How to make bread?

Method for making bread

Japanese staple bread

Raw material formula flour 100 kg fresh yeast 2 kg sugar 5 kg oil 4 kg salt 2 kg skim milk powder 2 kg emulsifier.

0.3 kg yeast nutrient 0.3 kg water 62 kg or so.

Production method 1. Mix flour with 70% flour, 60% water and all yeast and yeast nutrient solution for the first time, stir for 5 minutes, and the dough temperature is 24℃.

That's right. Ferment the prepared dough at about 26℃ for 3.5 ~ 4 hours.

2. Mix the flour for the second time and stir for 14 minutes. The dough temperature is 27℃, and it is allowed to stand at room temperature for 20 ~ 30 minutes.

3. The dough is cut and kneaded at 25 ~ 27℃ for 10 ~ 15 minutes before pre-proofing.

4. After setting, it is finally proofed at 38℃ and 85% relative humidity for 30-50 minutes.

Bake at 5.230℃ 15 minutes (bread weight is about 100g).

________________________________________

-By sumond

-Release date: 2: 52 p.m. on February 20th, 2005.

Lysine bread

In cereal plant protein, amino acid composition is unreasonable and lysine is generally lacking. In order to make up for the shortage of grain protein

In recent years, "special nutritious food"-lysine food has appeared.

The best way to make lysine bread is secondary fermentation, that is, adding lysine to flour for the second time. Lysine is now on sale.

The acid is mainly crystal white particles, and the cost will soon increase per100g of bread due to the small amount of 30 yuan added per published price.

2 ~ 3 cents higher.

Technological process: yeast, sugar, salt, surplus flour, sugar, salt and other auxiliary materials.

↓ ↓

Flour → first mixing → first fermentation → second mixing → second fermentation.

↑ (28℃, 3 hours )↑ (28℃, 2 hours)

Lysine in water

To peel and slice (food).

↓

Packaging/cooling/baking/proofing/molding

(30 ~ 38℃, 65438 0 hours)

Check the purity of lysine before use, and then calculate the actual amount of 0.4% lysine to be added. When in use, it is

It can be used after being dissolved in warm water at 30℃. Generally, adding 0.4% lysine to dough for the second time can increase the nutritional value of bread by one.

Time or so.

The lysine bread made by using the characteristics of this product has good color, fragrance, taste and shape, and is suitable for the elderly, the disabled, infants and other people to eat.

Raise food.

________________________________________

-By sumond

-Release date: 2: 52 p.m. on February 20th, 2005.

Capirotada

Raw material formula bread 200g applesauce 100g milk 100g egg yolk 200g flour and a little starch.

Method of making: Remove the crust from the bread, cut it into cubes with a thickness of 0.7 cm and a width of 3.3 cm, and cut it in half from the middle of a corner with a sharp knife.

One, put applesauce in it.

Then put the egg yolk and milk into a bowl and mix well. Add a little flour and starch to make a paste.

Then, take the slices of bread coated with applesauce, dip them in the milk paste, fry them in the oil pan until the eggs are yellow, take them out and put them on a plate, and sprinkle with white sugar.

Edible.

The product features crispy outside and tender inside, sweet and delicious.

Precautions 1. Bread with small holes is easy to make, for example, bread with large holes is easy to break and not easy to form after changing knives.

2. Don't make the yolk milk paste too thin, so as not to hang the paste and affect the quality.

________________________________________

Raw material formula Fuqiang flour 25 kg ham 2.5 kg eggs 0.5 kg sugar 3 kg fresh yeast 0.5 kg water 14 kg peanuts.

250g engine oil

Production method 1. First, wash the ham with hot water and a little alkaline noodles to remove oil sludge, then rinse it with clear water to remove alkaline smell, steam it for 2 hours, cool it and cut it into grains (half grains).

Soybean size), add 1 kg sugar and mix well to make ham stuffing for later use.

2. Chop the fresh yeast, put it into 14kg warm water, add 350g eggs and 2kg sugar, stir well, and put it into flour to make it elastic.

The dough swelled for half an hour and then kneaded into strips, each weighing 82.5g.. Knead into a ball, roll it into a round cake with a flour needle, and add 7 grams of ham.

Put it in the center of the cake, rub it into a spindle shape, roll it up at one side, rub the tips at both ends, press the mouth under it, and put it away at both ends, and it becomes a banana-shaped bread blank.

3. Wipe the baking tray and brush the oil, code the bread blanks, cover them with wet cloth and put them in the incubator, and bake for about 1 hour. Expand to one and a half times its original volume.

After baking, put it in the oven for 7 ~ 8 minutes (oven temperature is 220 ~ 230℃).

Product features golden color, banana-like, soft and sweet, with ham flavor.

________________________________________

Hot dog bread

Raw material formula bread dough 500g flour1000g sugar 50g butter100g eggs 250g vanilla powder and a little water.

250 ml

Production method 1. Put the bread dough into the basin, put the flour into the basin, and add the egg liquid, sugar, butter, vanilla powder, water,

Stir well, knead into dough, put it in the pot to make the dough soft and delicate, then put it in the pot, cover it with wet cloth, and send it to the greenhouse for baking.

Hair for 3 ~ 4 hours, see the surface collapse phenomenon, put the dough on the operating table.

2. Divide the flour into 40 portions of flour, knead one portion into dough, put it on the chopping board, stew for a while, roll it into a circle with a length of 12 cm, and lay it flat on the table.

Grease the iron baking tray, fill a tray at a certain distance, and send it to the greenhouse for baking. When the waiting time is more than twice. Take it out of the greenhouse and brush it on it.

Layer the egg mixture, put it in an oven at 220℃ and bake for about 10 minute.

After the bread is ready, handle it with care and bake it in time to prevent it from collapsing.

3. Slice one side of the hot dog bread with a knife (do not pass through), and add small intestine, shredded potatoes, etc. , that is, the finished product "hot dog". Because the clip is small,

There is a mud sausage sticking out of two pieces of bread, named after the hot dog sticking out its tongue.

________________________________________

Corn and wheat flour bread

Corn and wheat flour bread is made of coarse grains, and the quality can meet the requirements of bread. Ordinary corn flour of medium quality will do.

However, because corn protein is an inhibitor of yeast and tastes slightly bitter, it is best to make bread with special corn flour.

Ordinary corn flour bread formula medium quality corn flour 2.5 kg standard flour 2.5 kg fresh sweet potato shreds 300 g salt and yeast.

Special corn flour bread formula Special corn flour 15 kg standard flour 35 kg yeast 600 g sugar, salt and saccharin.

Production method 1. Ordinary corn flour bread

(1) Take 1 kg of medium-quality corn flour and 1 published standard flour, knead a proper amount of warm water into soft dough, and put the kneaded dough into.

Put it in a warm place.

(2) Scald1.5kg corn flour with hot water, stir it evenly, cool it to a slight temperature, and knead it with the dough kneaded before. Zaijiang fish

Add 1.5 kg standard powder, 300 g fresh sweet potato (or potato) shreds, and appropriate amount of salt, and knead into dough gradually until the dough no longer touches the surface.

Knead the board well.

(3) Cut the dough into several bread shapes, put it into a bread mold, and ferment the mold at high temperature. After the dough is fermented, its volume will expand.

Twice, move into the oven and bake at 170 ~ 190℃ 10 ~ 12 minutes (depending on the temperature).

2. Special Corn Flour Bread (1) Mix 20kg of standard flour with the special corn flour published in 5, add 600g of yeast and 20kg of water, and mix in the neutralization.

Stir well in the mill, and then pour it into the fermentation box for proofing.

(2) Ferment at room temperature of 26 ~ 32℃ for about 2 hours to become a starter, then pour it into a dough mixer and add the remaining 15 kg standard.

Flour, 10 kg of special corn flour, 10 kg of water, proper amount of sugar, salt and saccharin are stirred in a dough mixer for 15 min, and then poured in.

Fermentation is carried out in a fermentation box for about 2 hours.

(3) Round the fermented dough, shape it, put it into a forming box, and then send it into a proofing room with room temperature of 35 ~ 40℃ and relative humidity of about 85%.

Wake up for 40 minutes, then bake in the oven.

In the processing method of special corn flour for industrial production, firstly, the corn kernels must be cleaned and pitted (a blast specific gravity seeder can be used).

After magnetic separation (to prevent magnetic metals from entering the equipment), the corn kernels are wetted (to make the moisture content of the raw grain reach 17 ~ 19%, and if it is wetted in winter, it needs 40.

0 ~ 45℃ warm water), slightly dry and park for about 1 hour, peel, break slag and lift umbilical cord with a three-stage rice mill, and then use fresh water at 50℃.

Soak and dry. Drying and pulverizing to obtain special corn flour. It can be done by hand or simple machinery, but the quality is slightly worse.

livelihood

Raw material formula: 50kg flour, 6kg sugar, 6 kg egg yolk/0.2kg cream, 3kg egg, 2 kg water/0.5 kg fresh yeast.

1 kg

Production method Fresh yeast is chopped, put into the mixed solution of warm water and warm milk at 35℃ and stirred evenly, then add sugar, cream and eggs and stir evenly.

Add flour evenly until the cream is fragrant and the dough is soft and not sticky. Rubbing agent, each dose weighs 85g, and kneaded into a circle.

Cover the baking tray with a wet cloth and put it in the incubator for about 50 minutes. When the dough is one and a half times, spread the bread with a brush dipped in egg liquid.

Brush a layer of long bay pattern in the middle, bake in the furnace for about 10 minutes, and then brush a layer of egg liquid after taking out the furnace.

The product is golden in color, beautiful and bright in pattern, sweet and soft, rich in milk fragrance and rich in nutrition.

________________________________________

-By sumond

-Date of Issue: 2: 54 p.m. on 20 February 2005.

Jam bread

Raw material formula flour 50kg red sauce 5kg fresh yeast 1kg egg 2kg sugar 5kg peanut oil 0.5kg water 24

0.2 kg salt per kg

Production method: 1. Put the fresh yeast into warm water at 30℃ and stir well, then add 1.7 kg of eggs, 4.5 kg of sugar and 50 kg of flour and stir.

Even. After 40 minutes, the dough swells and can be rubbed. Each dose is about 80g. Roll the dose into a round cake, and put10g of fruit in the center of the cake.

Sauce, then knead it into various shapes, code it on a baking tray, brush it with clean water, put it in an incubator at 35℃ 1 hour, and then put it at 230℃

Bake in an oven at ~ 250℃ for 8 ~ 10 minutes and sell.

2. Stir the remaining 0.3kg egg white into thin foam, add 3.5kg water to 0.5kg white sugar to boil, and add egg foam after the sugar water is cooled.

Add and stir evenly to make egg white and white sugar solution, and brush it on the baked bread.

Jam bread

Ingredients: 750g sweet steamed stuffed bun dough, apple syrup 100g, and 2g eggs 100g.

Production method: 1. Put the fermented dough on the operating table, divide it into 10 pieces, knead it into dough and put it on the chopping board. 10 minutes. Bamyan

Turn the dough over, roll it out with a rolling pin, with the bottom facing up, put a little apple syrup in the middle, close the dough and wrap the pulp inside, and it will be half.

Round. Cut four small holes in the outer ring with a knife, put them on an oiled iron baking tray, send them to the greenhouse for hair, and take them out when the volume is more than double.

Brush with egg liquid.

2. Put Chrysler into a cloth pocket with a small round mouth and extrude a pattern on the surface of the bun. Put it in an oven at 200℃ for about 10 minutes,

Bake it golden brown and cook it thoroughly.

Staple bread

Bread, the staple food, is cheap, nutritious, light and refreshing, and can be used with various dishes (fried, fried, boiled and fried).

; Sour, sweet, salty and spicy; Cold, hot, meat, vegetarian) and all kinds of soup dishes are eaten together, and the taste is harmonious, which does not affect the unique taste of their dishes.

Tao. In addition, the staple bread can be eaten both hot and cold, and cold eating will not affect the digestion and absorption rate, and it is very convenient because it has no irritation to the stomach.

Food. At present, the staple bread produced in China is as follows:

Big round bread (also called big bread)

Raw material formula flour 250 kg salt 2.5 kg liquid yeast 9 kg.

Production method 1. Drum mash: 250 kg of flour, 40% mash, in which the mash is 1/3 mash and 9 kg of starter (liquid).

Yeast), add 1 1.5 kg of water, pour it into a flour mixer and stir it evenly, then add 35 kg of flour, and ferment at about 28℃ after stirring.

7-8 hours.

2. Drum mash: move the mash into a flour mixer, add about 36 kilograms of water, stir the mash, and add 65 kilograms of flour to stir.

Uniformly placing in a fermentation tank, and fermenting at about 28 DEG C for 3-4 hours. ..

3. Mix the dough: first add 2.5 kg of salt to warm water, pour it into the dough mixer, add about 82 kg of salt water, and put the mash in.

Stir, except for 7.5 kg of supplementary flour, pour 142.5 kg of flour into a dough mixer to neutralize the flour, stir evenly and then move it into a fermentor, about.

Ferment for 30 minutes, then knead and shape.

4. Molding: 1.8kg bread and flour, which should be weighed as 2.8kg.. Then put the flour bag into a basin filled with flour bag and stir the flour bag for 30 minutes.

Start baking left and right.

5. Baking: the furnace temperature should be 170 ~ 180℃, and it can be cured by baking with the residual heat of the furnace 1 hour.

The freshly baked bread is crisp outside and tender inside, and it is easy to be crushed and crushed. Before warehousing or taking out, it should be put on a shelf to cool for 20 ~ 30 minutes.

Sell.

Each finished bread weighs 2.5 kilograms, which is the largest bread produced in China at present. The making technology of big bread is different from other breads.

The place to go is to ferment with hops, and to prepare liquid yeast with hops during fermentation. Hops contain hops oil and hops resin. wine

Flower resin has strong bactericidal power, can control or eliminate the reproduction of miscellaneous bacteria, is harmless to yeast, can purify strains and is beneficial to yeast.

Breeding makes fermented bread taste pure. Hop oil has a special flavor and strong volatility, which brings a special aftertaste to bread.

After three times of full fermentation, yeast can multiply in large quantities. The content of yeast is more than bread made by other fermentation methods.

Yeast combined with thorough baking improves the nutritional value of bread; Improving digestion and absorption rate is one of the main foods that people like.

Caozi bread

Trough bread is made in the same way as big bread, such as ingredients, mash drum and dough mixing, and sometimes it is made by secondary fermentation.

Molding: 1.4 kg flour bread, to be weighed 2.2 kg. Knead the dough into a ball first, then knead it for a long time and put it in the jar 1 hour.

Baking. Baking grooved bread requires a large primer and a small ignition, and the baking time is 45 minutes. After being discharged from the furnace, it is poured out of the tank and cooled 15 ~ 20 minutes.

Packaging and storage.

Trough bread is suitable for producing low-gluten flour. The gluten content of wheat produced in the south of the Yangtze River in China is generally lower than that of wheat grown in the north.

It is difficult to make buns with it, and it collapses, so the south produces more trough-shaped staple bread.

Prismatic bread [called Luo Song bread in the south and Shaik in the north].

Raw material formula flour 250kg salt 2.5kg fresh yeast 1.5kg.

Production method: 1. Drum saccharification: put the activated yeast solution into a powder mixing tank, add about 42.5 kg of water with the yeast solution, and stir slightly.

After that, about 80 kilograms of flour is poured in, and the dough mixer is started to adjust the flour, and the adjusted dough is fermented at the temperature of 27-28℃ for about 4 hours to obtain dough.

Make it tender, because the finished product made of old or too much mash has irregular openings and ugly appearance.

2. Mixing dough: When mixing prismatic dough, control the amount of water added, and accurately add mash, salt water and flour to make the dough hard. 28 years old ~

Fermentation at 30℃ 1 hour is enough.

3. Shaping: Weigh 300 grams of prismatic bread with 200 grams of flour. Rub the dough into a ball, close the knot with your palm and put it on a plate.

Ferment for 20 ~ 30 minutes, then knead the dough into a prismatic shape with the seam facing upwards, put it on a wooden board covered with flour bags, and let it stand at 28℃

Ferment for 30 minutes.

Before putting the molded bread into the oven, put it on a special wooden shovel with the knot facing up, cut the bread knot with a knife, and then cover the noodles with the wooden shovel.

The bag was sent into the oven.

4. Baking: prismatic bread should be baked in a charcoal stove with low temperature and high humidity. If the oven temperature is too high, the bread will not crack.

. In order to protect the humidity in the furnace, water should be sprayed to the two corners of the furnace properly before entering the furnace and during baking, so that the humidity in the furnace is high and the crust is shallow.

The surface will condense into a thin layer of water droplets, starch will be gelatinized when it absorbs water, and a layer of dextrin will be formed on the surface, which will be produced by baking and coking.

Caramel flavor. Bake 10 ~ 15 minutes.

The baked bread is cooled for 20-30 minutes, and then boxed or sold. Due to the special production technology, the surface of prismatic bread is bright.

It has a special caramel flavor. The taste is thin and soft, elegant and delicious, easy to digest, and can be matched with various types of dishes.

It does not affect its flavor. It is a popular sugar-free staple bread and one of Harbin's specialties.

Nutritional staple bread (also known as soybean flour bread)

Raw material formula standard powder 40 kg soybean powder 10 kg salt 0.6 kg fresh yeast 500 g oil 750 g.

Its technological process and production method are the same as those of wheat flour bread. However, the nutritional content of soybean flour bread is higher than that of wheat flour bread, which can be

In order to supplement the deficiency of lysine in wheat flour and play a complementary role in nutrition, soybean protein was used as the fortifier of bread.

The fortifiers used include vitamins, protein, amino acids and inorganic salts. The dosage of fortifier is 100g of bread, and thiamine can be added.

Vitamin 0.3 mg, riboflavin 0.2 mm, lysine 100 mg, calcium 0. 1 mg. At the same time, soy protein can also prevent bread from aging.

Function.

French pastry bread

Formula:

French bread fermented dough 40%

Strong powder 100%

Fresh yeast 3%

Malt pulp 0.5%

Butter 50%

Butter butter 70%

Whole egg 40%