BAKING METHOD OF MAKING MARK ON BREAD SURFACE AND BREAD WITH MARK BAKED THEREON

摘要

PURPOSE:To ensure a mark to adhere on bread surface without any blur for the fermented bread dough by coating the surface of a bread dough with a mixed liquid of caramel, yolk and processed starch to form a mark followed by baking the marked dough as a whole. CONSTITUTION:Firstly, the surface of a bread dough after the final fermentation, prepared by admixing raw materials with yeast followed by forming is marked, in a mark form, with a mixed liquid comprising caramel, yolk and processed starch at the optimal proportion. Thence, the marked dough is baked as a whole, thus accomplishing the objective adhesion of the mark on the bread surface. For coating the bread dough with said liquid, it is preferable that a stamp such as a rubber stamp with the mark formed thereon be used.