The present invention is more moist than existing products through process improvement and quality improvement. The goal is to provide a high quality Mont Blanc bread with excellent texture, flavor and taste, as well as lasting for a long time. The present invention for achieving the above object is basically T-45 French wheat flour 100 parts by weight; Based on the T-45 French wheat flour, 3.00 parts by weight of skim milk powder, 10.20 parts by weight of sugar, 1.80 parts by weight of salt, 2.00 parts by weight of Nordics, 2.00 parts by weight of SSD Gold East, 16.90 parts by weight of frozen egg yolk (fresh), 36.25 parts by weight of water Part, butter 16.00 parts by weight, 20.00 parts by weight of sourdough dough, 20.00 parts by weight of intermediate dough prepared by weighing and preparing AOP butter (1 block) material preparation step; Kneading step of preparing the dough by putting the prepared ingredients in a mixing machine for 5 minutes at low speed (800-1000 rpm) and 8 minutes at medium speed (1100-1300 rpm); A first fermentation step of fermenting the prepared dough at 22 to 24°C for a dough temperature of 22°C and then fermenting for 40 minutes at room temperature; A step in which the primary fermented dough is widely spread with a roller, the center is thinly thickened, and then pushed to a length of 40 cm × 60 cm, followed by cooling from -20°C to about 60 minutes to a central temperature of 0°C; After 11 to 13 hours of rest at a temperature of -6 to -8°C in the refrigerated ripening oven, the temperature of the dough was adjusted to 0°C, followed by rolling to remove air bubbles; Push the fat and oil stored at 8 ~ 10℃ to 32cm × 42cm, cut the dough into 1/2, put the butter between the two pieces of dough, but make the butter size a little larger than the dough size, and first the end of the dough Press to cover the end of the butter, then roll the whole dough in earnest, After the first 4 folds, after resting for 60 to 90 minutes at a temperature of -6 ~ -8℃, roll at a dough temperature of -3 ~ 0℃, After the second four-folding machine, after resting for 60 to 90 minutes at a temperature of -6 ~ -8℃, roll at a dough temperature of -3 ~ 0℃, Resting at a temperature of -6 to -8°C for 60 to 90 minutes after the last three-folder; Push the rest of the dough to a thickness of 4.5mm, a width of 55cm, and a length of 115 to 120cm, move it to a workbench, shrink it to a length of 105cm, cut it into 1/2, roll it with a 5cm diameter rod, and roll it tightly so that there are no seams, then roll the rod. After removing and cutting the mold at intervals of 5 cm, complete the molding, cover the vinyl with a sheet, and then cover the vinyl, rapidly freeze it at -25°C for 30 minutes, then wrap it in plastic and store it; Frozen molded dough is covered with sugar in a refrigerator at 4℃, covered with vinyl on a steel plate, covered with vinyl, thawed, fermented at a low temperature in a fermentation room at a temperature of 30℃, humidity 80% and fermented without melting the butter as a whole. Secondary fermentation step; After the second fermentation, a baking step of steaming the oven at 155° C. and sufficiently baking for 30 minutes; Cooling the baked bread, adding rum to the sugar syrup, and applying a fragrant and cool rum syrup and applying the bad pour.
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