First, the use of skills
1. The materials should meet the requirements, and the dosage should be used strictly according to the weight indicated by different recipes on the bread machine (many online recipes are also good, but not necessarily suitable for bread machines). ?
2. The order of feeding into the bread barrel is: liquid (wet materials such as water, milk, eggs and oil)-seasoning (sugar, salt, milk powder, etc. )-Flour (covering all the above materials)-Yeast. ?
3. Select any bread making program and run the bread machine, and the bread machine will automatically start kneading dough. /kloc-After 0/5-20 minutes, turn off the bread machine (this is done to increase the kneading time, usually the program designed by the bread machine is not enough to knead the dough), re-select the required program, and let the bread machine run automatically until the end of the program. ?
4. When baking 450 grams of bread, the weight is 700 grams (when making 700 grams of bread with a large-capacity bread machine, the weight is 900 grams), and the burning color is light.
Doing so can make the bread ferment more fully and avoid baking it too dark. ?
5. Stop the bread machine 5- 10 minutes before the end of the automatic program (the final baking stage), so as to prevent the crust from being too thick (in fact, the bread is premature! )。 ? Second, matters needing attention
1, the dough must be in place. Be sure to choose three kneading procedures, that is, it takes 60 minutes to knead the dough until it is completely expanded.
2. Control the temperature during fermentation. The temperature of the first fermentation is 28℃-29℃, which is generally normal room temperature. For the second fermentation after dough forming, the yogurt program of bread machine can be selected, and the temperature is about 38℃. The fermentation time of dough is not fixed, mainly depending on the fermentation situation. During the fermentation process, you can sprinkle some water in the bread bucket to increase the humidity.
3, baking should grasp the heat. If you like crispy food, you can extend the baking time and choose dark color. If you want to eat soft food, you can set the time shorter.
Choose a light color, but not less than 35 minutes. 4. Storage and consumption of bread. When the bread was first baked, because it was still at a high temperature, the yeast in the bread had not completely disappeared. If you eat bread here, you will eat harmful carcinogens. After the bread is baked, it can only be eaten when the temperature in the center of the bread drops below 40 degrees, because the function of yeast will stop at this time and the carbon dioxide in the bread has been fully discharged; Bread can generally be stored at room temperature.
5. Selection of raw materials and ratio of flour to liquid. Flour must use high-gluten flour, yeast must use instant yeast, and sugar should melt when adding fruit material to protect the coating. The ratio of flour to liquid is 3: 1, and the reference standard is that it becomes smooth dough after mixing.
From the experience, we can often avoid detours and improve the quality of bread making.