Manufacturing Method Of Wasabi Mayo Stick Bread

摘要

As a means to solve the above problems, a baguette bread manufacturing process containing natural fermented species; Wasabi mayo making process with butter, egg, mayonnaise, whipped cream, sugar, ground raw wasabi, wasabi powder and parsley; The process of cutting the baguette bread into quarters and making it into a stick-shaped bread; The process of applying the wasabi mayo to the stick bread; It characterized in that it comprises the process of baking the stick bread coated with the above sauce. The baguette bread manufacturing process is a dough manufacturing process of mixing strong flour, Tradition T65, sugar, sea salt, water, dry yeast, naturally fermented species, eggs, and butter; The first fermentation process of aging the dough at low temperature; dividing and molding the dough that has undergone the primary fermentation process; Secondary fermentation of the molded dough; It characterized in that it comprises the process of baking the fermented dough. In addition, the first fermentation process in the baguette bread manufacturing process is characterized in that the low-temperature aging at a humidity of 75% or less and a temperature of 30 degrees or less. In addition, in the baguette bread manufacturing process, the second fermentation process is characterized in that it is fermented for about 40 to 60 minutes at a humidity of 75% or less and a temperature of about 32 degrees. The wasabi mayo sauce manufacturing process is a process of boiling butter; The process of adding eggs, mayonnaise, whipped cream and sugar and mixing; The process of mixing the above-mentioned melted butter with the above-mentioned mixed ingredients; The process of adding ground raw wasabi, wasabi powder, and parsley to the above mixed ingredients and mixing; It is characterized in that it includes the process of refrigerated aging the made sauce for one day.