The method of manufacture for baguette using a shrimp and potato

摘要

The present invention relates to a method to manufacture a baguette with shrimps and potatoes. The method comprises: a first process of preparing ingredients comprising strong flour, sugar, salt, dry milk, yeast, whole eggs, water, potato sprouts, leban, butter, dry onions, and dry shrimps; a second process of mixing strong flour, sugar, salt, dry milk, and yeast in a mixing bowl at a low speed and adding and mixing whole eggs, water, potato sprouts, and leban at a low speed for three minutes and at a medium speed for another three minutes, and then, adding and mixing butter, dry onions, and dry shrimps to complete a kneading procedure; a third process of conducting a primary fermentation procedure by fermenting the dough of the kneading procedure in a fermentation chamber for 50-60 minutes so that the volume of the dough gets tripled at a completed final fermentation point; a fourth process of dividing the dough in a baguette size and leaving the dough in a freezer for 20-30 minutes; a fifth process of conducting a primary roasting procedure by putting the dough in an oven with steam and then performing biscuit-firing to the dough for eight minutes; and a sixth process of applying a besamel sauce onto the baguette and spreading pizza cheese over the baguette, putting topping cream on the baguette, secondarily roasting the baguette in a convection at 180C for 8-10 minutes, applying an egg mayonnaise onto the baguette and spreading parsley over the baguette. As such, the present invention is capable of providing a product having plenty of iron and vitamins, a soft and elastic food texture, and an excellent taste.