Traditional European bread is similar to our steamed bread. The basic materials are only salt, natural yeast, water, fermentation basket and medium-gluten flour (be careful not to be high-gluten flour). The water content of dough (commonly called sour dough) is very high (generally between 70% and 1 10% w/w), and the fermentation time is generally more than one day, sometimes. In fact, there are very few steps for Opel to knead dough, and there is no need to remove gluten. More use utolyse. Molding after fermentation is very important, otherwise dough as big as water can easily become bread in the oven. When baking Japanese bread, the oven temperature is very high, generally 230 to 300 degrees or even higher. When baking, the slate will be put into the oven to stimulate gluten expansion, and steam will be sprayed at the same time. Authentic European-style bag, the outside should be very thick, brittle and black, but the inside is soft and tough, with irregular bubbles. The different varieties of Ouhebao mainly have different proportions of wheat (rye, whole wheat, white flour, etc. ), but other main materials will not change (only the proportion will change).

I don't know much about Japanese style, but there are more patterns than Opel. Japanese bread generally uses high-gluten flour, and the basic raw materials of European bread are added with oil, sugar, milk and various sandwiches according to different varieties. Japanese bread will be required to be kneaded until gluten comes out. At this time, compared with the second fermented European bread, gluten has a very regular arrangement structure, so after baking and slicing, you can see a very tight arrangement of small bubbles, and even wire drawing. When baking, the temperature of Japanese bread will be much lower than that of European bread, and the color of the finished product will be much lighter than that of European bread (usually golden or light gold). The crust of the finished bread is very thin because the internal structure is very thick. If you have the skin like Opel, you can't eat the whole bread, orz. Japanese bread has many shapes and tastes, sweet and salty. I am full. . . Like innovation

Personally, Eurobag is bold and suitable for three meals a day as a staple food source; Japanese style is more exquisite, and it is good to eat it as afternoon tea occasionally. It's hard not to get fat for three meals a day.