What are the requirements for the raw and auxiliary ingredients of bread?

250 grams of beer. 3 cups breadcrumbs or high-gluten flour. 4 tablespoons oil. Nut. Grape. Walnuts look put. 3 tablespoons of milk powder. Yeast 8 g - 10 g.

Note that the oil must be odorless. Canola oil. Corn oil, olive oil. Sunflower oil.

Bread is a kind of soft and delicious food made of flour, water and yeast as the main raw materials, adding salt, sugar, oil, eggs and milk powder and other auxiliary materials, and through the processes of dough fermentation, molding, final fermentation and baking.

Highly elastic flour, eggs, sugar, soaked flour.

Summary. The sugar content of sweet bread is generally 20%, and the amount of sugar used in prepared bread and toast bread should be reduced according to the needs of taste.

The amount of salt used in sweet bread should be 1%, and the amount of salt used in prepared bread and toast bread should be increased appropriately, but not more than 2%.

Oil, eggs, milk powder within a certain range, the more dosage, the better the flavor, the softer, moisturized and delicate tissue and epidermis, the higher the grade, according to the production conditions and variety needs of self-adjustment.

The dosage of yeast in bread is generally 1%, and the amount can be increased slightly in winter or if the yeast has been stored for too long.

Bread ingredient list.

The ingredient list of pro-bread is as follows: 100% 100% Fat: 4% 10% Sugar 10% 20% Salt 1% 2% Yeast 1% Egg 6% 10% Milk powder 2% 4% Improver 45% 60% per mu of water.

The amount of sugar used in sweet bread is generally 20%, and the amount of sugar used in prepared bread and toast bread should be reduced according to the needs of taste. The amount of salt used in sweet bread should be 1%, and the amount of salt used in prepared bread and toast bread should be increased appropriately, but not more than 2%. Oil, eggs, milk powder within a certain range, the more dosage, the better the flavor, the softer, moisturized and delicate tissue and epidermis, the higher the grade, according to the production conditions and variety needs of self-adjustment.

The amount of yeast in bread is generally 1%, and the amount can be increased slightly in winter or if the yeast is stored for too long.

The change of the amount of tung light water can refer to the following conditions:1It is related to the water absorption of flour; 2.related to temperature; 3.When the amount of fat and sugar increases, it decreases accordingly; 4.The increase in the volume of other liquids decreases comparatively.

Summary. Hello, the bread ingredient list is as follows: 350g high flour, 5g yeast, 12g milk powder, 40g whole egg liquid, 35g butter, 70g milk, 50g caster sugar, 3g salt.

Steps to make bread:

1. Put the ingredients other than butter and salt into a basin and knead it into a dough, then add butter and knead it for a while.

2. Put the dough in a warm environment for proofing, take out the dough and divide it into several small doughs after it wakes up, knead the small dough into a circle, and put it in a warm place for secondary proofing.

3. After waking up, brush a layer of whole egg liquid on the dough, sprinkle a small amount of sesame seeds, then put it in the oven, bake at 180 degrees for half an hour on the middle and lower levels, and bake until the surface is yellow.

Bread ingredient list.

Hello, the bread ingredient list is as follows: 350g high flour, 5g yeast in potatoes, 12g milk powder, 40g whole egg liquid, 35g butter, 70g milk, 50g caster sugar, 3g salt. Steps to make bread:

1. Put the ingredients other than butter and salt into a basin and knead it into a dough, then add butter and knead it for a while. 2. Put the dough in a warm environment for proofing, take out the dough and divide it into several small doughs after it wakes up, knead the small dough into a circle, and put it in a warm place for secondary proofing. 3. After waking up, brush a layer of whole egg liquid on the dough, sprinkle a small amount of Zhiyan residual seeds, and then count the jujube mountains and put them in the oven, bake at 180 degrees for half an hour in the middle and lower layers, and bake until the surface is yellow.

Hello dear, the above is the answer I have compiled for you, if my answer is helpful to you, I hope Qiaochun can evaluate my service, your praise is the motivation of my former filial piety, thank you for your support I wish you a happy life Oh guess talk.

High powder 200g

Low powder (medium powder or high powder can be used) 50g

1 egg.

Salt and sugar 40g

Yeast 3-4g

Butter 25g

About 120g of milk or water.

The basic recipe for bread is practiced.

Mix all ingredients until there is no dry powder and put in the refrigerator for more than half an hour.

Take out the dough, knead until the expansion stage, add the softened butter, knead until the complete stage, and it is best to get out of the glove film.

Ferment for more than 1 hour, to 2 times the size, fingers dipped in powder poke holes do not rebound and do not dent. Remove the exhaust, divide into small dough to an appropriate amount, cover with plastic wrap and let rise for 10-15 minutes.

The whole shape or wrap it into the inset, put it in the oven for secondary fermentation, put a bowl of water in the oven to maintain humidity, ferment to 2 times the size, and start baking.

Generally, the bread is 180 degrees, about 15 minutes, and the cover is covered with tin foil at any time. Insert a toothpick to check if it is cooked through.

Tips: Butter is 1 10 of flour, yeast and salt is 1 100, do not add liquid at once, you can add a little later depending on the degree of dough.

It is better and more comprehensive to study in professional training institutions.

Preparation of yogurt bread.

Ingredients; 300 grams of high flour and 180 grams of yogurt.

Accessories; 50 grams of eggs, 50 grams of sugar, 3 grams of salt, 3 grams of yeast, 30 grams of butter.

1. Put all the ingredients except butter into the bread bucket and select the kneading button twice (about 20 minutes).

2. Add the butter melted at room temperature and select the dough button.

3. The procedure is over, and the face is ready.

4. Take out the noodles and divide them into agents.

5. Roll them one by one and arrange them in a baking tray.

6. Ferment until twice the size, brush the surface with egg liquid.

7. Put it in the oven and bake at 180 degrees for 12 minutes.

8. Remove from the oven, cool and put in a fresh-keeping bag for preservation.

9. Finished product diagram of yogurt bread.

Ingredients: 340 grams of bread flour, 140 grams of cake flour, 20 grams of milk powder, 94 grams of caster sugar, 5 grams of high-sugar resistant yeast, 6 grams of salt, 55 grams of butter.

Excipients: 192 grams of warm water, 72 grams of egg liquid, 30 grams of water.

1. Make yeast first, dissolve the yeast with warm water.

2. Pour in the flour and mix evenly, no dry powder is seen.

3. Cover with plastic wrap and put it in a warm place to ferment until it is 4 times larger, and the inside is honeycomb-shaped.

4. Pour the fermented yeast and the egg mixture, water, sugar and salt from the main dough into the bread bucket.

5. Pour in the milk powder and flour.

6. Put the bread bucket into the bread machine and cover the bread bucket with a splash-proof lid to prevent the flour from splashing out and staining the bread maker when mixing the dough. Select the bread maker for the dough mixing program for 10 minutes.

7. After the first dough mixing, add the butter cut into small pieces and continue to select the dough mixing program for 18 minutes.

8. The dough can be pulled out of the film, and the dough is left in the bread bucket and fermented twice as large. Do not ferment at more than 30 degrees.

9. Divide the fermented dough into 6 parts, press lightly to exhaust, roll round, and cover with plastic wrap.

10. Roll out each piece into a rectangle.

11. Roll up from top to bottom, pinch and tighten the mouth.

12. Roll into a 60 cm strip and connect the two ends.

13. Fix the folded place with your right hand, and roll the dough into a twist with your left hand.

14. Tuck the tail into the circle at the fold and press it underneath.

15. Place the finished bread crust in a square nonstick baking dish.

16. Put it in the oven, ferment it in the fermentation gear of the oven for about 40 minutes, and brush a layer of egg liquid on the surface of the fermented bread crust (you can also brush the butter liquid at the end of baking).

17. Put it in an oven that has been preheated to 170 degrees and bake for about 30 minutes.

18. At the end of baking, take out the bread and let it cool.

a: Flour 25kg (25000g).

A sugar a modifier.

A yeast A baked milk powder.

b Eggs 2kg (2000g).

bWater 13-15kg (13000-15000g).

C salt D butter steps: 1. Put all the A ingredients into the mixing barrel and stir slowly for about 1 minute.

2. Add ingredient B, stir slowly for about 3-4 minutes, and then turn to fast stirring for about 4-6 minutes.

3. Add ingredient C and stir slowly for 1-2 minutes.

4. Add ingredient D, stir slowly for 2-3 minutes, and then stir quickly for about 6 minutes.

5. Turn slowly, the gluten is expanded, and the dough is poked out.

6. Sprinkle flour on the table, put the dough on the table, and cover, and let the base ferment for about 30 minutes.

7. Divide the dough into the desired size, cover and relax for about 20 minutes.

8. Shaping and arranging.

9. Final proofing: the temperature is 38 C, the humidity is 85%, and the temperature is 2-3 times larger.

10. Decoration, baking in the oven 11, cooling and packaging.

Several control points, 1. The room temperature is relatively high in summer, and ice water is best used for water.

2. Salt, that is, the timing of adding C material, is that the dough has been put away into a dough, and there is no visible dry powder, 3. Butter is added later, and the best time to add it is that the gluten has been expanded to 6 percent, that is, the surface of the dough looks a little smooth, and the dough is pulled by hand, and it cannot be torn off at once.

4. When the gluten is expanded, the surface of the dough is smooth and not sticky, and a small dough can be picked up by hand to support a uniform film, and the crack is smooth and there is no burr when it is broken.

5. The 6th step in the step can be ignored and directly enter the step 7, after the dough is opened out of the dough tank, it can be directly divided into the required size.

6. If you want to make the dough of the bread softer, then you can replace half of the water in it, and then add pure milk equivalent to the amount of water exchanged.

Generally speaking, you need: high-gluten flour, yeast (sold in supermarkets, 1 yuan a small bag), warm water; Other ingredients, such as sugar, salt, eggs, milk, etc., can be added according to your favorite taste.

ok！Let's get started :)

The most important step in fluffy bread: how to knead the dough.

In addition to the left side of the fluffy bread, the most important thing is to rub the flour. An unkneaded dough will not be soft no matter how good the yeast is.

Before adding grease to the dough, you must first rub out the gluten (I didn't know before, eat the bread that has a sound in the left month, and you don't eat it) If you put fat before rubbing out the gluten, even if you rub it for another 1 bell, it's useless.

I hope this photo can help d beginners, I demonstrate the soup clock, if you are a direct method of skimming 1-2, but the flour still has to be sifted 3 times in the middle of the hole, pour things other than butter into the middle and the powder is roughly even, the time of kneading the flour is best controlled within 45 minutes, avoid excessive kneading.

Mix the soup clock and the liquid roughly together.

I am used to sifting the powder that has been sieved 3 times into step 1.

After roughly mixing the dough, it cannot form a dough without gluten.

Rub one hand on the other hand and the other under the palm of your hand.

Use the same technique to inflict the dough on for 25 to 35 minutes until the dough can be pulled out of the film.

After fermentation to double the size, it is necessary to use the fist to clear the pressure and exhaust, relax for 10 minutes, and then it can be shaped for final fermentation.

Experience the joy of homemade bread at home.

1. Stir and activate the yeast powder with a small amount of warm water (more than 30 degrees, close to the body temperature), and set aside.

2. Stir the sugar, milk powder, remaining water, and bread improver well (it is best to use a blender), and then put the eggs one by one and stir evenly into a paste.

3. Pour the paste from step 2 into the flour and stir slowly, pour in the yeast water from step 1 while stirring, stir to 70%, and pour the pre-melted butter (put it in a bowl and heat it in the microwave for dozens of seconds) several times. Each time the butter is poured in, knead vigorously with your hands until the dough is absorbed, then continue.

This step is the most tiring and the most important) Finally, knead the dough into yellow, shiny balls. The container is covered and allowed to ferment. When the room temperature is low, you can heat the oven slightly, turn off the heat, and put the dough into the oven to rise when the temperature in the oven is 30.

4. After fermentation hours, there are a large number of honeycomb eyes in the dough, and the dough can be divided into dough on the board, kneaded round, and let stand for about 30 minutes, and then begin to wrap the filling according to your taste.

Different ingredients also need different precautions, for example, the agent of small red sausage bread should be rolled into long strips, and then spiraled around the outside of the small intestine; The top of the bean paste bread can be cut several times with a knife; The meat floss bread needs to be served with salad dressing to avoid drying out.

5. After wrapping the filling, put it in the oven and let it stand for 15-30 minutes.

Meat floss bread is brushed with egg wash, then topped with salad dressing and sprinkled with meat floss.

6. The baking time is about 10-15 minutes, and the temperature is about 180-200.

7. Eat bread. Eat with a sense of accomplishment.