Question 2: How to remedy if the bread does not rise?
Four basic ingredients for making bread: 1, bread flour (also called bread flour).
2. Salt
3. Yeast (usually dry yeast)
4. Water
All these can be used to make bread. As for delicious bread, other raw materials are added, such as eggs, ghee and milk powder. . . . .
In my opinion, in general, if your dough is fermented at a temperature of about 40 degrees and a humidity of about 80%, it takes 60-70 minutes to ferment.
From what you said, I suspect it is: 1, you add more water (generally 50%-60% based on flour) and use bread flour, 2, yeast is added less, please try it according to the amount of flour 1.5%-2.0%.
I hope I can help you!
Question 3: The bread I made was baked after dough was mixed and fermented. Excuse me, if this kind of bread doesn't rise, it will make the bread hard and not delicious. How to remedy it? Secondary fermentation The secondary fermentation method is a method of secondary stirring and secondary fermentation. This method is also called seed fermentation. The secondary fermentation method is to divide the amount of flour in the formula into two sections. The amount of flour mixed for the first time is between 70% and 85%, and then the corresponding water, all yeast, improver and so on. Stir the mixture at medium and slow speed for 4 minutes to make it a rough and uniform dough. The dough at this time is called medium-sized dough. Then put the dough into the fermentation chamber for the first fermentation, and when the dough is fermented to 4-5 times the volume, stir it with the remaining flour, salt and various auxiliary materials for the second time until the gluten is fully expanded. At this time, the dough is called the main dough, and after a short period of continuous fermentation, it can be divided into shapes. Bread made by secondary fermentation is widely used by bakers because yeast has enough time to reproduce and the volume of the finished product is larger than that by primary fermentation. The internal structure of bread is delicate, soft and elastic, and the bread is rich in fermentation flavor.
Basic formula steps of the secondary fermentation method: first stirring formula (1) high-gluten flour 70 (medium-gluten dough) fresh yeast 3 sugar 2 improver 0.3 water 48 second stirring formula (2) high-gluten flour 20 (main dough) low-gluten flour 10 sugar 6 salt 2 milk powder 4 eggs 10 water 7 formula.
Mixing method and steps (1) Mix medium-sized dough for the first time. Put all the materials in the formula (1) into a blender and stir slowly for 2 minutes, then stir at a medium speed for 2 minutes, so that all the materials are mixed evenly, and the stirring time should not be too long. The ideal temperature of dough is 24℃. (2) Basic fermentation. Put the stirred medium-sized dough into a fermentation box for basic fermentation, with the temperature of the fermentation box at 26℃, the relative humidity at 75% ~ 80% and the fermentation time at 180 minutes. (3) stirring for the second time. That is, stir the main dough, and when the dough is fermented and expanded to 4 times, stir the main dough. Put the medium seed dough and the materials of formula (2) into a blender. Stir slowly for 2 minutes until gluten is added to the formula (3), slowly stir 1 min, and then stir at medium speed for 8 minutes until the dough is finished. (4) Continuous fermentation. After the second stirring, the dough needs to be shaped in blocks after continuous fermentation, and the time required for continuous fermentation is generally about 15 minutes. (5) plastic surgery. The requirements for the oven are the same as those for the first fermentation.
Question 4: What is the reason why bread does not rise? Welcome guidance 1. You must make bread with high-gluten flour. 2. The sequence must be liquid first and then solid. 3. Salt can't be put with yeast. It is best not to open the lid when fermenting. 6. Check the activity of yeast. Of course, dead yeast can't ferment. 7. If the materials in the step are all right, it may be a machine failure.
Question 5: How to remedy the bread made by the bread machine if it doesn't rise? 1. It is necessary to make bread.
2. The order of placing must be liquid first, then solid. 3. Salt can't be put with yeast. 4. The amount must be right. 5. It is best not to open the lid when fermenting. 6. Check the activity of yeast. Of course, dead yeast cannot be fermented. 7. If all the materials in the step are correct, it may be a machine failure.
Question 6: Why can't the bread machine make bread every time? There are many reasons why bread cannot be made. If the ingredients are correct, the general reasons may be that there is too little yeast, too low eggs, too low temperature, too much sugar and oil, and the noodles are too hard. These are the reasons why bread is not easy to make.
Question 7: Making bread with the toaster is almost finished, but it hasn't been made yet. How to save it? If it is not baked yet, you can turn off the bread machine first, and then bake it with the baking function after the dough is completely fermented.
Question 8: Why can't you make bread with a home toaster? The formula is as follows.
Tools: The measuring spoon of the bread maker is the size of one end.
Two tablespoons of mixed oil, salt 1/3, egg 1, 250g of flour, one teaspoon of yeast, milk1/0 ml, and three teaspoons of sugar.
All the materials are thrown into the bread bucket together. Select toaster program 5 (Sweet Bread). Color: light color. Weight: 750g. The whole process takes 2 hours and 55 minutes. Note that this is the key, and there are still 20 minutes left to take it out. You can also set a time to eat fresh and delicious bread in the morning.
Raw materials (the kitchen electronic scale I used weighs 2000g/ accuracy is 0.5g):
A, 500g of high-gluten flour, 7g of vanilla essence (powder), 5g of bread improver and 40g of Yili brand full-fat sugar-free milk powder.
B, 4 grams of salt, 40 grams of fine sugar, water+an egg (shelled) = 275 grams (evenly mixed).
C. 8 grams of dry yeast.
D. ghee 40 grams.
Second, the production:
1 Knead the dough in a bread machine (the bread machine used is the German RGEAL brand product of Dongling brand produced by Guangdong Dongling Qin Kai Group Co., Ltd. Shunde Xinbao Electric Appliance Co., Ltd., and the model is Regal DRK- 1068 (compared with domestic Dongling brand XBM- 1038). ):
① Mix A evenly in the basin (new flour does not need to be sieved).
② Mix water and eggs evenly.
③ Pour the salt and fine sugar into the middle and side of the bread barrel respectively, and then slowly pour in the evenly stirred egg water.
④ Slowly pour ① into the bread bucket, smooth it gently, and dig a hole in the middle with your fingers (be careful not to touch the water).
⑤ Pour C into the hole.
2 Start mixing (using the "dough making" program of the bread machine)
A, press "Program" key, select "8" (dough), then press "Start/Stop" key, add ghee when stirring for 10 minute, continue stirring for 20 minutes, and stop.
B press the "start/stop" button to restore the bread maker to its initial state, then press the "program" button to select "8" (dough), and then press the "start/stop" button to stir for 20 minutes.
C press the "start/stop" button again to restore the bread maker to its initial state, then press the "program" button to select "8" (dough), and then press the "start/stop" button to stir for 10 minute. Rub some ghee on your fingers and check whether the dough can be pulled out of the film (it should be, the stirring time can't be longer! )。
D. Take the dough out of the bread bucket and put it on the panel (sprinkle a little flour on the panel as little as possible).
E round the dough on the panel by hand.
3. Put it into a basin filled with oil (ghee) for the first fermentation for 90 minutes (cover it with a wet towel). When the dough is folded in half and inserted into the knuckles with fingers dipped in flour, the dough will sag without shrinking (only a little at the bottom of the hole) and will not sag any more, which means that the basic fermentation is completed.
4. Press out the air pressure of the dough by hand;
A. Crush the dough with your fist and fold it around the center like a handkerchief.
B, fold it again. Its purpose is to completely squeeze out the carbon dioxide gas in the dough and make the dough get fresh air again.
5, cut into 4 parts, wrapped, rounded, covered with a wet towel to rest 10 minutes.
6. Integers
A. Divide the dough into four equal parts, take one part, roll the dough into a square with a rolling pin G, fold the bottom 1/3 upward, and press the edge with your fingers. Fold down the upper 1/3, fold the middle face upwards, and then press hard. Then fold the front and rear ends in half toward the center to form a cuboid, pinch it at the overlapping place and put it down.
B, do the same for the remaining three.
7. Put it into two 450g buttered toast molds (two doughs in each mold), insert the lid (the lid should also be oiled) for the second fermentation, about 40 minutes. My toast mold is covered.
8. After the second fermentation (95% of the size of the toast mold), put the two toast molds on the baking tray in the oven (two layers of copy paper are placed on the baking tray, and the baking tray is placed in the lowest compartment of the oven), and close the door. My oven is relatively small, and the bottom of the toast mold is too close to the heating tube under the oven. In order to avoid burning the bottom of the toast, I put two layers of A4 copy paper on the baking net. )
9. After setting the oven temperature to 160℃, put it into the toast mold, and set the oven temperature to "reduce the fire" to start heating and baking ... >>
Question 9: When the bread machine makes bread, it can't make noodles. What should I do to make a cake? Don't be afraid of being fat. Salted bread is self-salted, and acid fermentation is excessive, which is a common problem of bread machines. To be sweet and soft, you have to put sugar and oil. Whole wheat bread is not delicious.
The recipe that comes with the toaster is not available. Try this.
Bread dough
Materials: 165g water, 1 egg, 3 15g high flour, 6g dry yeast, 30g oil, 60g sugar, 4.5g salt, 18g milk powder, 135g high flour and 3g dry yeast.
Exercise:
Mix all the ingredients to form a uniform dough and ferment it to twice the size. Take out the dough after fermentation, cut it into 12 equal parts, knead it into small round dough, and let it stand for fermentation for 10 minutes.
When the dough is fermented to twice its size, rinse it with egg liquid, send it to an oven preheated to 180 degrees, and bake it for 15 minutes until the surface is colored.
The common fault of bread machine is over-fermentation. If there is an oven, take out the dough and bake it. It doesn't matter if you want to use the toaster, you can choose the dough making function. The second fermentation is twice as big and then the toast function is changed, and that's it. It's definitely not as delicious as baking in the oven, that's for sure.
Question 10: After the bread was delivered, it accidentally fell down. Is there any remedy? I don't know,