We often eat the bread is actually a general term, in fact, there are many different kinds of bread, with the filling of the no filling, and then different countries and regions have different bread food. For example, the recent common larger head of the European bread class. So what kind of flour is used to make pumpernickel? At the end of the article there are delicious European bread practice attached oh.

What kind of bread is the bread

Generally, the head of the European bread is larger, heavier, darker color, the shape of the European style, usually sprinkled with a layer of white powder on the outside. Ordinary bread is smaller, lighter and lighter in color. Soft European package in appearance and hard European package is not much difference, may be more puffy look full, more beautiful and beautiful.

Hard bread without sugar, no oil, eat hard, salty flavor. For example: the French baguette. Soft bread is low sugar, low oil, low fat, high fiber, the internal organization is meticulous and uniform, crispy outside and tender inside, rich in traps, sweet and soft flavor. Example: Dirty bread. Ordinary bread is very soft, no soft bread that kind of Q Q elastic smooth, with high sugar, high oil, high fat characteristics. European bread is usually sliced and eaten, while ordinary bread is eaten one by one.

Bread is more healthy and nutritious, with natural wheat flavor, ordinary bread is less nutritious, high fat. Nearly soft European bread is the favorite of the baking world, scraping out a sweep of the land of nine states astral wind.

What flour is used to make the bread

The flour used to make the bread is generally high gluten wheat flour, and the flour used to make the bread can never be replaced with gluten flour or low gluten flour. When choosing flour, one important point is the gluten level of the flour, keep in mind that gluten protein 12% can be called bread flour, and then 14% or more is called high gluten flour.

The gluten of high-gluten flour varies somewhat from country to country or from brand to brand, but it is recognized that Canadian high-gluten flour is better, such as the Queen's high-gluten flour, which has a high degree of public acclaim, is a Canadian brand.

The gluten content of gluten flours varies from country to country and from brand to brand, but it is recognized that Canadian gluten flours are better.

Some people ask, "Do I have to use whole wheat flour? No, in fact, there is no need to be entangled, because the ordinary high-gluten flour, is a refined flour with the bran of wheat removed, while whole-wheat high-gluten flour refers to the coarse flour that retains the bran of wheat flour and other micronutrients.

In other words, whether it's regular white bread flour or whole wheat flour, they're all one mom.

The difference between regular high-gluten flour and whole-wheat high-gluten flour is that they make bread with a different texture.

Ordinary high-gluten flour, because it is refined flour, the finished product will be more delicate, and some high-quality flour has good ductility and baking elasticity, and has superb water retention. Whole wheat high-gluten flour, the texture is coarser than regular high-gluten flour, but the finished product has a stronger wheat flavor and is more suitable for omelettes with mixed grain flavors.

Whole wheat flour, in addition to the common common wheat milled, there are also black rye flour milled from black wheat. In Germany, rye bread is made with rye flour, and the finished product is sour and rough in texture.

Sesame Potato Taro Bread Ingredients

Dough 400g bread flour 1 egg 170g water 5g yeast

Sesame Potato 90g glutinous rice flour 20g cornstarch 150g milk 30g sugar

Taro 400g steamed taro 110g sugar 50g vegetable oil

Steps

STEP1? Mix all the ingredients of the dough and have a bread machine. With a bread machine and the dough function for 30 minutes, you can also hand knead for 10-20 minutes, sealed fermentation for about 1 hour, to hand poke does not rebound as a standard.

STEP2? Taro cut into pieces in the pressure cooker to cook, according to the steamed and weighed 400g of taro with 110g of sugar + 50g of vegetable oil Put together in the cooking machine and stirred.

STEP3? Stir fry the taro filling in a non-stick frying pan, so that the oil, sugar and taro are completely mixed, not particularly wet, and then cool.

STEP4? Mix the ingredients of the sweet potato into a mixture, microwave ding for about 2 minutes, into a sweet potato shape and stir, set aside for cooling.

STEP5: Knead the fermented dough again, divide it into 5 parts and let it rest for 10 minutes, covered with plastic wrap.

STEP6? Roll out the dough in order, put the filling in the order of one layer of taro, one layer of jicama, and then one layer of taro, wrap it into a bun and put it on the bottom, and turn it into a moist (put a bowl of lukewarm water in it) airtight space for the second fermentation for about 30 minutes, and it will be 1.5 times bigger.

I am in the microwave in a bowl of water, the top of a steam rack, and then pull the bread into the second fermentation, it is very convenient.

STEP7? Fermentation is good, preheat the oven at 190 degrees for 5 minutes ~

Bread surface dusted with a layer of flour, and then use the props to cut the surface of the favorite lines; put in the oven for 20 minutes.

If the crust is rolled relatively thin, the test will come out hard, so do not hot hand sealed storage for more than 30 minutes will slowly begin to soften ~

room temperature sealed storage 1-2 days, the refrigerator freezer sealed storage for about a week, to eat with a bag in the microwave oven can be dinged for 2-3 minutes.