Technology: baking and conditioning bread making materials: ingredients: high-gluten flour 500g, eggs 80g, sugar 100g, milk powder, water, salad dressing and conditioning stuffing. Teach you how to prepare bread and how to make delicious food. 1. Beat high-gluten flour, eggs, sugar, milk powder and water into bread blanks. 2. Wrap the bread blank into the stuffing, make it round, put it in a baking tray, squeeze some salad dressing or chopped green onion on it until the soup is cooked, and bake it in the oven. The practice of garlic bread introduces the dish and its function in detail: a recipe for young people who are staple foods in other countries.
Taste: garlic flavor technology: baking garlic flavor bread material: main ingredient: bread 100g.
Accessories: cream 100g, garlic 15g (white skin), and coriander 5g.
Seasoning: salt 1 g teaches you how to make garlic bread, and how to make garlic bread is delicious 1. Cut French bread into thick slices with rounded corners;
2. Peel, wash and chop garlic;
3. Put the cream in a container, soften it at room temperature, then add salt, minced garlic and dried coriander and mix well to make garlic sauce;
4. Spread the bread with garlic sauce evenly and bake it in the oven preheated to 180℃ for about 3 minutes;
5. Take out until the surface is golden yellow.
Question 2: Baker, the bread I bake is very hard. What's the problem? The solution to the problem is that the baked bread is hard.
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.
Question 3: Why is the bread you bake harder? 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.
Question 4: There are several reasons why the outer layer of toast baked in the oven is always hard:
1, furnace temperature
The oven temperature is different from the oven temperature, so you can't follow the steps in the book. Just like a newly bought oven, you need to adjust the oven temperature yourself first. For example, if you bake the same bread at the same time, someone else's oven can bake it to 180 degrees, and your oven can bake it to 200 degrees.
Step 2 brush eggs
When brushing eggs, don't brush them too thick. If they are thick, the baked skin may be hard and ugly. When brushing eggs, mix them evenly. Brush eggs to make skin shiny, soft and beautiful.
Step 3 wake up
Bread should be baked directly in the oven after waking up. Do not leave it at room temperature for too long, because there is a certain humidity when you wake up. After being stored at room temperature for a long time, its skin moisture will evaporate and its skin will harden.
Besides, you said that the bread you made was different from that made in the shop. The same formula, raw materials produced by different manufacturers, make different finished products. This is a question of cost. What is done at low cost is different from what is done at high cost. Besides, if you are talking about baking bread on a baking tray, it may be the temperature of the oven. If it's toast box, put as little ghee as possible.
I hope my answer can bring you some useful help!
Good luck!
Question 5: Why does baked bread become hard after a certain period of time? How to bake it to make it soft and ripe for a long time! ? The whole baking process can be roughly divided into the following four stages: ① the rapid expansion stage of baking, about 5 ~ 6 minutes after entering the furnace. At this stage, the yeast is heated to produce gas rapidly, and the original gas is expanded by heating, which makes the dough volume rise sharply; (2) The continuous action stage of yeast, in which the fermentation of yeast can still be carried out when the dough temperature is lower than 60℃, and the yeast activity will stop when it exceeds this temperature; (3) In the volume formation stage, when the temperature is between 60℃ and 82℃, the starch absorbs water and expands. Fixed filling in the solidified gluten network structure, basically forming the volume of the final product; (4) At the end of baking, due to caramel reaction and browning, the skin color of bread gradually deepened, and finally turned brown-red, and the moisture in dough also evaporated to a certain extent. The center of the bread is also fully mature. Into edible bread.
The baking temperature is generally between 180℃ and 220℃, and the baking time is generally between 12 min and 35 min.
If the oven temperature is too high, the crust of bread will be formed prematurely, which will weaken the rapid expansion of baking and limit the expansion of dough, making the finished product small in volume and large in internal structure. Especially the bread with high sugar content, the inside and all sides are not completely cooked, but the skin color is too black. When skin color is the baking standard, bread is sticky, immature and tasteless, and will shrink when baking. When the bread core is fully ripe, the skin is burnt black. At the same time, the oven temperature is too high, which is easy to cause skin blistering.
If the oven temperature is too low, the rapid expansion of baking will be too large, the volume will exceed normal, and the bread will be rough inside. If the oven temperature is low, the baking time will be prolonged, which will make the crust dry too long, and the crust is too thick. Because the temperature is not enough, the crust cannot be coked and the color is light. At the same time, too much water evaporates and volatile substances evaporate, which reduces the quality of bread and increases baking loss.
The baking time depends on the furnace temperature. The higher the furnace temperature, the shorter the baking time, and vice versa. How to determine the temperature of the oven? First of all, you need to know how fast the bread is colored. This mainly depends on the content of sugar and milk powder in the formula. If the content is high, the bread will be colored quickly, otherwise it will be colored slowly. Therefore, baking sweet bread often requires a lower oven temperature and a longer time, while baking some salty bread requires a higher oven temperature and a shorter time. The oven temperature should not be too high. If it is a mold box for bread such as sandwiches with a lid, it needs a high furnace temperature and a long time.
Baking in bread industry should adopt the method of three-stage temperature zone control. Bread blanks should be put into the furnace at the initial stage under the conditions of low furnace temperature and high relative humidity (60%~70%). The lower fire is higher than the upper fire, which is beneficial to the full evaporation of water and the maximum expansion of bread volume. The upper fire should not exceed 120℃, and the lower fire should be about 180 ℃~ 185℃. When the temperature of dough wrapping reaches 50 ℃~60℃, the bread volume has basically reached the requirements of finished products, gluten has expanded to the elastic limit, starch has been gelatinized, and yeast activity has stopped. At this time, the furnace temperature can be raised to the highest surface fire of 2 10℃, and the bottom fire should not exceed 2 10℃, and then the bread blank can be determined. After that, the upper ignition is higher than the lower ignition. The upper ignition is about 220 ℃~230℃, and the bottom material 140 ℃~ 160℃ will make the brown skin on the bread surface blank and increase the flavor of the bread.
Question 6: What's wrong with making bread in the oven? There are several reasons:
1. When making bread and flour, there is too little water or there is something wrong with the formula. You can try adding more water.
2, the oven humidity is not enough, resulting in bread is too hard, you can put a small bowl of water in the oven to solve.
3, the oven temperature is too high, no oven is different, can not be completely set according to the formula of oven temperature, can be appropriate.
4. The bread is too thick when it is brushed with eggs, and the baked skin will be harder. When brushing eggs, the eggs should be stirred evenly. Brush eggs to make skin shiny, soft and beautiful.
5, bread proofing time is too long, resulting in dough hardening. After proofing, it should be baked directly in the oven, not at room temperature for too long.
6. Furnace temperature: The oven temperature is different from the oven temperature, so you can't follow the steps in the book. Just like a newly bought oven, you need to adjust your furnace temperature first. For example, if you bake the same bread at the same time, someone else's oven can bake it to 180 degrees, and your oven can bake it to 200 degrees.
7. Brush eggs: When brushing eggs, don't brush them too thick. If they are thick, the baked skin may be hard and unsightly. When brushing eggs, mix them evenly. Brush eggs to make skin shiny, soft and beautiful.
8. Proofing: After the bread is made, it should be baked directly in the oven. Do not leave it at room temperature for too long, because there is a certain humidity when you wake up. After being left at room temperature for a long time, its skin moisture will evaporate and its skin will harden.
Question 7: Why is the bread baked in the oven dry and hard? Spray some water or cream on the surface before entering the oven.
Question 8: Why is the baked bread as hard as a stone? Because I send it at night. The temperature is not well controlled. There is a difference in indoor temperature. Such as spring, summer, autumn and winter; The temperature is different. But they are all baked at night and in the morning. So I often overdo it. Answer:
Fermentation for one night is really too long, and it is more difficult to control if it is fermented at room temperature. In fact, dough can also be fermented during the day. If you sell bread, you can bake a part of the bread the next day before you get off work every day and sell it directly the next day. Start to ferment dough in the morning and bake bread in the afternoon.
-If you think it's good, please take the next answer and give a good comment. I wish you a better life.
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Question 9: Why is the baked bread so hard? 1. There are many improvers in the bread in the shop, which are loose and big.
2. The temperature of the small oven cannot adjust the temperature of the upper and lower tubes. Generally, when baking bread in the store, the upper tube temperature is slightly lower than the lower tube temperature.
3. insufficient fermentation.
Increase the amount of eggs or oil in the bread formula, ferment for a long time, and cook several times more.
White bread fermented by yeast
condiments
A, high flour 250g, milk powder 15g, yeast 3.5g, salt 1g, egg 1 piece (small), milk 150g and sugar 50g.
B, sugar 3g, low flour 5g, black sesame 10g.
Production steps
1. Dissolve the yeast with warm milk, add other raw materials A into the bread machine, and start the dough making process.
2. Knead the dough into a thin film, which is basically twice as big as fermentation.
3. Ventilate the dough for secondary fermentation.
4. Divide the dough after secondary fermentation. Knead dough every 40g, and relax15min.
5. Roll a small dough into an oval shape, roll it up from top to bottom, and continue to relax 10 minutes.
6. Repeat the previous step, that is, roll the rolled dough firmly into an oval shape and then roll it up.
7. Mix the raw material B, stick the rolled dough on it, and then put it in a small oiled mold for the last fermentation.
8. Brush the surface of the fermented dough with egg liquid, and preheat the middle and lower layers in the oven for 180 degrees 15 minutes.
skill
Recipes are more important, and kneading and bulking are more important. As long as you master the operation skills, simple recipes can make great bread. This kind of bread is simple and super soft, just like cotton wool. After being refrigerated in the refrigerator for a period of time, it will still be loose and soft after warming up the next day.
Question 10: Why is it difficult to bake bread? Attention to detail is very important. I see.