Why is bread much fluffier than bread? 20

Because bread is made of high-gluten flour, and there is a unique production process.

Among them, the process flow of making bread by the secondary proofing method is as follows:

1) Seed dough stirring;

2) the first fermentation;

Temperature 28 --30

Humidity 70%--75%.

Duration: 3 hours.

3) Stir the main dough;

4) Continued fermentation;

Temperature 28 --30

Humidity 70%--75%.

Duration: 20 minutes.

5) Partitioning; Temperature 25 --28

Humidity 60%--70%.

6) Rounding; Turn the divided dough into a full spherical shape.

7) intermediate proofing;

Temperature 27 --29

Humidity 70%--75%.

The time is 12-18 minutes, and the volume expands to the time before rounding.

8) Tableting; 9) molding;

Temperature 25 --28

Humidity 60%--70%.

10) Plate and listen;

11) Proofing at the end;

Temperature 38 --40

Humidity 80%--90%.

Duration: 1 hour.

12) Baking;

Put in the oven and bake.

13) Cooling;

Temperature 22 --26

Humidity 70%--75%.

14) Finishing.

Serve on a plate or pack on a shelf.

The above is the standard process of making secondary leavened bread, and I also checked it from a lot of **.

If you make your own bread, the temperature, humidity, and time of fermentation and fermentation can not be according to the production standard, put the dough in a warmer place (note that it is warm, not hot), cover it with a wrung out damp cloth, and take care of the dough in fermentation at all times, and when the dough expands to twice the size, you can stop fermenting.

Intermediate proofing can also be carried out in the same environment, and it is necessary to pay attention at all times and not overdo it.

In the general indoor environment, the air humidity is not large, so when the bread is pressed and formed, the speed must be fast, otherwise the dough is easy to crust, which will affect the taste and fermentation.

The final proofing temperature should be at least 35 or more, and it must be less than 40; If the humidity is not enough, it can be made up with a wet cloth; You have to watch the time yourself, and you have to go into the oven to bake it as soon as it's ready.

All the ingredients of ordinary staple white bread are high-gluten flour, yeast, sugar and salt, and as long as the preparation method is mastered well, you can make more delicious bread than the market.

The best bread on the market, especially staple bread, often does not need to add any additives.

Because bread has so many steps and more complex processes, there is a difference in the taste of bread and pancakes, but turnip greens have their own preferences and flavors.

The bread sold outside is made with bread improver, so it is very fluffy, and another reason is that the bread has to go through two fermentations, especially after the second time, it is not kneaded, so there is a lot of air inside. However, after the cake is fermented, it has to be kneaded, and then baked after kneading, and there is a lot less air.

Leavening agents, caramel, preservatives and other industrial agents are added to the bread making process to improve its taste, appearance and longevity. Therefore, what can be made at home is the best, and what is better and better looking outside is unhealthy.

It's hard to explain.

The reason why the bread is not fluffy is made.

First, the bread maker must use bread crumbs to make bread.

Second, whether the ratio of water to surface is uneven. Strictly follow the instructions. When mixing the dough, you can open the lid of the machine to observe, if the dough is dry, add a small amount of water, and if it is thin, add a small amount of dough. Be careful to try to add little by little.

Third, add butter and milk powder in moderation.

Try not to make a reservation, just eat and do as you go. The baking powder must not stick to the water.

It's bread, not cake. The situation you are talking about may be that you are putting less water.

Ingredient breakdown. Pumpkin to taste.

Appropriate amount of self-rising powder.

Appropriate amount of white sugar.

Egg yolks to taste. Appropriate amount of sesame seeds.

Sweet taste. The roasting process is famous.

One hour is time-consuming.

Normal difficulty. Steps to prepare pumpkin bean paste.

Cut the pumpkin into cubes, steam it, mash it into a puree, and pour in white sugar (you don't like to eat sweet socks).

Pour in the flour and mix to knead into a smooth dough. Ferment to twice the size.

Divide the dough into small portions, press into small cakes, and add the bean paste filling.

Wrap the mouth, brush the egg wash on both sides, and sprinkle with sesame peppers.

Preheat oven to 180 degrees and bake for 30 minutes.