2, fancy bread: fancy bread varieties are many, including stuffed bread, surface spray bread, fried bagels and varieties due to the shape of several categories. Its formula is better than the staple bread, the ratio of its auxiliary ingredients belong to the medium level. Based on the amount of flour, the amount of sugar is 12% to 15%, the amount of fat is 7% to 10%, and there are other accessories such as eggs and milk. Compared with the staple bread, its structure is more fluffy, large volume, excellent flavor, in addition to the taste of the bread itself, but also the flavor of other raw materials.
3, seasoned bread: belong to the secondary processing of bread, baked bread and then processed into the main varieties are: sandwiches, hamburgers, hot dogs and other three. In fact, this is a product derived from the staple bread.
4, Danish shortening bread: this is a new product developed in recent years, due to the use of more fat in the formula, but also in the dough into a large number of solid fats, so belongs to the bread in the higher grade products. The product not only maintains the characteristics of bread, but also close to the pie (Pie) and lasagna (Puff) and other pastry foods. After the introduction of the product, due to the soft and crisp, peculiar flavor, but also on the rich aroma, welcomed by consumers, in recent years to obtain a substantial growth. Bread basic process At present, the production of bread is basically three kinds of:
One, in the seed method: is divided into two mixing method, that is, the first stirring in the seed dough, so that after a period of time after the fermentation, and then mixed with the other parts of the mix to form the dough for making bread.
II. Night Seeding Method: It is a kind of middle seeding method, which means that the middle seeded bread is mixed before the end of the first day, and then used when you go to work on the second day.
Third, direct method: It is a direct method of one mixing.
Now most of the market adopts the "direct method" process as follows: First, the mixing of the dough: the mixing of the dough is mainly flour and other dry substances to get completely hydrated, accelerate the formation of gluten process.
I. There are four stages of dough mixing:
1. The rough and sticky wet dough formed by the full mixing of hydrated and watery substances, the whole dough is not shaped, inelastic, and the dough is rough.
2, the dough stage (also known as the dough roll stage) in the dough gluten Kai Yong formation, the flour in the protein full of water expansion, due to the formation of the disk, has formed a dough, this time the bread is no longer adhering to the wall of the mixing tank, touching the dough with your hands will still be sticky, no elasticity, and the extensibility is not good.
3, flour fully formed stage, (also called gluten extension stage)
With the continued mixing, the dough gradually become softer, the surface of the dough is gradually dry and elastic, and the surface has a glossy surface, and there is extensibility, but the dough is easy to break when pulling it by hand.
4, dough mixing maturity stage (also called gluten completion stage)
This time the dough quickly becomes soft, not easy to stick to the hand, has good ductility and elasticity. The surface is dry and glossy, and the dough can be pulled into thin slices with the hand and the edge of the mouth is neat (not jagged)
Two, basic rise:
Basic rise is the most important part of the whole process of bread, and the gluten is fully oxidized in the process of basic rise (it is also a process of oxygenation when mixing the dough), and the extension of dough is better. The fermentation of dough is a complex biochemical process, in which sugars are broken down and transformed. The converted glucose and fructose react with proteins to produce a wheat flavor. The basic fermentation has a great effect on the bread, e.g. on the freshness of the bread, on the texture, softness and shape of the bread. The ideal humidity for basic fermentation is 27C relative humidity 75%, and the time should be at least 30 minutes.
Three: Dividing:
This is the process of dividing the large dough into smaller pieces of the desired weight by weighing.
Four, rounding (rolling)
Divided dough can not be immediately molded, it must be rolled, by rolling the dough to form a smooth skin on the outside. It is good for retaining new gases and making the dough expand. Smooth skin is also conducive to later in the molding of the surface of the dough will not be sticky, so that the finished bread skin smooth, the internal organization will also be more uniform. Use no flour as much as possible when rounding to avoid large voids inside the bread, and use even force when rounding.
Four, the middle rise:
The middle rise refers to the time between the rolled dough and the bloom, usually in 15~20 minutes. Specifically depends on the temperature at the time and the state of relaxation of the dough, to see the state of the dough shows is suitable for the molding requirements of the bread made. The purpose of intermediate rising is to make the dough produce new gas to restore the softness and extensibility of the dough, to facilitate the dough to produce new gas to restore the softness and extensibility of the dough to facilitate the molding, the intermediate rising can be carried out indoors or in the warm room, such as indoors to pay attention to not to the surface of the bar crust, if carried out in a warm room to prevent too much humidity in the box to prevent the rising of the surface of the dough to make the dough sticky, the relative temperature is 70%~75%, the relative temperature is 70%~75%, the relative temperature is 70%~75%. The relative temperature is 70%~75% and humidity is 27~29C.
Five, molding:
Molding is also called shaping, that is, after the middle of the rise of the dough to do in the shape of the product requirements. Generally the shaping of staple bread is relatively simple, and it is convenient to have a shaping machine. It can be done by hand, by rolling out the dough twice and putting it into a mold to compact it. The shaping of fancy bread is more complicated. I can't go into all the details here.
Sixth, the final rise:
The final rise is the molding of the dough into the warm room, so that the dough in the Angie's yeast to regenerate gas to increase the volume of the dough, the final rise of the temperature of 35 ~ 38 ℃. The relative temperature is 80~85%, if the temperature is too high the temperature difference between inside and outside of the dough is large, so that the dough is not uniform, it will cause the internal organization is not good. Too high a temperature will also make the skin of the dough too much water evaporation, too fast surface is caused by the surface crust, the finished product will be very thick skin. Temperature such as more than 40 ℃, but also make the bread produce sour flavor, just because the best breeding temperature of lactic acid is 40 ~ 45 ℃, if the temperature under the wake-up, lactic acid bacteria will rapidly colonize and make the bread sour. If the temperature is too low, it will be too slow to rise for a longer time, and it will also flatten the product. Be careful not to over-awaken the bread, over-awakened bread internal tissue rough, shape is not full, etc. In fact, the baking of bread: the volume is not the bigger the better. In fact, the volume of bread baking: the volume is not the bigger the better. Generally, the volume of bread baking is 80~90% of the finished product. Some products can be fermented to 70%. Angie's high active dry yeast has high vigor, fast fermentation speed and the highest market share.
Seven, baking:
Baking is a process of turning the dough into a finished product, the whole process is very complex. In this process, the biological activity is stopped; microorganisms and enzymes are destroyed, the starch is fully pasted; at the same time, sugar substances and proteins occur in the Melancholia reaction and the product flavor and color. Bread baking combines physical, biochemical, microbiological reaction changes, is a fairly complex process.
Eight, bread cooling and packaging:
Bread cooling is indispensable, because the bread just out of the oven when the skin is dry and dry and soft inside, but also to let it at room temperature natural heat. If you use an electric fan to blow directly, the temperature of the bread crust will fall rapidly, the face of the internal moisture can not be naturally discharged, the water will flow back to the bottom of the water content irregularity, and ultimately will be combined with the bread sticky teeth and short shelf life (moldy bottom). When the bread is sufficiently cooled, it should be packaged in time. First, in order to avoid contamination in the process of transportation, storage and sale of hygiene; Secondly, it can prevent excessive loss of moisture in the bread, to prevent aging of the bread, and bread freshness to extend the period. Thirdly, beautiful packaging can also increase the consumer's appetite
nine, the production process: mixing, fermentation, split, rounding, the middle of the hair, shaping, hair, baking, cooling, packaging Bread making spicy curry bread
Cuisine Zhejiang
Features Original flavor mellow aroma, taste delicious
Materials Crust material: 300 grams of gluten flour, 1 tablespoon of sugar, 1 tablespoon of vegetable oil. 1 tablespoon sugar 1 tablespoon vegetable oil 1 tablespoon baking powder 1 tablespoon yeast ? tablespoon lukewarm water 1 cup breadcrumbs Filling: Chicken 150g onion 1 garlic 2 teaspoons mixed beans 150g spice 1 packet potato puree 200 tablespoons oil 2 tablespoons marinade Seasoning: Seasoning: Seasoning 2 teaspoons Pepper? 2 teaspoons cornstarch 2 teaspoons oil 1/2 tablespoon.
Preparation
Mix the yeast with warm water, add it to the crust, mix well, form a dough, and store for 15 minutes. Marinate the diced chicken in the stuffing for 10 minutes and dice the onion. Heat the oil in a wok, sauté the garlic and onion, add the marinated chicken, the beans and the spice mixture, add the mashed potatoes and mix well. Divide the dough into small balls, fill each with 1 tablespoon of the filling, roll them together, moisten with water and roll in breadcrumbs. Fry the bread in hot oil until golden brown.
Danish Bread Ingredients: 240 grams of high-gluten flour, 60 grams of low-gluten flour, 120 grams of water, 30 grams of butter, 7 grams of yeast, 20 grams of sugar, 5 grams of salt, 50 grams of eggs, 210 grams of shortening
Steps to make:
1, put the yeast into a container, add 1-2 tablespoons of lukewarm water and mix well
2, place the eggs in another container and beat them well. Put the egg in another container and beat it, add the water, sugar and salt while mixing, mix until the sugar is completely dissolved
3, add the high flour, low flour, yeast water and mix to form a dough
4, move to the workbench and add the cream and mix it well
5, knead it back and forth with your hands, and then make it a little bit glutenous
6, when finished, put the dough in the fermenter, and then place the dough in the environment of 22-25 degrees for 20 minutes (the first time, the first time, it is a good idea to put the dough in a warm environment, and the second time, it is not a good idea to put the dough in a warm environment. (For the first fermentation, I boil a little water in a pot until it bubbles slightly, turn off the heat, then put a rack on top, put the container with the dough on it, cover it, and it will rise for about 20 minutes)
7. Wrap the dough in plastic wrap and put it in the freezer for about 1-4 hours
8.
9, and then down is folded quilt, total *** folded three times, folded after the refrigerator 15-20 minutes, the last time 30 minutes, and then take it out and rolled into a square piece of dough, and then according to their own want to modeling, modeling is complete for the second fermentation, the weather on my side has been very hot, so placed at room temperature for about 40 minutes. The second fermentation will take place after the molding, it is already very hot in my area, so I put it in room temperature for about 40 minutes.
10. After the second fermentation, brush the dough with egg sauce (not on the cuts) and bake at 200 degrees (preheated) for 18-20 minutes.
11, about the shape of the yellow peach bread: first open out 12 * 12CM a square piece of dough, the middle of the egg sauce, and then the four corners of the folded inward, pinch, and then after the second fermentation is completed in the middle of the squeeze on the Kasbah sauce, and then put the yellow peach slices (this can be free to change, you can put the meat loaf, other fruits, etc.)
how to do the cheese bread
Ingredients:
2 slices of whole-wheat bread - 1 tbsp of salsa - a few slices of salad leaves - 50g of cheese slices - 1/3 cucumber - salt
How to make it:
1. Spread the salsa on the bread slices. Spread the cleaned salad leaves and cheese on the bread.
2. Next, first cut off several thin slices of cucumber and arrange them on the cheese. Cut the remaining cucumber into thick slices, sprinkle with salt and pepper, and spread them around the edges of the plate and next to the bread.
Tips for commuters:
Cheese sandwiches can be made with the same ingredients. To carry, pack cucumber slices separately.
Bread
1. 1 tbsp dry yeast 150 ml warm water (150 g) 1 egg
60 g butter 60 g sugar 60 g (according to preference, you can add more) 1/2 tsp salt
250 g high-gluten flour 50 g low-gluten flour 18 g powdered milk
2. Dissolve the yeast in the lukewarm water; beat the butter with the sugar, and the salt until it becomes loose ( Mix well, the color is white),
Add the egg, beat it, mix well, add the yeast water and mix well again
3. Mix the flour, milk powder with the mixture in "2".
4. Since there is a lot of water, use a rolling pin to mix it because the dough is particularly sticky.
Mix, mix, mix, mix, mix, mix, mix, mix, mix, mix, mix, mix, mix, mix, mix, mix, mix, mix, mix, mix, mix.
7. Let it rise again for about half an hour, then take it out of the oven and shape it according to your preference
8. Grease a baking sheet with butter or line it with tinfoil.
Place the dough on the baking sheet and let it rise for the final time
9 . About half an hour, the dough fermentation is complete. Preheat the oven to 180 degrees Celsius, top and bottom heat, about 23 minutes (the last few minutes according to the color of the crust to adjust the heat)
Super delicious coconut bread
Materials for the dough
A high gluten flour 210 grams of gluten 56 grams of gluten flour 20 grams of milk powder 70 grams of granulated sugar Salt 1/2 teaspoon
B Whole egg 1 egg Soup seed 84 grams (14 grams of high flour + 70 grams of water)
B Whole egg 84 grams (14 grams of high flour + 70 grams of water)
B Whole egg 1 egg
C Water 85g Yeast 6g
D Unsalted Cream 22g
PS: There is a very big mistake in the picture, which is that the salt is put together with the yeast. In fact, if yeast is put together with sugar and salt, it will damage the activity of yeast and the dough will not rise!
Filling ingredients
20g granulated sugar 1 tbsp coconut flour 1 cup brandy 80g raisins
Method:
1 Soak the brandy and raisins for half an hour
2 Dissolve the C mixture
3 Combine the A and B ingredients and mix at a slow speed with a whisk.
4When evenly distributed, turn to medium speed and continue mixing until glutenous, then add Ingredient D
5Add Ingredient D and mix until smooth
6Basic fermentation for 40 minutes
7Basic fermentation is completed, the dough is closed to the bottom of the vent and patted flat into a rectangle
8Dust the dough with flour, then roll out the dough into a 25cm*40cm
9Dough rolled out to 25cm*40cm 9Dough rolled out to 40cm 9Dough rolled out to 40cm 9Dough rolled out to 40cm 10Dough rolled out to 40cm 109Roll out the dough and flatten the edges slightly
10Brush the dough with water
11Mix the sugar and coconut flour in the filling ingredients and sprinkle evenly on the dough (do not sprinkle on the flattened area to make it easier to close)
12Drain the grapes soaked in brandy and sprinkle them evenly on the dough
13Curl the dough from the top down
14Roll the dough in a circular motion
14Roll the dough in a circular motion
14Roll the dough in a circular motion
14Roll the dough in a circular motion
14Pinch together at the end
15Divide the dough into 8 equal portions. Stick some flour on the chopsticks and press down from the middle of the dough to form a butterfly shape
16Final fermentation (38 degrees, about 40 minutes)
17Finally, bake at 180 degrees for about 20 minutes and serve
Making of English Bread
Selected Ingredients
400g of high-gluten flour, 6g of dry yeast, 6g of white sugar, 8g of salt, 4g of butter 6g of milk powder, 275g of warm water, spray oil, half an egg, 1 tablespoon of milk.
Method of preparation
Preparing the dough:
1. Butter should be room temperature.
2. Put the high-gluten flour, dry yeast, sugar, salt, milk powder, and warm water together and mix well with force, at least 10 minutes; if the dough is too wet you can add a little flour.
3. Add the melted butter and knead well.
4. Cover the dough with plastic wrap and let it rise in a warm place for at least 2 hours, so it should be 2 to 3 times its original size.
5. Punch down the dough and knead it well, and let it rise again in the same way.
Bake the bread:
1. Turn the oven on at 350F and spray the baking sheet with oil.
2. Remove the remaining 1/2 egg and whisk in 1 tablespoon of milk.
3. Punch down the dough and knead it well, divide it into 8 equal portions, roll it out, brush the surface with egg wash, and let it rise for about 15 minutes.
4. Brush the top of the dough with egg wash again and bake in the oven for 30 minutes, or until the bread is cooked through.