The rumors about soft European bread are endless, many people can not tell the difference between soft European and sweet bread, coupled with the business of the mystery, consumers have long been unaware of the definition of soft European bread in the end, what is called soft European bread.

Soft European package in a professional baker's view, may have different insights, but aside from the business of the mystery, can accurately tell you, soft European package can be said to be more catering to the tastes of Asians, and foreign European bread similar to the type of bread. Its generation, is the product of the times, if you really bring the real foreign hard Europe, many Asians may not be able to accept its texture, on the contrary, soft Europe is more receptive to the cuisine. So what is the difference between soft Europe and sweet bread? Today invited a baker to share with you some of his own insights.

01

Definition of soft bread

Talking about the definition of soft bread, in fact, the market is now very vague. Because he is the product of the newborn in these years, it is not like sweet bread with hard Europe, will have thousands, tens of thousands of years of history, clear practice. But my master grandfather, the godfather of soft Europe, Mr. Chong Hung Ming, he once told me - the real soft Europe is no eggs, no oil, low sugar, add some high fiber ingredients, such as rye, whole wheat, rye, etc. as the main body of the bread. It is a healthy concept of bread. And then adjusted through the market demand for flavors in various regions and countries.

I once asked the master, in fact, sweet bread, hard Europe, cookies desserts Danish ...... these bakers with a certain degree of experience will be able to do, and generally accepted by the public, so why do you have to come out with a bread called soft Europe? He told me, France has French bread, baguette, Japan has Japanese sweet bread ...... then we have to have our own bread in China, that is, soft Europe. If generally accepted, this will become a food culture, thousands of years later can continue to inherit the delicious.

02

What will be the general characteristics of the soft European bread?

Generally traditional Japanese sweet bread, belonging to a combination of high oil, high egg and high sugar, delicious indeed, in the Chinese people, which is consumed only for breakfast, is difficult to change the habit. Some people have a poor digestive system, long-term consumption will cause a great burden on the stomach and intestines. The reason why Europe can be the European bread as the main meal bread, mainly because it is healthy, nutritious and fruitful, the burden on the stomach will not cause a great burden.

So why don't most Asians choose to eat oysters?

After all, Europeans and Asians have different constructions of the jawbone and bite muscles. Eating habits are also different, and Asians are not as receptive to traditional omelettes. So the characteristics of the real soft European will be the characteristics of the two together, both relative to the sweet bread is more healthy high-fiber low-calorie, but also sweet bread fluffy. This is the real soft European bread.

03

How to make authentic soft bread at home?

Raw Materials/

Because there are no more ingredients such as eggs grease dairy to improve the dough, I add the soul of the bread's flavor to the manufacturing process every time: the leavening. Don't mind that the cultivation of the leavening seed is troublesome, it brings a change in texture that can't be compared to ordinary bread. Only those who have put in the effort to cultivate it will know the fun of it.

Temperature and humidity of fermentation/

Cooperating with the temperature, the fermentation is done slowly at a low temperature, and the room temperature, dough temperature, and fermentation time are coordinated. The protein damage rate of the noodle embryo made in this way will be minimized, and the emulsification effect and moisturizing period will be prolonged. It will also bring out the flavor of the seeded pasta better. It gives the soft omelet the real soul.

Stirring the dough/

The dough must be stirred in place to reach the fully extended stage with a glove film.

Baking/

Usually the phase is more plain, and steam must be sprayed during baking.

04

How do you get a fluffy, flavorful texture on top of a hard omelet?

Actually, to be honest, most of the soft Europeans I see on the market are just big sweet breads. The simpler the ingredients, the more complex the technique will be for the bread to taste good. That's why bread with your own cultivated strains to improve the organization and texture of the bread is one of the best ways to improve the taste. Under the teachings of Sifu, I created my own Hundred Flowers and Honey Technique to make bread with its own floral, honey and fruit aroma. For example, fruits, flowers, and honey to make strains with different temperaments and flavors to match different breads. So in my opinion, soft Europe in addition to the most important bread basic four-piece set, but also need a suitable for their own leavening strains, to maintain a fluffy and delicious texture.