What is the technique of freezing dough?

Frozen dough method.

The frozen dough method is a new bread process developed since the 50s of the 20th century. The frozen dough method dedicated to bread is that the dough that has been stirred, fermented and shaped is quickly frozen and refrigerated in cold storage by a larger bakery (company) or a central bakery, and then the frozen dough is sold to the refrigerators of various chain stores (including supermarkets, hotels, bread retail stores, etc.) for storage, and each chain store only needs to be equipped with proofers and ovens. At any time, the frozen dough can be removed from the refrigerator, put into the proofing room to thaw, proof, and then bake to make fresh bread.

Chinese name. Frozen dough method.

Age. 50s of the 20th century.

Craft. A new process for bread.

Method. Frozen dough method.

Fast. Navigation.

Processing points. Technical advantages:

The biggest advantage of frozen dough technology and the vigorous market vitality lies in the realization of baked goods freshly made, baked and sold, ensuring that customers can buy and taste the fresh bread released at any time, and can directly see the freshly baked and baked bread on the spot, smell the flavor and aroma of the bread just baked, stimulate people's appetite and enjoy happily. Most frozen dough products are produced using the rapid fermentation method, i.e., the short-time fermentation method or the unfermented method. They allow the product to have a long shelf life after freezing, which is due to the fact that the yeast activity is well preserved after freezing.

Processing points. Frozen dough should be stirred until the gluten is fully expanded, and the ideal temperature of the dough is 18 24.

The fermentation time is usually about 30min.

The blocking, sheeting and forming processes should be carried out quickly, and the dough should be quickly sent to the cold storage for quick freezing.

Mechanical blowing and freezing process conditions: -40 -34, air flow rate, the core temperature of the dough block reaches -32-29.

Low temperature blowing and freezing (carbon dioxide, nitrogen) is completed below -35, usually within 20 30min.

The temperature of the refrigerator room is -23-18. The dough is usually stored for 5-12 weeks.

Take out the frozen dough from the low-temperature refrigerator, place it in the refrigerator of 4 for 16 24h to thaw the dough, and then put the thawed dough in the proofing room of 32 38, relative humidity 70% 75% proofing for about 2h; Or take out the dough directly from the low-temperature refrigerator and put it into a proofing box with 27 29 and a relative humidity of 70% 75% to proofing for 2 3h. Once proofed, the dough can be transferred to normal baking.

Haha, I don't think there's any need to learn, opening a bakery is not only about making bread, but also about management and marketing, which is the key. It is more suitable to find a bakery to learn from the experience while working, I was fortunate to meet the ** merchant of the bakery when I was working, the frozen dough technology of Europastry is very mature, when the stall is very hot in the summer, I got a lot of doughnuts and muffins to buy at the night market, I only need to have a freezer and a display cabinet, and the daily income is 4 figures, and now I am ready to open a bakery of my own

In the era of globalization, not everything needs to be done by hand, frozen dough has greatly reduced the technology of opening a bakery, as long as you find the right businessman, you can experience master baked food.

Upstairs is amazing!! **Shang is for you to get.

Angel frozen dough technology is the technology of blast freezing (-30 or less) of dough or semi-finished bread obtained after a certain process in the normal production process of bread, and then storing it below -18. The shelf life of frozen dough (storage below -18) can reach 3-6 months, and the dough is usually used up within 3 months.

According to different processes, frozen dough can be divided into:

Unleavened frozen dough.

Pre-leaved frozen dough.

Pre-bake frozen dough.

Full-baked frozen bread.

Now opening a bakery is not so high-tech. Frozen dough ** manufacturers will mass produce the dough and freeze it, and then transport it to the bakery, and then the owner will bake it in the oven, but you can learn to bake, at least know how to distinguish the quality of the raw materials.

Hello, I have sorted out the frozen dough for your reference, move the frozen dough from the freezer to the refrigerator overnight 1Move the frozen dough from the freezer into the refrigerator overnight and leave the thawed dough at room temperature and warm for 15-30 minutes 2After thawing, the dough is placed at room temperature, warmed for 15-30 minutes, kneaded thoroughly, and kneaded into long strips 3

Knead thoroughly, knead into long strips and divide into equal-sized agents4Divide the agent into equal sizes, knead them one by one, and roll them round 5Knead through and round one by one, and form a conical type with a height greater than the width 6

Shape a cone-shaped jujube with a height greater than its width, wash and cut it in half, and remove the core 7Wash the jujube and cut it in half, remove the pit, poke a hole at the top, and pick up 8Poke the hole at the top, provoke and insert half a jujube 9 into the hole in the sedan mountain

Insert half a jujube in the hole, and also insert three jujubes around the periphery 10In the surrounding god stalls, also insert three dates into the steamer, cover and proofing for 20 minutes 11Put it in the steamer, cover and let it rise for 20 minutes in cold water, and steam it for 15 minutes.

Dear, I'm glad to answer for you: What questions should be paid attention to when thawing frozen dough A1, the natural thawing method is to take the dough from the frozen state to the normal temperature state to thaw, simply put, take the dough out of the freezer and put it outside, and wait until the dough becomes soft to thaw. 2. Defrosting method in water, take the dough out of the freezer, put it in a basin together with the plastic bag, submerge the dough with water, and the dough will slowly thaw.

3. Of course, the above two methods are for small pieces of frozen dough, for the large dough used to make bread in the bakery, the dough is made in advance, when in use, take out the dough and put it directly in the oven, it will become bread. 4. If the dough is not done well in advance, but the state of the large dough, after taking it out of the frozen state, it takes too long to manually thaw it, so it is necessary to thaw it with the help of thawing equipment, and then you can proceed to the next step. 5. If you want to freeze the dough, add some honey when the dough is mixed with the dough, which can make the food made of the thawed dough more fluffy, sweet, and can maintain the properties of the dough well.

6. Frozen dough is more conducive to long-term preservation and preservation, whether it needs to be thawed, it depends on whether the dough is semi-finished or finished, if it is a finished dough, it only needs to be heated to make food into a mu of food, it does not need to be thawed, if it needs to be thawed, it should be carried out according to the actual situation.

Cooking can be said to be a simple and not simple thing, and many beginners have no way to grasp the amount of many things in the process of learning to cook at the beginning. It's like making pasta or pastry out of your own dough.

At this time, the remaining dough does not actually cause waste, and can also play some other roles.

1. Re-rise the remaining dough.

First, take the dough out and let it sit in the air for a while. Because the temperature of the refrigerator is low, it is best to generate temperature at room temperature. It's easier to make noodles this way, especially in summer, when the temperature gets high quickly. Housewife.

You will know the leftover noodles at home, and you can take them out in the morning.

Second, and a little new noodles, that is, add yeast powder with warm water.

and new faces. The amount does not need to be much, a little is fine, but the yeast powder should be more, estimate it yourself, and the amount of yeast powder should be counted in the amount of leftover noodles.

This process is familiar to many people, put a small amount of flour in the container, add yeast powder, mix it with warm water in a bowl, and form a dough.

Third, put the leftover dough into the new and good noodles and knead them as well as possible. The more uniform, the better. If it's not even, it's okay, the yeast powder plus the temperature is high, and the power is very strong.

Fourth, close the lid, set aside, and wait for fermentation. If it's summer, it can be sent in 1 hour, and if you want to send it better, you can wait longer.

Fifth, the noodles made in this way taste just as good. It can be eaten with fire or rolled out of oil cakes, both of which do not need to be too good and too fluffy. The food is delicious. If you make big buns and steamed buns, you need to send them better.

The rest of the dough is made into filigree.

1. Cut the dough into evenly sized pieces with a knife and roll it out into a thin round cake with a rolling pin.

2. Sprinkle a small amount of salt on top of the rolled round cake (it can also be sugar or five-spice powder.

etc., according to your taste) spread evenly.

3. Pour a little cooking oil on the dough sprinkled with even salt, and fold the dough in half to spread the oil evenly on the dough dough.

4. Use a knife to cut the dough into thin strips and twist it into a twist shape.

5. Slowly coil the twist-shaped strip into a ball, and spiral from the bottom to the top. Then sprinkle with sesame seeds (or peanuts, etc.) and flatten and set aside.

6. Pour oil into the hot pan, then put the finished dough into the pan at one time, fry over medium heat, wait until one side is golden brown, then turn over and fry the other side until golden brown and serve on a plate.

For friends who love to make toast, how to control the temperature to ferment is a small trouble. Traditional toast takes a long time to ferment, and the temperature at which it ferments is related to the taste of the final product. How can fermentation be simple and effective, and novices can control the state of the dough?

The answer is: fridge freezing!

As long as the dough is beaten, it is rounded, covered with plastic wrap, and put in the refrigerator to freeze

This time, I will not only teach you how to make a convenient toast, but also the filling is your favorite, wrapped in salted egg yolk and meat floss in toast, not to mention how delicious! Take a bite, crispy on the outside and soft on the inside, sweet and delicious, with an endless aftertaste Let's take a look at the recipe of this salted egg yolk meat floss toast!

Salted egg yolk and pork floss toast].

Ingredients: 145g of high-gluten flour, 36g of low-gluten flour, 18g of salt sugar, 7g of honey

7g of milk powder, 36g of water, 9g of egg mixture, 54g of milk, 3g of yeast, 18g of butter

Salted egg yolk and meat floss filling: 100g of Shunnan filling

This recipe makes 300g of toast apiece.

How to make:1Put the ingredients other than the butter into the machine and beat the dough. Cover with plastic wrap and relax at room temperature for 5-10 minutes.

2.Cut the dough into a cross shape, dry the dough into a rectangle with a rolling pin, cover it with plastic wrap, and freeze it in the refrigerator for 2 hours or overnight.

3.Roll out the filling into a 10cm square, take out the frozen dough, warm it and roll it out again, the length is about 20cm, close the dough, and pinch the seal tightly. Turn over, roll out the dough, the length can be folded into three folds, after the dough is folded three times, cover with plastic wrap, put in the refrigerator and freeze for half an hour.

4.Take out the dough, cut the corners of the four corners, so that you can control the shape when you roll it out, and continue to roll out the dough, the length can be folded in four folds.

5.First face the dough, pay attention to the middle line to the side, not the middle, the dough again, cover with plastic wrap, and freeze for 1 hour.

6.Take out the dough, roll it out again, if you can't roll it out, you can warm it up at room temperature appropriately, feel that the dough can be sprinkled with dry powder to prevent sticking, and use a knife to cut the dough into 4 even strips.

7.Place them one by one, braided the braids, braided the dough, and tighten the ends of the dough. Place in a toast box at 35 degrees and 85% humidity for final proofing for about 60 minutes.

8.When the mold is 7 minutes full, preheat the oven to 170 degrees, and when it is 8 minutes full, close the lid and put the toast in the preheated oven.

degree of the middle layer, the time is about 30 minutes. After baking, shake out the hot air and put it on the drying net.

After the dough has been frozen, add some new flour and remix the dough with aqui te amo.

We take out the frozen dough, well, it is better to make noodle soup after it is melted.

Freeze the dough to make the core of the bread.

1. Precautions in the production process.

1.Water temperature -10 (reduce the water volume by about 3 5% to prevent the water volume from re-** and wrinkles on the skin).

2.Double the amount of yeast (referring to ordinary yeast) (water temperature 6 mix).

3.Put yeast in 3-5 min before completion (can delay yeast activity).

4.The basic storage temperature is -20 (finished and semi-finished products).

5.Use flour with strong gluten (moisture 14%, crude fiber ash 1%, crude protein about 12%)

6.Whenever possible, use a special improver (to prevent the dough from aging and to produce a shape without stretching or loosening).

7.The dough temperature of 20 24 is better (it can delay yeast activity, and the temperature of the workplace should be controlled to maintain 22 24 in summer).

8.When stirring, the gluten should be completely stirred.

9.Molding can be done in the shortest possible time (it is best to use mechanical cutting work to shorten man-hours, and if you divide the dough by hand, you can divide it into parts, and if you don't divide it, you can freeze it first and set it aside, which can suppress yeast activity.) Freezers are also important, and it is best to use refrigeration system equipment with a fast freezing speed, such as:

Blast freezing systems such as N2 (nitrogen) or CO2 (carbon dioxide).

10.The shortest time is to inhibit yeast activity within a certain period of time (flash freezing temperature -30 40 wet RH75 85% is better, but it is necessary to calculate energy consumption and load with product moisture content to do planning space conversion, space and time mastery is a necessary demand for condition elements, generally -20 can not be done, and not less than -40, because the amount of death will increase, which will lead to the increase of gluten tissue destruction rate, and then affect the bread tissue structure, too cold and upwind speed will cause the dough surface to wrinkle at the same time. ）

11.The shape of the finished product is flat (flat type freezes faster, round freezes slower, and small type freezes faster than large type).

12.It is better to place the finished container with aluminum products (the cooling speed is faster, to prevent the surface from drying and the lid is not right, but it will affect the cooling speed. Note: The epidermis should not be dry).

13.Rapid freezing to a certain hardness (not ice-hardened), take it out, pack it in a freeze-resistant plastic bag, put it in a -20 freezer and cover it for preservation (freezing for too long will hurt the surface of the dough, so that the skin is dry and cracked, pay attention to it, to determine whether the quality maintenance is normal.) ）

14.There should be no thawing during transportation and storage (the temperature should be properly controlled, and there must be a two-layer box protection function to ensure temperature balance and stability.) ）