Question 1: How to make homemade bread softer? Bread is made of high-gluten flour

Making bread generally requires an oven, a bread machine, a baking pan, an oil brush, and the following Some materials to be used

Ingredients: 300g high-gluten flour/6g dry baking powder/15g sugar/5g salt/45g eggs/150g milk/9g butter/glazing Use a little egg wash. Method: 1. Put milk and butter in the container, heat it in the microwave for 30 seconds, then take it out and stir the butter and milk evenly with a whisk. 2. Add dry baking powder, stir with a whisk to disperse, then add sugar, salt, and eggs, stir evenly. 3. First add one-third of the flour, stir evenly with a whisk, then pour the rest of the flour into the container, and use chopsticks to stir into a dough without kneading. It is said that this can speed up fermentation. 4. Cover the container containing the dough with a layer of plastic wrap, and then cover it with a layer of kitchen paper that has been soaked and slightly dried. Put it in the microwave and heat it for 30 seconds, then take it out on a floured board, knead it into a smooth dough, cover it with a layer of oven paper, and then cover it with a layer of wet kitchen paper. Let it rest for 20 minutes. As the first fermentation, if the dough is 2 times larger than the original, the fermentation is complete. 5. Place the dough on the chopping board, gently press out the air, then divide it into pieces and shape it into your favorite bread shape (I was doing an experiment this time, so I just made a simple round bread shape), and then lightly knead the dough on top. Cover with a layer of oven paper, and also with a layer of wet kitchen paper. Place it in the microwave and heat it in defrost mode for 30 seconds. Take it out and place it on a baking sheet lined with baking paper. Let it sit for 10 to 20 minutes for the second fermentation. Wait until the bread doubles in size. 6. Coat the fermented bread dough with glazed egg liquid, sprinkle with decorations such as black sesame seeds, and bake in a preheated oven at 180 degrees for 15-18 minutes.

Question 2: How to make bread soft and delicate. The main raw material for making bread is flour. Flour selection is a key to making good bread.

Generally use flour with a gluten content of more than 25%. Bread made with this flour has good rise, elasticity and soft quality.

Yeast fermentation is used to make bread. When preparing bread dough, in addition to liquid fresh yeast, auxiliary raw materials such as oil, sugar, and eggs are also used. The amount of feed varies depending on the variety.

The following uses general bread as an example to introduce the fermentation method:

(1) Feed 5 kilograms of standard flour (preferably Fuqiang flour), about 1.5 kilograms of white sugar (1.5 kilograms in hot weather, 1.5 kilograms in cold weather) 1 kilogram per day), about 750 grams of oil (either lard or vegetarian oil), about 750 grams of eggs, 120 to 150 grams of fresh yeast, about 2.5 kilograms of water (2 kilograms in hot weather, 3 kilograms in cold weather), and the rest such as salt and essence , a little sugar water.

(2) Adjustment method is carried out in two stages. The first stage is small fermentation. Add one-third of the amount of flour to about 500 grams of water, then add fresh yeast and knead evenly. Leave it to ferment for 2 hours (sometimes ferment for 3 to 4 hours). After it rises, it will be a small yeast dough. Excessive dryness will often make the bread crust dry and hard and will not grow, and the crust of the bread will shrink and become uneven; while excessive humidity will often cause water vapor to condense on the surface of the bread dough, causing spots to form on the surface of the bread crust.

Reference: zhidao.baidu/...7

Question 3: How can bread be made soft and puffy? I chose the wrong flour, the heat was too high. Now I recommend a few, I hope it can be helpful

Bread is made with high-gluten flour

Making bread generally requires an oven. Bread machine, baking pan, oil brush, and some of the following materials

Ingredients: 300g high-gluten flour/6g dry baking powder/15g sugar/5g salt/45 eggs g/150g milk/9g butter/a little egg liquid for glazing. Method: 1. Put milk and butter in the container, heat it in the microwave for 30 seconds, then take it out and stir the butter and milk evenly with a whisk. 2. Add dry baking powder, stir with a whisk to disperse, then add sugar, salt, and eggs, stir evenly. 3. First add one-third of the flour, stir evenly with a whisk, then pour the rest of the flour into the container, and use chopsticks to stir into a dough without kneading. It is said that this can speed up fermentation. 4. Cover the container containing the dough with a layer of plastic wrap, and then cover it with a layer of kitchen paper that has been soaked and slightly dried. Put it in the microwave and heat it for 30 seconds, then take it out on a floured board, knead it into a smooth dough, cover it with a layer of oven paper, and then cover it with a layer of wet kitchen paper. Let it rest for 20 minutes. As the first fermentation, if the dough is 2 times larger than the original, the fermentation is complete. 5. Place the dough on the chopping board, gently press out the air, then divide it into pieces and shape it into your favorite bread shape (I was doing an experiment this time, so I just made a simple round bread shape), and then lightly knead the dough on top. Cover with a layer of oven paper, and also with a layer of wet kitchen paper. Place it in the microwave and heat it in defrost mode for 30 seconds. Take it out and place it on a baking sheet lined with baking paper. Let it sit for 10 to 20 minutes for the second fermentation. Wait until the bread doubles in size.

6. Coat the fermented bread dough with glazed egg liquid, sprinkle with decorations such as black sesame seeds, and bake in a preheated oven at 180 degrees for 15-18 minutes.

Make bread in the oven:

1. Add an appropriate amount of dry yeast to the flour, 4 eggs, an appropriate amount of milk powder, sugar and water to mix the noodles together. The noodles should be thinner. Use chopsticks to mix the noodles. Can. 2. First put a little oil in the baking pan, add a small amount of baking soda water to the fermented dough and stir it vigorously in one direction with chopsticks. Pour the mixed dough into the baking pan and smooth it out, then sprinkle with washed raisins. Wake up at 15 minute. 3. After preheating the oven for 3 minutes, put the baking sheet in, take it out after baking for 5 minutes, brush the surface with honey, and continue baking for 15 minutes.

How to make Spicy Curry Bread

Cuisine: Zhejiang Cuisine

Characteristics: Original and mellow flavor, delicious taste

Ingredients: Medium Gluten 300 grams of flour, 1 tablespoon of vegetable oil, 1 tablespoon of baking powder, 1 tablespoon of yeast (dry), half a tablespoon of warm water, 1 cup of bread flour, appropriate amount of filling: 150 grams of chicken (granules), 1 onion, 1 garlic rice, 2 tsp of mixed beans, 150 grams of spicy ready-to-cook ingredients 1 pack of potato puree 200 2 tablespoons of oil Marinated chicken seasoning: 2 teaspoons of seasoning pepper? 2 teaspoons of corn flour 2 teaspoons of oil 1/2 tablespoon.

Production process

First, stir the yeast and warm water, pour it into the crust ingredients, mix well, knead into dough, and store it for 15 minutes. Marinate the chicken cubes with the stuffing for 10 minutes and dice the onion. Heat oil in a pot, sauté garlic and onions until fragrant, add marinated chicken cubes, mixed beans and spicy cooking ingredients, stir until fragrant, add mashed potatoes and stir well. Divide the dough into small balls, wrap each portion with 1 tablespoon of filling, knead, wet with water, and roll in bread crumbs. Heat oil, fry bread until golden brown, take it out and eat.

Ingredients for making Danish bread: 240 grams of high-gluten flour, 60 grams of low-gluten flour, about 120 grams of water, 30 grams of butter, 7 grams of yeast, 20 grams of sugar, 5 grams of salt, 50 grams of eggs, 210 grams of shortening

Production steps:

1. Put the yeast into the container, add 1-2 tablespoons of warm water and stir evenly

2. Put the eggs in Beat in another container, add water, sugar, and salt while stirring, stir until the sugar is completely dissolved

3. Add high flour, low flour, yeast water and stir to form a ball

4. Move to the workbench, add butter and mix well

5. Knead it back and forth with your hands until it becomes slightly chewy

6. After completion, put the dough into the fermentation box and place it in the fermentation box. Let it rest for 20 minutes in an environment of 22-25 degrees (for the first fermentation, I boiled a little water in the pot until the water bubbles slightly, turn off the heat, then put a rack on top and put the container with the dough in it. Place it on it, cover it, and it will rise in about 20 minutes)

7. Wrap it with film and tape and put it in the refrigerator for about 1-4 hours

8 , after taking it out of the freezer, let the dough return to temperature, then use a rolling pin to roll it out to 2cm...>>

Question 4: How to make bread soft and delicious? Not upstairs Do you know how to avoid misleading people? Haha, poster, the amount of water in the bread is the key to the softness of the bread.

Generally, the more water content, the softer the bread (moisture content not only includes the amount of added water, but also eggs, fat and other liquid substances)

But the more water content, the stickier the dough will be. , not easy to film.

Be careful not to over ferment the dough.

Question 5: How to make hard bread soft. The easiest way is to take a brown paper bag, wet it with water, then put the bread into the bag and heat it in the oven or microwave. A more troublesome method is to put about 5 ml of vinegar in 500 ml of warm water, put an appropriate amount of bread slices on the basket, cover the pot and leave it for 30 minutes. The principle is that acetic acid can neutralize the baking soda in the bread. reaction.

If the bread is hard, you can steam it to soften it. Put the hard bread into a steamer and steam it for 5 to 8 minutes, and the bread will become soft. Remember to cover the bread with a piece of tin foil to prevent water from dripping from the steamer lid and getting the bread wet.

Question 6: How to make bread soft and fluffy? The main raw material for making bread is flour, and flour selection is a key to making good bread. Generally choose flour with a gluten content of more than 25%. Bread made with this flour has good rise, elasticity and soft quality.

Yeast fermentation is used to make bread. When preparing bread dough, in addition to liquid fresh yeast, auxiliary raw materials such as oil, sugar, and eggs are also used. The number of floats varies depending on the species. The following uses general bread as an example to introduce the fermentation method:

(1) Add 5 kilograms of standard flour (preferably Fuqiang flour), about 1.5 kilograms of sugar (1.5 kilograms in hot weather, 1 kilogram in cold weather), and 750 kilograms of oil. About 10 grams (lard or vegetarian oil can be used), about 750 grams of eggs, 120-150 grams of fresh yeast, about 2.5 kilograms of water (2 kilograms in hot weather, 3 kilograms in cold weather), and the rest such as salt, essence, and a little sugar water.

(2) Adjustment method is carried out in two stages. The first stage is small fermentation.

Add one-third of the amount of flour to about 500 grams of water, then add fresh yeast and knead evenly. Leave it to ferment for 2 hours (sometimes ferment for 3 to 4 hours). After it rises, it will be a small yeast dough.

Excessive dryness will often make the bread crust dry and hard, and the crust will become wrinkled and not smooth;

Excessive humidity will often cause water vapor to accumulate on the surface of the bread dough. Condensation causes spots to form on the surface of the crust.

Question 7: How to bake bread so that it is soft and soft? Use the Chinese bread method. You can go to "Xia Kitchen" (mobile APP or website) and search for this Chinese bread, or you can knead it and put it in the refrigerator to ferment for 18 to After 24 hours, take it out and warm it up, then it can be shaped and fermented when it is a little soft. The kneading state is very important, and the film must come out before it will be soft. The state of fermentation is also very important. Generally, it can be fermented until it is doubled in size. It will be fine after fermentation. It will be hard, poorly organized and not tasty.

Question 8: How to make bread very soft? You need to add bread improver~~~~ so that it will not harden the next day. There are many breads sold online (Taobao)

You also need to master kneading and proofing the dough well

Question 9: How to make bread that is particularly soft and soft. The texture is the best ingredient for making 10-point bread:

Ingredients: 500 grams of wheat flour

Accessories: 250 grams of eggs, 8 grams of yeast

Seasonings: 70 grams of white sugar, 6 grams of salt, 30 grams of butter

How to make bread:

1. Take a small bowl, put 10-15 ml of warm water at 30-35℃, add an appropriate amount of sugar to make 5% dilute sugar water;

2. Add active dry yeast, mix well, and let it sit for 5 minutes. The yeast solution will ferment and rise higher than the original level;

3. Crack the eggs into a container, break them up, add water, and add The amount of water should be subtracted from the amount of yeast solution;

4. Adjust the temperature of the dough water to 25~30℃.

5. Pour the flour into the container, slowly add the yeast solution, water-egg liquid and vanilla powder, stir while adding, and use both hands to push and fold the roll;

6. Before the dough is basically mixed, add butter, continue to knead it thoroughly and knead it into a dough;

7. The sign that the dough is well mixed is: take a small piece of dough and stretch it with both hands to form a smooth dough.

8. Place it in the fermentation container, touch the top with your hands and feel sticky, but it will not stick to your hands when you leave the dough, and the traces on the surface of the dough will disappear quickly.

9. Place the fermentation container at about 30°C and ferment for about 2 hours, until the dough is fully swollen and the surface has sunken slightly;

10. Place the yeast dough under the Form into 10 or 20 pieces, knead them thoroughly one by one, and take a special mold or baking pan;

11. Brush a layer of base oil, put the dough into it, and let it rise for about 15 minutes (you can brush it Apply a layer of egg liquid or spray a layer of water mist (you can also omit it).

12. Control the oven temperature at 220~240℃, put the baking sheet into the middle grid of the oven, so that the top and bottom are evenly heated, and bake for 20~25 minutes (first use the bottom fire, then the upper and lower heat, wait until After the top surface is colored, switch to low heat and bake until cooked).

Question 10: How to make home-made bread soft and fluffy? The moisture content of bread is the key to soft bread. Generally, the more water content, the softer the bread will be (moisture content not only includes the amount of added water, but also liquid substances such as eggs, fats and oils). However, the more water content, the stickier the dough will be, and it will not be easy to form a film.

How to make a soft bread:

Ingredients: 180g high flour, 70g low flour, auxiliary materials: 2g yeast, 1g salt, 1 egg, 100ml milk, 50g sugar , 2g baking powder

5g sugar, 10g cake flour, 5g sesame seeds, 20g butter.

Mix all the liquids evenly

2. Add high flour and low flour to form a dough, then knead with oil to the expansion stage

3. Ferment until doubled in size

4. Take out the equal parts and let them rest for 10 minutes

5. Take one part and roll it into a long strip

6. Roll it out to 20 cm.

7. Roll up, dip some water on the seal to prevent it from coming off, and let it rest for 10 minutes

8. Cut in half from the middle

9. Cut downward and use your hands Flatten it and make a small hole in the middle of each dough

10. Dip the small dough into some water and add sesame powder

11. Place it on an oiled baking sheet In the middle, put it in a warm place to ferment. After fermentation, apply oil on the top of the bread, pour an appropriate amount of oil, and it will be all oily on the bottom.

12. Bake the third layer in the oven at 190 degrees for about 15 minutes.