What's wrong with bread that can't be made and layered? First, the dough is not strong enough, there is no tendon, and there is no film. This will affect the texture of bread, the quality of finished bread and the taste of bread.
Second, the fermentation problem 1. When the dough is fermented, the surface is dry and the baked product will have cracks.
2. The fermentation time is not enough, the dough is rough and yellow, and there are no pores in the bread.
Third, the baking problem 1. If the oven temperature is not up to standard, put it in and bake it, resulting in the crust of bread being too thick.
2. It may have been baked for too long.
What if the bread can't be layered? 1. It is suggested to change the formula 1. Add bread improver.
Adding bread improver to the original formula can improve the gluten of flour, improve the water quality in bread and provide nutrition for yeast.
Add milk powder
If you want a better taste, you can add 30% milk powder to the original formula.
Second, the recommended operation mode 1. Knead the dough and put the butter later.
(1) Except butter, mix and knead all the raw materials of the original formula (adding bread improver and milk powder) evenly.
(2) After forming a group, use the racket style, rubbing and playing. After beating to the level of 1, add butter and knead again.
(3) After the butter is absorbed by the dough, knead it for a few minutes until the dough can be pulled out with a transparent film (as shown in the figure below) to complete the dough.
(4) The dough temperature should be 26-28℃, and the calculation formula of dough temperature control is as follows:
(water temperature+flour temperature+room temperature) /3+5℃= dough temperature.
(5℃ is the friction temperature)
(5) After the dough is made, knead the whole dough into a big circle (as shown below), put it in a large pot, seal it with plastic wrap, ferment at room temperature for one hour, and then divide it into the required dough size.
Step 2: Plastic surgery
After the dough is divided, knead it into a circle and relax it for 20 minutes, then it can be shaped and made into the desired shape.
3. Secondary fermentation
After molding, secondary fermentation is carried out. Conditional can be put into a fermentation box with a temperature of 37℃ and a humidity of 60-70%.
If there is no fermentation box, you can imitate a fermentation box: put a bowl of hot water in the center of the baking tray, and then use a clean transparent plastic storage box to buckle it upside down on the baking tray.
When the dough is twice as big as the original dough, the fermentation is completed (about 1 hour).
Brush egg liquid
After the dough fermentation box is taken out, the skin should be dried, then the egg liquid should be brushed and baked in the furnace.
baking
(1) First heat the oven to the required temperature. Taking 60g dough as an example, the furnace temperature is 190℃ and 180℃ (taking Sanmai electric furnace as an example). Note: the temperature of the oven must reach the specified temperature, otherwise the baking time will be too long and the baked bread will be thick and dark. )
(2) Bake for about 10 minute, which is equivalent to 8 minutes. The surface of the bread is golden and the bottom is brown, that's all.
vent
After baking, vibrate the baking tray, exhaust and finish.
What should I pay attention to when making bread? 1. Selection of recipe When choosing bread to make, the recipe should be accurate. The ratio of powder to liquid will vary from powder to powder, but it will be successful if it is kept at 10%. Therefore, when mixing dough, don't add all the liquid at once. According to the situation, add liquid while adding noodles.
2, the dough must be able to withstand loneliness, the average family does not have a chef machine and a bread machine, but it can only be kneaded by hand, but the bread made by hand will be more humanized. Knead the dough until it comes out of the film, which is not necessarily a good film, but at least the broken edges of the film should be round and not serrated. Except for some varieties that don't have to knead out the film.
3, fermentation and secondary proofing The first dough fermentation is about 2 times the size. Don't over-ferment, and then the steps of venting and relaxing can't be reduced. The secondary proofing is also based on the type of bread made, especially the bread that needs to be shaped. You must complete the secondary proofing before entering the oven.
4, oven temperature The temperature of the oven at home is generally relatively high. If there is no oven thermometer, it is recommended to reduce the required temperature of the formula. Unless it is clearly pointed out that it is also made in a home oven, this time and temperature can be referenced. For example, all the dishes I cook are baked in a home oven, and the recipes such as temperature and time have been adjusted.
The common practice of bread is 1. Cut the cheese, bacon and toast into cubes. Don't cut bread. Add milk and egg yolk, stir and soak thoroughly. Put bacon in the seam of the cube, bake at 180 for 25 minutes, sprinkle with cheese, and bake for 8 minutes.
2, milk toast with milk and egg yolk evenly soaked, 180 degrees for 25 minutes, sprinkle with shredded coconut.
3. Cut the milk toast into cubes, add milk and egg yolk, stir and soak thoroughly, bake at 180 degrees for 25 minutes, and sprinkle with shredded coconut. This time, the soaking time is shorter.
4. Cut the garlic cheese bread into strips, remove the toast, coat the garlic onion cheese with mixed oil and salt, and bake at 180 degrees 10 minute.