Hello, if you bake bread according to the big division.
It can be roughly divided into four types. ⑴ Hard bread: Hard bread has a strong wheat flavor, crispy skin and soft and tough inside, which is the most attractive feature of drunkenness.
Most westerners especially like this kind of bread, which has the least oil content among all breads. Whole wheat bread and miscellaneous grain bread belong to this category. ⑵ Soft bread: Bread baked on toast baking tray can be classified as soft bread.
It is characterized by fine organization and beautiful style, and is a common toast bread and fruit bread. ⑶ Soft bread: Soft bread is softer, sweeter, and has higher sugar content and oil content than other kinds of bread.
Because these two ingredients will inhibit the fermentation of yeast, the amount of yeast needs to be high, including carrot steamed stuffed bun, grape juice bread and Xiaoke Song. ⑷ Sweet bread: Sweet bread not only contains high sugar content, but also contains oil, eggs and other materials.
Usually, sweet bread contains stuffing, so we should pay attention to the fermentation process when making it, so as to avoid the faults of small volume, light color and separation of skin and stuffing after baking. The fermentation process in bread making is very important to the success or failure of bread making, and it is an important link in learning bread making.
2. How to make bread
Bread is made by mixing dough with fresh yeast, kneading, blending, shaping and finally baking.
The key to making bread lies in three links: flour selection, fermentation and baking. 1。
Flour selection: the main raw material for making bread is flour, and flour selection is a key to making bread well. Generally, flour with gluten content above 25% is selected.
Bread made of this flour has good wool feeling, elasticity and soft texture. 2。
Fermentation: Bread is made by yeast fermentation. In the production of bread dough, in addition to liquid fresh yeast, auxiliary raw materials such as oil, sugar and eggs are also used.
The feeding amount varies with different varieties. The following introduces the fermentation method of ordinary bread as an example.
(1) Feed 5 kg of standard flour (Fuqiang flour is better) and sugar 1. About 5 kg (hot weather 1.
5 kg, cold weather 1 kg), oil (lard or white oil) about 750 g, eggs about 750 g, fresh yeast 120~ 150 g, clean water 2 g. About 5 kg (2 kg in hot weather and 3 kg in cold weather), and the rest is a little salt, essence and caramel water.
(2) The dispensing method is divided into two stages. The first stage is fermentation.
Add about 500 grams of water to one third of the flour, then add fresh yeast, knead well, let it stand for 2 hours (some 3-4 hours), and then it will be small yeast. 3。
Baking: mastering the temperature of baked bread is also the key to making good bread. There are coal stoves, electric stoves and far-infrared stoves for baking bread.
Bake the bread green in the oven at high temperature. The product can not only grow and ripen, but also form the characteristics of golden surface, bulky tissue, sweet and delicious, elastic and so on.
Taking the coal-fired oven as an example, this paper explains how to adjust the oven temperature when baking bread. When baking bread, fire is generally required, but different temperatures are needed at different stages.
In the first stage, the fire should be low (about 120℃) and the bottom material should be high (no more than 250~260℃), which can not only avoid the rapid solidification of the bread surface, but also make the bread expand moderately. In the second stage, the top fire and bottom fire should be high, the top fire can reach 270℃, and the bottom fire can't exceed 270~300℃ to set the cake.
In the third stage, the surface fire gradually decreased to 180~200℃ and the bottom fire decreased to 140~ 160℃. The surface of bread is coked to form bright colors and improve flavor. The total baking time depends on the size of the bread, such as10g steamed stuffed bun 8 ~ 100 minutes (surface fire refers to the fire on the surface of the coal pile, and primer refers to the fire at the bottom of the coal pile).
In this way, bread that meets the quality requirements can be baked by using the different temperatures in the three stages of "first low, then high and then low". The temperature of other ovens can also be properly controlled according to this change.
3. What basic knowledge does bread baking need?
First, prepare the necessary materials and utensils before making bread.
There is also a workbench for kneading dough. But remember not to do it in an unstable place, because there will be knocking or pushing during the kneading.
Then there is the preparation and measurement of materials. Note: Be sure to use an electronic scale to measure according to the weight in the bill of materials.
Second, the mixing in several stages (manual mixing) 1, the strength and uniformity of the materials piled into powder first, and the mixing speed is faster when they can be picked up by hand (picking up stage). 3. (Roll-up stage) Continue stirring until all the water is evenly absorbed by the flour and gluten begins to form.
Dough is easy to break when pulled with both hands and has poor ductility. 4. (Expansion stage) Knead until the expansion stage, and add grease.
At this time, the dough is smooth and elastic, but it is still easy to break by hand. 5. (Completion stage) The dough at this stage has been fully expanded because of gluten, and its ductility and elasticity are good. When the dough is pulled by hand, it looks like a smooth film (the dough is slowly pulled out from the middle to the four sides), and it is smooth, round and serrated when broken. This stage is the best level.
Toast products need to be stirred at this stage. 6. (Measure the temperature of the dough) Coat a layer of oil in a jar larger than the dough, take the dough out of the mixing jar, round it slightly and put it in the jar. Immediately test the temperature of the dough below, and take 26℃~28℃ as the best temperature.
3. Fermentation 1. Ferment the dough in a pot 2-3 times larger than the dough itself, and coat the pot with grease material to prevent the dough from sticking to the pot. When the dough expands to twice its original volume, it means that fermentation is complete. 2. The so-called fermentation refers to the process that carbon dioxide produced by yeast enters the gluten network structure in the process of reproduction, which makes the dough swell.
The temperature is 30℃~40℃ and the humidity is 80%, which is the most ideal environment. Under such temperature and humidity, yeast will be particularly active, and will decompose sucrose or starch in dough into sugar or glucose to make nutrients. In this decomposition process, carbon dioxide and flavor components will be released.
The fermentation process will last until the dough is baked. Only when the temperature rises above 60℃ will the starch solidify and the swelling stop. 4. Dough segmentation 1) After the dough is fermented, it needs to be divided into different sizes according to the types of bread.
When cutting, use a knife or scraper to cut quickly and continuously. If the dough is broken, it will destroy the gluten network structure.
2) The divided dough should be weighed, so that the baked bread will have the same size. However, in the weighing process, it is necessary to consider the weight loss caused by moisture evaporation during baking, which is about 10~ 13% of dough. Therefore, in one pound of dough, 50~60 grams should be added additionally or every 500 grams of dough to make up for the weight lost during baking.
The exact baking loss depends on baking time, dough size and whether the dough is put in the baking tray. 3) Weigh quickly to avoid excessive fermentation of dough.
The division loss of normal dough should be less than 1% and at most 2%. Of course, the longer the dough is divided, the more it will be lost. V. Round 1) Divided dough, round by hand.
It is an important step to shape the dough into a circle, mainly to make the dough surface stand upright, strengthen the gluten network structure and make the bread feel better. 2) After the dough is rounded, put it on the workbench with the closing position facing down, and conduct intermediate fermentation for 15~20 minutes.
This static process is to make dough easier to shape. At this time, please cover the plastic bag to prevent the dough from drying.
Small dough rounding posture: fingers curl into cat's paw posture, press the dough tightly on the kneading table and roll counterclockwise at the same time. Repeat this action for 3-4 times, and pay attention to the phenomenon of sticky hands when the dough is rounded.
Round the dough: hold the dough with both hands, and hold a part of the dough with your fingertips and the center of the kneading table. Then roll the dough from the opposite side to your side.
Every time you roll in front of yourself, put it back on the opposite side from another angle. Repeat the above actions again. This step can be repeated 3-4 times.
6. Intermediate fermentation (relaxation) Intermediate fermentation is different from fermentation. Intermediate fermentation is to soften the dough to a certain extent in a short time. If the dough that has just been rounded is reshaped immediately, the dough will be tough, which will easily cause gluten shrinkage and irregular shape. So let the dough expand and relax for a period of time to facilitate shaping. If it is carried out indoors, it will take 15~20 minutes, and it needs to be covered with plastic bags to prevent drying.
The ideal temperature is the temperature that the human body feels comfortable, which is about 26℃~28℃. 7. Importance of shaping: After the dough is properly relaxed, it is shaped into an ideal shape, such as round, long strip, olive shape and toast standard shaping method, and then placed in a baking mold or flat baking tray.
Whether the steps in the molding process are accurate or not, and whether the distance between dough is appropriate or not, is related to the internal organization and external shape of bread, which seriously affects the quality of products and can not be ignored. Correct shaping is the most important shaping step before baking. All the air bubbles in the dough should be extruded during molding, and the air bubbles left in the dough should be discharged through molding.
When the internal structure of the dough is relatively uniform, the internal structure of the baked bread will be relatively uniform and detailed, otherwise the residual bubbles in the dough will cause the pores to be too large during baking. Shaping step: 1, rounded; 2. hey; 3."; 4. packaging; Five or so.
Eight, the final fermentation final fermentation environment is 32-38℃ temperature and 75%-80% humidity. Place the dough on a baking tray covered with baking tray paper, and cover it with plastic wrap to prevent it from drying.
After the dough is fermented and swelled by 65,438+0.5-2 times (if this multiple is not visible to naked eyes, gently pick up the dough with both hands, and when it feels sinking, it is the end of proofing). Finally, fermentation precautions: ① Don't wake up too much because the dough itself won't swell when the fermentation capacity of yeast reaches the maximum, so too much wake-up will shrink the dough itself and it won't feel full after baking.
Hard bread is also difficult to scratch the surface.
4. Basic knowledge of bread
1) low-gluten flour: short for low-gluten flour, also known as cake flour or thin flour. Its protein content is about 8.5% on average, with low white matter content, less gluten and weak gluten, so it is suitable for making soft snacks such as cakes. Special note: if there is no low-gluten flour, you can also mix ordinary flour with corn starch at a ratio of 4: 1, which can reduce the gluten of ordinary flour.
2) baking powder: it is a kind of west point leavening agent. When making cakes at home, there is no need to add baking powder to the flour if the protein is enough.
3) custard powder: Also known as Casta powder, it is a kind of pre-mixed powder, which can enhance the fragrance when making cakes. It is difficult to buy small packages that are convenient for family use in the market. Fortunately, custard powder is not a necessary raw material, so it doesn't matter if you don't add it. You can use whole milk powder instead.
4) Tata powder: It is an acidic white powder, which is mainly used to help protein disperse and neutralize the alkalinity of protein. Because it is not easy to buy, I suggest you use white vinegar or lemon juice instead.
5) Fine sugar: Adding fine sugar helps to beat protein. The smaller the surface tension of protein is, the easier it is to send it away, but the bubbles are thicker and easier to destroy. The addition of fine sugar can melt into sugar solution together with the water in protein, which increases the surface tension of protein and produces fine and stable bubbles.
6) refined salt: although the dosage is small, it contributes a lot. It is said that salt can stimulate the sweetness of sugar.
7) eggs:
I suggest you take the eggs out of the freezer early and use them after returning to room temperature. Because the temperature is too low, it is not good for protein.
8) Oil:
Salad oil and liquid butter are acceptable. Salad oil is more convenient, while butter cake tastes better.
9) Water (or fruit juice):
Both water and fruit juice are good choices, depending on your preference.
5. What basic knowledge does bread baking need?
First, prepare the necessary materials and utensils before making bread.
There is also a workbench for kneading dough. But remember not to do it in an unstable place, because there will be knocking or pushing during the kneading.
Then there is the preparation and measurement of materials. Note: Be sure to use an electronic scale to measure according to the weight in the bill of materials.
Second, the mixing in several stages (manual mixing) 1, the strength and uniformity of the materials piled into powder first, and the mixing speed is faster when they can be picked up by hand (picking up stage). 3. (Roll-up stage) Continue stirring until all the water is evenly absorbed by the flour and gluten begins to form.
Dough is easy to break when pulled with both hands and has poor ductility. 4. (Expansion stage) Knead until the expansion stage, and add grease.
At this time, the dough is smooth and elastic, but it is still easy to break by hand. 5. (Completion stage) The dough at this stage has been fully expanded because of gluten, and its ductility and elasticity are good. When the dough is pulled by hand, it looks like a smooth film (the dough is slowly pulled out from the middle to the four sides), and it is smooth, round and serrated when broken. This stage is the best level.
Toast products need to be stirred at this stage. 6. (Measure the temperature of the dough) Coat a layer of oil in a jar larger than the dough, take the dough out of the mixing jar, round it slightly and put it in the jar. Immediately test the temperature of the dough below, and take 26℃~28℃ as the best temperature.
3. Fermentation 1. Ferment the dough in a pot 2-3 times larger than the dough itself, and coat the pot with grease material to prevent the dough from sticking to the pot. When the dough expands to twice its original volume, it means that fermentation is complete. 2. The so-called fermentation refers to the process that carbon dioxide produced by yeast enters the gluten network structure in the process of reproduction, which makes the dough swell.
The temperature is 30℃~40℃ and the humidity is 80%, which is the most ideal environment. Under such temperature and humidity, yeast will be particularly active, and will decompose sucrose or starch in dough into sugar or glucose to make nutrients. In this decomposition process, carbon dioxide and flavor components will be released.
The fermentation process will last until the dough is baked. Only when the temperature rises above 60℃ will the starch solidify and the swelling stop. 4. Dough segmentation 1) After the dough is fermented, it needs to be divided into different sizes according to the types of bread.
When cutting, use a knife or scraper to cut quickly and continuously. If the dough is broken, it will destroy the gluten network structure.
2) The divided dough should be weighed, so that the baked bread will have the same size. However, in the weighing process, it is necessary to consider the weight loss caused by moisture evaporation during baking, which is about 10~ 13% of dough. Therefore, in one pound of dough, 50~60 grams should be added additionally or every 500 grams of dough to make up for the weight lost during baking.
The exact baking loss depends on baking time, dough size and whether the dough is put in the baking tray. 3) Weigh quickly to avoid excessive fermentation of dough.
The division loss of normal dough should be less than 1% and at most 2%. Of course, the longer the dough is divided, the more it will be lost. V. Round 1) Divided dough, round by hand.
It is an important step to shape the dough into a circle, mainly to make the dough surface stand upright, strengthen the gluten network structure and make the bread feel better. 2) After the dough is rounded, put it on the workbench with the closing position facing down, and conduct intermediate fermentation for 15~20 minutes.
This static process is to make dough easier to shape. At this time, please cover the plastic bag to prevent the dough from drying.
Small dough rounding posture: fingers curl into cat's paw posture, press the dough tightly on the kneading table and roll counterclockwise at the same time. Repeat this action for 3-4 times, and pay attention to the phenomenon of sticky hands when the dough is rounded.
Round the dough: hold the dough with both hands, and hold a part of the dough with your fingertips and the center of the kneading table. Then roll the dough from the opposite side to your side.
Every time you roll in front of yourself, put it back on the opposite side from another angle. Repeat the above actions again. This step can be repeated 3-4 times.
6. Intermediate fermentation (relaxation) Intermediate fermentation is different from fermentation. Intermediate fermentation is to soften the dough to a certain extent in a short time. If the dough that has just been rounded is reshaped immediately, the dough will be tough, which will easily cause gluten shrinkage and irregular shape. So let the dough expand and relax for a period of time to facilitate shaping. If it is carried out indoors, it will take 15~20 minutes, and it needs to be covered with plastic bags to prevent drying.
The ideal temperature is the temperature that the human body feels comfortable, which is about 26℃~28℃. 7. Importance of shaping: After the dough is properly relaxed, it is shaped into an ideal shape, such as round, long strip, olive shape and toast standard shaping method, and then placed in a baking mold or flat baking tray.
Whether the steps in the molding process are accurate or not, and whether the distance between dough is appropriate or not, is related to the internal organization and external shape of bread, which seriously affects the quality of products and can not be ignored. Correct shaping is the most important shaping step before baking. All the air bubbles in the dough should be extruded during molding, and the air bubbles left in the dough should be discharged through molding.
When the internal structure of the dough is relatively uniform, the internal structure of the baked bread will be relatively uniform and detailed, otherwise the residual bubbles in the dough will cause the pores to be too large during baking. Shaping step: 1, rounded; 2. hey; 3."; 4. packaging; Five or so.
Eight, the final fermentation final fermentation environment is 32-38℃ temperature and 75%-80% humidity. Place the dough on a baking tray covered with baking tray paper, and cover it with plastic wrap to prevent it from drying.
After the dough is fermented and swelled by 65,438+0.5-2 times (if this multiple is not visible to naked eyes, gently pick up the dough with both hands, and when it feels sinking, it is the end of proofing). Finally, fermentation precautions: ① Don't wake up too much because the dough itself won't swell when the fermentation capacity of yeast reaches the maximum, so too much wake-up will shrink the dough itself and it won't feel full after baking.
Hard bread is also difficult to scratch the surface.
6. How to make bread How to make bread at home?
Better buy a toaster. This is how to use the oven. Red bean bread materials: water, bread flour, salt, yeast, sugar, cream, bread booster powder, and bean paste stuffing.
Preparation: a pair of clean and powerful hands, a warm and relaxed mood of self-pursuit, a stainless steel basin, an egg beater and a baking box. 1. To make dough, first sift the flour, mix the water and milk powder with a blender, take a clean steel basin, put the milk, sugar, salt, flour and yeast powder in turn, stir them evenly by hand to form dough, move the dough to the workbench and knead it from inside to outside until smooth, and finally add the required cream to knead the dough until smooth.
2. Knead the dough into a pancake shape and wrap it with the prepared bean paste. 3. Knead the dough wrapped with stuffing into a flat shape, make patterns and carve scratches.
4. Let it stand and ferment for about an hour, then put it into the baking box. The baking time of about 13- 17 minutes (60g dough) also depends on the size of the dough. Golden color and elastic touch.
7. What are some tips for keeping bread?
You can put some raw potato chips or a pinch of salt at the bottom of a glass container with a lid. The glass container has been washed and dried, then put the bread in and cover it.
This will keep the bread soft for about a week. If you don't want the bread to smell strange, you can also change the potato chips into apple slices.
Wrap the bread in wax paper specially for cake packaging (some bread is sold in this packaging), wrap it in two layers of soaked wet newspapers, then put it in plastic bags and tie the bags tightly, so that the bread will become soft and delicious in a few days. Put the bread in a plastic bag, add one or two washed fresh celery, and then tie the bag tightly, so that the bread will remain soft and fresh at least during the shelf life.
If the bread becomes dry and hard because it is left for too long, the feasible remedy is to spray a little cold water on the bread, then wrap it in tin foil and bake it in the oven for a few minutes. When the crust of bread becomes brittle again, the inside of bread will become soft and fresh again.