】 _How to do _ Daquan
[How to make bread softer and more delicious?
】 _How to do _ Daquan
Bread is a very common daily diet. Many people like to eat bread, and it is also very convenient to carry it. When we travel or play, we can bring some bread as a staple food to satisfy hunger, and it can also guaranteeFor the nutrition on the way, most people buy bread outside. Few people make it by themselves. Sometimes the bread they make is too hard. How can the bread be softer and more delicious?
How to make bread more fluffy and delicious?
1. Moisture control: Do not add dry flour in the middle of the bread dough because it is too wet and sticky. This will affect the quality of the dough.
But you can add a small amount of water in the early stage, it will not make the dough too dry, and it will not be easy to mix evenly.
To adjust the amount of water according to different flours (different gluten).
2. Dough temperature control: The dough changes the rapid operation of the machine while the dough is being stirred, the temperature of the dough will increase, which will cause the yeast inside the dough to ferment in advance, causing wet sticking and affecting quality.
Therefore, in summer, use ice water to stir. (Ice water cannot directly contact the yeast powder, which will weaken the yeast’s ability to ferment and cause the dough to fail to ferment.
First add ice water to the bucket, cover the flour with water, and add yeast.) Stir in room temperature in winter. For example, use a small amount of warm water for noodles.
3. Control of stirring time: After adding the paste and stirring for 5 minutes, you can only stir for 1-2 minutes at a time, depending on the state of the dough, then decide whether to continue stirring, otherwise it is easy to overdo it.
Watching the dough stick to wetness, the roughness gradually becomes smooth, and then it gradually becomes firmer and tighter. The dough begins to leave the bottom of the bucket and stirs for 2-3 minutes. You can use your hands to pull open a small film that is not easily broken.Yes, the bread swell is too good due to the excess, and the bread is easy to burst.
Stir until the right dough is not very sticky. The over-stirred dough is very sticky. It can pull out long gluten. The drawn film is easy to crack, very soft, and it will collapse when it is rounded.
3. Normal fermentation of dough: The first fermentation of general dough is 2-2.
It is 5 times larger, and the temperature is 28-30 degrees, and the fermentation takes 40-60 minutes.
If the temperature is low, the fermentation time should be extended.
Intermediate fermentation (suspension) for 10-15 minutes, depending on dough texture and shape requirements.
The final fermentation temperature is 40 ° C for 20-40 minutes, depending on the type and shape of the dough.
Solid bread is fermented to 2-2.
5 times as large, stuffed bread fermented to 1.
5 times as large as a thin layer of skin on the outside.
Insufficient fermentation is a major reason for the lack of bread.
If you want the bread to be softer, you can make it a little longer during the final fermentation, not too long. The bread that comes out too long does not form, and the internal organization is rough.
The baking time and temperature should be just right. If the baking time is too high, water will be lost and the bread will age quickly.
Test whether the bread is cooked. Touch the side of the bread with a spoon to rebound immediately.
Freshly-baked bread has a hard top skin, and pressing it will break the skin, as long as it cools, it will soften.