| abstract |
The invention discloses nutritional soft bread and a preparation method thereof. The nutritional soft bread comprises the following raw materials in parts by weight: 5 to 10 parts of codonopsis pilosula, 10 to 15 parts of angelica sinensis, 10 to 15 parts of scutellaria baicalensis, 5 to 15 parts of chrysanthemum, 5 to 15 parts of cinnamon, 5 to 15 parts of wolfiporia extensa, 10 to 15 parts of radix paeoniae alba, 40 to 60 parts of skim milk powder, 60 to 80 parts of egg white, 30 to 40 parts of butter, 150 to 300 parts of wheat flour, 300 to 700 parts of high-gluten bread flour, 5 to 10 parts of salt, 5 to 10 parts of instant dry yeast, 15 to 30 parts of sugar, 5 to 10 parts of modifier and 500 to 1,000 parts of water. The nutritional soft bread is prepared by treatment, preparation and baking. The bread has soft mouth-feel, and is low in cost and high in quality, and has the effects of tonifying qi and warming the stomach. |