The present invention is more moist than existing products through process improvement and quality improvement. Its purpose is to provide high-quality Mont Blanc bread with excellent texture, flavor, and taste, as well as its high-softness lasting for a long time, so that more people can enjoy it more widely. The present invention for achieving the above object is basically 100 parts by weight of T-45 French flour; Based on the T-45 French flour, Skim milk powder 3.00 parts by weight, sugar 10.20 parts by weight, salt 1.80 parts by weight, high sugar dry yeast 2.00 parts by weight, frozen egg yolk 16.90 parts by weight, water 36.25 parts by weight, butter 16.00 parts by weight, sourdough dough 20.00 parts by weight, medium-sized dough 20.00 Material preparation step of preparing by weighing and preparing an AOP authentication butter separately from this; Dough step of preparing dough by putting the rest of the prepared ingredients excluding AOP certified butter into a mixer and mixing at a low speed of 800 to 1000 rpm for 5 minutes and a medium speed of 1100 to 1300 rpm for 8 minutes; A first fermentation step of dividing the prepared dough at a kneading temperature condition of 22 to 24°C and fermenting it for 40 minutes at room temperature; The first fermented dough is pushed out wide with a roller, the center is thin and the circumference is thick, then pushed to a length of 40 cm × 60 cm, and then frozen at -20° C. for about 60 minutes to a center temperature of 0° C.; Resting for 11 to 13 hours at a temperature of -6 to -8°C in a refrigerated aging chamber, adjusting the dough temperature to 0°C, and rolling to remove air bubbles; After pushing the AOP certified butter prepared at the material preparation stage and stored at a temperature of 8 ~ 10℃ into 32cm × 42cm, cut the dough into 1/2, and then insert the AOP certified butter between the two pieces of dough. After making the size a little larger, first press the end of the dough so that the end of the AOP certified butter is covered, and then roll the whole dough in earnest. After the first four folds, rest for 60 to 90 minutes at -6 to -8℃, and then roll at -3 to 0℃, After the second four fold, rest for 60 to 90 minutes at -6 to -8°C, and roll at -3 to 0°C. Resting for 60 to 90 minutes at a temperature of -6 to -8°C after the last three folds once; Push the rested dough into a thickness of 4.5mm, a width of 55cm, and a length of 115 to 120cm, and then move it to a worktable, shrink it to 105cm in length, cut it into 1/2, and roll it into a 5cm diameter stick. After removing and cutting at intervals of 5cm in length to complete the molding, spreading vinyl on an iron plate, panning, covering with vinyl, and quickly freezing at -25°C for 30 minutes, then wrapping and storing with vinyl; The frozen molded dough is put on top of sugar in a refrigerator at 4℃, covered with plastic after panning, and then defrosted and fermented at a low temperature in a fermentation room with a temperature of 30℃ and humidity of 80%. A second fermentation step to allow; A baking step of giving steam to an oven at 155° C. and baking enough for 30 minutes after the secondary fermentation; It is prepared by performing the steps of cooling the baked bread, adding rum to sugar syrup, applying fragrant and cool rum syrup, and then applying Napaju, For the sourdough dough in the material preparation step, 500g of sourdough powder, 4500g of strong flour, 500g of raisin fermented seeds, and 3500g of water at 30℃ were put in a mixer and mixed at a low speed of 800~1000rpm for 5 minutes at a medium speed for 5 minutes, but the dough temperature was 26℃. After leaving it for 2 hours at room temperature, it was refrigerated and fermented at 4℃ in a refrigerated aging room, For the medium-sized dough in the material preparation step, put 5000 g of strong flour, 25 g of salt, 50 g of low sugar dry yeast, and 3500 g of water into a mixer, and mix at a low speed of 800 to 1000 rpm for 5 minutes, and a medium speed of 1100 to 1300 rpm for 2 minutes, dough temperature 24 It is characterized in that it is prepared by refrigerating fermentation at 4°C in a refrigerated aging chamber after leaving it for 90 minutes at room temperature at °C.
展开▼
