Preparing Methods of Gondeure-namul Barley Bread Using Nuruk an Beer

摘要

The present invention relates to a process for preparing a dough comprising mixing I) 10 to 16 parts by weight of sugar, 1 to 5 parts by weight of salt, 0.5 to 1.5 parts by weight of a dry yeast and 30 to 40 parts by weight of a solution, II) a spiral mixing step of mixing 40 to 60 parts by weight of the nuruk native material at a low speed of 100 to 150 rpm for 2 to 5 minutes, on the basis of 100 parts by weight of the high-strength portion after completion of the main dough producing step; III) mixing 10 to 20 parts by weight of butter on the basis of 100 parts by weight of high-strength powder after completion of the spiral mixing step, and mixing the mixture at a high speed of 270 to 300 rpm for 3 to 8 minutes; IV) After the high-speed mixing step is completed, 10 to 30 parts by weight of ghrelin and 40 to 60 parts by weight of gherkin are mixed and kneaded on the basis of 100 parts by weight of the high-strength mixture. V) a primary fermentation step in which the fermentation is performed at a temperature ranging from 25 to 40 DEG C for 50 to 70 minutes after the kneading step is completed; VI) a secondary fermentation step in which the fermentation is carried out at a temperature ranging from 25 to 40 DEG C for 15 to 25 minutes after punching after the primary fermentation step is completed; VII) a third fermentation step in which after the secondary fermentation step is completed, it is formed into a desired dough shape and then fermented in a temperature range of 30 to 40 ° C and a humidity range of 75 to 85% for 30 to 50 minutes; VIII) a first baking step after the third fermentation step is finished and baking for 8 to 13 minutes at a temperature range of 200 to 250 ° C; And IX) a second baking step for baking at a temperature ranging from 170 to 190 DEG C for 10 to 20 minutes after the first baking step is finished.