1. Oven temperature

The temperature of the oven baking bread can be set between 160 ℃ to 220 ℃, time between 20 to 35 minutes (depending on which type of bread is baked, sweet bread or bread, or hard bread, etc., there is a brief introduction below), so that the bread baked out of the bread will be very fluffy. During the process of baking, you need to cover the tinfoil to avoid deep coloring of the bread crust, and if the bread is lightly colored, you can turn up the temperature appropriately. The temperature set for baking bread will directly affect the texture of the bread, if the temperature on the fire is too high, it will make the surface of the bread harden in advance, hindering the expansion of the bread, thus making the final volume of the bread on the small side, if the temperature set is too low, it will make the internal structure of the bread is relatively rough.

For example: regular bread can be baked in a preheated oven at 220 degrees for 25-35 minutes. Large toast takes a little longer and is usually baked at 180°C for 45 minutes. Medium toast 30 minutes, Danish and large bread 25 minutes, small cooking bread in about 12 - 15 minutes. The temperature at which bread is baked is generally not low, and is higher than for cakes. This is because the bread will continue to rise for the first 5-6 minutes after it is placed in the oven, and if the temperature is too low and the bread continues to rise longer, then the bread will crack due to a hard crust.

Brush an even layer of egg wash onto the final fermented dough. Do not brush too hard as the dough will collapse. Place the baking sheet in the upper center of the oven (if the oven can be divided into upper and lower heat, the upper heat will be 180℃, the lower heat will be 150℃), and bake for 15-20 minutes.

Note: 1 The dough should be well fermented, not too much yeast moderate (combined with the actual situation).

2 baking time to control the following is the specific production method: a common bread production method: 1 will be flour, butter, sugar, eggs, milk, stir, and dough, fermentation until expansion; 2 meal divided into small dough, rolled into a flat circle; 3 rolled up, and then repeat; 4 rolled up again; 5 all the dough to make a good, continue to ferment and expand; 6 Fermented dough; 7 and then brush with egg wash; 8 Bake in the oven for 30 minutes, sprinkle with almonds at 25 minutes, and bake until ready to serve. 2) Steps for Scallion Bread 1. Place all ingredients except butter in a bread machine and mix for 20 minutes. 2) Add butter and continue mixing for about 10 minutes. 3) Place dough in a turned-off bread machine and let rise at room temperature for 1 hour and 10 minutes until doubled in size. 4) Let rise for 1 hour and 10 minutes. 5) Turn dough out onto a floured surface. 6) Turn dough out onto a flat surface. Turn the dough over to deflate. 5. Divide the dough into 8 equal portions, roll them out and let them rest for 15 minutes. 6. Roll out the dough in the middle of the fermentation period into an oval shape. 7. Turn the dough over and roll it into an olive shape from the top to the bottom, and then put it onto a baking sheet to finalize the fermentation period. 8. Make a knife cut on the top of the final fermentation period. 9. Put the parsnip stuffing into the opening. 10. Brush the top of the dough with egg wash. 11. Put it into a preheated 180 degree Celsius machine and put it into a baking dish with a large bowl of water; 11. Bake in a preheated oven at 180 degrees Celsius in the middle and lower heat for 15 minutes.

Bake a soft bread

1, first of all, the soup ingredients mixed well, heat on low heat, while using a hand whisk to stir until a paste into the plastic box immediately cover to prevent water loss, cool to room temperature and then into the refrigerator for 17-24 hours.

2. Take out the soup seeds and mix with the main dough and knead until the surface is smooth, then add the butter and salt and continue to knead, the bread machine kneading program 2 times (about 60 minutes of kneading), after kneading, cover with plastic wrap and carry out the first fermentation until 2.5 times the size (about 60 minutes).

3. After the first fermentation, take out the dough and knead by hand for 10-15 minutes, until the dough is fine and has no air holes.

4: After exhausting, divide the dough into 6 equal parts and roll out, cover with plastic wrap and let rise for 15 minutes, and then let rise for the second time until it doubles in size (about 30 minutes).

5. Spread a layer of egg wash on the bread and put it in the middle of the oven at 180 degrees for 18-20 minutes.

6, the baking time must be according to this 18-20 minutes, can not be lengthened, because of longer baking time, the bread will lose moisture, the bread will immediately harden, the fermentation and baking time should be controlled just right, over a little will affect the taste.

Warm tips: bread making notes

Don't overmix

The dough is overmixed because the gluten has been interrupted, resulting in the bread in the fermentation of gas production is difficult to retain the gas, the bread volume is small. When mixing, the dough becomes too wet and sticky, which makes it difficult to shape, and the dough does not stand up and spreads out in all directions after being rolled. Bread baked with this dough will also be small in size, with large internal cavities, rough and grainy tissue, and of very poor quality due to the inability to retain air.