One, choose the powder
The main raw material for making bread is flour, and choosing the powder is a key to making good bread. General selection of flour containing more than 25% gluten. With this flour to make the bread hair good, elastic, fluffy quality.
Two, fermentation
Making bread using yeast fermentation method. When making bread dough, in addition to the use of liquid fresh yeast, but also the use of oil, sugar, eggs and other auxiliary raw materials. The quantity of ingredients varies depending on the variety. The following is an example of the general bread to introduce its fermentation method.
1, casting standards
Flour 5 kilograms (to rich powder is good), sugar 1.5 kilograms or so (1.5 kilograms of hot days, 1 kilograms of cold days), about 750 grams of oil (lard, oil can be), about 750 grams of eggs, fresh yeast 120 to 150 grams of water 2.5 kilograms or so (2 kilograms of hot days, cold days, 3 kilograms of), and the rest of such as salt, flavor, caramel water a little.
2, transfer method
In two stages. The first stage of small fermentation. One-third of the amount of flour, add about 500 grams of water, and then put the fresh yeast and kneaded, leave to ferment for 2 hours (some hair 3 to 4 hours), launched that is a small fermented noodles.
Three, baking
Mastering the fire of baking bread billet is also the key to making good bread. Baking bread has coal oven, electric oven, far infrared oven. Through the oven on the bread billet high temperature baking. Products can not only be cooked from raw, and will form a golden surface, loose tissue, sweet and tasty, elasticity and other characteristics.
The coal fire oven as an example, explain how to adjust the oven temperature when baking bread. Baking bread, the general requirements of the fire, but different stages to use different fire.
The first stage of the fire should be low (about 120 ℃), the bottom of the fire should be high (not more than 250-260 ℃), so that you can avoid the surface of the bread is quickly shaped, but also to make the bread expansion of the right amount.
The second stage of the surface fire, the bottom fire should be high, the surface fire up to 270 ℃, the bottom fire does not exceed 270-300 ℃, so that the bread is shaped. The third stage gradually reduce the surface fire to 180 ~ 200 ℃, the bottom fire down to 140 ~ 160 ℃, naming the surface of the bread caramelization, the formation of distinctive color, and improve the aroma. All baking time according to the size of the bread to master, such as 100 grams of small bread for 8 to 10 minutes (face fire refers to the surface of the coal pile fire, the bottom fire refers to the fire at the bottom of the coal pile).
This in the three stages of the use of "first low, after the high, and then low" of the different fire, you can bake the quality requirements of the bread. The temperature of other ovens can also be controlled according to this change.
High-gluten flour 500g, yeast 15g (more yeast, the fermentation time is shorter, that's all), sugar 80-100g, milk powder 25g, 2 eggs, 200g water, bread improver 5g, butter (cream) 40-50g.)tD#'
Practice:
1, yeast powder with a little warm water (thirty-something degrees, close to the body temperature can be) stirring, activation, set aside for use; 'cG
2, the sugar, milk powder, the remaining water, bread improver stirred (with a blender is best), and then the eggs a, a put into the mix into a paste. @!
3. Pour the paste from step 2 into the flour and mix slowly, pouring in the yeast water from step 1 while mixing, and stirring until it reaches 70%, then pour in the pre-melted butter (put it into a bowl and heat it up for a few tens of seconds in the microwave oven) in several batches. Each time you pour in the butter, knead vigorously with your hands until it is absorbed by the dough, then continue. Finally, knead the dough until it is yellow and shiny. Cover the container with a lid and leave to rise. If the room temperature is low, then you can heat the oven slightly, turn off the heat and leave it to rise in the oven when the temperature inside the oven is in the 30s. $
4, fermentation 1.5 - 2 hours, there are a lot of honeycomb eyes in the dough can be divided into 12 pieces on the board about the dough, rolled, and then rest for about 30 minutes, and then began to wrap the filling. The reason why 12, because my oven's baking sheet placed 12 just right. i[Ohm<
5, small red sausage bread dose should be rolled into long strips, and then spiral around the outside of the small sausage; bean paste bread can be cut with a knife on top of a few; meat loaf needs to be accompanied by a salad dressing, so as to avoid drying out. i]
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6, after wrapping the filling, and then placed in the oven to rest for 15 - 30 minutes to finally wake up, before you start baking, brush a layer of egg wash on top of the bread. The meat loaf is brushed with egg wash and then coated with salad dressing and sprinkled with meat loaf.DO>A
7. The baking time is about 10-15 minutes, and the temperature is about 180-200 degrees Celsius. The electric oven of each family is of different size and power, and heated in different ways. My oven lower fire is gas, the upper layer is electric heaters, so you can not use electric heaters from start to finish (experience), should rely mainly on the lower heat, to be about to come out of the oven before the use of the upper layer of electric heaters and then use the radiation of the radiation, to beautify the appearance of the bread.}
Practice of Bread
Large and Small
Ingredients:1 Take some flour and sift it, then take an equal quantity of powdered milk, a little sugar, and a little salt. Yeast. 2 One egg.
Practice:
1 Put all the ingredients 1 together and mix with water and ferment. After the first fermentation, lift the dough and press it down for the second fermentation. When the second fermentation is done, also lift the surface and wait for the third fermentation.
2 Confirm the three times fermentation, put it on the board to make bread Pi, you can also according to personal preferences into the filling. Then, seal the bread and let it rise in a warm place for 20 minutes.
3 Brush a baking sheet with oil, put the bread on it, and brush it with egg wash (break the eggs into an egg wash). Preheat the microwave (preferably in the oven) to 200 degrees and bake the bread for fifteen minutes on the bottom burner, then five minutes on the top burner.
How to do it:
Grease the pan with oil, put the flour strips into the pan, spray with water, sprinkle with cheese strips, and then bake in the oven for 20 minutes at 220 degrees Celsius.
How to make French bread
1) The main ingredients are 4 cups of flour, 1 1/2 cups of lukewarm water, 1 and 1/2 teaspoons of salt, and 2 and 1/2 teaspoons of yeast. Put these ingredients into the mixing box of the bread machine in the order that your bread machine requires. Select "Bread" under the "Rise" option, press the button, and wait. When the dough has risen and you hear the beep of the bread machine, turn it on and remove it.
2) Take out the dough, I divided it into two parts, or you can divide it into three parts. If you don't divide it, this amount should be enough for a 2-pound loaf of bread
3) Roll out one of the dough balls into a thick sheet
4) Roll it up and pinch the edges tightly.
5) Roll this roll back and forth to make it a little slimmer and smoother, then turn the pinched seam side down and make a few cuts with a knife on the raw dough.
6) Place on a baking sheet sprinkled with a thin layer of cornstarch, then, lightly brush the top with a little water.
7) Put it in a warm place and wait for it to rise again, and when it becomes twice as big, brush it with a layer of egg white mixture - it will take about 1 hour or so to rise.
8) Bake in a preheated 350 degree Fahrenheit (160 degree Celsius) baking dish for about 25 minutes or until the top is nicely browned, and the bread is ready when you tap on the top with your hand and hear it sound rather "hollow". I baked it for exactly 25 minutes.