Just because there is a hole doesn't mean that the stuffing is not tightly wrapped. Let's take red bean bread as an example. After a fermentation and a relaxation, we will carry out the filling and molding steps. After the last fermentation, the dough will swell again and then bake. When baking, the dough will be elastic, at the same time, the dough tissue will be pulled apart, at the same time, the water in the filling will evaporate, and the dough at the upper end will be supported by steam, resulting in holes. Generally speaking, even bread with a lot of water may have holes, such as custard stuffing, cream cheese stuffing, butter stuffing and so on. If you include dental floss, honey red beans, etc. , naturally there will be no loopholes. So, it's not about your plastic surgery, it's a normal phenomenon.
Q2: Why is the filling concentrated on the top of the bread core?
This problem has something to do with plastic surgery. In plastic surgery, everyone may make a mistake, that is, when you shut up, you repeatedly do the action of gathering the dough inside. Of course, the filling will naturally run up. You should put the dough in the palm of your hand, gather your fingers a little, and then naturally pinch the dough around. Make sure that after sealing the mouth, don't repeat the gathering action.
Q3: It was confirmed that the seal was firm when filling. Why does the dough scatter when it is fermented?
No matter what kind of stuffing, there will be some grease, which will easily touch the edge of the seal, which may make the dough unable to fit tightly.
(2) When kneading dough, make sure that the dough is wrapped with gluten and loose enough. If the elasticity is too strong and the seal is not tight, the filler will leak out.
Q4 So how can the stuffing be evenly distributed without touching the seal?
Need to relax and knead the dough in place.
(2) packing try not to contact the seal, keep a little distance.
(3) As mentioned above, the dough cannot be gathered repeatedly.
Q5 bread contains dried fruit, but after cutting, it is found that there is a hole next to the dried fruit. Will the dried fruit fall off?
Theoretically, it is possible for dried fruits to fall off when shaking. Because the dried fruit is too dry! When baking, it also absorbs the moisture from the dough, and there is a big hole around the dried fruit. The solution is to soak the dried fruit in water before use to make it absorb some water. Therefore, every time I don't hide the recipes pushed by private bakers, I recommend making rum, which can not only add flavor, but also provide moisture for dried fruits.
Q6 saw the teacher make a lot of cream cheese fillings with high melting point cheese. Why?
High melting point cheese, as the name implies, has a relatively high melting point. There is no difference between cheese and ordinary cream cheese, only the difference between taste and state. After baking, the high melting point cheese remains granular, while the ordinary cream cheese will melt.
Q7 Can fresh corn kernels be used as bread?
Actually, it is possible. After peeling and washing the corn kernels, wrap them in tin foil and bake them before adding them to the dough. Others, such as potatoes and sweet potatoes, should be added when cooking. However, it is better to choose granular canned corn, which will be more useful.
Why does Q8 filling pop when baking?
There are two main reasons:
(1) The oil in the bread stuffing sticks to the crust or is sealed, so it cannot be pinched.
You must not use too much force when you shut up! Otherwise, the epidermis gluten will break. At the same time, you can't pile all the dough into the seal to make the noodles thinner. This requires you to package it many times and experience it carefully.
In baking, the main problem of stuffing is too much water. Pay attention to the baking time of stuffing with too much moisture, because it will not be cooked easily.