Bread is a product made by mixing flour with water, sugar, yeast and other materials to form dough, and then through a series of processes such as basic fermentation, shaping, final fermentation and baking. Although the materials used in the bread formula seem to be similar, as long as the proportion of materials is different and the production procedures are different, the baked bread has various flavors and characteristics.

From the origin of bread in ancient Egypt to the bread in today's countries, there are countless kinds, but they can generally be divided into the following categories according to the characteristics of organization, taste and production methods!

European bread

European bread is the bread that Europeans often eat, such as Prestrel in Germany, baguette in France, baked cereal bread in Austria, etc., which is very different from domestic bread in the choice of raw materials.

Generally speaking, European bread is big in size, heavy in weight, dark in color, golden in color and hard and crisp in skin. The internal tissue of bread is soft and tough, without sponge-like feeling, and the cavity is delicate and uniform; Bread tastes salty, with little sugar and oil added. People are used to making buns into sandwiches and sliced bread before eating. European bread tastes very particular, and it is often accompanied by some salads, cheese, meat and vegetables.

Danish pastry

Danish bread, also known as crisp bread, has a soft taste, distinct layers, rich milk flavor and soft texture. The birthplace of this bread is Vienna, so in other producing areas now, people call it Vienna bread.

The processing technology of Danish bread is complicated. After stirring fermentation, the dough fermented at low temperature for more than 3 hours is rolled into a dough sheet with a thickness of about 3cm, and then enters the folding process, so that the oil wrapped in the dough produces many layers through this process, and the dough and the oil are isolated from each other and will not be confused. Brush the surface with oil after baking, and sprinkle with powdered sugar or jam after cooling. Due to the long production time, there are relatively few styles of this bread, and the common ones are croissants and jam cakes.

French bread

French bread (baguette), commonly known as baguette because it looks like a long stick, is a unique French specialty hard bread in the world. Unlike most soft bread, it is hard on the outside and inside, so it is not a kind of bread that many people like to eat except the French. French bread is a part of French baguette, and its making is also a test for bakers. The crust of the first-class French bread in Zhengzhou Wilson School is crisp but not broken. Besides baguette, there is also a crescent-shaped bread.

Lippi ouxu

Pirios bread is one of the most important breads in France. Because eggs completely replace water and a lot of butter is added in the production process, the freshly baked bread has crisp crust, delicate and soft internal structure and very good taste and taste.

Soft roll

The delicious bread we eat is made of high-gluten flour. In terms of calories, crispy bread has the lowest calories because it is not sweet and contains less sugar, salt and oil. After baking, the skin is crisp and hard, and it is very delicious when it is hot. French staple bread and Russian "big bar" both belong to this category, and their nutritional value is similar to that of steamed bread. Materials such as eggs, sugar, milk and grease are added to both hard bread and soft bread, but the water added is different.

Children's favorite "toast bread", "cream bread" and most kinds of snack bread belong to soft bread. Soft sweet bread contains about 15% sugar, about 10% oil and more toast. However, due to the addition of eggs and milk powder, the nutritional value has also increased, which is suitable for babies to eat.

roast

Bread can only be called toast if it is sliced and baked. Toast should be the product of bread reprocessing. China's toast is called bread in the United States. The so-called toast refers to bread baked with a layer of garlic paste or cream. In Wilson, Zhengzhou, it is baked with a toaster and then coated with sauce. Strictly speaking, there are two kinds of sliced bread, the thinner and softer is sandwich bread, and the thicker and harder is toast.

Healthy Tang Zhong Bread

Scorching is a bread making method to prevent dough from aging. If you think bread is not soft enough, you can make bread with scalded seeds. In order to make the taste softer and better, the toast made in this way is hot seed toast. Hot seed toast is really delicious, soft and brushed. It feels good and easy to do. Because there are many ways to make this kind of bread, in order to make the operation easier, mix the high-gluten flour and sugar evenly, pour it into boiling water, stir it into balls and cool it for later use.