How to remedy the bread noodles that have been made, but the bread has not been made?

You can also take the test if you send it, it mainly depends on what kind of bread you make, ordinary sweet bread is baked for 30 minutes, just bake it a little older, otherwise the bread is easy to collapse, toast, press the dough parallel to the mold, you can cover the lid on the line, or you can re-make the dough, but the yeast still has to be added! The addition of aged dough should not exceed 20% of the total weight of the dough

If you ferment too much, you will have a wine flavor and it will turn sour. The tissue of the bread will also be coarse and grainy. The shape will also be unsightly. However, it would be much better to rub some alkali into it.

Leavened dough Water 270ml flour 4 cups dry yeast 2 teaspoons are sufficient.

Material. Eggs, milk or milk powder, yeast, a pinch of salt, flour, sugar.

Method. 1.First of all, the dough should be softer, the material is made of flour, eggs, sugar, a little salt, yeast, milk or milk powder and an appropriate amount of water to knead into a soft dough, the original is to keep kneading for an hour, now only need to knead for 3 minutes to wake up for 20 minutes, so repeated three times to knead the dough out of the film.

2.After kneading out**, then carry out the procedure of raising the dough, make a bread crust after the dough is ready, and then let it rise for 15 to 20 minutes after it is done.

3.Finally, preheat the oven at 200 degrees, bake for 20 minutes, then switch to the upper and lower trays (for the next plate to color) and bake for 10 minutes.

When the old noodles are used, there is no need to put baking powder every time the noodles are added, the old man taught us.

Usually, if the dough does not rise, you need to add yeast and some dry flour to re-ferment. If the dough is not raised, you can change to a good yeast, add an appropriate amount of yeast and dry flour to the dough that has not been initiated, and re-knead the dough for fermentation.

The specific steps are:

1. Check the yeast to determine whether the yeast in the yeast is inactivated, if the yeast has lost its activity, you need to choose a new yeast and re-ferment.

2. In the case of intact yeast activity, some yeast water can be added to promote fermentation.

3. In the process of yeast fermentation, we should pay attention to the temperature, the appropriate temperature will make the fermentation faster, so that the dough can grow better.

There are several reasons why the noodles did not start

1. The most common reason why the dough can't be called is that the amount of yeast is not coarse enough;

2. The fermentation temperature and time are wrong;

3. The temperature is too low in winter.

The tips for making dough are:

Tip 1: Choose the right starter culture. To make dough, you definitely need a starter culture, and it is generally recommended to choose dry yeast powder to make the dough softer and taste better. Moreover, dry yeast powder also has a relatively rich nutrition, containing more vitamins and minerals, and the use of dry yeast powder to make noodles can also increase the nutritional value of pasta to a certain extent.

Tip 2: Master the amount of yeast powder. When fermenting with yeast powder, we should pay attention to the amount of yeast powder, not too much and not too little, of course, for people who do not often make pasta, it is not good to grasp the amount of palm rock chain, you can put more yeast powder, and too little can not ensure the success of fermentation. You can carefully look at the instructions behind the baking powder, and decide how much you need according to the instructions, and increase the amount of yeast powder appropriately when the weather is colder in winter.

Tip 3: Yeast powder activation. Yeast powder can not be directly poured into the flour for fermentation, some people may directly pour the yeast powder into the flour, this practice is not correct, it may make the yeast powder and flour mixed not evenly enough, the fermentation is not successful, or the fermentation effect is not good, you should first pour the appropriate amount of yeast powder into the bowl, add the appropriate amount of warm water to dissolve, five minutes later, pour the activated yeast powder into the flour.

Summary. Dear, I will find out for you that the bread dough made by the bread machine does not need to be fermented! When making bread dough, there will be a fermentation step in the program!

Explanation: 1. In the production process of the bread machine: the bread machine is prepared with ingredients and starts to perform the first stage of the task "and noodles"; The flour is mixed into a dough under the action of a stirring rod, and then enters the second stage of "fermentation"; After the dough fermentation is completed, it enters the third stage of "barbecue" 2, the fluffy form of bread, precisely because the dough is fermented in the process, the yeast accelerates the reproduction under suitable temperature and humidity conditions, and produces a large amount of carbonic acid in the dough, forming countless honeycomb small air pockets, and a sponge-shaped dough is formed; This is also the reason why there are so many pores and softness in bread3. If the dough is not fully fermented, the baked bread will be harder and the taste will not be good; Fermentation is an indispensable process for making bread, if the dough does not go through the fermentation process, the result is no different from the dead bread steamed bread and the nest 4, the various bread production processes of the household bread machine are controlled by the internal clamp computer program, only the user needs to start it according to the recipe ingredients, from the dough, fermentation to barbecue, in one go to complete it automatically, without user intervention.

The quality of fermentation is also related to the production materials and ingredient level selected by the user.

Dear, I will find out for you that the bread dough made by the bread machine does not need to be fermented! When making bread dough, there will be a fermentation step in the program! Explanation:

1. In the production process of the bread machine: the bread machine is equipped with materials and starts to carry out the first stage of the task "and noodles"; The flour is mixed into a dough under the action of a stirring rod, and then enters the second stage of "fermentation"; After the dough fermentation is completed, it enters the third stage of "barbecue" 2, the fluffy form of bread, precisely because the dough is fermented in the process, the yeast accelerates the reproduction under suitable temperature and humidity conditions, and produces a large amount of carbonic acid in the dough, forming countless honeycomb small air pockets, and a sponge-shaped dough is formed; This is also the reason why there are so many pores and softness in bread3. If the dough is not fully fermented, the baked bread will be harder and the taste will not be good; Fermentation is an indispensable process for making bread, if the dough does not go through the fermentation process, the result is no different from the dead bread steamed bread and the nest 4, the various bread production processes of the household bread machine are controlled by the internal clamp computer program, only the user needs to start it according to the recipe ingredients, from the dough, fermentation to barbecue, in one go to complete it automatically, without user intervention. The quality of fermentation is also related to the production materials and ingredient level selected by the user.

Can I just add the meat floss and bake it in the oven?

Dear, yes! The bread dough made by the bread machine can be put directly into the oven!

Thank you. Kiss, yes!

1. If the steamed bread does not rise, then there is no remedy.

2. If the bread does not rise, it is likely that the wrong flour was chosen when making bread, and high-gluten flour must be used when making bread.

3. In addition, salt will inhibit the fermentation of bread, pay attention to avoid yeast when putting salt, so as not to affect bread fermentation.

4. Increase the amount of yeast to double that of the conventional method; Increase the amount of yeast nutrients; raise the dough temperature to 30 to 32 degrees to promote fermentation; use of reducing agents, oxidants and proteases; Reduce the amount of salt, sugar, milk powder and water; Increase the amount of emulsifiers, acids or salts.

The practice of kneading and raising dough.

In addition to the butter add together and mix into a flocculent.

Press together, and start smashing.

After a few beatings, knead the dough as if you were washing clothes.

Rub for a few minutes, then hit twice, alternating cycles.

It won't take half an hour for it to come out.

As soon as it is served, I sent it in the oven, added a bowl of boiling water, did not cover the plastic wrap, and it was ready in about 40 minutes.

This is the hair is good, twice as big, and a pinch of holes will not retract.

Do not knead the exhaust, press it into a large cake shape with your hands, fold it three times, and press it again.

The pressure is small, and the pressure is large.

If you have this exhaust rolling pin, it will save you some effort.

And one more important step: relax for 15 minutes. Don't look at doing nothing, this step is indispensable. It will affect the effect of the second shot, and it will also affect the post-styling. Divide into desired portions and cover with plastic wrap.

Make the desired look and put it in the oven for about 30 minutes.

After the second shot is twice as large, brush the egg wash and bake it.

The possible causes are as follows:

1. The amount of yeast is insufficient or expired;

2. Insufficient or excessive stirring;

3. The dough temperature is too low or too high and fermented for too long;

4. Too much oil, sugar and salt;

5. The final fermentation time is insufficient;

6. The flour is new or stored for too long.

Solution: 1. Yeast should be added appropriately according to the climate, and more can be appropriately added in winter, and pay attention to whether there is loose bag or air leakage when the yeast is bought, otherwise it will affect the fermentation and cause the bread volume to be not large enough;

2. Pay attention to observation when stirring the dough, remember not to stir too much or too much, generally after stirring until the gluten is fully expanded;

3. The dough temperature can be adjusted by water temperature, appropriate warm water and dough can be used in winter, and ice water or ice cubes should be added in summer;

4. The proportion of the formula should be balanced, oil and sugar are weak materials, too much will cause the bread to shrink or collapse, and too much salt will inhibit the fermentation of the bread, resulting in insufficient bread volume;

5. The final proofing of bread should be determined according to the type of bread, the sweet bread time is shorter, while the toast and large square bun need longer time, and the temperature and humidity should be paid attention to during the proofing process, otherwise the volume of the bread will be directly affected;

6. It is best to use bread flour for production half a month after leaving the factory.

Reasons: 1. The use of yeast is expired or the dosage is insufficient.

2. Stir too much or the dough is not stirred out of gluten.

3. Too high the amount of sugar will lead to too high osmotic pressure and inhibit the activity of yeast. Generally, the amount of sugar in bread should not exceed 22% of flour.

4. Too much salt also inhibits the activity of yeast.

5. The temperature is too low and will lead to low yeast activity, and the temperature of yeast Xi's oak is 28 30.

6. The dough has too much moisture and is too wet and sticky.