Hello, baking bread if you follow the big division.
It can be divided into four broad categories. (1) hard bread: hard bread has a strong wheat flavor, its crust crispy aroma, internal soft with toughness, is the most attractive zui characteristics.
Most Westerners especially love this bite, is the least amount of fat in all bread, whole wheat bread and mixed grain bread are such. (2) Soft bread: Bread baked on a toast pan can be categorized as soft bread.
Its characteristics for the organization of fine, beautiful style, ordinary toast bread and fruit bread are for this. (3) soft bread: soft bread is softer than other types of bread, and has a sweet flavor, containing more sugar and oil.
Because these two ingredients will be inhibited to the yeast fermentation, so the amount of yeast needs to be high, including carrot buns, grape juice bread and small kosher. (4) Sweet breads: Sweet breads are not only high in sugar, but also high in other ingredients such as fat and eggs.
Usually sweet bread contains filling, the production must pay attention to the fermentation process, to avoid the finished product after the oven to show a small volume, light color and skin filling separation and other failure results. The fermentation process of bread production, the success or failure of bread production, is an important part of learning bread production.
2. How to make bread
Bread is made with fresh yeast, rolled, dosed, shaped, and finally baked.
The key to making bread is to grasp the three links of flour selection, fermentation and baking. 1.
Selection of flour: the main raw material for making bread is flour, and the selection of flour 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.
Fermentation: the production of bread using yeast fermentation method. When making bread dough, besides using liquid fresh yeast, auxiliary ingredients such as oil, sugar and eggs are also used.
The quantity of ingredients varies according to the variety. The following is an example of the general bread fermentation method.
(1) pitching standards 5 kg of flour (to rich powder is good), sugar 1. 5 kg or so (hot days 1.
5 kg, cold days 1 kg), about 750 grams of oil (lard, vegetarian oil can be), about 750 grams of eggs, fresh yeast 120 ~ 150 grams, 2. 5 kg or so of water (2 kg of hot days, 3 kg of cold days), the rest, such as salt, flavoring, caramel water a little.
(2) transfer method in two stages. The first stage of fermentation.
One-third of the amount of flour, add about 500 grams of water, and then put the fresh yeast and knead well, leave to ferment for 2 hours (some hair 3~4 hours), after launching the small fermented noodles. 3.
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, but also the formation of the surface of the golden, fluffy tissue, sweet and tasty, elastic and other characteristics.
The following 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 (120 ℃ or so), 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 face fire, bottom fire should be high, face fire up to 270 ℃, bottom fire not more than 270 ~ 300 ℃, so that the bread is shaped.
The third stage gradually face fire down 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 ~ 10 minutes (face fire refers to the fire on the surface of the coal pile, the bottom fire refers to the fire at the bottom of the coal pile).
In this way, in the three stages of the use of "first low, then high, then low" of the different fire, you can bake the bread in line with the quality requirements. The temperature of other ovens can also be controlled according to this change.
3. Bread baking which must be the basic knowledge
First, the production of pre-preparation before the production of bread, we must first prepare the necessary materials and production of appliances.
There is also a workbench for kneading the dough. But keep in mind to avoid doing it in an unstable place, because there will be falling or pushing during the kneading of the dough.
Then there is the preparation & measuring of the ingredients. Note: Always use an electronic scale and measure the portions as they appear in the ingredients list.
Second, several stages of mixing (hand mixing) 1, first of all, the material will be piled up into a powder strong and uniform 2, (pick up stage) rubbing and mixing until you can pick up with your hands when the kneading speed is faster. 3, (roll up stage) continue to mix to the roll up stage, at this time all the water is evenly absorbed by the flour, gluten began to form.
When you pull the dough with both hands, it is easy to break and has no good ductility. 4, (extension stage) Knead to the extension stage, add fat.
At this stage, the dough is smooth and elastic, but it is still easy to break when you pull it with your hands. 5, (finish stage) this stage of the dough because the gluten has been fully extended, with good stretchability and elasticity, the hand pulling the dough is a smooth film (the dough slowly from the center of the center to the surrounding slowly stretched), and the break is a smooth round holes, not jagged, this stage is the best degree.
For toast, you need to mix to this stage. 6, (measure the dough temperature) in the size than the dough larger than a circle of the cylinder basin coated with a layer of oil, the dough will be removed from the mixing cylinder, slightly rounded placed in the cylinder basin, to immediately test the temperature of the dough to 26 ℃ ~ 28 ℃ for the best temperature.
Third, fermentation 1. Use a dough bowl that is 2-3 times larger than the dough itself to ferment the dough, and coat the inside of the bowl with grease material so that the dough does not stick to the bowl, and when the dough expands to 2 times its original volume, it means that the fermentation is complete. 2. Fermentation is the process by which the carbon dioxide produced by the yeast during its reproduction enters the gluten reticulation, causing the dough to expand.
A temperature of 30℃~40℃ and humidity of 80% is the ideal environment. Under such temperature and humidity, the yeast will be particularly active and break down the sucrose or starch in the dough into fructose or glucose to make nutrients. In the process of decomposition, carbon dioxide and flavor components are released.
The fermentation process continues until the dough is baked, and only when the temperature rises above 60°C, where starch cures, will the expansion stop. Dough Dividing 1) After fermentation, the dough is divided into different sizes depending on the type of bread.
When dividing, use a knife or scraper to cut the dough quickly and consistently. If the dough is pulled or broken, it will destroy the gluten mesh that is formed.
2) The divided dough should be weighed so that it bakes to a uniform size. However, the weighing process needs to take into account the weight loss caused by water evaporation during the baking process, which is about 10-13% of the weight of the dough. Therefore, in a one-pound dough, you should additionally add 50-60 grams for every 500 grams of dough to make up for the weight lost during the baking process.
The exact amount of baking loss depends on the baking time, the size of the dough, and whether or not the dough is placed on a baking sheet. 3) Weighing should be done quickly to avoid over-fermentation of the dough.
Normal dough loss should be less than 1% and up to 2%, of course, the longer the dough is divided, the more loss. 1) After the dough is divided, use your hands to roll it out.
Shaping the dough into a round shape is an important step, mainly to make the surface of the dough stand up, in order to strengthen the network structure of gluten, so that the texture of the bread becomes better. 2) Once rounded, place the dough, with the closed end facing down, on the workbench for 15 to 20 minutes for intermediate fermentation.
The purpose of this resting process is to let the dough become easier to shape. At this point, please cover the plastic bag to prevent the dough from drying out.
For smaller doughs, curl your fingers into a cat's paw position and press the dough firmly onto the kneading surface while rolling counterclockwise. Repeat this 3-4 times, noting that the dough will stick to your hands as you roll it out.
For larger doughs, take the dough in both hands and hold a portion of the dough between your fingertips and the center of the kneading table. Then roll and pull the dough from the opposite side to your side.
Each time you roll the dough in front of you, change the angle and return it to the opposite side. Repeat this step 3-4 times.
Six, intermediate fermentation (relaxation) Intermediate fermentation is different from fermentation, intermediate fermentation is a short period of time to make the dough a little bit softer, just finished rounding the dough if you immediately plastic surgery action, the gluten of the dough will be very tough, and easy to cause gluten contraction, the shape of the uneven, so you need to rest for a period of time to allow the dough to expand the relaxation of the shaping. If you do it indoors, it will take 15-20 minutes and you need to cover it with a plastic bag to prevent it from drying out.
The ideal temperature is the temperature that the human body feels comfortable, about 26℃~28℃ is more appropriate. The importance of shaping: after proper relaxation of the dough, it will be shaped into the ideal shape, such as round, long, olive, and toast standard shaping method, and then placed in the mold or flat baking sheet.
Whether the shaping process is accurate or not, and whether the distance between the doughs is proper or not, all of them are related to the internal organization and external shape of the bread, which have a serious impact on the quality of the product and should not be neglected. Correct shaping is the most important shaping step before baking. All the air bubbles in the dough should be squeezed out during molding, and any air pockets left in the dough should be discharged by shaping.
When the internal organization of the dough is more uniform, the internal organization of the baked bread will also be uniform and meticulous, otherwise the air bubbles left in the dough will make the product produce too large air holes during the baking process. Shaping steps: 1, rolling; 2, rolling; 3, rolling; 4, package; 5, winding.
Eight, final fermentation The final fermentation requires an environment where the temperature is 32-38°C and the humidity is 75% - 80%. Put the shaped dough on a baking sheet lined with parchment paper and cover it with plastic cling film to prevent drying.
In the already fermented base of the dough and then 1.5-2 times the fermentation expansion (if the naked eye can not see this multiplier, use both hands to gently pick up the dough, when there is a feeling of sinking down, that is, in place), the end of the fermentation. The final fermentation notes: ① do not over-roast because the yeast's fermentation ability to reach the maximum when the dough itself will not expand, so the over-roasted words will make the dough itself shrink, after baking will not have a round bulbous sense of plumpness.
And it's hard to scrape the surface for hard bread.
4. Basic knowledge of bread
1) Low gluten flour: low flour for short, also known as cake flour or thin force flour. Its protein content averages around 8.5%, with low white matter, less gluten, and weak gluten, so it is suitable for cakes and other fluffy snacks. Special tip: If you don't have low gluten flour, you can also use it in the ratio of 4:1 by mixing regular flour with corn starch, which reduces the gluten of regular flour.
2) baking powder: is a pastry puffing agent, in the home to make cakes, if the egg white whipped enough full, you can also do not have to add baking powder in the flour.
3) custard powder: also known as Kasbah powder, is a kind of mixing powder, can play a role in the production of pastries to enhance the role of flavor. It is difficult to buy small packages on the market for home use. Fortunately, custard powder is not a necessary ingredient, and it does not matter if you don't add it, you can replace it with whole milk powder.
4) cream of tartar: is an acidic white powder, the main purpose is to help protein whipping, as well as neutralize the alkaline protein. Since it is not readily available, Choice suggests that you substitute it with white vinegar or lemon juice.
5) Granulated Sugar: Adding granulated sugar to the whisked egg whites will help them whip. The lower the surface tension of the egg white the easier it is to whip, but the bubbles are thicker and easier to destroy. The addition of granulated sugar can melt with the water in the egg white into a sugar solution, so that the surface tension of the egg white becomes larger, and the bubbles are fine and stable.
6) fine salt: although the amount of small, but a lot of credit, it is said that the salt can stimulate the sweet flavor of sugar oh.
7) Eggs:
It is recommended that you take the eggs out of the freezer early and use them when they return to room temperature. Because the temperature is too low for the whipping of the egg whites.
8) Oil:
Both salad oil and liquid butter are fine. It is easier to use salad oil, while with butter, the cake tastes more flavorful.
9) water (or juice):
Water, juice, are good choices, mainly depending on your preferences
5. Bread baking must be what the basics
I. Preparation for the preparation of the production of bread before the production of the first to prepare the necessary materials and production of appliances.
There is also a workbench for kneading the dough. But keep in mind to avoid doing it in an unstable place, because there will be falling or pushing during the kneading of the dough.
Then there is the preparation & measuring of the ingredients. Note: Always use an electronic scale and measure the portions as they appear in the ingredients list.
Second, several stages of mixing (hand mixing) 1, first of all, the material will be piled up into a powder strong and uniform 2, (pick up stage) rubbing and mixing until you can pick up with your hands when the kneading speed is faster. 3, (roll up stage) continue to mix to the roll up stage, at this time all the water is evenly absorbed by the flour, gluten began to form.
When you pull the dough with both hands, it is easy to break and has no good ductility. 4, (extension stage) Knead to the extension stage, add fat.
At this stage, the dough is smooth and elastic, but it is still easy to break when you pull it with your hands. 5, (finish stage) this stage of the dough because the gluten has been fully extended, with good stretchability and elasticity, the hand pulling the dough is a smooth film (the dough slowly from the center of the center to the surrounding slowly stretched), and the break is a smooth round holes, not jagged, this stage is the best degree.
For toast, you need to mix to this stage. 6, (measure the dough temperature) in the size than the dough larger than a circle of the cylinder basin coated with a layer of oil, the dough will be removed from the mixing cylinder, slightly rounded placed in the cylinder basin, to immediately test the temperature of the dough to 26 ℃ ~ 28 ℃ for the best temperature.
Third, fermentation 1. Use a dough bowl that is 2-3 times larger than the dough itself to ferment the dough, and coat the inside of the bowl with grease material so that the dough does not stick to the bowl, and when the dough expands to 2 times its original volume, it means that the fermentation is complete. 2. Fermentation is the process by which the carbon dioxide produced by the yeast during its reproduction enters the bran mesh structure, causing the dough to expand.
A temperature of 30℃~40℃ and humidity of 80% is the ideal environment. Under such temperature and humidity, the yeast will be particularly active and break down the sucrose or starch in the dough into fructose or glucose to make nutrients. In the process of decomposition, carbon dioxide and flavor components are released.
The fermentation process continues until the dough is baked, and only when the temperature rises above 60°C, where starch cures, will the expansion stop. Dough Dividing 1) After the dough has fermented, it is divided into different sizes depending on the type of bread.
When dividing, use a knife or scraper to cut the dough quickly and consistently. If the dough is pulled or broken, it will destroy the gluten mesh that is formed.
2) The divided dough should be weighed so that it bakes to a uniform size. However, the weighing process needs to take into account the weight loss caused by water evaporation during the baking process, which is about 10-13% of the weight of the dough. Therefore, in a one-pound dough, you should additionally add 50-60 grams for every 500 grams of dough to make up for the weight lost during the baking process.
The exact amount of baking loss depends on the baking time, the size of the dough, and whether or not the dough is placed on a baking sheet. 3) Weighing should be done quickly to avoid over-fermentation of the dough.
Normal dough loss should be less than 1% and up to 2%, of course, the longer the dough is divided, the more loss. 1) After the dough is divided, use your hands to roll it out.
Shaping the dough into a round shape is an important step, mainly to make the surface of the dough stand up, in order to strengthen the network structure of gluten, so that the texture of the bread becomes better. 2) Once rounded, place the dough, with the closed end facing down, on the workbench for 15 to 20 minutes for intermediate fermentation.
The purpose of this resting process is to let the dough become easier to shape. At this point, please cover the plastic bag to prevent the dough from drying out.
For smaller doughs, curl your fingers into a cat's paw position and press the dough firmly onto the kneading surface while rolling counterclockwise. Repeat this 3-4 times, noting that the dough will stick to your hands as you roll it out.
For larger doughs, take the dough in both hands and hold a portion of the dough between your fingertips and the center of the kneading table. Then roll and pull the dough from the opposite side to your side.
Each time you roll the dough in front of you, change the angle and return it to the opposite side. Repeat this step 3-4 times.
Six, intermediate fermentation (relaxation) Intermediate fermentation is different from fermentation, intermediate fermentation is a short period of time to make the dough a little bit softer, just finished rounding the dough if you immediately plastic surgery action, the gluten of the dough will be very tough, and easy to cause gluten contraction, the shape of the uneven, so you need to rest for a period of time to allow the dough to expand the relaxation of the shaping. If you do it indoors, it will take 15-20 minutes and you need to cover it with a plastic bag to prevent it from drying out.
The ideal temperature is one that is comfortable for the human body, about 26℃~28℃. The importance of shaping: after proper relaxation of the dough, it will be shaped into the ideal shape, such as round, long, olive, and toast standard shaping method, and then put into the baking mold or on a flat baking sheet.
Whether the shaping process is accurate or not, and whether the distance between the doughs is proper or not, all of them are related to the internal organization and external shape of the bread, which have a serious impact on the quality of the product and should not be neglected. Correct shaping is the most important shaping step before baking. All the air bubbles in the dough should be squeezed out during molding, and any air pockets left in the dough should be discharged by shaping.
When the internal organization of the dough is more uniform, the internal organization of the baked bread will also be uniform and meticulous, otherwise the air bubbles left in the dough will make the product produce too large air holes during the baking process. Shaping steps: 1, rolling; 2, rolling; 3, rolling; 4, package; 5, winding.
Eight, final fermentation The final fermentation requires an environment where the temperature is 32-38°C and the humidity is 75% - 80%. Put the shaped dough on a baking sheet lined with parchment paper and cover it with plastic cling film to prevent drying.
In the already fermented base of the dough and then 1.5-2 times the fermentation expansion (if the naked eye can not see this multiplier, use both hands to gently pick up the dough, when there is a feeling of sinking down, that is, in place), the end of the fermentation. The final fermentation notes: ① do not over-roast because the yeast's fermentation ability to reach the maximum when the dough itself will not expand, so the over-roasted, on the contrary, will make the dough itself shrink, after baking will not have a rounded sense of plumpness.
And it's hard to scrape the surface for hard bread.
6. How to make bread How to make bread at home yourself
It's best to buy a bread machine, here's how to do it in the oven Bean paste bread Ingredients: water, bread flour, salt, yeast, sugar, cream, bread flour, bean paste filling.
Preparation: a pair of clean and strong hands, a warm, self-pursuing relaxed mood, a stainless steel basin, whisk, baking oven. 1. To make the dough, sift the flour, mix the water with the milk powder with a mixer, take a clean steel bowl and place the milk, sugar, salt, flour and yeast in order, mix well with your hands to form a dough, move the dough to the workbench and knead it from the inside out until smooth, and then finally add the required cream and knead the dough until it is smooth.
2. Knead the dough until it forms a pancake shape and fill it with the bean paste filling. 3. Knead the filled dough until it is flat and long, make a pattern and scribe it.
4. Leave to rise for about an hour, then place in the oven for 13-17 minutes (60g of dough), depending on the size of the dough. The color is golden, and the elasticity of the hand touch is ready.
7. Tips for preserving bread
You can put some sliced potatoes or a pinch of salt in the bottom of a washed and dried glass container with a lid and put the bread in it and then put the lid on.
The bread will stay soft for about a week. If you don't want the bread to taste funny, you can also replace the potato slices with apple slices.
Wrap the bread in waxed pastry wrapping (some breads are sold in this type of wrapping), wrap it in two layers of damp, watered-down newspaper, and put it in a plastic bag and tie it securely so that the bread stays soft and flavorful for a few days. Put the bread in a plastic bag, add one or two freshly washed sticks of celery, and tie the bag tightly so that the bread stays as soft and fresh as it was when you bought it, at least for the duration of its shelf life.
If the bread becomes dry and hard after sitting for a long time, a good remedy is to spray it with a little cold water, wrap it in tinfoil and put it in the oven for a few minutes. When the crust is crisp again, the inside will be soft and fresh.
The bread will be soft and fresh on the inside when the crust is crisp again.