Why is the baked bread so hard? If the bread is not kneaded well, use high-gluten flour, and be sure to knead the glove film when kneading the dough. The thickness of glove film determines the softness of bread. When making bread for the first time, there was no chef's machine, so I kneaded the dough myself. My arm is almost broken, but I still can't see the trace of glove film. Finally, I gave up decisively and started to wake, shape and bake directly. As expected, the bread I baked can't be described as bread. I can only say that steamed bread is cooked. The outer skin has a hard shell, the internal structure is rough, there are no layers of softness, only irregular holes. I didn't add anything when kneading the dough, but I couldn't taste the bread. This is a typical dough that has not been kneaded.
Therefore, it is necessary to rub the glove film on the bread dough, which is not just talk. If you have a chef's machine, you can use it to knead. If you don't have a chef machine, you can rub it by hand. There are many ways to knead dough, but kneading dough can help you get out of the film faster.
This bread is over fermented for the second time. After the first proofing, the kneaded dough needs to be shaped, and then it needs to be proofed for the second time. Different from the first proofing, the second proofing should not be too big, otherwise the dough will become weak and unable to support fluffy bread. The second time you can look at the dough. When its fluffy power is still strong, fluffy dough is very smooth, which can generally be fermented to 1.5 times, because it will become fluffy again during baking, so don't simply rely on it.
After the first fermentation, the dough needs to be vented, then shaped, and finally fermented again, so that the dough can generate gas again and support the bread to bulge. This is the second hair. If the second round is over-fermented, you will see that the bread is covered with small holes of different sizes. Touch it a little and it will shrink. Bread baked from such dough will be firmer because it has no ability to be fluffy again.
What kind of egg liquid is the first choice before baking bread. After the finished bread is baked, the crust is hard and the inside is particularly soft, but as long as it is cooled at room temperature, the crust will become soft again, and then it can be put into a fresh-keeping bag for sealing. After eating in two or three days, it will always be soft.
Brush butter on the surface of bread, which belongs to grease. Brush butter on the surface of bread will lock the water on the surface of bread from losing, and the baked bread skin is particularly soft. Moreover, oil will brighten the skin, so the buttered crust is very smooth and shiny, and it is especially soft!
Spray water on the crust and spray a layer of water mist on the bread embryo before the bread enters the oven, which will help the crust to crust and form a hard shell. The shell is fragile after baking, but tougher after cooling. Old people with bad teeth don't like this bread.
Therefore, few people spray water on the surface of bread unless it is a special need.
The baking time is generally about 180 degrees, and the baking time is about 25 minutes. This temperature is the temperature of my oven, for reference only.
The temperature of the oven and the baking time will also affect the bread. If the temperature is low, it is necessary to extend the baking time. If the bread is baked for too long, the moisture inside the bread will be evaporated, and the bread will become dry and hard, and the taste will be bad. If the temperature is high, the long baking time will be shortened, the water loss will be less, and the internal structure of bread will be better. However, the color of bread baked at high temperature may be too dark, so the temperature should be set according to your own oven and the baking time should be controlled at about 25 minutes. Don't bake it too long.
How to make bread soft 1, correctly choose flour as bread flour, mostly high-gluten flour. It is advisable to use wheat core flour of hard wheat, with protein content above 12%. Generally, flour packaging is marked, or buy special bread flour.
2. The correct ratio of oil and water is insufficient, and the dough is too hard. Add 4-6% oil to lubricate dough, and increase water to adjust dough hardness.
3, the correct operation of stirring to make sweet bread, whether the dough is kneaded to a complete stage, that is, whether it can be unfolded into a film.
4, normal fermentation control fermentation time, fermentation time is too long, resulting in dough inelastic, such as hot weather, can be appropriately reduced fermentation time.
5, the correct shaping method After the first fermentation, the gas in the original dough must be discharged for shaping, and then the second fermentation, the distance between the semi-finished products should not be too large.
6. Baking temperature If the bread is baked too much, it will lose water, the appearance will be black and the skin will be thick. Except for some flaky bread, it usually takes 12-20 minutes to bake bread, but we must pay close attention to avoid burning. After baking, brush a little butter on the bread while it is hot, and then cover it with a kitchen cloth to keep the bread moist and soft.
The ingredients of soft bread are: high flour 175g, water 100g, yeast 3g and fine sugar 12g.
Main dough: 75g high flour, 32g fine sugar, 3g salt, 5g milk powder, whipped cream 10g, 25g egg liquid, 23g water and 23g butter.
Exercise:
1. Put all the materials of medium-sized dough into a bread maker, knead the mixed materials for 3-5 minutes, take them out, cover them with plastic wrap, and ferment at about 26 degrees for 90 minutes;
2. Put all the ingredients of the main dough except butter into the bread bucket, then put the fermented medium-sized dough and knead for 10 minute. The dough is in the basic expansion stage, and the thick film can be pulled out;
3. Put the softened butter in and knead it to the full expansion stage, that is, you can pull out a very thin film;
4. Take out the dough, divide it into 9 parts on average, cover it with plastic wrap and relax for 20 minutes;
5. Take out a portion of dough, beat the dough to exhaust air, roll it into a rectangle, stack the left and right sides in the middle, roll the two ends in the middle, turn it over, put it in a baking tray, and ferment all the dough at 28 degrees for 60 minutes;
6. Sift a layer of flour on the fermented dough and make two cuts;
7、? Preheat the oven in advance, fire up and down, bake the middle layer 180 degrees 12 minutes, and then take it out to cool.
Bread making skills 1, bread must be kneaded out of the film, so that the finished product can get a fluffy and soft taste;
2. Relax for about 20 minutes. If you don't relax, you can increase the time appropriately.
3. After plastic surgery, you can put it in the oven for the second time. To use the fermentation function, it is best to put a bowl of hot water in the oven to ensure the humidity. If the oven has no fermentation function, it can be placed in a warmer place indoors, and it is best to cover it with plastic wrap.