What is the reason for the core pumping at the bottom of toast?

Toast refers to white bread with a cover. The main reason of core pulling at the bottom of bread is that the dough has low water content (below 45%), which is unfermented dough with poor fluidity. To avoid this phenomenon, it is best to use 50% flour secondary fermentation without equipment, so that this will not happen. Secondly, the water consumption of dough (or eggs and oil) can be increased, but the water consumption can be reduced.

When the dough is divided and shaped, can it be sprinkled with dry flour and will it bubble?

When cutting and molding, if the dough sticks to hands or equipment, it should be covered with dry flour. Some manual operators apply salad oil to the chopping board and hands to prevent them from sticking to their hands. The amount of powder or oil should not be too much. Too much dry flour is used, the crust has white spots, and the serious surface will produce brittle chips. If you put too much oil on it, the dough will blister easily. It has already foamed in the proofing room, and it will foam more when baking. Sprinkle dry flour on the crust so that it won't blister.

How to make the baked bread sour and stimulate the tip of the tongue?

The sourness of bread comes from two sources. One is that bread turns sour because the dough temperature is too high. This sour taste is disliked by people and lacks the flavor of balsamic vinegar. The other is that the dough slowly turns sour due to long-term fermentation. This sour taste has a strong bouquet and everyone loves it. Now the most popular bread in America is sour bread. It is bread fermented for a long time and many times, which makes the dough have a strong fermented flavor and sour taste. If there is no old flour seed, the flour seed can be fermented in three times. The first fermentation with 20% flour and 0.2% yeast takes about 10 hour. Adding 30% flour and 0.2% yeast for the second time, and fermenting for 5-6 hours; Add 20% flour for the third time and bake for 2-3 hours. Bread made from this dough will have a strong sour taste.

There are too many damages during demoulding in pineapple cake production. How to deal with it?

Pineapple cake is a crisp product, which contains a lot of oil. If the general lifting process is unreasonable, demoulding and crushing may occur, and the specific solutions are as follows:

1, fat content is the key factor of brittleness, usually around 40%. The higher the oil content, the greater the crispness.

2. The quality of oil is the main factor of good brittleness. Butter with animal oil as the main oil base is better in oiliness and crispness, which will naturally be better. (Shepherd's fragrant lard can be used as an ideal reference) Because the taste of pineapple cake is largely determined by the smell of oil. The oil tastes good after baking, and the quality of this oil is excellent.

Why is China Melaleuca Crispy Fragrant made with layers but small volume, and there is a lot of oil in the baking tray?

In general, we call the above situation diarrhea, and the main causes of diarrhea caused by Melaleuca Crisp are:

1, the melting point of oil is too low, because China's Melaleuca Crisp is generally made of lard mixed with flour to achieve the purpose of layering. Therefore, lard with low melting point is easy to leak oil.

2. Baking temperature is also a key, because after dough is formed, the oil will melt first when baked at a lower furnace temperature. However, the moisture evaporation of dough lags behind, so the product volume is reduced by oil drainage. Usually, in order to increase the expansion degree of products in the furnace, it is best to bake dry crispy products in the furnace with steam, which can increase the volume of products.

What's the effect of using salt and flour?

A: Adding salt to the dough can reduce the stirring time and relatively lower the temperature of the dough. Because halogen can strengthen the strength of gluten, adding salt too early will increase the elasticity of dough and make it difficult for gluten to swell, especially for strong gluten flour. Therefore, when using flour with good gluten strength, the method of adding salt at last is adopted to reduce the stirring time and reduce the friction and heat of dough caused by stirring. However, if the flour gluten used is not very good, or if a slow mixer is used, the method of adding salt at the end cannot be adopted, because when the gluten strength is insufficient, adding salt at the end will not reduce the mixing time much, and the effect of adding salt at the end is not obvious. If a slow mixer is used, it is difficult to make it evenly distributed in the dough by adding salt at last.

Why should powdered sugar be decorated with cream?

Cream decoration usually adds syrup, so that the cream decoration will be shiny and there will be no sand. Even if invert syrup is not boiled, adding boiled sugar water is better than powdered sugar. Especially in winter, the temperature of sugar time can be used to adjust the hardness of cream decoration, so powdered sugar is rarely used to decorate cream. The sugar powder is added too late, the stirring is not sufficient, and the cream decoration is dull, which is the so-called sand phenomenon. The second possibility is that the powdered sugar is too thick to dissolve easily.

What should I do if the baked cake shrinks after baking?

A: The common reasons for cake shrinkage are:

First, flexible materials are used too much. Such as sugar, oil, egg yolk, baking powder, etc.

Second, too much air is injected when stirring, that is, excessive stirring.

Third, the supporting force of gluten is insufficient, that is, there is too little gluten formed when dough is mixed. Here, take the oil cake as an example to answer:

1, it may be that the speed of adding eggs is too fast and the speed of the mixer is too high, which leads to pumping too much air into the batter.

2. It may be that there is too much grease in the formula.

3. The cake was beaten with sugar and oil, and finally the flour was less and there was not enough gluten. Or maybe the baking time is not enough.

After the bread was put into the bun, it didn't swell up, but spread around. What is the reason?

In the process of bread proofing, the dough should swell some time ago, and then the periphery will become bigger. The dough will fall if it doesn't rise, mainly because the dough has great gas retention ability, the gluten elasticity is reduced and the ductility is too good. There are several possibilities for this situation:

1, the quality of flour is too poor, and the water content of gluten is insufficient.

2. Too much dough means too many times of dough pressing, which will break or break the gluten.

3. Too many elastic materials (oil, water, sugar, etc.). ) in the dough recipe.

4. If secondary fermentation is used, it may be that the flour is over-fermented or the amount of flour is too large and the fermentation time is too long.

Why are cookies rough and peeling at the bottom?

The gloss of cookie skin is related to formula, raw materials and stirring technology. If the epidermis is rough, the reasons for peeling at the bottom may be:

First, after the batter is stirred, whether the batter's specific gravity is consistent, that is, the products produced by different batter's specific gravity are different, so the batter's specific gravity must be strictly controlled within a certain range during the stirring process.

Second, the degree of stirring after adding flour is the key to the smoothness of cookie skin. If there is not enough gluten in the batter, that is, the flour is not stirred enough, the skin will lose its luster and the bottom will peel when baking cookies. If the flour is stirred too much, the gluten will be too strong, the biscuits will not be crisp and the skin will be too tight. Therefore, in order to produce good cookie products, we must pay attention to the degree of mixing process.

What is the reason for the bread wrinkling in the oven?

The wrinkling of bread crust is mainly caused by too strong gluten.

The specific solution is:

First, choose flour with low gluten strength, that is, wheat heart powder with medium gluten content.

The second is secondary fermentation production. After 3-4 hours of fermentation, even the strongest gluten will become soft. In this way, when the bread expands in the furnace, the degree of rapid expansion of the crust and the central part of the bread is the same, and it is not easy to wrinkle the crust after baking.

Third, decorate the crust with decorative materials containing water or oil.

Fourthly, the dosage of tough raw materials, such as salt, protein and additives, is relatively reduced.

How to solve the bubbles on the surface of fried bread?

Flour with low gluten content is mostly used to make fried bread, but the quality of gluten is better. If the gluten is too high, the bread will take a long time to wake up, otherwise the internal softness of the bread will be insufficient, and if the wake-up time is prolonged, the bread skin will easily have bubbles. Secondly, the proofing of fried bread requires low temperature and humidity. If the humidity is too high, there will be pores on the epidermis when frying. In addition, when frying inkstones, the oil temperature is very important. If the oil temperature is too high, the bread crust is easy to bubble.

Why is there a crack on the surface of the egg roll when it is rolled to the diaphragm?

A: Cracks appear on the surface of the egg roll, which is mainly caused by insufficient eggs in the formula. The fewer eggs, the less structural materials, the less elasticity, the uneven surface and the easy cracking of cakes. This phenomenon will only improve when the number of eggs increases to a certain extent. In addition, increasing the amount of eggs should also increase the amount of oil used accordingly, which will make the egg material softer and there will be no cracks when it is lifted.

Too much cake oil and water are added when the cake is beaten by direct method. Can you add more flour accordingly?

Answer: if you add too much water, the batter will be very thin and soft after mixing, and the gas retention ability will be poor. The baked cake is small in size and closely organized. If this situation is found in the early stage of mixing (the batter has not been finished), you can add a proper amount of flour to continue mixing to remedy it. However, if flour is added in the late stage of mixing when the batter has been finished, the volume of the batter will sink and the effect will be poor.

Sponge cake is beaten directly. What is the reason why the batter is too thick? How to solve it?

Too thick batter is mainly due to insufficient water (or eggs), and too much cake oil is the secondary reason. When the batter is too thick during mixing, you can add a certain amount of eggs or milk in batches, but you must add it after the batter is fully foamed in the later stage of mixing, and don't add it too early. If you add water or eggs when the batter is just finished, it will enhance the ability of cake oil to play its role, and the batter will never swell again.

How long does it take to make tiger skin omelet with egg yolk paste until it is wet and frothy?

The wet foaming of yolk paste is different from that of whole egg. The wet foaming of the whole egg begins to bend away from the fingers, and the wet foaming of the yolk paste bends close to the fingers. In addition, the expansion speed of yolk paste is slower than that of egg white and whole egg. As for how long it takes, it is related to the type of mixer, mixing speed and egg yolk temperature. It is difficult to determine the specific time, and it should be mainly determined by the end point of wet foaming. But when beating tiger skin omelet, the stirring speed is very important. Beat it at high speed until it is wet and bubbly, and then stir it at medium speed to discharge large bubbles, so that the baked cake pattern will look good and not be easily deformed.

Why do sponge cakes sometimes collapse when made with cake oil?

A: It is mainly the traditional method of mixing. Some cake oil is broken and there is a lot of air in the batter. If the flour is not stirred enough in the end, there will be insufficient mixing of flour, too much air in the batter and too little gluten formation, and the cake will sink when baking. If the cake is stirred directly, this situation will be caused by too little water and too thick batter. More water or more oil can be used to solve this problem.

The weather is cold and the room temperature is low. How to solve it when making cakes?

Cold weather has no adverse effect on the mixing of oil cake and Qifeng cake, but it is different for sponge cake. Because when playing sponge cake, the temperature of the egg paste is preferably around 40 degrees Celsius. At this temperature, the egg paste has good inflatable ability and is easy to play. If the temperature of the egg paste is too low, the eggs will not foam easily. At this time, it is best to heat the eggs to about 40 degrees Celsius before stirring, or heat the egg paste with a warm water soaking tank. In addition, if you are willing to use emulsifier, you can add 1-2% special cake oil, which can improve it better.