As long as every aspect of production is not ignored, you can make good baked goods.
As long as every aspect of production is not neglected, you can make a good baked product. That is to say, the selection of materials is careful, weighing materials accurately, and operating with care.
Baking is a discipline, to understand the principle of baking, must first understand the heat conduction, convection and radiation three ways.
Conduction means that when heat is conducted from a heat source, it causes the molecules in the surrounding area to vibrate and release heat energy, gradually moving from the high temperature to the low temperature. Stainless steel conduction has uneven heating phenomenon, easy to lead to some parts of the pot is cold, some parts of the hotter situation. Therefore, when using a stainless steel pot to cook milk pudding filling, in addition to the need to constantly stir, rotate the pot to avoid uneven heat conduction and burn the bottom of the pot.
Convection refers to when the material is heated, fluid material or gas due to thermal expansion, density reduction and rise, its position by the surrounding colder, denser fluid exchange to supplement, and then heated up, the surrounding material and supplemented into. Such a cycle of non-stop heating movement that bit convection.
Radiation does not require any medium, the heat can be radiated directly to the object will be heated. The most commonly used methods of radiation for food are the use of dielectric microwave ovens or infrared radiation, while in the specific operation of baked goods is often depending on the environmental conditions at the time, with two or three ways at the same time.
The baking stage of the bread often encountered problems are as follows:
(a) insufficient preheating temperature of the oven, molding products immediately into the oven, so that the baking time is extended, excessive evaporation of water nails, therefore, baking loss, product surface thick, light color, this is because of the lack of heat, the epidermis can not be sufficiently caramelized, resulting in the lack of a golden brown color, and the internal organization of the rough. In addition, the door is open for too long, resulting in a drop in temperature.
(b) the oven temperature is too high, the baking of the product surface premature formation of hard skin, so that the internal organization of the expansion of the suppression, and because of the product surface coloring faster, so that the operator mistakenly believe that the product has been baked and end the baking in advance. This product is more viscous and dense, not to achieve the desired fluffy, but also no normal flavor.
(C) the oven preheated after the gap is too long. Dry heat for too long the internal hearth gathered too much heat, and lower temperature products into the oven, all the heat source will be in the initial stages of the baking process focused on the surface of the product, the formation of too strong on the fire, followed by the disappearance of heat quickly cooled down, unstable temperature inside the oven caused by the product inside the hard to cook. Improvements can be made in the preheating first put a cup of water to moderate the heat; or in the product into the furnace before opening the door to let the cold air into the furnace to drive away too much heat to stabilize the temperature.
(d) the product on the baking sheet in the wrong location, resulting in uneven heat. Improve the method is to change the arrangement, adjust the product spacing space so that the heat is more uniform. Only good heat circulation, the product can become golden brown.
(E) baking time too much or less. Furnace temperature is high or low, the length of time with the number of products to adjust the number of products, the number of products less baking tray space is more, metal conduction heat radiation of heat energy, so the bottom of the fire to be lower; and more products are placed on the yard, the bottom of the fire can be higher, the length of the baking time should be adjusted flexibly, the majority of the products into the furnace heat is not only by the epidermis and around the absorption of heat transmitted to the center of the product, so by the product changes in the outer skin to observe the baking situation, the product is a good example. To observe the baking situation, the product from the outside to the inside of the heat, water molecules to form steam and make the center of the product expansion bulge, but not yet cured, wait until the dough or batter to continue to increase the temperature so that the gas evaporation and coloring, the product periphery slightly out of the mold can be. If you continue to bake, the edge of the finished product will begin to scorch the finished product will be black and dry.
(F) The baking process is too hot and cold changes, will cause the product shrinkage, so in the baking process must pay attention to maintain temperature stability and avoid vibration.
(7) After the product side waist contraction depression after baking, in general, immediately after baking from the mold side out or inverted buckle, this can avoid excessive shrinkage, if still can not be resolved, it may be the oven time is too little or too much water in the formula caused by the moderately extend the baking time or to reduce the water in the formula.
In addition, the type of oven and different performance can also cause time and temperature differences.
Second, the problems caused by improper cake ingredients and countermeasures
Cake ingredients are eggs, sugar, flour, etc. as the main raw materials, dairy products, bulking agents, flavor enhancers and other auxiliary materials.
Because of the processing properties of these raw materials are somewhat different, so the ratio between the various raw materials to comply with certain principles, which is the principle of balance of raw material formulations, including dry and wet raw materials in the middle of the balance of strong and weak raw materials and raw materials between the balance.
The cake ingredients according to its ...... >>
Question 2: What is the reason for the collapse of the bread after the bread is ready? After the bread is ready, when the bread is completely baked in the oven, when it is taken out of the oven, it must be wrestled in the case to "remove the gas in the bread" so that the bread will not collapse
Question 3: How to solve the problem of the second fermentation of the bread by yourself?
Question 3: How to solve the collapse of the second fermentation of the bread, fermentation collapse may be too much water, there is no solution can not be added to the noodle, if it is baked in the oven does not have any effect, but the shape is not very good
Problem 4: why the bread when doing the collapse of the 1. is the owner of the time in the fermentation or wake up, the hair is too much. In the bread expansion due to gluten breakage and lead to collapse.
2. It may be related to the uniformity of the owner's kneading. If the gluten is too much, the gluten will break, and if it is not kneaded evenly, the gluten will not be fully developed. It may also collapse during baking.
3. There is also the owner of the bread improver, that still has a certain role. For example, ascorbic acid and gluten strength (the principle is the conversion of sulfhydryl and disulfide bonds); there are a variety of enzyme preparations, such as amylase, malt amylase, etc. can hydrolyze starch, generating smaller sugar molecules, these sugar molecules not only improve the bread's ability to absorb water, but also increase its ability to keep the air (j simply put is that this little molecule filled the middle of the gap in the gluten protein to increase the airtightness of your bread). This may also be the reason why your bread collapses!) So I think, these improvers still have a role to play. But the more improvers you add, the better. If you add too much, you will over-hydrolyze the bread, which will also cause it to collapse.
Question 5: How does the bread collapse after baking? Fermentation time is too long, the volume is too large, generally fermented to 8 can be baked. Baking time is short, not fully mature, should be appropriate to reduce the temperature, such as more than 400g of bread is appropriate to use the lower fire 180 to 200 degrees. The upper fire is about 160 degrees. Time in about 25 minutes.
Problem six: the bread fermented up to touch the collapse how to do most likely over-fermentation, gluten is not enough is also the reason, this time is not suitable for baking, it is generally recommended to recycle for the old noodle, or add 20 to 60% of the dry flour and the right amount of raw materials to re-create the dough (at this time is equivalent to the use of medium-seeded dough).
Question 7: What is the reason that the bread collapses a little after baking? There are many reasons, the common ones are:
Insufficient gluten in the dough, over-awakening, improper surface treatment before baking (for example, brushing the soft bread with too much force when brushing the egg wash, the egg wash temperature is too high or too low, the surface of the hard bread is opened too early or too late, the decorative technique of adjusting the bread is incorrect, and the movement is too slow, etc), the baking plate is bumped or strongly shaken when entering the oven, the baking sheet is not suitable for baking, the baking sheet is not suitable for baking. In addition, the baking pan may have been hit or strongly shaken when entering the oven, the baking temperature is low, the baking time is insufficient, the heat is not properly removed from the oven or the pan is not dropped, in short, it may be any one or more of the above situations.
Bread making is easy, but it's hard to make it perfect. It takes a lot of control over every aspect and detail, and if there's just one little thing that goes wrong, the result can be quite problematic.
Question 8: Why does the bread machine make bread always collapse in the middle Several reasons can cause the bread made in the middle of the collapse. (1) the gluten of the flour is low, change to rich powder, high gluten powder or special bread flour. (2) Add too much water, add a little less water. (3) High humidity of flour, adjust the amount of water added according to the humidity of flour, only within a small range. (4) excessive fermentation, slightly reduce the amount of yeast.
Question 9: The bread just baked out very full, but after a while it collapsed, why? What to do ah This kind of bread I often buy, each time only eat the top and the center, the sides and bottom do not eat, more hard, so I think it is baked too tender to support, bake a little older to try!
Question 10: Why does the center of the bread made in the bread machine collapse? The noodles are fermented too much, and when the carbonation in the noodles leaks out of the noodles, the center part of the fermented noodles will collapse. I have encountered this phenomenon, it does not affect the texture of the bread.