1, kneading dough is a very important step to determine the taste of bread. First; The temperature of kneading dough should not exceed 28 degrees; Second; To what extent is the dough kneaded? When making toast, you can easily pull the dough out by kneading it until it is thin, and touch a small hole with your hand. The smooth edges of the pores are the complete stage of gluten expansion. Sweet bread should also be kneaded to the gluten expansion stage, and the edges of the holes are serrated. Manual kneading is very tiring, and it takes at least 20 minutes to knead and fall together. The temperature of kneading dough should not be higher than 28 degrees, so in summer, bread water, milk and eggs are put into the refrigerator and then added to the dough. Later, I used the dough mixing program to stir for 20 minutes, and then stopped stirring for 20 minutes, but the lid must be opened to avoid the taste being affected by the high temperature. The second reason for the rough taste of bread made by bread machine is that the temperature will be constant at 38 degrees after kneading 10 minutes. At this time, the yeast began to work, but the gluten had not yet formed. In addition, butter can also hinder the formation of gluten, so no matter which bread maker is the same. If we want to use a toaster to make take-away bread, we can use semi-automatic bread instead of automatic bread. I will introduce the steps of making bread with toaster in detail later. Friends who want to buy a bread machine must buy a bread machine with a separate kneading program.
2. First fermentation. First; The fermentation temperature should not be higher than 28 degrees, and the fermentation temperature of bread machine is 38 degrees, which is the third reason for roughness. It can be placed in the shade in summer and in the sun in winter. Second; The degree of fermentation is twice that of dough, and the time is about 1 hour. We can dip some flour into the dough with our fingers, and the dough will be ready without sinking or shrinking. If the dough sinks, it means that the bread made by this method has large pores; If it retracts, it means that the dough is not made in time, so the bread made is not soft. The bread made by the toaster is a little overdone because of the high temperature, so it tastes rough.
3. Intermediate fermentation. The first fermented dough is taken out, exhausted, shaped, and fermented for the second time, about 20 minutes, mainly because the dough relaxes again, so that the bread made is softer. The toaster does not have this process, which is the fourth reason.
4. The third fermentation. The dough after shaping is fermented again. The fermentation temperature is 38℃, the humidity is 60~70%, and the time is about 50 minutes. Friends who have an oven can ferment in the oven, then use bowls or plates, pour boiling water and put it in the oven. The bread machine didn't ferment this time, which is one of the five reasons why the bread baked by the bread machine is rough.
5. Baking. This step is not difficult. You can use the oven or toaster.