Making bread generally requires an oven, toaster, baking tray, oil brush and the following materials.
Material: 300g high-gluten flour, 6g/ 15g sugar /5g salt /45g eggs/150g milk /9g butter/a little egg liquid for polishing. Practice: 1. Put the milk and butter in a container, heat it in a microwave oven for 30 seconds, then take it out and mix the butter and milk evenly with an eggbeater. 2. Add dry yeast powder, stir with an egg beater, then add sugar, salt and eggs, and stir well. 3. First, add one-third of the flour, stir it evenly with an egg beater, then pour the remaining flour into a container and stir it into dough with chopsticks. Don't knead the dough. It is said that this can accelerate the fermentation. 4. Cover the dough container with a layer of plastic wrap, and then cover it with a layer of kitchen paper that is slightly soaked and stirred dry. Put it in a microwave oven, heat it for 30 seconds, then take it out and put it on a floured chopping board, knead it into a smooth dough, cover it with a layer of oven paper, and then cover it with a layer of kitchen paper that has just been wet. Let stand for 20 minutes. As the first fermentation, the dough is twice as big as the original, indicating that the fermentation is complete. 5. Put the dough on the chopping board, gently accumulate air, then make it into your favorite bread shape piece by piece (this time I'm doing an experiment, so I just made a simple bun shape), and then gently cover it with a layer of oven paper and a layer of wet kitchen paper. Put it in a microwave oven and heat it in the thawing mode for 30 seconds, then take it out and put it in a baking tray with oven paper, and let it stand for 10 to 20 minutes as the second fermentation until the bread is twice as big as before. 6. Coat the fermented bread embryo with glaze egg liquid, sprinkle with black sesame seeds and other decorations, and bake in an oven preheated to 180 degrees for 15- 18 minutes.
Question 2: How to make bread soft and delicate? The main raw material for making bread is flour, and flour selection is a key to making bread well.
Generally, flour with gluten content above 25% is selected. Bread made of this flour has good wool feeling, elasticity and soft texture.
Bread is made by yeast fermentation. In the production of bread dough, in addition to liquid fresh yeast, auxiliary raw materials such as oil, sugar and eggs are also used. The feeding amount varies with different varieties.
The following introduces the fermentation method by taking ordinary bread as an example:
(1) Add 5 kg of standard flour (rich flour is the best), about 1.5 kg of sugar (hot day 1.5 kg, cold day 1 kg), about 750 g of oil (lard or white oil is acceptable), about 750 g of eggs and about 750 g of fresh yeast.
(2) The dispensing method is divided into two stages. The first stage is fermentation. Add about 500 grams of water to one third of the flour, then add fresh yeast, knead well, let it stand for 2 hours (some 3-4 hours), and then it will be small yeast. Too dry often makes the crust dry and hard, and the crust shrinks unsmooth; However, excessive humidity often causes water vapor to condense on the surface of bread blank and form spots on the surface of bread crust.
Reference: zhidao.baidu/...7
Question 3: What can bread do to soften and swell? The flour is wrong, and the heat is too high. Now I recommend several kinds. I hope parents can help.
Bread is made of high-gluten flour
Making bread generally requires an oven, toaster, baking tray, oil brush and the following materials.
Material: 300g high-gluten flour, 6g/ 15g sugar /5g salt /45g eggs/150g milk /9g butter/a little egg liquid for polishing. Practice: 1. Put the milk and butter in a container, heat it in a microwave oven for 30 seconds, then take it out and mix the butter and milk evenly with an eggbeater. 2. Add dry yeast powder, stir with an egg beater, then add sugar, salt and eggs, and stir well. 3. First, add one-third of the flour, stir it evenly with an egg beater, then pour the remaining flour into a container and stir it into dough with chopsticks. Don't knead the dough. It is said that this can accelerate the fermentation. 4. Cover the dough container with a layer of plastic wrap, and then cover it with a layer of kitchen paper that is slightly soaked and stirred dry. Put it in a microwave oven, heat it for 30 seconds, then take it out and put it on a floured chopping board, knead it into a smooth dough, cover it with a layer of oven paper, and then cover it with a layer of kitchen paper that has just been wet. Let stand for 20 minutes. As the first fermentation, the dough is twice as big as the original, indicating that the fermentation is complete. 5. Put the dough on the chopping board, gently accumulate air, then make it into your favorite bread shape piece by piece (this time I'm doing an experiment, so I just made a simple bun shape), and then gently cover it with a layer of oven paper and a layer of wet kitchen paper. Put it in a microwave oven and heat it in the thawing mode for 30 seconds, then take it out and put it in a baking tray with oven paper, and let it stand for 10 to 20 minutes as the second fermentation until the bread is twice as big as before. 6. Coat the fermented bread embryo with glaze egg liquid, sprinkle with black sesame seeds and other decorations, and bake in an oven preheated to 180 degrees for 15- 18 minutes.
Bake bread in the oven:
1. Add proper amount of dry yeast, 4 eggs and proper amount of milk powder to the flour, and mix the flour with water and sugar. The flour should be thinner. Stir the flour with chopsticks. 2. First put a little oil in the baking tray, add a little baking soda water to the fermented noodles, and stir vigorously in one direction with chopsticks. Pour the stirred noodles into the baking tray and smooth them, then sprinkle with washed raisins, and wake for 15 minutes. 3. After the oven is preheated for 3 minutes, put it in a baking tray and bake for 5 minutes, then take it out and brush it with honey, and continue baking for 15 minutes.
Method for making spicy curry bread
Its cuisine is Zhejiang cuisine.
Unique flavor, mellow taste and delicious taste.
Raw materials: gluten flour 300g, sugar 65438+ vegetable oil 0 tablespoon 65438+ baking powder 0 tablespoon 65438+ yeast (dry) 0 tablespoon, warm water half tablespoon 65438+ bread flour 0 cup, and proper stuffing: chicken (whole grain) 150g onion 1 garlic 2. 1 teaspoon of corn flour, 2 teaspoons of oil, 1/2 tablespoons.
manufacturing process
First, stir the yeast and warm water, pour into the leather, mix well, knead into dough, and store for 15 minutes. Marinate the chicken with stuffing 10 minute, and dice the onion. Heat oil in the pan, saute garlic and onion, add braised chicken, miscellaneous beans and spicy instant food materials, copy the fragrance, add mashed potatoes and fish and mix well. Divide the dough into small balls, each ball 1 tablespoon filling, knead into a ball, and wet it with bread flour. Heat the oil, fry the bread until golden brown, and take it out.
Ingredients of Danish bread: high gluten flour 240g, low gluten flour 60g, water about 120g, cream 30g, yeast 7g, sugar 20g, salt 5g, egg 50g and shortening 2 10g.
Production steps:
1. Put the yeast into a container, add 1-2 tablespoons of warm water and stir well.
2. Put the eggs in another container and break them. Add water, sugar and salt while stirring, and stir until the sugar is completely dissolved.
3. Add high flour, low flour and yeast water and stir to form balls.
4. Move to the workbench, add the cream and stir well.
5. Rub it back and forth with your hands until it is slightly stiff.
6. After completion, put the dough into the fermentation box and relax it for 20 minutes at 22 -25 degrees (for the first fermentation, I boil a little water in the pot until it bubbles slightly, turn off the fire, then put a shelf on it, put the container with the dough on it and cover it, and it will start in about 20 minutes).
7. Wrap it with film tape and put it in the freezer 1-4 hours or so.
8. After taking it out of the freezer, preheat the dough first, and then roll it into 2 cm with a rolling pin ... >>
Question 4: How to make bread soft and delicious? Don't mislead others if you don't understand upstairs, okay? Hehe, landlord, the moisture content of bread is the key to the softness of bread.
Generally, bread with more water content is softer (water content includes not only water addition, but also liquid substances such as eggs and grease).
But the more water content, the more sticky the dough is, and it is not easy to form a film.
Don't over ferment the dough.
Question 5: The easiest way to soften hardened bread is to take a kraft paper bag and wet it with a water stalk, then put the bread in the bag and heat it in the oven or microwave oven. The more troublesome way is to put about 5 ml of vinegar in 500 ml of warm water, put an appropriate amount of bread on the steamer, cover it and let it stand for 30 minutes. The principle is that acetic acid can neutralize baking soda in bread.
When the bread is hard, it can also be steamed soft. Steam the hardened bread in a steamer for 5 to 8 minutes, and the bread will become soft. Remember to cover the bread with a piece of tin foil to prevent the water on the steamer cover from dripping and wetting the bread.
Question 6: How to make bread soft? The main raw material for making bread is flour, and flour selection is a key to making bread well. Generally, flour with gluten content above 25% is selected. Bread made of this flour has good wool feeling, elasticity and soft texture.
Bread is made by yeast fermentation. In the production of bread dough, in addition to liquid fresh yeast, auxiliary raw materials such as oil, sugar and eggs are also used. The number of floats varies from species to species. The following introduces the fermentation method by taking ordinary bread as an example:
(1) Add 5 kg of standard flour (rich flour is the best), about 1.5 kg of sugar (hot day 1.5 kg, cold day 1 kg), about 750 g of oil (lard or white oil is acceptable), about 750 g of eggs and about 750 g of fresh yeast.
(2) The dispensing method is divided into two stages. The first stage is fermentation. Add about 500 grams of water to one third of the flour, then add fresh yeast, knead well, let it stand for 2 hours (some 3-4 hours), and then it will be small yeast.
Too dry often makes the crust dry and hard, and the crust shrinks unsmooth;
However, excessive humidity often causes water vapor to condense on the surface of bread blank and form spots on the surface of bread crust.
Question 7: How to soften toast? In China's way. You can go directly to the "kitchen" (mobile APP or website) to search for this Chinese bread, or you can knead it and put it in the refrigerator for fermentation 18 to 24 hours, then take it out and warm it back and forth, and it will be molded and fermented. The kneading state is very important, and so is the fermentation state. Generally, it can be fermented to twice the size, and it will be hard after fermentation.
Question 8: How to make bread soft? You need to add bread improver so that it won't harden the next day.
Also, you should master kneading dough and hair.
Question 9: How can bread be especially soft and the taste is the best material for making 10 bread?
Ingredients: 500 grams of wheat flour.
Accessories: 250g of eggs and 8g of yeast.
Seasoning: 70g of sugar, 6g of salt and 30g of butter.
Bread practice:
1. Take a small bowl, put 10 ~ 15 ml of warm water at 30 ~ 35℃, and add appropriate amount of sugar to make 5% diluted syrup;
2. Add active dry yeast, stir evenly, stand for 5 minutes, and ferment the yeast liquid, which is higher than before;
3. Knock the eggs into the container, break them up, and add water to reduce the water consumption of yeast solution;
4. Adjust the temperature of the flour mixing water to 25 ~ 30℃.
5. Pour the flour into a container, slowly add the yeast liquid, the egg liquid and the vanilla powder, stir while adding, and roll with both hands;
6. Before the dough is basically blended, add butter and continue to knead thoroughly to form dough;
7. The sign of dough harmony is: take a small piece of dough and stretch it with both hands to form a smooth film;
8. Put it into a fermentation container. Touching it with your hands feels sticky, but it doesn't stick to your hands when you leave the dough, and the surface traces of the dough soon disappear.
9. Put the fermentation container at about 30℃ and ferment for about 2 hours until the dough swells and the surface sinks slightly.
10. Cut the yeast into 10 or 20 doses, knead them thoroughly one by one, and take a special mold or baking tray;
1 1. Brush a layer of base oil, put the blank in, and bake for about 15 minutes (you can brush a layer of egg liquid or spray a layer of water mist, or you can omit it).
12. The oven temperature is controlled at 220 ~ 240℃, and the baking tray is sent to the middle of the oven, so that it is heated evenly from top to bottom, and baked for 20 ~ 25 minutes (using primer first, then upper and lower fires, and then coloring the top surface, then using primer and baking until cooked).
Question 10: How to make bread soft at home? The moisture content of bread is the key to soft bread. Generally, bread with more water content is softer (the water content includes not only water addition, but also liquid substances such as eggs and grease), but the more water content, the more sticky the dough is and the film is not easy to form.
How to make soft bread:
Main ingredients: high flour 180g, low flour 70g, auxiliary materials: yeast 2g, salt 1g, egg 1 each, milk 100ml, sugar 50g and baking powder 2g.
Sugar 5g, 10g low-gluten flour, sesame 5g, butter 20g.
All liquids are mixed evenly.
2. Add high flour and low flour and knead into dough, then put it in oil and knead it to the swelling stage.
Ferment to twice the size
4. Take out the same dose and wake up for 10 minutes.
Take one of them and rub it into strips.
6. Roll to 20 cm long,
7. Roll it up, dip some water in the seal to prevent it from falling off, and wake up for 10 minutes.
8. Cut in the middle
9. Cut it, flatten it by hand, and press a small hole in the middle of each dough.
10. Dip the dough in water and put it into sesame powder.
1 1. Then put it in an oiled baking pan and put it in a warm place for fermentation. After fermentation, coat the bread with oil, pour in the right amount of oil, and the bottom is full of oil.
12. The oven 190 degrees, and the third layer is baked for about 15 minutes.