Because it was made with a bread machine, I baked bread according to the measuring cup and spoon provided by the manufacturer and the formula in the manual, and the result was a strange food. After my analysis, it may be that the measuring tool is inaccurate or the formula is wrong, so I changed my mind and tried it with the existing electronic scale at home and the formula of online inquiry, which is sure to succeed! ! !
After repeated battles and defeats, this "milk-flavored toast" was successfully harvested. Now I will share with you its practice:
Materials:
Main ingredients:
260 grams of high-gluten flour, 0/60 grams of milk/kloc-,30 grams of egg liquid, 25 grams of butter, 25 grams of sugar, 3 grams of salt and 3 grams of yeast.
Composition:
Sweet salad dressing, chopped green onion, minced pork and egg liquid (all added according to personal preference)
Specific practices:
Step 1
Add the main ingredients to the bread machine or chef machine in turn (liquid first and then solid, except butter), and add milk, egg liquid, salt and sugar at two corners.
Second step
Add high-gluten flour, spread it on the whole liquid, then dig a small pit, pour in yeast and bury it (to avoid yeast and sugar mixing and fermenting in advance).
Third step
Start kneading dough (if there is no machine, knead it by hand), knead it until it is smooth, and add butter to continue kneading dough (if it is too dry, add more water, not too much at once).
Fourth step
Knead the dough until it comes out of the film (you can pick up a corner of the dough and pull out a film).
Step five
Start fermentation, ferment to twice the size, press the middle of the dough with your fingers, if the hole does not retract (bread machine usually ferments 1 hour).
Step 6
Take out the fermented dough, buckle it upside down on the rolling mat (stick some flour on your hands and mat in advance to prevent adhesion), pat it flat and exhaust.
Step 7
Round the dough, cover it with plastic wrap and relax for 10 minute.
Step 8
Wake up the dough, roll it into a big rectangle with a rolling pin, spread with sweet salad dressing (cover the long side, leave a little edge on the other three sides), and sprinkle with chopped green onion and pork floss.
Step 9
Roll it up from the long coated side (tightly, not too loosely), then seal the top, bottom and sides and pinch them tightly.
Step 10
After being rolled into long strips, use a scraper to cut upward from the middle of the bottom. When you cut it to the top, don't cut it off and leave some.
Step 1 1
After being divided into two strips, the opening is upward and rotated from top to bottom to form a twist shape, and the bottom is pinched and sealed.
Step 12
Connect the upper and lower ends of the twisted dough to the back of the dough and pinch the two ends together.
Step 13
Put the dough into a bread machine or a mold, and ferment for the second time for 30 minutes (temperature 38℃).
Step 14
After fermentation, brush a layer of egg liquid on the dough surface and sprinkle with chopped green onion and minced meat.
Step 15
The bread maker starts baking (or the oven is preheated to 180℃ and enters the middle and lower layers), baking for 35 minutes, finally observing the coloring for 15 minutes, and covering it with tinfoil when satisfied.
Step 16
Congratulations, the bread has been baked. Immediately after baking, demoulding and cooling 15-30 minutes.
Summary:
Making bread requires accurate grams and the right formula. If both are right, your bread will usually succeed. I also come to the conclusion that the measuring cups and spoons of the manufacturers are defective, and the grams are not allowed after failure. Baking still needs an accurate gram electronic scale, and a good formula is also very important to make your bread get twice the result with half the effort. Wish you success next time in advance.
First of all, I'm glad to answer this question, which happened when I learned to make bread before! I don't know what your problem is. Let me talk about all the links that are prone to problems in detail! (Mainly the problem of dough mixing)
Let's take coconut bread as an example:
1: First, make bread with flour. It is best to add eggs, yeast, salt, sugar and milk to the dough, and then put it on the chopping board and knead it into a thick film. Then put the butter and knead until the glove film is well kneaded (kneading the glove film is hard work, which takes about 15-20 minutes).
2: Then put it in the pot and cover it with plastic wrap to double it.
3: Take it out, press the exhaust, and press it down slowly (don't rub it hard, it is easy to rub the awakened face to death).
4. Then divide the noodles into two pieces (or don't knead them), divide them into small doses, and then gently knead them until the surface is smooth (similarly, don't knead them like steamed bread, which is easy to crush). 5. Put it in a baking tray, pad it with oil paper, make it twice as big as 65438 +0.5-2 times, then brush it with egg liquid and sprinkle with coconut milk.
6: preheat the baking tray in advance, 170 bake at the same temperature for 20 minutes! Take a look at it when it's about 12 minutes. Cover with tin foil to prevent baking from being too dark!
Proportional formula of coconut bread:
High flour 3 10g, egg 1g, yeast 4g, sugar 50g, salt 3g, milk 180g and butter 30g.
Save it for later study.
If it's the kind of bread that needs to be pressed into dough and then stuffed into it (such as caterpillar bread), don't press the dough too thin, it's easy to press it into a dead surface!
Hello, your question is very good. Many of my fans have encountered this situation. Let me help you answer it, I hope I can help you!
First, high-gluten flour must be used to make bread, and the protein content must be above 12.2. If you make toast, it must be above 14.0.
Secondly, high-sugar tolerant yeast must be used to make bread, because the sugar content of bread is higher than that of ordinary fermented pasta. If the sugar content exceeds 7% of flour, the viability of yeast will decline and bread will not be fermented to the maximum extent.
Third, no matter what kind of bread you make, you should knead it until it comes out of the film. Only when the gluten comes out of the film can the flour be stretched to the maximum extent, so that the bread you make will be fluffy, soft and elastic.
Fourth, the bread must be cooked twice, and the pores of the bread after two hairs will be even, and the degree of two hairs is twice that of the original dough.
Fifth, baking is also a key to baking bread. It is recommended to heat the upper and lower tubes at the same time and put them in the lower layer of the oven. If you make naked bread, it is strongly recommended to close the upper tube first and only open the lower tube for heating, so that the bread blank will have enough time to ferment to the maximum in the oven. When the bread is baked to the bottom, open the upper tube and close the upper and lower tubes, so that the baked bread will rise beyond your expectation, and it will be fluffy, soft and elastic.
The above is my experience since I made bread. I hope I can help you and more people!
First use high-gluten flour, then knead the dough to the swelling stage, that is, pull the dough apart to form a film that is easy to pierce (if you make toast, knead it until the film is tough and not easy to break), and then ferment it twice. The first time is about an hour after kneading the dough, until the dough becomes twice as big as the flour dipped by fingers, and will not shrink obviously, and then it can be shaped, and then it can be fermented for the second time (the best fermentation environment: temperature 35-38 degrees, humidity 85%, about 40 minutes) until the dough becomes twice as big. I just put a bowl of hot water in the oven to ferment, and the effect is very good. I suggest that you don't cook directly with a bread machine ... they are the best ingredients in liars, and they are steamed buns or overnight. If you want to get into trouble, you can knead the dough with a toaster, because it's really difficult.
Finally, I made a European bag with matcha flavor, which is green and lovely ~
This time, there are four kinds of raw materials for European packaging:
1, high-gluten flour100g
2, rye bread flour 50g
3. Matcha powder 10g
4. Sugar 10g
5. eggs