2. Colored bread: There are many varieties of colored bread, including stuffed bread, surface-sprayed bread, fried bagels and varieties with different shapes. Its formula is better than the staple bread, and the proportion of auxiliary materials belongs to the middle level. Based on the amount of flour, the amount of sugar is 12% ~ 15%, the amount of oil is 7% ~ 10%, and there are other auxiliary materials such as eggs and milk. Compared with the staple bread, it has softer structure, larger volume and excellent flavor. In addition to the taste of bread itself, there are other raw materials.
3. Conditioning bread: it belongs to secondary processing bread, and the baked bread is reprocessed. The main varieties are: sandwiches, hamburgers and hot dogs. In fact, this is a product derived from the staple bread.
4. lurpak Bread: This is a new product developed in recent years. Because the formula uses more oil and the dough is wrapped with a lot of solid fat, it belongs to a higher grade product in bread. This product not only keeps the characteristics of bread, but also approaches pastry foods such as pies and puffs. After the product came out, it was welcomed by consumers because of its soft texture, refreshing taste, peculiar flavor and rich aroma, and has achieved great growth in recent years. Basic technological process of bread At present, there are basically three kinds of bread making:
First, the intermediate seed method: it is a method of twice stirring, that is, the intermediate seed dough is first stirred and fermented for a period of time, and then mixed with other parts to form the dough for making bread.
Second, the night planting method: it is a Chinese planting method, which means mixing Chinese bread before going to work on the first day and using it at work the next day.
Third, direct method: it is a method of directly stirring once.
At present, the following "direct method" technology is mostly adopted in the market: 1. Dough mixing: The mixing of dough is mainly to completely hydrate dry substances such as flour and accelerate the process of gluten formation.
1. The mixing of dough has four stages:
1. Rough and sticky dough made by fully mixing hydrated substances and water-based substances. The whole dough is unformed, inelastic and rough.
2. In the dough forming stage (also known as the rolling stage), the gluten in the dough is formed, and the protein in the flour fully absorbs water and expands. Due to the formation of the dough plate, the dough has been shaped. At this time, the bread no longer sticks to the wall of the mixing tank, but still sticks to the hands when touching the dough with your hands, which is inelastic and poor in ductility.
3. The complete flour formation stage (also called gluten expansion stage)
With continuous stirring, the dough gradually becomes soft, and the surface is gradually dry and elastic, and the surface is shiny and malleable, but it is easy to break when pulled by hand.
4, dough mixing mature stage (also known as gluten completion stage)
At this time, the dough quickly becomes soft, not easy to stick to hands, and has good ductility and elasticity. The surface is dry and shiny, and the dough can be pulled into thin slices by hand, and the edges are neat (not serrated)
Second, the basic awakening:
Basic proofing is the most important link in the whole bread technology. In the process of basic proofing, gluten is fully oxidized (dough is actually an oxidation process when it is stirred), and the dough is more malleable. The fermentation of dough is a complex biochemical reaction process, in which sugars are decomposed and transformed. The converted glucose and fructose will have Maillard reaction with protein to produce wheat flavor. Basic fermentation has a great effect on bread, such as the shelf life, taste, softness and shape of bread. , the impact will be great. The ideal humidity for foundation proofing is 27C, the relative humidity is 75%, and the time is at least 30 minutes.
Third, subdivide:
It is to divide the big dough into small dough with the required weight by weighing.
Fourth, round (rubbing round)
The separated dough can not be formed immediately, but must be rounded, and a smooth skin is formed on the dough surface through rounding. It is beneficial to keep fresh air and make dough swell. Smooth skin is also beneficial to prevent dough surface adhesion during later molding, which makes the finished bread skin smooth and the internal structure more uniform. Try not to use flour when rounding, so as to avoid big holes in the bread, and apply force evenly when rounding.
Fourth, the wake in the middle:
Intermediate proofing refers to the time between dough rolling and flowering, which is generally 15~20 minutes. It depends on the temperature at that time and the state of dough relaxation. The state of dough shows that it is suitable for bread forming requirements. The purpose of intermediate proofing is to make dough produce new gas to restore its softness and ductility, which is convenient for dough to produce new gas to restore its softness and ductility and facilitate its molding. The intermediate inspection can be carried out indoors or in a greenhouse. If it is carried out indoors, care should be taken not to crust the surface of the stick. If it is done in a greenhouse, it is also necessary to prevent the humidity of the proofing box from being too high, which will make the dough surface sticky. The relative temperature of intermediate proofreading is 70%~75%, and the humidity is 27.
Verb (abbreviation for verb) formation:
Forming, also known as setting, is to make the dough that has been proofed in the middle into the required shape of the product. Generally, the setting of staple bread is relatively simple, and it is convenient to have a setting machine. Manual operation, secondary rolling, and then put into the mold for compaction. The formation of colored bread is complicated. I can't tell them all here.
Sixth, finally wake up:
The final proofing is to put the molded dough into a greenhouse, and let Angel yeast in the dough regenerate gas to increase the dough volume. The final proofing temperature is 35~38℃. The relative temperature is 80~85%. If the temperature is too high, the temperature difference between the inside and outside of the dough will be large, which will make the dough uneven and cause poor internal structure. Too high temperature will also make the water on the dough surface evaporate too much, and too fast mixing will cause the surface crust, and the finished skin will be very thick. When the temperature exceeds 40℃, it will also make bread sour, just because the optimum reproductive temperature of lactic acid is 40~45℃. If awakened at this temperature, lactic acid bacteria will quickly colonize and make bread sour. If the temperature is too low, it will wake up too slowly and for a long time, and the product will be flat. When you wake up, be careful not to let the bread wake up too much. If the bread is excessively proofed, its internal structure is rough and its shape is not full. In fact, the baking of bread: the bigger the volume, the better. Generally wake up to 80~90% of the finished product volume. Some products can wake up 70%. Angel highly active dry yeast has high activity, fast fermentation speed and the highest market share.
Seven, baking:
Baking is the process of turning dough into finished products, and the whole process is very complicated. In this process, biological activities stop; Microorganisms and enzymes were destroyed and starch was fully gelatinized; At the same time, the flavor and color of the product are produced by Maillard reaction between sugar and protein. Bread baking is a very complicated process, which combines the changes of physical, biochemical and microbial reactions.
Eight, bread cooling and packaging:
Bread cooling is essential, because the crust of bread is crisp and the heart is soft when it is freshly baked, so let it dissipate heat naturally at room temperature. If the bread is directly blown by an electric fan, the temperature of the bread crust will drop rapidly, and the moisture inside the bread surface cannot be naturally discharged, so that the moisture will flow back, making the moisture content at the bottom irregular, and finally the bread will stick to the teeth and the shelf life will be shortened (the bottom will be moldy). When the bread is fully cooled, it should be packed in time. First, for the sake of health, avoid pollution in the process of transportation, storage and sales; Second, it can prevent the excessive loss of bread moisture, prevent bread from aging and extend the shelf life of bread. Third, beautiful packaging can also increase consumers' appetite.
9. Making process: stirring, fermenting, dividing, rounding, middle proofing, shaping, proofing, baking, cooling and packaging the bread to make spicy curry bread.
Its cuisine is Zhejiang cuisine.
Unique flavor, mellow taste and delicious taste.
Raw materials: gluten flour 300g, sugar 65438+ vegetable oil 0 tablespoon 65438+ baking powder 0 tablespoon 65438+ yeast (dry) 0 tablespoon, warm water half tablespoon 65438+ bread flour 0 cup, and proper stuffing: chicken (whole grain) 150g onion 1 garlic 2. 1 teaspoon of corn flour, 2 teaspoons of oil, 1/2 tablespoons.
manufacturing process
First, stir the yeast and warm water, pour into the leather, mix well, knead into dough, and store for 15 minutes. Marinate the chicken with stuffing 10 minute, and dice the onion. Heat oil in the pan, saute garlic and onion, add braised chicken, miscellaneous beans and spicy instant food materials, copy the fragrance, add mashed potatoes and fish and mix well. Divide the dough into small balls, each ball 1 tablespoon filling, knead into a ball, and wet it with bread flour. Heat the oil, fry the bread until golden brown, and take it out.
Ingredients of Danish bread: high gluten flour 240g, low gluten flour 60g, water about 120g, cream 30g, yeast 7g, sugar 20g, salt 5g, egg 50g and shortening 2 10g.
Production steps:
1. Put the yeast into a container, add 1-2 tablespoons of warm water and stir well.
2. Put the eggs in another container and break them. Add water, sugar and salt while stirring, and stir until the sugar is completely dissolved.
3. Add high flour, low flour and yeast water and stir to form balls.
4. Move to the workbench, add the cream and stir well.
5. Rub it back and forth with your hands until it is slightly stiff.
6. After completion, put the dough into the fermentation box and relax it for 20 minutes at 22 -25 degrees (for the first fermentation, I boil a little water in the pot until it bubbles slightly, turn off the fire, then put a shelf on it, put the container with the dough on it and cover it, and it will start in about 20 minutes).
7. Wrap it with film tape and put it in the freezer 1-4 hours or so.
8. After taking it out of the freezer, preheat the dough first, and then roll it into a rectangle with a rolling pin with a thickness of 2cm.
9. Next, fold the quilt three times. Refrigerate after folding 15-20 minutes, and last 30 minutes. Then, roll it out and make it into square pieces, and then shape it according to the style you want. After modeling, the second fermentation is carried out. The weather here is already very hot, so it can be left at room temperature for about 40 minutes.
10, after the second fermentation, brush the egg liquid on the dough (not on the cut) and bake it in the oven at 200 degrees (preheat first) 18-20 minutes.
1 1. About the shape of the yellow peach bread: First, open a square dough piece with the size of 12* 12CM, spread a little egg juice in the middle, then fold in the four corners, pinch, squeeze the custard sauce in the middle after secondary fermentation, and then put the yellow peach slices (this can be changed at will.
How to make cheese bread
Materials:
Two slices of whole wheat bread, salad dressing 1 spoon, a few salad leaves, 50 grams of cheese slices, cucumber 1/3 strips of salt.
Exercise:
1, spread salad dressing on bread slices. Spread washed salad leaves and cheese on the bread.
2. Then cut off some cucumber slices and put them on the cheese. Then cut the remaining cucumbers into thick slices, sprinkle with salt and pepper, and spread them on the edge of the plate and beside the bread.
Advice for office workers:
Cheese sandwiches can be made of the same materials. When carrying, cucumber slices are packaged separately.
bread
1. dry yeast 1 tablespoon warm water 150ml (150g) eggs 1.
60 grams of butter, 60 grams of sugar (you can add more if you like), and 2 tablespoons of salt1.
High gluten flour 250g low gluten flour 50g milk powder 18g
2. The yeast is dissolved in warm water; Add sugar and salt to butter until it becomes loose (stir well and the color is white).
Add the eggs, break them up and stir well. Add yeast water and stir well again.
3. Mix the flour, milk powder and the mixture in "2".
Because there is a lot of water, the dough is particularly sticky, so stir it with a rolling pin.
Stir hard, it takes a lot of effort. Stir constantly until the dough becomes smooth.
5. Put it in a warm and humid place for basic fermentation 1 hour.
I put the microwave oven and a bowl of boiling water in it.
Almost 40 minutes of fermentation), fermented to about twice the size.
6. Gently press down the fermented dough by hand to discharge the gas inside.
7. Ferment for about half an hour again, take it out, and sort out the required bread shape according to your preference.
8. Spread a layer of butter on the baking tray or pad it with tin foil.
Put the finished dough on the baking tray for final fermentation.
9. In about half an hour, the dough is fermented. Preheat the oven to 180 degrees, and fire it for about 23 minutes (adjust the heat according to skin color in the last few minutes).
Super delicious coconut bread
Dough material
A high-gluten flour 2 10g low-gluten flour 56g milk powder 20g fine sugar 70g salt 1/2 teaspoons.
B whole egg 1 Tang Zhong 84g (14g high flour +70g water).
C water 85g yeast 6g.
22 grams of unsalted cream
PS: There is a big mistake in the picture, that is, salt and yeast are put together. In fact, if yeast is put together with sugar and salt, it will destroy the activity of yeast and the dough will not rise!
filling material
20g of fine sugar, 1 tablespoon of brandy, 1 cup of raisins, 80g.
Exercise:
1 Mix brandy and dried grapes and soak for half an hour.
2. mix and dissolve material c.
3. Mix materials A and B, and stir slowly with an egg beater.
4 evenly, then turn to medium speed and continue to stir until it is thick, and add material D.
5. Add material D and stir until the dough is smooth.
6 Basic fermentation for 40 minutes
7. flatten the basic fermented dough into a rectangle and then pour it out.
8 Sprinkle hand flour on the dough, and then roll the dough into 25CM*40CM.
9 Roll out the dough and flatten the edges slightly.
10 Brush a layer of water on the dough with a brush.
1 1 Mix the fine sugar and coconut powder in the filling evenly, and then sprinkle it evenly on the dough (it is convenient to close the mouth without sprinkling evenly).
12 Drain the grapes soaked in brandy and sprinkle them evenly on the dough.
13 the dough rolls from top to bottom.
14 Knead at convergent position
15 dough is divided into 8 portions on average. Stick some high powder on chopsticks and press it down from the middle of the dough to form a butterfly shape.
16 final fermentation (38 degrees, about 40 minutes)
17 finally baked at 180 degrees for about 20 minutes.
The making of English bread
Select materials
400 grams of high-gluten flour, 6 grams of dry yeast, 6 grams of sugar, 8 grams of salt, 4 grams of butter, 6 grams of milk powder, 275 grams of warm water, oil spray, half an egg, 1 tablespoon of milk.
prepare
Prepare dough:
1. Butter should be at room temperature.
2. Put the high-gluten flour, dry yeast, sugar, salt, milk powder and warm water together, and vigorously stir the dough for at least 10 minute; If the dough is too wet, you can add some flour.
3. Add melted butter and knead thoroughly.
4. Cover the dough with plastic wrap and put it in a warm place for fermentation for at least 2 hours, the volume should be 2 to 3 times that of the previous one.
5. Knead the dough evenly and ferment it again in the same way.
Toast:
1. The oven is turned on at 350F, and the baking tray is sprayed with oil.
2. Take out the remaining 1/2 egg liquid and 1 tablespoon milk and mix well.
3. Knead the dough evenly, divide it into 8 parts, round it, brush a layer of egg liquid on the surface, and wake it for about 15 minutes.
4. Brush the surface of the dough with egg liquid again and bake in the oven for 30 minutes, or until the bread is cooked.