is 26 ℃ to obtain main dough;

c7, performing primary fermentation on the dough of the main face: naturally fermenting the dough of the main face for 30min in an environment with humidity of 75% and temperature of 27 ℃;

c8, cutting, rolling and quickly freezing the dough of the main dough after primary fermentation:

dividing the primary dough fermented once according to 60 g/piece:

rolling and placing the divided dough on a main surface;

thirdly, putting the dough on the main surface of the rolling and swinging plate into a quick freezing cabinet for quick freezing and hardening; the freezing temperature is minus 38 ℃, and the freezing time is more than 30 min;

(4) bread making

D1, naturally thawing the quick-frozen main dough until the central temperature of the main dough reaches 14 ℃;

d2, wrapping 8g of red bean stuffing in each main dough, closing the opening without stuffing leakage, slightly flattening the main dough wrapped with the red bean stuffing into a round cake shape, and then freezing until the dough is slightly hard and can be rolled;

d3, rolling the frozen main dough, immersing the red beans in the main dough to be uniformly distributed, keeping the thickness of the dough to be 2mm, and then forming to obtain dough; the forming process specifically comprises the following steps:

rolling the rolled dough into a uniform strip with the length of 13-16cm, and folding the strip-shaped dough in half (folding the dough in half, folding the dough inwards along a port of the rolled dough in the strip shape so that the port is positioned on the inner side of the folded dough);

secondly, the folded dough is placed in an up-and-down folded mode, the dough is cut through by a knife from the folded position to the end part along the center line of the folded dough, and the length of the cut is controlled to be 4-4.5 cm;

thirdly, the dough is separated to two sides along the cut to form 180 degrees, and the dough is turned over to enable two sides formed by the cut to face upwards; at this time, the total length of the dough is controlled to be 8-9 cm;

putting 4 pieces of dough prepared in the step (III) into a toast box;

after slightly fermenting the dough filled in the toast box (fermenting for 10-15 minutes, and no hard block feeling is caused by hand touch), putting the dough into a fermentation box with the temperature of 32 ℃ and the humidity of 75% for fermenting for 70 min; the fermentation degree is 8 minutes of the height of the toast box;

d5, filtering the egg liquid by using a 60-mesh screen;

d6, brushing egg liquid prepared in D5 on the dough after the secondary fermentation, spreading loose yak meat stuffing prepared in B1, and extruding salad sauce prepared in B2;

firstly, taking out the toast after secondary fermentation, sticking the egg liquid prepared in D5 to the surface of the toast dough in a thin and soft brush when the moisture content of the surface of the toast dough is reduced to be not sticky at normal temperature, slightly scraping the redundant egg liquid on the surface of the brush at the edge of a container after the toast dough is lifted, and uniformly brushing the egg liquid on the surface of the dough at a constant speed, stably and uniformly, wherein the using amount of the egg liquid is controlled to be 4 g/dough;

uniformly spreading yak meat loose fillings prepared in B1 on the outer side of the egg liquid according to 40 g/dough, and lightly patting and pressing the yak meat loose fillings with palm to effectively combine the yak meat loose fillings with the dough;

thirdly, adopting diagonal crossing to form a # -shaped outside of the yak meat loose filling, and evenly extruding salad dressing prepared in B2, wherein the using amount is controlled to be 22 g/dough;

d7, baking to be cooked, wherein the baking temperature is as follows: 185 degrees of upper fire and 240 degrees of lower fire; baking for 21 min; and obtaining the yak meat floss toast bread.

Example 4:

a making process of yak meat floss toast bread comprises the following steps:

in this embodiment:

(1) making a dough

A1, preparation of liquid seeds:

weighing: 950g of high gluten powder, 950g of drinking water and 7.5g of dry yeast;

a2, preparing a seed scalding product:

weighing: 950g of high gluten powder, 105g of white granulated sugar, 9.5g of salt and 870g of drinking water;

a3, making overnight seeds:

480g of high gluten powder, 145g of drinking water, 145g of eggs and 5.5g of dry yeast are weighed;

(2) making auxiliary materials

B1, preparing yak meat floss stuffing:

weighing 300g of common dried beef floss, 700g of dried yak meat floss, 390g of pea powder, 95g of butter and 105g of soybean oil;

b2, preparing salad sauce:

1050g of soybean oil, 120g of eggs, 130g of white granulated sugar, 9g of white vinegar, 7.5g of salt and 1.2g of monosodium glutamate are weighed.

(3) Preparing main dough:

c1, weighing 380g of high gluten flour, 130g of white granulated sugar, 14.5g of salt, 13.5g of dry yeast and 4.5g of bread improver; 325g of scalded seeds, 305g of liquid seeds, 745g of overnight seeds, 305g of butter, 95g of eggs, 65g of compound cake emulsifier and 45g of pure milk;

(4) bread making

D2, wrapping 7g of red bean stuffing in each main dough;

d6, brushing egg liquid prepared in D5 on the dough after the secondary fermentation, spreading loose yak meat stuffing prepared in B1, and extruding salad sauce prepared in B2;

firstly, controlling the using amount of egg liquid to be 4g per dough;

uniformly spreading yak meat floss stuffing prepared in B1 on the outer side of the egg liquid according to 43 g/dough;

controlling the using amount of the salad sauce to be 22 g/dough;

the rest is the same as the embodiment 1; making into bread containing yak meat floss and toast.

Example 5:

a making process of yak meat floss toast bread comprises the following steps:

in this embodiment:

(1) making a dough

A1, preparation of liquid seeds:

weighing: 1050g of high gluten powder, 1050g of drinking water and 6.5g of dry yeast;

a2, preparing a seed scalding product:

weighing: 1050g of high-gluten flour, 95g of white granulated sugar, 10.5g of salt and 920g of drinking water;

a3, making overnight seeds:

420g of strong flour, 155g of drinking water, 155g of eggs and 4.5g of dry yeast are weighed;

(2) making auxiliary materials

B1, preparing yak meat floss stuffing:

weighing 400g of common dried beef floss, 600g of dried yak meat floss, 410g of pea powder, 105g of butter and 95g of soybean oil;

b2, preparing salad sauce:

950g of soybean oil, 130g of eggs, 120g of white granulated sugar, 11g of white vinegar, 6.5g of salt and 0.7g of monosodium glutamate are weighed.

(3) Preparing main dough:

c1, weighing 420g of high gluten flour, 130g of white granulated sugar, 15.5g of salt, 12.5g of dry yeast and 5.5g of bread improver; 325g of scalded seeds, 295g of liquid seeds, 755g of overnight seeds, 295g of butter, 105g of eggs, 55g of compound cake emulsifier and 55g of pure milk;

(4) bread making

D2, 6g of red bean stuffing is filled in each main dough;

d6, brushing egg liquid prepared in D5 on the dough after the secondary fermentation, spreading loose yak meat stuffing prepared in B1, and extruding salad sauce prepared in B2;

firstly, controlling the using amount of egg liquid at 2g per dough;

uniformly spreading yak meat floss stuffing prepared in B1 on the outer side of the egg liquid according to 43 g/dough;

controlling the using amount of the salad sauce to be 22 g/dough;

the rest is the same as the embodiment 1; making into bread containing yak meat floss and toast.

The indexes of the yak meat floss toast bread prepared in the examples 1-5 are measured, and the measurement results are shown in the following table 1:

TABLE 1 Yak meat floss toast index determination results