FERMENTED SOYBEAN PASTE-BREAD CONTAINING SUITABLE AMOUNT OF FERMENTED SOYBEAN PASTE TOGETHER WITH CONVENTIONAL RAW MATERIAL OF BREAD

摘要

Purpose: providing fermented soybean paste-bread, contains the fermented soybean paste weight about 10% by the conventional raw material (such as strong flour, sugar, fat and oil, yeast, yeast food etc.) together with bread. It has the characteristic taste and taste of fermented soybean paste. Construction: fermented soybean paste bread presses 90 to the 95% of strong flour weight by mixing, by 5 to the 10% of fermented soybean paste weight, by 5 to the 8% of sugar weight, by fat and the 2% of oily weight, by 2 to the 3% of yeast weight, by the 0. of yeast food weight1 to 0.4%, 2 to 4% preparation of 60 to 65% weight by skim milk and by water weight rubs mixture, followed by baking.