About eggs
Eggs are used to make most sweet bread. The application of eggs is mainly reflected in two aspects. First, it is added to flour as an ingredient and kneaded into dough, which constitutes the main component of dough. The second is to brush the dough surface as a surface brush, so that the baked bread will present an attractive golden luster.
In both cases, whole egg liquid is generally used. That is, the egg yolk and protein after removing the eggshell are broken into liquid. However, some kinds of bread may require the use of egg yolk or egg white alone, and the formula will be specifically stated at this time.
About milk powder
Should we use whole milk powder, low-fat milk powder or skim milk powder? Many people are troubled by this problem. In fact, this is the best problem to solve-just use it according to your existing milk powder. Full-fat milk powder will taste more fragrant because it contains fat, but after it is generally used in bread, not many people can appreciate this slight difference.
Bakers prefer to add milk powder to bread instead of milk. Because milk powder is easier to master the dosage and easier to store.
About butter
The best oil for making bread is butter. Butter gives bread a unique flavor and a softer taste. Early domestic bakeries also used lard to make bread, which was another flavor. Of course, if you don't want to use either oil, you can use vegetable oil.
About improver
Why can the bread sold in the bakery be so soft for several days? The answer lies in the improver and emulsifier. It is difficult to achieve this effect without adding these two substances to homemade bread. If the bread is hard, spray some water on the surface and put it in the oven for two or three minutes to restore softness. PS: If your bread becomes extremely hard the next day, it's not just a matter of not adding additives, but something is wrong with the production.
About yeast
The most common yeast on the market is instant dry yeast (also called high activity dry yeast). The English name is Instant Dry Yeast. Sweet bread dough has a high sugar content, and it can be made better by using high-sugar yeast dough, but it is not easy to buy in ordinary supermarkets. Most people can make successful bread without high-sugar yeast. Yeast should be stored in cold storage, which is not easy to deteriorate. If the amount used is not large, try to buy small packages. Please click here for the method of testing whether yeast is invalid.
About salt
Although the amount of salt is small, it is extremely important. Salt plays a key role in controlling dough fermentation. The amount of salt is directly related to the speed of dough fermentation, so the amount of salt added is generally 0.8%-2.2% of flour. Below this content, the dough ferments too fast and is easy to over-ferment; Above this content, dough fermentation is slow or even difficult.
About water
In most cases, water is the most used ingredient except flour. The amount of water added is related to the hardness of dough. The higher the water content of dough, the easier it is to knead gluten. Different varieties of flour with different gluten have different water absorption, so the water content of the formula is only for reference and needs to be adjusted to the appropriate hardness according to the actual situation. Would it be better to make bread with pure water? The answer is no-pure water contains no minerals, and yeast doesn't like it. Tap water is better.
Coffee cream bread (reference weight: 10)
Ingredients: 240g of high gluten flour, 60g of low gluten flour, 35g of fine sugar, 50g of water150g, 50g of eggs, 50g of milk powder15g, 40g of butter, 4g of salt and 5g of instant dry yeast.
Ingredients of coffee Mexican batter: 45g butter, 45g powdered sugar, 40g eggs, 38g low-gluten flour, 4g instant coffee powder, 2 teaspoons of boiled water1(2.5ML), and a proper amount of chopped cashews.
Production process:
1, first of all, the method of making bread dough is exactly the same as that of ordinary bread. Knead the dough-making materials into dough, knead until the film can be pulled out, ferment at room temperature to 2.5 times the size (about 1 hour at 28 degrees), exhaust the fermented dough, divide it into 10 portions, and knead for 15 minutes. Detailed dough kneading and fermentation steps are shown here.
2. After the intermediate fermentation is completed, knead the dough again, put the dough into a bread paper tray, and carry out the second fermentation (the best fermentation environment: temperature 35-38 degrees, humidity 85%).
3. Coffee Mexican batter can be made while waiting for bread to ferment. First, dissolve instant coffee powder with 1/2 teaspoons of boiling water. Pour the dissolved coffee liquid, powdered sugar and softened butter into a large bowl.
4. Stir evenly with an egg beater, and add the broken egg liquid in three times to stir evenly.
5. Pour in the flour and stir it directly with an egg beater into a smooth batter as shown in the figure. Pour the chopped cashews into the batter (or change them into other nuts you like) and stir well.
6. After the bread is fermented to twice the size, put the coffee Mexican batter into a piping bag, cut a hole with a suitable size in the front of the piping bag, and squeeze the batter on the dough surface in a circle, so as not to be crowded, covering the surface area of 1/2. Put it in a preheated oven at 180℃, bake it for 15 minutes, and then take it out. During the baking process, the coffee Mexican batter will melt and flow down, covering the whole bread surface.