The bread machine baking program is over, and the bread is only 4 ripe, why???

It should have nothing to do with the climate, it is estimated that it should still be a problem with the program setting, is it unfamiliar or uncolored? The specific question depends on the specific situation.

I tried this recipe and it was successful to bake the batter in the bread machine after it was whipped. You can give it a try.

The recipe is exactly as follows the vanilla chiffon cake in the book "You will make a cake as soon as you learn it".

Ingredient A 4 egg yolks, 60 grams of milk, 60 grams of salad oil, 60 grams of caster sugar, 1 gram of salt.

Ingredient B 120 grams of cake flour, 3 grams of baking powder, and grams of vanilla powder.

Ingredient C 4 egg whites, 2 grams of tartar powder, 70 grams of caster sugar.

Steps (all done in the book):

1 Mix material B and sieve it for later use.

2 Prepare two large bowls and wipe them with paper towels until the bowls are waterless and oil-free.

3 Open the eggs and place the whites and yolks in two large bowls.

4 Beat the yolks with a whisk.

5 Continue to add the other ingredients in ingredient A to the egg yolk, mix and stir together until there are no particles.

6. At this time, you can use a scraper to test whether there are still unbroken sugar and salt particles in the material in the previous step.

7 Add the sieved material B to the material in the previous step and stir well.

8 Pick up the whisk and test, if the batter is smooth and delicate and fluid, it is successful.

9 In a large bowl with egg whites, add the cream of tartar.

10. Use an electric mixer to beat the egg whites until they bubble up.

11. Divide the caster sugar in material C into 3 equal parts, and take one-third of the amount to add the egg white.

12Continue stirring until fine bubbles form.

13Add one-third of the caster sugar and continue stirring until foamy.

14Add the remaining one-third and continue to stir until dry foaming, that is, glycoprotein.

15. Take out one-third of the glycoprotein, add it to the batter from step 8, and stir well.

16. Pour the batter into the remaining glycoproteins, mix together, and stir well.

So that the batter of the vanilla chiffon cake is ready. According to the book, "the batter is poured into a 20 cm baking mold and baked in the oven at 180 degrees for 35 minutes", pour the mixed batter directly into the bread bucket (remember to take out the stirring rod first), and then select "bake", because I don't know what the baking temperature is, so I have to observe it from time to time, and when I bake it for 35 minutes, I went to see it, and it didn't look cooked in the middle, and after baking for another 10 minutes, the surface became all browned, so I pressed "stop", pulled out the plug, and took out the bread bucket, Take out the cake upside down.

ps: The cake baked by the bread machine has a layer of crust at the bottom and around the same as the bread, but the crust of the cake is looser and softer than the bread, and it is acceptable to eat.

First of all, you have to make sure that there is no problem with your formula, and secondly, it depends on the effect of the dough, if the first two are not mentioned, then it may be that there is a problem with the program you choose, don't choose the fast one, choose the standard or something else...

If that's all right, then do another bake after all the programs have run and you'll have your own time...

If there is no problem with the bread maker, the reason is that the bread maker is faulty or the dough ingredients are not fermenting well. The analysis is as follows.

1. Ingredient reasons. This phenomenon occurs when the dry yeast in the ingredients is very low in viable bacteria and the dough does not rise sufficiently. You can change the brand of dry yeast to test and verify it once.

2. The heating system is faulty. During the dough fermentation stage, the bread machine should provide an ambient temperature of 35 to 38 to promote the dough to rise. When the heating system is faulty and the required temperature environment is not reached, the dough will not ferment well.

3. The fermentation temperature is controlled by the computer program of the bread machine. If one of the temperature or the length of fermentation time is wrong, it will also affect the normal completion of the fermentation task, so that the dough will fail to ferment.

4. Simple detection of bread machine. In the fermentation stage, you can record the length of fermentation time (generally more than 1 hour) and feel the fermentation temperature (the face can feel warm is the normal fermentation temperature) to judge whether the bread machine is working normally.

The method is wrong, and the correct one is as follows:

Ingredients: 260 grams of gluten flour, 1 egg, 100 grams of chilled milk, 3 grams of yeast, 30 grams of sugar, 15 grams of butter, 3 grams of salt.

1. Assemble. <>

2. After weighing the flour and sugar, finally weigh the ice milk, quickly put it into the bread machine after weighing, the ice milk can delay the fermentation speed in summer and improve the film rate, start the dough program for 30 minutes, and open the lid throughout the process

3. After half an hour, try to pull a small piece of dough, if you can stretch out a thick film, you can add the butter softened at room temperature and continue to knead again.

4. After adding butter, restart the dough mixing program for half an hour until the film can be pulled out and stop the machine.

5. Take out the dough without relaxation, and divide it directly into three parts.

6. Take a small dough and roll it into a long cow's tongue shape.

7. Roll up from one end, so do all the agents.

8. Don't wait after rolling, take a small roll and flatten it vertically, still roll it into a long cow's tongue shape, this time the roll is longer, and the more layers of the roll, the richer the number of circles.

9. Still roll up from one paragraph, all three.

10. After rolling, put it directly into the bread bucket and put it in a warm place to ferment.

11. Put it on the balcony to soak up the sun for about an hour and a half, the dough is twice as large as it is fermented, and it can rebound by pressing your fingers, which proves that the fermentation is good, and you don't need to send it to the edge of the barrel, about half the height is OK. Put it back in the machine, start the baking mode, turn off the machine for 35 minutes, (my machine defaults to 1h) quickly take it out and shake it a few times to cool it.

12. Golden finished products.

Summary. 1.Don't put too much water, the ingredients should be strictly controlled in order, don't open the lid halfway, use high-sugar resistant yeast for yeast powder, and finally put it on the flour without touching water and other ingredients.

You can refer to the following method: Ingredients: 120 grams of milk, 5 grams of yeast, 1 egg (about 60 grams), 50 grams of sugar, 1 gram of salt (1 gram can be used if salted butter is used, 5 grams of salt can be used for unsalted butter), 220 grams of high-gluten flour, 100 grams of low-gluten flour, 30 grams of salted butter Steps:

1. The milk is slightly warm, not too hot, and the body temperature is about the same as when you put it in with your fingers. Then add the yeast, stir gently and let stand for 3 minutes; At this time, you can mix the cake flour and sift it, put the eggs, sugar, and salt in the bread bucket, and then put in the sifted flour. 2. Put the bread bucket into the bread machine, start the dough function, and add the milk with the yeast melted while mixing the dough.

3. At the end of the dough function, add the melted butter and restart the dough function (about 15 minutes) 4. At the end of the dough function, take out the dough, at this time, you will smell the dough with a very fragrant buttery smell. 5、

What is the reason why the bread is not cooked after three hours of making standard bread in the Dongling bread machine, and then restarts by itself?

1.Don't put too much water, the ingredients should be strictly controlled in order, don't open the lid halfway, use high-sugar resistant yeast for yeast powder, and finally put it on the flour Don't touch the water, fire and other ingredients. 2.

Ingredients: 120 grams of milk, 5 grams of yeast, 1 egg (about 60 grams), 50 grams of sugar, 1 gram of salt (1 gram can be used for salted butter, 5 grams of salt can be used for unsalted butter), 220 grams of high-gluten flour, 100 grams of low-gluten flour, 30 grams of salted butter Steps: 1. The milk is slightly warm, not too hot, and the body temperature is about the same as when you put it with your fingers.

Then add the yeast, stir gently and let stand for 3 minutes; At this time, you can mix the cake flour and sift it, put the eggs, skin, sugar, and salt in the bread bucket, and then put in the sifted flour. 2. Put the dough bucket into the bread machine, start the dough function, and add the milk with the yeast melted while mixing the dough. 3. At the end of the dough function, add the melted butter and restart the dough function (about 15 minutes) 4. At the end of the dough function, take out the dough, at this time, you will smell the dough with a very fragrant buttery smell.

Roll the dough into small pieces and place in a bread bucket. This is to make the bread organization more layered. 6. Re-set the bread maker to:

Sweet bread, weight: 750g, burnt color: light.

7. Wait for the bread to be baked.