So what should be paid attention to in the final fermentation, what is the principle, and how to judge the fermentation is good? Look at the following analysis and introduction, which plays a key role in improving the taste and softness of bread.
The second fermentation is the last fermentation:
It is to put the molded dough in a warm and humid place, so that the yeast in the dough can regenerate gas and increase the dough volume.
Finally, it is fermented to twice the size, and the indentation will not rebound when pressed lightly by hand.
If the temperature is too high, the temperature difference between the inside and outside of the dough will be large, which will make the dough uneven and cause poor internal organization.
Too high fermentation temperature: too high temperature will make the moisture on the dough surface evaporate too much, and too fast dough mixing will cause the surface crust, and the finished skin will be very thick.
Finally, there is insufficient fermentation: the bread is small in size and the internal organization is tight. Lose its elasticity and delicacy.
Finally, over-fermentation: the tissue pores are bulky. Bread is sour and not full in shape.
The final fermentation of toast: It is enough to ferment at room temperature in the current weather, and it can also be fermented in warm places near the heating in winter.
The covered toast is fermented until it is 8 minutes full, and the top toast is sent to 8 to 9 minutes full, and baked in the furnace.
In order to make bread more beautiful and delicious, we will do the last process before entering the oven, that is, decoration, which seriously affects the luster of bread. Appearance, how to decorate it to make it beautiful, attract bread with bright colors,
Decoration before baking
1. Brush the egg liquid,
(1), whole egg liquid: golden red bright skin. Break it up, filter it with gauze and brush it on the dough.
(2) Egg yolk+aqueous solution: golden yellow with bright skin. Break it up, filter it with gauze and brush it on the dough.
(3), defrosting: light yellow soft skin.
Tip: Brush evenly and with the same thickness. Be gentle, be gentle and the bread will love you.
2. Sprinkle with decorative materials such as sesame seeds, almond slices and crispy grains.
Making: Brush the surface of dough with egg liquid, and then sprinkle with decorative materials.
3, cutting edge: you can use a blade to cut out various patterns or scissors to cut out patterns or crosses, while being light and fast.
Making: You can sift high-gluten flour on the dough surface and then draw a pattern with a sharp knife.
4, brush milk: light brown soft skin.
5, put the butter cut into thin strips at the opening, and the opening will become very beautiful after baking.
Bake-bake a good taste.
Baking is the process of dough turning into bread. It is the highlight in the process of bread making, and the previous hard work will be wasted with a little negligence.
1, preheat the oven before baking any bread. 180 degrees for 2 to 3 minutes.
2. Choose the appropriate temperature according to the nature, size and shape of the dough.
Toast with a lid is usually baked in a 25B oven at 180 degrees for 35 to 40 minutes.
Uncovered toast is usually 180 degrees for 30 minutes. After coloring, cover with tin foil.
Sweet bread is generally 180 degrees 15 to 18 minutes.
Besides paying attention to the baking time and temperature, we should also observe the baking state of dough to judge when bread is baked.
After baking and heating, the volume of bread will obviously expand, and the surface will gradually color, reaching the ideal color and emitting the unique aroma of bread.
3. Check whether the steamed stuffed bun is cooked: gently press the surface or side waist with your hands. If the dough is elastic and won't sag or stick, you can bake it.
Check whether the covered toast is cooked: after baking, the sticky dough on the cover can't be opened, which means that it has not been colored and shaped, so it needs to be baked.
Preservation of bread:
After the bread is cooled out of the oven, if it is continuously exposed to the air, it will gradually lose moisture, the skin will become dry and hard, and the internal structure will be rough. In order to ensure the freshness of bread, it is necessary to package or seal the cooled bread immediately.
The freshly baked bread is still fermenting. Eating it right away is harmful to your health and easy to cause stomach problems.
Or take it out the next day after cryopreservation, and heat it with microwave oven at high fire for about 1 min to restore softness.
During the baking of bread, amylose in flour has aged, which is the reason why bread has elasticity and soft structure. With the extension of storage time, the linear part of amylopectin in bread slowly associates, which makes the soft bread gradually harden. This phenomenon is called "aging".
Aging speed is related to temperature. At low temperature (above freezing point), bread will age faster, and bread will harden faster in the refrigerator than at room temperature. Therefore, bread should not be put in the refrigerator.