High gluten flour, corn starch
The bread I bake is very hard. What happened?
The solution to the difficulty of baking bread.
1. Correct selection of flour
The flour used for bread is mainly high-gluten flour. If you make other flavors of bread, it is mainly high-gluten flour, plus a proper amount of low-gluten flour, whole wheat flour, rye flour and so on. It's best to buy bread flour specially for bread, because the manufacturer will add some ingredients specially for bread to help you make delicious bread.
When making sweet bread, you can add some low-gluten flour to high-gluten flour to reduce its gluten and make the bread softer, but the proportion should not be too much.
2. Operational problemsa
To make sweet bread, whether the dough is kneaded properly, whether there is a smooth film on the surface and whether it is malleable and can be stretched into a film. B
Whether the fermentation is correct or not, insufficient fermentation will make the bread taste hard. Normal fermentation
After the first fermentation, the dough volume increased to 2-3 times. Press the stained flour into the dough with your fingers. If it doesn't rebound immediately, it means good. Overfermentation
The dough has more than tripled in volume and is sour. When you press it with your finger, it collapses, no longer rebounds, and it is very sticky. Insufficient fermentation
The volume of dough is less than 2 times. Press it with your finger, and the surface will rebound quickly, and there are not many bubbles filled inside. Final fermentation (also called secondary fermentation)
After the dough is set, put it in the baking tray to finish the final fermentation, and the dough will increase to about 1.5-2 times. If the fermentation is excessive, not only can it not be baked into a soft state, but the surface will also appear rough.
3. Baking temperature problem
Bread will lose water when baked too much, and its appearance will be black and thick. So take the bread out of the oven on time, and don't stew it for too long.
A.smell the delicious bread. B. Eyes see that the crust of bread is beautiful golden yellow. C. Gently press the soft part of the bread side with your fingers (not the skin near the heating tube).
If it can bounce back to its original shape, it means it is mature. 4. The problem of formula
Among the types of bread, toast is the softest, followed by sweet bread, because sweet bread contains a lot of sugar and oil. Generally, the moisture content of bread is 60% to 70%. Some breads are soft because of their high moisture content. Bread with high water content will be difficult to mix with flour by hand, and it is also difficult to form, so it is necessary to wipe the hand powder. (Note that when you rub the powder on your hands, you don't just give it up as you do in jiaozi, but just apply a little powder thinly on your hands or a little powder on a rolling pin, otherwise mixing too much dry powder will affect it.
5. The problem of fermentation
Bread fermentation mainly includes direct method, culture medium seed method, Tang Zhong method and cold storage fermentation method. Direct method: primary fermentation refers to the primary fermentation of mixed dough. Medium-seed method: use more than 50% fermented seeds to make dough (just dough without kneading), ferment for a period of time in advance, and then add another part of flour and other materials to knead it into the required state. And then carry out secondary fermentation. The tissue of intermediate seed method is also soft, which can delay the aging of bread, that is, it will not harden after two days. Tang Zhong method: A small part of flour is heated with water to gelatinize starch. This gelatinized dough is called Tang Zhong. Can increase the moisture content of bread dough, make the texture soft and elastic, and delay the aging of bread. That is, it won't harden for two days.
Cold storage fermentation method:
It takes a long time for dough to ferment at low temperature in the refrigerator, but the bread made will be much more delicate than that fermented at room temperature. You can also make Chinese cakes in this way, and put less yeast than normal.
What is the difference between deep roasting and medium roasting of illy coffee beans?
Moderately roasted coffee has a moderate taste, balanced sweetness and bitterness, and is suitable for most people's tastes. Deep roasted coffee is rich in taste and slightly bitter, which is suitable for buyers who like rich taste. Children's shoes that like ESP can consider buying deep baking. . .
The baker's recipe is replaced by English abbreviations. As a novice, I can't understand it, so I ask a master for advice. For example, is CF low in powder?
What is the Chinese name of CF in mousse cake?
I'm taking over someone else's bakery, which contains a bag of glutinous rice flour and a bag of Sanyo powder. What can the glutinous rice flour and Sanyo flour in Master's bakery do?
Make grandma's cake.
Method of making grandma's cake 1:
Ingredients: flour, glutinous rice flour, butter, sugar, wolfberry fruit, raisins, egg liquid (egg yolk liquid) and water.
Method:
1. Put 500 grams of medium gluten flour, 80 grams of crude oil and 200 grams of water into a kneading basin and knead into dough. Take it out, put it on the chopping board, knead it evenly, cover it with a wet cloth, and sober up 10 minutes.
2. Knead 500 grams of medium gluten flour and 250 grams of crude oil repeatedly on the chopping board to form dough.
3. Wrap 1 twice, fold it three times, then roll it into a long strip, and quantify it (divide it into small portions).
4. Fill with glutinous rice flour, sugar, butter, medlar and raisins.
5. Roll the powder (divided into 3 small portions) into skin, wrap it with stuffing, make it into a circle, press it into a flat round cake by hand, put it on a plate, stick a small hole with a toothpick, and brush it with egg liquid.
6. Bake the green body in an oven at 180℃.
Method 2 for making grandma's cake:
Food DIY-Old Lady Cake
practice .
Materials: 1, Shui Pi: low-gluten flour 90g, high-gluten flour 40g, sugar 10- 15g, pig fat 26g and clear water 63-65g. (You can adjust it yourself)
2. Oil skin: low-gluten flour 100g, pork suet 50g.
3. Stuffing: 20g salad oil, shredded coconut 18-20g, white sesame 10g, pork suet 15g, 75g sugar, warm water 125g, and 55g cooked glutinous rice flour.
Step 1: First, put all the materials except the cooked glutinous rice flour into a small pot to boil (stir constantly), then add the cooked glutinous rice flour and stir evenly with low fire, turn off the fire, and wait for about 30 minutes for the oil to be completely mixed into the glutinous rice flour for use.
2. Shui Pi: Mix all the materials in the material 1 and knead into Shui Pi, and relax 1 hour.
3. Oil skin: Mix all the materials in material 2 and knead them into oil skin.
4. Divide Shui Pi and oil skin into 8 parts respectively.
5. Wrap the oil skin with a water bag and tighten the mouth.
6. Open it and grow into a tongue.
7. Roll it up.
8. 30% discount after the draw.
9。 Now roll the dough of 8 into a circle slightly.
10. Wrap the stuffing and pinch it tightly.
1. Flat, slightly rolled into a circle (not too thin but with a certain thickness).
12. Make two cuts on the rolled dough with a knife.
13. Brush with egg yolk liquid and sprinkle with sesame seeds.
14. preheat the oven to 180~ 190 degrees (the temperature can be controlled according to the situation). Put the processed bread in the middle of the oven and bake for about 20 minutes (you can observe the time while baking).
Method 3 for making grandma's cake:
Dosage: 8 (about 85g). The prescription is taken from < >
Materials:
1. Shui Pi: 88g low-gluten flour, 38g high-gluten flour, sugar 10g, 25g white oil and 62g clear water.
2. Oil core: 100g low-gluten flour, 50g white oil.
3. Stuffing: warm water 125g, sugar 75g, white oil 18g, salad oil 20g, shredded coconut 12g, white sesame 10g and Sanyo cake powder 68g.
Steps:
1. Make Shui Pi. After all the above items 1 are mixed, smooth the surface and relax 1 hour for standby;
2. Prepare stuffing, mix warm water/granulated sugar/white oil/salad oil/shredded coconut/white sesame in item 3 until the sugar is dissolved, slowly add Sanyo cake powder, stir until there is no powder, and let stand for 30 minutes;
3. Make oil core, mix all the items in item 2 and knead into a thorough/smooth oil core dough;
4. After Shui Pi relaxed, he divided the Shui Pi and the wick into 8 small portions, rolled the water bag into a wick, rolled it thin, flattened it, rolled it into a roll, flattened it again, folded it in half for 3 times, and finally rolled it into a circle.
5. Divide the stuffing into 8 small portions, wrap it in a round bag above, roll it into a round shape and relax for 15 minutes, brush the surface with egg yolk, sprinkle white sesame seeds on the surface, cut two small mouths with a knife, and bake for about 25 minutes at 180 degrees above the fire and 160 degrees below the fire.
Postscript (same as postscript); Police sergeant
1, 200 degrees, about 25-30 minutes.
2. The stuffing should be heated before freezing (refer to the recipe of the chef).
3. Avoid dry dough.
4, you can add more sugar, like something sweet. ...
Find several recipes and baking steps for making bread.
Making bread generally requires an oven, toaster, baking tray, oil brush and the following materials.
Material: 300g high-gluten flour, 6g/ 15g sugar /5g salt /45g eggs/150g milk /9g butter/a little egg liquid for polishing. Practice: 1. Put the milk and butter in a container, heat it in a microwave oven for 30 seconds, then take it out and mix the butter and milk evenly with an eggbeater. 2. Add dry yeast powder, stir with an egg beater, then add sugar, salt and eggs, and stir well. 3. First, add one-third of the flour, stir it evenly with an egg beater, then pour the remaining flour into a container and stir it into dough with chopsticks. Don't knead the dough. It is said that this can accelerate the fermentation. 4. Cover the dough container with a layer of plastic wrap, and then cover it with a layer of kitchen paper that is slightly soaked and stirred dry. Put it in a microwave oven, heat it for 30 seconds, then take it out and put it on a floured chopping board, knead it into a smooth dough, cover it with a layer of oven paper, and then cover it with a layer of kitchen paper that has just been wet. Let stand for 20 minutes. As the first fermentation, the dough is twice as big as the original, indicating that the fermentation is complete. 5. Put the dough on the chopping board, gently accumulate air, then make it into your favorite bread shape piece by piece (this time I'm doing an experiment, so I just made a simple bun shape), and then gently cover it with a layer of oven paper and a layer of wet kitchen paper. Put it in a microwave oven and heat it in the thawing mode for 30 seconds, then take it out and put it in a baking tray with oven paper, and let it stand for 10 to 20 minutes as the second fermentation until the bread is twice as big as before. 6. Coat the fermented bread embryo with glaze egg liquid, sprinkle with black sesame seeds and other decorations, and bake in an oven preheated to 180 degrees for 15- 18 minutes.
Bake bread in the oven:
1. Add proper amount of dry yeast, 4 eggs and proper amount of milk powder to the flour, and mix the flour with water and sugar. The flour should be thinner. Stir the flour with chopsticks. 2. First put a little oil in the baking tray, add a little baking soda water to the fermented noodles, and stir vigorously in one direction with chopsticks. Pour the stirred noodles into the baking tray and smooth them, then sprinkle with washed raisins, and wake for 15 minutes. 3. After the oven is preheated for 3 minutes, put it in a baking tray and bake for 5 minutes, then take it out and brush it with honey, and continue baking for 15 minutes.
Method for making 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, let the dough cool first, and then roll it into a rectangle with a 2cm thick rolling pin.
9. After that, fold the quilt. It's always folded three times. It's very well folded. ......
What can a scraper do for baked children's shoes? . . ?
Make a cream cake ~ you can scrape the cake embryo
The hand powder left on the table can be scraped clean.
Make a cake or something ~ you can scrape the bowl clean.
You can scrape the dough off your hands.
There are other uses that you can explore for yourself.
Can illy roasted coffee powder be brewed directly?
Yes, but filter it, or you'll get a mouthful of scum.
If it is ground with ESP, which is finer than salt particles and close to flour, you can only use a special Italian pump coffee machine, which is too bitter to do directly. In short, it is not suitable for general brewing methods.
Ask your predecessors, what effect did "The Finger Lady in Tiramisuri" have? {Novice in baking, just looking at the information at present, there is cocoa powder.
TiraMisu In the original Italian text, "Tira" means "lift and pull", "mi" means "I" and "su" means "pull me up". Another explanation is "take me away" and "remember me", taking away not only delicious food, but also love and happiness.
I hope to adopt.
Why is the bread you bake hard?
The trick my mother told me is to mix the dough with boiling hot water first, and then add more yeast for fermentation after the dough temperature drops, so that the baked bread will be soft.