High-gluten flour, corn starch
What's wrong with my baked bread?
How to solve the problem that the baked bread is hard?
1. Correct selection of flour
The flour used for bread is mainly high-gluten flour. If you make bread with other flavors, it is also based on high-gluten flour, plus a proper amount of low flour, whole wheat flour, rye flour and so on. It's best to buy bread flour specially made for bread, because the manufacturer will add some ingredients specifically for making bread to help you make delicious bread.
When making sweet bread, you can add some low-gluten flour to high-gluten flour to reduce its gluten and make the bread softer, but the proportion should not be too much.
2. Operation question A
. When making sweet bread, whether the dough is kneaded properly, whether there is a smooth film on the surface, and whether it is extensible and can be stretched into a film. B
. Whether the fermentation is correct or not, insufficient fermentation will also make the bread taste hard. Normal fermentation
After the first fermentation, the dough volume rises to 2-3 times. Press the stained flour into the dough with your fingers. If it doesn't rebound immediately, it means good. Over-fermentation
The volume of dough rises to more than 3 times, and it is sour. When you press it with your finger, it collapses down, no longer rebounds, and it is very sticky. Under-fermented
The volume of dough is less than 2 times. When you press it with your finger, the surface will rebound quickly, and there are not many bubbles in it. Final fermentation (also called secondary fermentation)
After the dough is shaped, it will be put into a baking pan to complete the final fermentation, and the dough will increase to about 1.5-2 times. If the fermentation is excessive, not only can it not be baked in a soft state, but the surface will also appear rough.
3. baking temperature problem
if bread is baked too much, it will lose water, and its appearance will be dark and its skin will be thick. So take the bread out of the oven on time, and don't stew it in it for too long.
a. Smell delicious bread. B. the eyes see that the skin of the bread has a beautiful golden color. C. lightly press your finger on the soft side of the bread (not the skin near the heating tube)
If it can bounce back to its original shape, it means it is mature. 4. the problem of formula
among the types of bread, toast is the softest, followed by sweet bread, because sweet bread contains a lot of sugar and oil. Generally, the moisture ratio of bread is 6% to 7%, and some breads are relatively soft because of their high water content. However, breads with high water content will be difficult to mix with flour by hand, and it is also difficult to shape, so it is necessary to rub hand powder. (Note that when you rub hand powder, you don't just sprinkle hand powder casually like you do in jiaozi, but just apply a little powder thinly on your hands or a little powder on a rolling pin, otherwise too much dry powder will be mixed, which will affect it.
5. Problems of fermentation
Bread fermentation mainly includes direct method, medium seed method, Tang Zhong method and cold storage fermentation method. Direct method: primary fermentation refers to the primary fermentation of the mixed dough. Medium seed method: use more than 5% fermented seeds to make dough (without kneading, just dough), ferment for a period of time in advance, add another part of flour and other materials, and knead to the required state. And then carrying out the second fermentation. The tissue of the middle seed method is also soft, which can delay the aging of bread, that is, it will not harden after two days. Tang Zhong method: A small part of flour is heated with water to gelatinize starch, and this gelatinized dough is called Tang Zhong. It can increase the moisture content of bread dough, make the texture soft and elastic, and delay the aging of bread. That is, it won't harden for two days.
Cold storage fermentation method:
Put the mixed dough in the refrigerator and ferment the dough at low temperature for a long time, but the bread made will be much more delicate than that fermented at room temperature. You can also use this method to make Chinese pastry, and you should put less yeast than normal.
what is the difference between deep roasting and medium roasting of Illy coffee beans?
moderately roasted coffee has a moderate taste and a balanced sour and bitter taste, which is suitable for most people's tastes. Deep roasted coffee has a strong taste and a slightly bitter taste, which is suitable for buyers who like rich taste. Children's shoes that like ESP can consider buying deep baking. . .
instead of being a novice, the baker's recipe is abbreviated in English. Ask the master for advice, for example, is CF low in powder?
What is the Chinese name of CF in Mu Si cake?
I'm taking over someone else's bakery, which contains a bag of glutinous rice flour and a bag of Sanyo powder. What can you do with glutinous rice flour and Sanyo powder in master bakeries?
making an old woman's cake
Method 1 of making an old woman's cake:
Ingredients: flour, glutinous rice flour, butter, white sugar, medlar, raisins, egg liquid (yolk liquid) and water. Method:
1. Put 5 grams of medium gluten flour, 8 grams of crude oil and 2 grams of water into a dough basin. Take it out, put it on the chopping board, knead it evenly, cover it with a wet cloth and wake it up for 1 minutes.
2. knead 5g of medium gluten flour and 25g of crude oil repeatedly on the chopping board to form dough.
3. Wrap 1 in 2, fold it for 3 times, then roll it into long strips, and add the medicine (divided into small portions).
4. Make stuffing with glutinous rice flour, sugar, butter, wolfberry fruit and raisins.
5. Roll the powder (divided into 3 small portions) into leather, wrap it with stuffing, make it into a round shape, press it into a flat round cake by hand, put it on the plate, stick a small hole with a toothpick, and brush it with egg liquid.
6. bake the green body in a 18-degree oven.
Method 2 of making old lady's cake:
Food DIY-- old lady's cake
Method. .
materials: 1. Shui Pi: low-gluten flour 9g, high-gluten flour 4g, sugar 1-15g, lard 26g and clear water 63-65g. (I can adjust it myself)
2. Oil skin: 1g of low-gluten flour, 5g of pork suet
3. Stuffing: 2g of salad oil, 18-2g of shredded coconut, 1g of white sesame, 15g of pork suet, about 75g of sugar, 125g of warm water and 55g of cooked glutinous rice flour.
step 1: first, add all the materials except the cooked glutinous rice flour into a small pot, and bring to a boil (stirring constantly). Then, add the cooked glutinous rice flour on low heat, stir evenly, turn off the fire, and wait for about 3 minutes for the oil to completely blend into the glutinous rice flour for later use.
2, Shui Pi: mix all the materials in material 1, knead them into Shui Pi, and relax for 1 hour.
3, oil skin: mix all the materials in material 2 and knead them into oil skin
4. Divide Shui Pi and oil skin into 8 parts
5, wrap the oil skin with water bag and tighten the mouth.
6, roll out into a long tongue.
7, roll up.
8, 3% off after flattening.
9。 Now roll the dough of 8 slightly into a circle.
1. wrap the stuffing, and pinch it tightly.
1. Press it flat and roll it slightly into a circle (not too thin but with some thickness)
12. Make two cuts on the rolled dough with a knife
13. Brush the egg yolk liquid and sprinkle some sesame seeds
14. Preheat the oven to 18~19 degrees (the temperature can be controlled according to the situation). Put the processed bread in the middle of the oven and bake for about 2 minutes (you can observe the time while baking).
Method 3 of making the old woman's cake:
Dosage: 8 (about 85g) recipes from < >
materials:
1. Shui Pi: 88g of low-gluten flour, 38g of high-gluten flour, 1g of sugar, 25g of white oil and 62g of clear water
2. Oil core: 1g of low-gluten flour and 5g of white oil
3. Filling: 125g of warm water, 75g of sugar and 18 of white oil.
2. Prepare stuffing, mix warm water/granulated sugar/white oil/salad oil/shredded coconut/white sesame in item 3 until the sugar is dissolved, slowly add Sanyo cake powder, stir until there is no powder, and let stand for 3 minutes;
3. Make oil cores, mix all the ingredients in Item 2 and knead them into a thorough/smooth oil core dough;
4. After Shui Pi relaxes, divide the Shui Pi and the oil core into 8 small portions, and roll the water bag into the oil core. Roll it thin, flatten it, roll it into a roll, then flatten it, fold it by 3%, and finally roll it into a circle.
5. Divide the filling into 8 small portions, wrap it in the above round bag, roll it into a circle and relax for 15 minutes, brush the egg yolk on the surface and sprinkle white on the surface. That's fine.
PS
1, about 25-3 minutes at 2 degrees
2, the stuffing should be heated and then frozen (refer to the recipe of loving chefs)
3, to avoid the dough from drying out
4, you can add more sugar, and you like it a little sweeter ...
Find some recipes for making bread and baking steps
. There are also the following materials
materials: 3g of high-gluten flour/6g of dry fermented flour/15g of sugar/5g of salt/45g of eggs/15g of milk/9g of butter/a little egg liquid for polishing. Practice: 1. Put milk and butter in a container, heat it in a microwave oven for 3 seconds, then take it out and mix the butter and milk evenly with an eggbeater. 2. Add dry yeast powder, stir it with an egg beater, then add sugar, salt and eggs, and stir well. 3. First, add one-third of the flour, stir it evenly with an egg beater, then pour the rest of the flour into a container and stir it into dough with chopsticks, without kneading the dough. It is said that this can accelerate the fermentation even more. 4. Cover the dough container with a layer of plastic wrap, and then cover it with a layer of kitchen paper that is slightly soaked and stirred dry. Put it in the microwave oven, heat it for 3 seconds, then take it out and put it on the floured chopping board, knead it into a smooth dough, cover it with a layer of oven paper, and then cover it with a layer of wet kitchen paper just now. Let it stand for 2 minutes. As the first fermentation, the dough is twice as big as the original one, which means that the fermentation is complete. 5. Put the dough on the chopping board, gently accumulate air, and then make it into your favorite bread shape in pieces (I am doing an experiment this time, so I just made a simple bun shape), and then gently cover it with a layer of oven paper and a layer of wet kitchen paper. Put it in a microwave oven and heat it in the thawing mode for 3 seconds. Take it out and put it in a baking tray with oven paper. Let it stand for 1 to 2 minutes as the second fermentation, and wait until the bread is twice as big as before. 6. Spread the glazed egg liquid on the fermented bread embryo, sprinkle with decorations such as black sesame seeds, and bake in an oven preheated at 18 degrees for 15-18 minutes.
To make bread in the oven:
1. Add proper amount of dry yeast to flour, add 4 eggs, add proper amount of milk powder, and mix the flour with water together with sugar. The flour should be thinner. Just mix the flour with chopsticks. 2. First put a little oil in the baking tray, add a little baking soda water to the fermented noodles and stir them vigorously in one direction with chopsticks. Pour the stirred noodles into the baking tray and smooth them, then sprinkle with washed raisins and wake up for 15 minutes. 3. After preheating the oven for 3 minutes, put the baking tray in, bake for 5 minutes, then take it out and brush honey on the surface, and continue baking for 15 minutes.
the way to make spicy curry bread
Zhejiang cuisine
is original and mellow, and tastes delicious
Raw materials for the crust: 3g of medium gluten flour, 1 tablespoon of sugar, 1 tablespoon of vegetable oil, 1 tablespoon of baking powder, 1 tablespoon of yeast (dry) and half a tablespoon of warm water, 1 cup of bread flour, and appropriate stuffing: 15g of chicken (diced), 1 grain of garlic, 2 teaspoons of miscellaneous beans, 15g of spicy instant cooking material, 1 packet of potatoes. Teaspoon of corn flour, 2 teaspoons of oil, 1/2 tablespoon.
Production process
First, stir the yeast and warm water, pour them into the crust material, mix well, knead into dough, and store for 15 minutes. Marinate the chicken with stuffing for 1 minutes, and dice the onion. Heat oil in a pot, saute garlic and onion, add marinated chicken, miscellaneous beans and spicy instant cooking materials, copy incense, add mashed potatoes and fish well. Divide the dough into small balls, each with 1 tablespoon of stuffing, knead, wet and roll with bread flour. Heat the oil, fry the bread until golden brown, and pick it up and eat it.
Danish bread ingredients: 24 g of high-gluten flour, 6 g of low-gluten flour, about 12 g of water, 3 g of cream, 7 g of yeast, 2 g of sugar, 5 g of salt, 5 g of eggs and 21 g of shortening
Production steps:
1. Put the yeast into a container, add 1-2 tablespoons of warm water and stir evenly < Stir until the sugar is completely dissolved
3. Add high flour, low flour and yeast water and stir to form a dough
4. Move to a workbench and add cream and mix well
5. Knead it back and forth with your hands until it is slightly stiff
6. Put the dough into a fermentation box and relax for 2 minutes at 22 -25 degrees (I cooked it in a pot for the first time) Put the container with the dough on it, cover it, and it will be launched in about 2 minutes.)
7. Wrap it with film tape and put it in the freezer for about 1-4 hours.
8. After taking it out of the freezer, let the dough cool down first, then roll it out into a rectangle with a rolling pin.
9. Then fold the quilt, which is always * * *. . . ?
make a cream cake ~ you can scrape off the cake embryo
you can scrape off the left hand flour on the table
make a cake or something else ~ you can scrape off the bowl very cleanly
you can scrape off the dough on your hands
you can discover other uses yourself
can Illy roast coffee powder be brewed directly?
Yes, but you should filter out another mouthful of dregs.
If it is ground by ESP, which is thinner than salt particles and close to flour, you can only use a special Italian pump coffee machine, which will taste too bitter if you make it directly. In short, it is not suitable for general brewing method.
I would like to ask the seniors what the lady finger in Tiramisuri has done. {The novice baker is just reading the materials and cocoa powder at present.
TiraMiSu in the original Italian text, "Tira" means "lift and pull", "mi" means "me" and "su" means "pull me up"; Another explanation is "take me away" and "remember me", which take away not only delicious food, but also love and happiness.
I hope to adopt it.
Why is the bread baked by myself hard?
My mother told me the trick. First, mix the dough with boiled hot water, and then add more yeast for fermentation after the dough temperature drops, so that the baked bread is loose and soft.