Still teach the principle, the principle does not understand, castles in the air, understand it well, and don't rush to make bread.
Materials?
Various ingredients
How to make bread read carefully, how to make bread successfully at one time?
If the mixed dough is like this, it is a failed dough. Many high-gluten flours on the market are actually not strong enough, so only through our own practice can we know that Bai Yan is the best, Xinliang is the second, and Golden Statue is the third.
When the glove film comes out, the bread is drawn. After the glove film comes out, the arrangement structure of protein will be changed through constant expansion, pulling and flapping.
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The dough is well stirred. When the temperature exceeds 28 degrees, the yeast has already started to produce gas, and the dough has already started to ferment during the stirring process. Now the room temperature is 30 degrees. The way to avoid this situation is 1. All liquids should be refrigerated. 2. Take the chef's machine as an example. After each mixing procedure, wait for five to ten minutes, and put the mixing bucket and dough in the refrigerator for refrigeration. If it is, cover it with plastic wrap immediately.
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It's almost 28 degrees, so it won't go up, and it's better to be around 26 degrees. Otherwise, if the dough has already started to ferment, the first round time will be shortened, and the dough will be sour if it is too much.
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The stirred dough is smooth and elastic, with bubbles on the surface, and then wrapped in plastic wrap.
Yeast is divided into fresh yeast and dry yeast, which is an edible and nutritious single-celled microorganism. This yeast is a high-sugar tolerant dry yeast, which decomposes starch and sugar in flour during fermentation to produce carbon dioxide gas and ethanol. Yeast fermented dough produces a lot of carbon dioxide gas, which is wrapped by gluten to form uniform and fine pores, which makes the dough swell.
As soon as the dough is cooked, you can see it is like this. Yeast fully proliferates and produces gas, which makes the dough swell. When yeast converts starch into sugar and consumes it in the aerobic environment inside the dough, it will release carbon dioxide gas. At this time, the volume of dough will expand and rise.
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So it's a honeycomb inside, and that's what it looks like when you pull it out.
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Dough fermentation is divided into three stages. The first stage is at 28 degrees, which usually takes one hour. The second is 38 degrees, and the bread is very light and slowly retracts, indicating fermentation. It takes three times to bake, so it takes eight points for the second time and three times for the second time.
If the dough collapses when poked, it is over-fermented. If the dough is fermented for too long, it will produce sour taste and become sticky and difficult to operate. But if the dough is not fermented enough, the volume will be small and the texture will be rough. Overfermentation can make up for it, and you can add a little baking soda to neutralize the sour taste. However, if the gluten elasticity of the dough is seriously over-fermented, you must add some flour to make the dough again, or put it in the refrigerator to make a dough. If toxic bacteria have been produced, they can only be thrown away directly.
Exhaust gas is very important to bread. If the gas is not exhausted, there will be many pores, holes and roughness in the bread during baking, because the large bubbles of air or carbon dioxide in the dough will be dispersed into small bubbles at the first time. If the gas is not exhausted, the bubbles will affect the secondary fermentation and the taste of the finished product, and the structure will be more detailed after the bubbles are exhausted. In addition, the waste gas can stimulate the dough texture, strengthen gluten and make the dough elastic.
There are many air holes in the cross section of the dough, so the air should be exhausted, but it must not be kneaded, because the dough has just expanded and formed, and the membrane structure is still relatively fragile. If the dough is kneaded, it is easy to cut off the membrane tissue and destroy the tissue, which will also affect the secondary fermentation and cannot continue to expand.
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Slightly bend the palm of your hand to flatten the dough and pat it gently with your palm strength. When rolling the dough with a rolling pin, you can't roll it with the strength of shaping the rolling surface, which will hurt the dough. Just gently roll the dough back and forth and roll down the bubbles. There are bubbles at the corners of the dough in the picture, so you can pinch them off with your fingers.
Relax for about 20 minutes, seal, cover with plastic wrap, and do not vacuum. Relaxation actually wakes up the hair. The purpose of this step is for the next molding, because if it is not proofed, the dough will be difficult to stretch and the molding of the dough will become difficult because of retraction. Intermediate fermentation can be carried out at room temperature. General 15 to 20 minutes.
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A well-developed dough is relaxed and shaped by exhaust, smooth and fine without pores.
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The purpose of the second round is to make the dough generate gas again and make it fluffy, because most of the gas in the dough is rolled out after the shaping operation, and the gluten also loses its original softness, hardness and crispness. If the second round is not carried out, the bread is small in volume, rough in internal structure and dense in particles, and a shell will be formed at the top. Therefore, in order to make a large and organized bread, it is necessary to round the molded bread twice and generate gas again, so as to make bread. Generally controlled at 38 degrees, the temperature is too high, the temperature difference between the inside and outside of the dough is large, and the dough fermentation is uneven, resulting in inconsistent internal organization of the finished bread, some of which are fine and some are rough. If it exceeds 38 degrees, the moisture on the dough surface will evaporate too quickly, resulting in crust on the surface. If the fermentation temperature is too low and the fermentation time is too long, the internal particles will be coarse. Generally, it is better to control the second time within one hour.
How to judge whether the bread is ripe: 1. The thermometer measures the center of the bottom of the bread to 94 degrees, because the temperature of the bread is the lowest. If measured from the surface, the temperature is not allowed, it may collapse and destroy the appearance of the surface. 2. smell the delicious bread. 3. Eyes can see that the crust of bread is beautiful golden yellow. 4. Gently press the soft part of the bread side. Remember from the side, if you can rebound.
Toast and bread don't rise, and they are hard, even when baked. One reason is that bread is made of flour with insufficient gluten, its strength is limited and its growth is not high. The fermentation of the same formula is short and low, and sugar and liquid materials are concentrated in short bread, which will definitely not be delicious when baked. Another reason is that more than one hair is weak, not to mention the third hair when baking, and the crust.
The causes of crust wrinkling are as follows:
1, the gluten of flour is too high, and the dough is very big when baking, and it shrinks after baking. If this is the reason, then add 10-20% low-gluten flour to make bread.
2. The bread dough is too soft and the internal support is insufficient. When baking, the skin expands and contracts after baking. Reduce the amount of water in the formula appropriately.
3, the bread finally woke up too big, gluten is insufficient, and support is not enough. Pay attention to the amount of proofing, preferably between 2-3 times.
4. The baking fire or the temperature of the whole furnace is too low, so that the bread is excessively fermented in the furnace and is not formed in time. Appropriately raise the furnace temperature or ignition temperature.
5. The center of the bread is not ripe, and the central skeleton has not yet formed. Pay attention to the baking time, or check the coloring on the bottom of the bread. Don't leave the oven if the color is too white.
6. When the egg liquid is brushed on the epidermis, the technique is wrong or the force is too strong, and the epidermis is wrinkled. Pay attention to practice skills, practice makes perfect, and avoid brushing dough.
7. The stuffing is spread too much, or the sauce is squeezed too thick, which makes the dough collapse and the skin wrinkle. Reduce the stuffing or sauce appropriately and squeeze it a little thinner. (from bolloeboy)
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Bread with normal fermentation can't be baked without proper operation. 1. Take out the bread immediately after baking, even tear off the silicone paper, otherwise it will be stuffy and even the bread may turn sour. Don't stew in the oven, otherwise the skin will harden and the water will be stewed dry. 3. Bag immediately, cool and seal. 4. Don't refrigerate the baked bread in the refrigerator.
When the glove film comes out, there is no mistake in fermentation, and the bread will be elongated and tall without sour taste.
Draw into silk
You are good at making bread.
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You can have any shape or height you like.
skill
1. Each kind of flour has different water absorption. The liquid content of 250g flour ranges from Bai Yan 170 to 180, Xinliang 170 and Jinxiang 160. After numerous tests, Bai Yan is the best. Remember, the stronger the water absorption of flour, the better the gluten and the stronger the explosive force. There's another way. The first procedure is to hold the dough in your hand after 65,438+00 minutes, and the dough cannot be reversed. It's just right to clean it quickly when you take it away. Don't feel like adding liquid when it's dry, and adding powder when it's wet. The more you add, the more toast box is about 450g, which is more than enough for making steamed buns.
2. The dough must be slack, otherwise it will be unsightly if it is always shrunk, and it will leak stuffing.
3. The temperature of each oven is different, so you should run in slowly, cherish the ingredients, and cherish the time and energy you have paid. Even if you do more before, you can't do well in the oven, just do nothing before.
4. Yeast personally thinks that Bai Yan and Angie are not bad. I tried to use donated yeast and gave up decisively. Yeast is divided into high-sugar type and low-sugar type. I want to buy something resistant to high sugar. Don't buy it wrong. After opening them, I should put them in the refrigerator to keep them frozen.
5, fermentation learns to look at the state, not the time, I also practiced for several months before I became more skilled. Fermentation is particularly important if you want to eat bread with good taste. Even if I don't have a glove film, I can master the first and second rounds well. Bread is still delicious, but the opposite is not the case.
6. Put the cooled bread into a bag or vacuum box, and put it into a freezer if you can't finish it in three days. When you want to eat, take out the oven 100 and bake for 5 to 8 minutes, just like it just came out of the oven.