1, the source is different. Chinese bread is a snack from China, while western bread is a snack from Europe and America.
2. The difference of materials. Chinese bread is mainly flour, while sugar, oil, eggs and so on. Used as an auxiliary material. The product configuration is simple, highlighting the main ingredients and less auxiliary materials. Western-style bread mainly uses eggs, cream, sugar, flour and so on. Fruits, dairy products and chocolates are widely used, and the materials used are very particular. Different products have different requirements for materials.
3. Different cooking methods. Bread in China is mainly steamed. Western bread is basically baked.
4. Different molding methods. The formation of Chinese bread mainly depends on pastry mixing, kneading, kneading, rolling, kneading, wrapping, rolling and so on. The shapes of flowers, plants, insects, fish, birds and animals are very common, and basically do not need tools and molds, but need the skill of pastry chefs. The formation of western-style bread is relatively procedural, and the technical requirements for pastry chefs are relatively low, mainly with the help of various molds.
General bread making technology:
Knead the raw materials into dough in a bread machine until the dough surface is smooth, and ferment in a warm place for about 1.5 hours.
Vent the fermented dough, evenly divide it into two parts, knead it round, stew it for 15 minutes, then flatten it, and roll it into strips from the middle to both ends. Turn the dough upside down and rotate it 90 degrees, and roll it up from top to bottom along the long side, paying attention to the tightening of the hem. After rolling, the dough will be long, then roll it out with a rolling pin, put the dough into a baking tray along the long side, brush a layer of water on the surface of the dough, and sprinkle some oats when the surface of the dough becomes sticky.
Put the dough in a warm place for final fermentation; You can also put it in the oven and ferment at 35℃ for about 40 minutes.
Bake the fermented toast in an oven at 200℃ for 25 minutes until the toast in the oven is golden yellow.