First, the principle of making bread and steamed bread
Bread and steamed bread come from the same root. From the origin, steamed bread is a Chinese pastry, while bread is a western pastry. Although the names are different, they cannot be strictly distinguished. Bread and steamed bread are mainly made of wheat flour, and its main components are wheat protein and wheat starch. When proper amount of water is added to flour, wheat protein absorbs water and becomes gluten. After flour is added with water to form dough, active strains are added to the dough to absorb the hydrolyzed sugar of wheat starch for reproduction, and a large amount of carbon dioxide gas is produced, which is wrapped by gluten. After steaming or baking, the gluten is shaped, and pores are generated by strain propagation.
Second, the difference between bread and steamed bread raw materials
The most basic ingredients of bread and steamed bread are flour and active bacteria. The flour used for steamed bread can be medium gluten flour or high gluten flour. Steamed bread is basically composed of flour, water and yeast. Yeast is a kind of active bacteria, and there are also ways to use lactic acid bacteria in the production of steamed bread, that is, "old-faced steamed bread" Generally, when dough is left for a long time, lactic acid bacteria will be produced, thus forming old dough. Laomian fermentation is a traditional steamed bread fermentation method. Nowadays, in order to improve efficiency and shorten fermentation time, most people use yeast method to make steamed bread.
Bread and steamed bread are slightly different in raw materials. In addition to flour, water and active bacteria, there are milk, sugar, grease, milk powder, eggs and so on. Usually added to bread. Adding these raw materials will make the dough softer, more plastic and richer in taste. Bread is sweeter and more fragrant than steamed bread, just because it is richer in materials. The flour used for bread is mainly high-gluten flour, because bread requires high elasticity, soft drawing, high gluten content and good elasticity to ensure the drawing effect of bread. Steamed bread only needs to be fluffy and soft, without drawing, so both medium gluten and high gluten flour can be used. The higher the gluten of flour, the less fluffy the steamed bread, but more chewy.
Third, the difference between bread and steamed bread making technology
The steps of making bread and steamed bread are basically similar, but the techniques and details are slightly different. The production process of bread and steamed bread is basically kneading, fermenting, shaping, secondary fermentation and heating.
Knead flour into dough.
The difference between bread and steamed bread The first step is to mix dough. Steamed bread is flour, water and yeast, which can be kneaded into smooth and non-sticky dough. Bread needs to add more liquid than steamed bread, not only to knead into smooth dough, but also to knead out the glove film, that is, the film can be opened by hand, which is the difficulty of making bread compared with steamed bread. In this step, the dough needs to master the amount of water. The dough just added with water is sticky. It is necessary to knead the glove film into a smooth dough by rubbing clothes, and then add grease such as butter or corn oil. This requires correct kneading techniques and prolonged kneading time, which is the key point that bread is softer than steamed bread.
ferment
There is not much difference between the fermentation of bread and steamed bread. After yeast or other strains were added, the dough fermented twice as big and many honeycombs appeared.
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The shape of steamed bread is relatively simple. After the fermented dough is exhausted, it can be kneaded again and arranged into a smooth hemispherical dough. There are many shapes of bread, which can be made into a circle, twisted into various fancy shapes, and rolled with stuffing. Modeling is also the key to decide whether to brush bread.
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Plastic bread and steamed bread must be fermented twice, and then heated to make gluten mature and set, in order to finally succeed. Generally, bread is baked in an oven and steamed bread is steamed. The baking time of bread is generally above 150℃, and the oven environment is dry and there is no steam, so the bread is dry and soft. Because of the high temperature, the skin is golden yellow and tastes more fragrant. Steamed bread is cooked with steam, and the highest heating temperature is 100℃, so the surface of steamed bread can keep the original color of flour, and the color is whiter, and there is a lot of steam in the steamer, so the taste of steamed bread is moist.
Fourthly, the taste difference between bread and steamed bread.
Bread tastes soft and silky, its surface is golden and crisp, it has the smell of baking, and its sweetness is high. It can be used as a staple food or as a snack. The fragrance is rich, mainly because there are more things added inside. Steamed bread tastes pure, has a strong wheat flavor, has no other auxiliary materials and is not as sweet as bread, so steamed bread is generally regarded as the staple food. Especially northerners, like to eat steamed bread as a side dish.
Although bread and steamed bread have different tastes, the principle of making them is the same after all, but the materials and methods of making steamed bread are simpler, and the formula and method of making bread are more demanding, but there is no strict boundary between them. Some people say that bread is baked in an oven and steamed bread is steamed in a steamer. This statement has some truth, but it is not rigorous. With the recipe and making method of bread, even if it is steamed on a steamer, it is as soft and sweet as bread and tastes close to bread. The recipe and making method of steamed bread are baked in the oven, which is neither soft nor sweet. Therefore, I think the formula and kneading technique are more important, which are the key points of the difference in taste between the two.