How to make bread and how to make bread
1. Raw materials and proportions of sponge cakes and desserts
(1 ) Flour (do not use the kind called dumpling flour, which has too much gluten) and Knorr* cornstarch (ie 100% cornstarch) in a ratio of 6:1, if you want lower gluten, you can Add more corn flour and change the mix ratio.
(2) Cream: It is best to use well-known ones. Note: Low-gluten flour is a kind of flour. The classification of gluten flour is related to the amount of protein contained in the flour. The protein content of high-gluten flour is more than 10%, and the protein of low-gluten flour is 6.5-8.5%. The protein content near the husk is more than that near the center. The durum wheat has high protein content and is generally used to produce high-gluten flour; soft wheat is used to produce low-gluten flour. Low-gluten flour is used to make sponge cakes, and medium-gluten flour is used to make grease cakes. Because low-gluten flour has no gluten, the cakes made are particularly soft, bulky, and flat surface. The structure of the grease cake itself is looser than that of the sponge cake, and all-purpose flour is used to further strengthen the structure of the cake. Thereby becoming tighter rather than looser. All-purpose flour is generally used for steamed buns, steamed buns, dumplings and pancakes. In general recipes that do not specifically label any flour, this is all. High-gluten flour, used to make bread. Low-gluten flour is mainly used to make various cakes, biscuits and pastries.
(3) Highly active dry yeast: used to make steamed buns, steamed buns and bread. Angel yeast is very useful.
(4) soda powder: edible alkali, scientific name is sodium bicarbonate.
(5) Baking powder. Baking powder and baking powder are commonly used in making cakes or cooking.
(6) Green tea powder: used to make green tea crisps. They are sold in supermarkets or online, but they are more expensive.
(7) Cocoa powder: available in supermarkets or online. Green tea powder and cocoa powder are both used for coloring or flavoring. Classification of bread Bread is an expanded and soft product made of flour, yeast, water, and salt as the basic raw materials, through the processes of dough modulation, fermentation, molding, fermenting, and baking.
Bread can generally be classified as follows:
1. Classification by flavor
Staple bread : Staple food bread, as the name suggests, is consumed as a staple food. The recipe for staple bread is characterized by a lower oil to sugar ratio than other products. According to the international practice of staple bread, based on the amount of flour, the amount of sugar is generally not more than 10%, and the amount of oil is less than 6%. The main reason is that the staple bread is usually eaten with other non-staple foods, so it is not necessary to add too many accessories. The staple bread mainly includes flat or curved pillow-shaped bread, large round bread, and French bread.
Colorful bread: There are many varieties of colorful bread, including stuffed bread, surface sprayed bread, fried baguette and varieties that vary in shape. Its formula is better than the staple bread, and its accessories ratio is at a medium level. Calculated based on the amount of flour, the amount of sugar is 12% to 15%, the amount of oil is 7% to 10%, and other accessories such as eggs and milk. Compared with the staple bread, its structure is softer, the volume is larger, and the flavor is excellent. In addition to the taste of the bread itself, it has the flavor of other raw materials.
Prepared bread: It belongs to the secondary processed bread, and the baked bread is processed again. The main varieties are: sandwiches, hamburgers, hot dogs and so on. Actually this is a product derived from the staple bread.
Danish ghee bread: This is a new product developed in recent years. Because more oil is used in the formula and a large amount of solid fat is included in the dough, it belongs to the higher grade of bread. product. This product not only maintains the characteristics of bread, but also is close to pastries such as pies and puff pastry. After the product came out, because of its soft and refreshing taste, peculiar flavor and stronger aroma, it has been welcomed by consumers and has grown significantly in recent years.
2. Classification by degree of processing
Finished products: bulk bread, packaged bread, cakes, snacks.
Semi-finished products: frozen bread.
3. Classification by product source
Homemade bread, supplier bread.
Second, the fermentation principle of bread
The fermentation principle of bread dough is mainly composed of the basic raw materials of bread (flour, water, yeast, salt) determined by the characteristics.
1. The function of flour Flour is composed of protein, carbohydrates, ash and other components. In the process of bread fermentation, protein and carbohydrates play a major role. The protein in flour is mainly composed of gliadin, glutenin, wheat albumin and globulin, among which glutenin and gliadin can absorb water and swell to form gluten. This kind of gluten can expand with the expansion of carbon dioxide gas in the process of dough fermentation, and can prevent the overflow of carbon dioxide gas and improve the gas-holding ability of the dough. It is an important condition for the expansion and softness of bread products. Most of the carbohydrates in flour are in the form of starch. The amylase contained in starch can convert starch into maltose under suitable conditions, and then continue to convert into glucose to supply the energy required for yeast fermentation. The transformation of starch in dough plays an important role in the growth of yeast.
2. Yeast function Yeast is a biological expansion agent. When yeast is added to the dough, the yeast can absorb the nutrients in the dough to grow and reproduce, and produce carbon dioxide gas to make the dough. Forms a swollen, soft, honeycomb-like tissue structure. Yeast plays a decisive role in the fermentation of bread, but pay attention to the amount used. If the dosage is too much, the amount of air produced in the dough will increase, and the walls of the pores in the dough will become thinner rapidly. The air retention of the dough is very good in a short time. Therefore, the amount of yeast should be determined according to the gluten quality and product needs. In general, the amount of fresh yeast is 3% to 4% of the amount of flour, and the amount of dry yeast is 1.5% to 2% of the amount of flour.
3. The role of water Water is an important raw material for bread production. Its main functions are: water can fully absorb the protein in the flour to form a gluten network; The starch in it is heated to absorb water and gelatinize; water can promote amylase to decompose starch and help yeast grow and reproduce.
4. The effect of salt Salt can increase the density of the gluten in the dough, enhance the elasticity, and improve the strength of the gluten. collapse phenomenon. Salt can adjust the fermentation speed. Although the fermentation speed of the dough without salt is fast, the fermentation is extremely unstable, it is easy to over-ferment, and the fermentation time is difficult to control. Too much salt will affect the vitality of the yeast and slow down the fermentation. The amount of salt is generally 1% to 2.2% of the amount of flour.
To sum up, the four elements of bread dough are closely related and indispensable, and their interaction is the principle of dough fermentation. Other auxiliary materials (such as: sugar, oil, milk, eggs, improvers, etc.) also complement each other. They not only improve the flavor characteristics, enrich the nutritional value, but also have a certain auxiliary effect on fermentation. Sugar is the source of energy for yeast. When the content of sugar is less than 5%, it can promote fermentation. If it exceeds 6%, fermentation will be inhibited and the fermentation speed will become slow. Oil can lubricate the fermented dough and make bread products. The volume of the fermented dough is enlarged and loose; eggs and milk can improve the structure of the fermented dough, increase the strength of the gluten, improve the gas holding capacity of the gluten and the endurance of fermentation, make the dough more swell, and at the same time supply the yeast nutrients and improve the vitality of the yeast.
How to make bread
Main ingredients: high-gluten flour 175G; low-gluten flour 85G; egg 1; sesame 5G; milk 100G; germ 1 Small handful (I used a non-stick baking pan with a side length of 22, and I made it according to twice the amount, and the following divisions are also divided according to the double amount);
Accessories: sugar 55G; yeast 4G; salt 1G;
Steps:
1. Dough ingredients: 175G high flour, 75G low flour, 1 egg, 50G sugar, 4G yeast, 100G milk, 1G salt, a handful of germ ( I used a non-stick baking pan with a side length of 22, and made it according to twice the amount, and the following divisions are also divided according to the double amount)
2. Ingredients for dipping: 10G low powder, 5G sugar, 5G sesame . (If it is a single portion, this amount is too much, you can subtract 1/3)
3. Mix all the dough ingredients (milk is added gradually), knead until it expands, the germ is the best Add it when the kneading is almost done and knead it evenly. Place in a warm place to ferment until 2-2.5 times larger. Ready for dipping.
4. Divide the dough into 24 equal parts (if the dough is doubled, divide it into 12 parts), round it and let it rest for 10 minutes; take a piece of dough and roll it into an oval shape; Roll up, pinch to close; cut in half from the middle;
small bread
5. After standing upright, press the center with your fingers to flatten the dough a little to facilitate standing; Dip the bottom with sesame flour;
6. Brush oil on the baking pan, and place the shaped doughs one by one; put them in a warm place for secondary fermentation, the temperature is 38 degrees, and the humidity is required to be 80%;
7. After the second round, brush the surface with a layer of oil, and pour some oil on the bottom to make it more crispy. Preheat oven to 200 degrees and bake for 15 minutes. Pay attention to the situation in the middle and cover with tin foil in time.
[Tips]
1. I used double the amount, and used a golden non-stick baking pan customized according to Changdi 25B, which was just right.
2. The original recipe contains baking powder, and the amount of yeast is not that much. But I reduced the baking powder and increased the amount of yeast. Baking powder is DD, can I use it or not;
3. Actually, I think why use flour for dipping the bottom? It is often dipped in flour, but cannot be dipped in sesame seeds. Next time, you can try to reduce most of the flour and use more sesame seeds. It is estimated that it will be very fragrant;
4. The color of this package is very fast. The first few times it will always be over-baked. Look, the time to cover the tin foil is earlier, so it’s okay.
5. Don’t put it too close or too sparse, too dense is not good for the second shot, too sparse, it will fall. You can always check the second hair process, move the unstable one to the edge, and it will be much better!
6. The more oil at the bottom, the more crispy it will taste, just like fried steamed buns what. However, I saved as much oil on the bottom as possible this time. Oil-free version, then try to use less oil!
