Beginners learn to make bread, and many people want to cultivate a hobby, but we know that no matter what you learn, you need a way to get started and then practice hard, but many people can't find a way to get started. The following is about beginners learning to make bread.

Beginners learn to make bread 1 First spread the flour on the table and dig two small holes on the left and right.

Then put the yeast into the small hole, add water and stir slowly by hand; Add salt to another small hole and knead the dough by hand until the surface of the dough is smooth and does not touch the table (the final temperature of the dough is 23~25 degrees Celsius);

Continue to put the kneaded dough into the basin and stir at room temperature for 30 minutes to 1 hour; After the first proofing, the dough has begun to swell and the surface is smooth, and the gluten tissue can be clearly seen to form a film.

Then cut the dough into small pieces of 350 grams;

Covering the dough with plastic film, and proofing at room temperature for 20-30 minutes;

After the second proofing, knead the separated dough into 55 cm strips and put them on the drying net covered with baking paper;

Then put it into the proofing box for the third proofing, lasting from 1 hour to 1.5 hour;

After the third awakening, the baguette has expanded and rounded. Take the baguette out of the proofing box and cut it five times;

Bake in an oven preheated to 250 degrees Celsius for 20 minutes;

Basic staff drawing is completed.

Bread is a kind of food made by grinding wheat and other food crops and heating them by baking, baking, steaming or frying. Wheat flour is used as the main raw material, supplemented with yeast, eggs, oil and nuts, mixed with water and kneaded, then fermented, shaped, shaped, baked and cooled.

Bread can be divided into white bread, whole wheat bread and miscellaneous grain bread according to raw materials; According to the purpose, it can be divided into two categories: staple bread and snack bread; According to taste, it can be divided into soft bread, crisp bread, loose bread and hard bread. Europeans take bread as their staple food and prefer "hard bread" with full taste, while Asians prefer bread with soft taste. For China people, bread is often just a snack.

Now, cereal bread and whole wheat bread are very popular. Cereal bread is made of a large number of grains and nuts, and is rich in dietary fiber, unsaturated fatty acids and minerals, which helps to improve metabolism and is beneficial to health. Whole wheat bread is rich in dietary fiber, which makes people feel full quickly and indirectly reduces their intake. Therefore, eating whole wheat bread is more helpful to lose weight than eating white bread for the same bread.

Bread is the most complete nutrient in human food, containing protein, fat, carbohydrates, a small amount of vitamins and minerals such as calcium, potassium, magnesium and zinc. It has various tastes, is easy to digest and absorb, is convenient to eat, and does not harm the gastrointestinal tract, so it is very popular in daily life.

Beginners learn to make bread 2. Take out a basin and dry it without water.

Take out six eggs, separate the egg white from the yolk, and pour the egg white into the basin.

Stir the egg whites with an egg beater, and add white sugar in three times during the stirring process until foaming;

Take out a large bowl, add three egg yolks, half a box of pure milk, one spoonful of sugar and half a spoonful of cooking oil, and add a proper amount of flour and stir until it becomes a paste.

Add the egg white stirred in the third step into the fourth step for three times, and stir evenly with chopsticks each time;

Take out the rice cooker and brush some cooking oil to prevent it from sticking;

Pour the materials obtained in the fifth step into the pot, shake the pot to make it bubble-free, and try not to touch the edge of the pot.

Then, add dried dates (cut into small pieces) and raisins and sprinkle them evenly into the pot;

Set up a rice cooker to make a cake stand for 50 minutes;

When the time is up, slowly open the lid after a while to prevent the bread from sinking.

The final effect:

The final cooking effect is as follows:

Beginners learn to make bread 3 12 Common problems that novices must know when making bread.

1. What's wrong with the baked bread?

① The amount of yeast is insufficient, or there is too much yeast and less sugar. Yeast is too old or the storage temperature is too high, which leads to the decline of yeast activity. Fresh yeast can be used directly without thawing.

② Flour stored for too long or too fresh will lead to smaller bread volume, and flour with too weak or too strong gluten will also lead to this result.

③ The dough contains too much salt, sugar, grease or milk, too much or too little improver, and soft water, hard water, alkaline water or sulfur water contains Iamoni gas.

④ The dosage and temperature of dough are inappropriate, the stirring speed is too large or insufficient, and the fermentation time and temperature are inappropriate.

⑤ The baking tray is oiled too much, the temperature and baking time are not matched properly, or the steam is insufficient and the air pressure is too high.

2. Why is the baked bread so big?

① The quality of flour is poor and the salt content is insufficient.

② Fermentation time is too long.

③ The oven temperature is too low.

3. Why is the crust of bread too thick after baking?

① The flour gluten is too strong and the dough is insufficient.

(2) the amount of oil is not suitable, there is less sugar and milk, and there are too many improvers.

③ Too long fermentation time or lack of amylase.

④ Humidity and temperature are incorrect.

⑤ The baking tray is very oily.

⑥ Mechanical damage.

4. Why are there bubbles on the surface of baked bread?

① The dough is soft.

② Insufficient fermentation.

③ Excessive stirring.

④ The humidity of fermentation chamber is too high.

5. Why does the foreskin crack after baking?

① The ingredients in the formula are low.

2 old dough.

③ Insufficient fermentation, or high fermentation humidity and temperature.

(4) High firepower during baking.

6. Why is the surface of baked bread dull?

(1) Salt deficiency.

② The ingredients in the formula are low and there are too many modifiers.

3 Old dough, or too much powder.

④ The temperature of fermentation chamber is too high, or there is a lack of amylase.

⑤ There is insufficient steam in the oven and the temperature is low.

7. Why does the baked bread have a hole?

(1) freshly ground powder.

② The water quality is not up to standard.

③ Less salt or hard grease, too much improver, or inappropriate amylase.

(4) uneven mixing, too long or insufficient time and too fast.

⑤ The fermentation time is too long or close to the heat source, and the temperature and humidity are incorrect.

⑥ Dust more.

⑦ The baking temperature is not high, or the baking tray is large.

The roller of the forming machine is overheated.

8. Why is bread easy to get moldy after baking?

① The quality of flour is poor or the storage time is too long.

② The amount of sugar, oil and milk powder is insufficient.

③ The dough is neither soft nor hard, and the mixing is uneven.

④ Improper fermentation humidity, high humidity, long time, or overuse of amylase.

⑤ Too much powder.

⑥ Too long oven cooling time, low oven temperature and insufficient steam.

⑦ Poor packaging and transportation conditions.

9. Why is there a top cover on the back of baking?

① Using freshly ground flour, either the gluten is too low or the quality is poor.

② The dough is too hard.

③ The humidity in the fermentation room is too low, or there is not enough time, or there is a lack of amylase.

(4) There is less steam in the oven, or the firepower is too high.

10. Why are there spots on the surface of baked bread?

① The milk powder is not dissolved or the raw materials are not mixed well, or it is stained with sugar particles.

(2) The water vapor in the fermentation chamber condenses into water droplets.

1 1. Why does the foreskin become shallow after baking?

① The hardness of water quality is too low.

② The storage time and fermentation time of flour are too long, and the amylase is insufficient.

③ The amount of milk powder and sugar is insufficient, and there are too many modifiers.

(4) Too much powder.

⑤ The humidity in the fermentation room is not high, the humidity in the oven is too low, the ignition is insufficient, and the baking time is not enough.

⑥ Insufficient stirring.

12. Why are there hard stripes in the baked bread?

① The quality of flour is poor or the sieving is uneven, and it is unevenly mixed with other materials such as yeast, and there is a lot of loose powder.

② Improper dosage of improver and grease.

There is too much oil in the baking tray.

④ High fermentation humidity or poor fermentation effect.