Rusk(mian bao gan )

Dry bread method:

Raw materials for dry bread:

Bread (or steamed bread) appropriate.

Dry bread making steps:

1. Slice the bread into 1cm thick slices.

2. Put the bread on the baking plate and bake it in the oven. When it is golden, it can be taken out of the oven and eaten after cooling.

Characteristics of dry bread:

This product is easy to digest, chewy, can exercise children's chewing ability, promote saliva secretion, suitable for children's molar food. Rich in carbohydrates, can increase the heat supply of young children.

When making dry bread:

Bread can be baked in oven or pan, but the oven temperature should not be too hot, otherwise the bread will not be crisp.

Rusk

Dried bread is rich in carbohydrates, which can increase the heat supply. Because of its large porosity and little water content, dry bread can be used for many days in a dry room. It is a favorite food for travelers. As dry bread is easy to absorb moisture, it is best to use iron box or plastic bag to seal the package.

Food characteristics

This product is easy to digest, chewy, can exercise children's chewing ability, promote saliva secretion, suitable for children's molar food. Rich in carbohydrates, can increase the heat supply of young children. After full fermentation and second baking, dry bread has a good paste, forming a large amount of caramel, which has a special Caramel paste flavor. It is sweet and crisp to eat, has strong saliva absorption in the mouth, and has good digestion and absorption. It is the most ideal food for patients with gastric diseases, especially for those with excessive gastric acid, and is suitable for the elderly and children. Because of its large porosity and little water content, it will not deteriorate after 10 days in a dry room. It is a favorite food for travelers. However, dry bread is easy to absorb moisture, so it should be sealed with iron box or plastic bag.

Manufacturing materials

Standard powdered sugar soybean oil egg saccharin vanillin yeast salt

Production method

1. Mash puffing: the amount of mash required for dry bread is large, accounting for 45% of the total flour. First, activate the yeast, add warm water to mix well, then add 22.5kg flour, mix well and ferment for about 4 hours.

2. Mixing: pour all the auxiliary materials and mash into the mixing machine, add water to mix well, add 55% flour, and ferment the dough for 2 hours.

3. Shaping: divide the dough into small pieces, knead it into 6.7 cm long strips, arrange it in three rows, put it on the iron plate, ferment for 1.5 hours, brush the egg liquid to bake after fermentation.

4. Baking: the oven temperature is about 200 ℃, bake for 25 minutes, take out and cool it after it turns yellow, then cut it into 1cm thick bread slices, put them on the iron plate, and bake in the oven. The furnace temperature should be lower than 170 ℃ or so. When it is golden yellow or golden red and crisp, it can be put out of the oven.

Product Name: West Lake rose bread

Ingredients: flour, sugar, egg, margarine, yeast, improver.

Edible method: open the bag to eat

Storage method: normal temperature, dry place

Shelf life: 12 months

nutritive value

It is rich in nutrition. It's rich in carbohydrates.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Mian Bao Gan