How can toast bread shrink the waist, and will the bread shrink if it is baked if it is too small

This is a conceptual hype problem, toast bread from the production process of the texture of crude fiber, and generally with repeated and contains whole wheat flour, also crude fiber, the concept of crude fiber is to promote gastrointestinal peristalsis, promote digestion and metabolism, speed up bowel movements, so the belly is small, or thin, but this is just a concept, it is difficult to say how much effect it can play.

It is recommended to eat whole wheat toast. And it's not easy to make more than 6 tablets in one meal.

If the bread is too small, it will not shrink the waist. If you directly bake the bread so small, it will definitely be affected, but it will not shrink the waist, because this bread is all swelling things, and the heat and cold shrinkage are cracked, how can he shrink his waist, but you should still pay more attention to the state of this bread.

The bread shrinkage solution

Because when baking bread, the steam that accumulates inside, if the dough gas cannot be discharged, the hot gas and cold air will produce water vapor, which will make the dough too soft, resulting in a lumbar collapse.

Solution, after baking, tap the side of the mold, or take the mold out and shake it on the table, and lie on the drying rack for a while after taking it out. When impacted, the steam that builds up in the pan can be quickly released, preventing the bread from shrinking its waist. It also has the effect of creating a gap between the bread and the mold, making it easier to remove from the mold.

If the bread is still shrunk after being hit, the most likely cause is underbaking. During the baking process, the roast is insufficient, resulting in no support at the waist. Let's compare bread made with the same recipe and baked at different baking temperatures.

Review the baking temperature and time. The baking temperature and time need to vary depending on the type and size of the bread. When baking, observe the color of the bread in time and adjust the baking temperature and time.

If the dough is not browned, the oven temperature may be low, and it is recommended to use an oven thermometer to check the temperature inside the oven.

On the other hand, if the top of the bread is too yellow, you can adjust the color by covering the top of the bread with aluminum foil.

No, you can't, 4 reasons for toast shrinkage 1If the amount of liquid is too large or too small, the dough will be too wet and soft, and the ability to wrap in the gas will be poor, resulting in insufficient elasticity; If the amount of liquid is too small, it will cause the dough to be too dry and weaken the tension of the dough; When making bread, there are many different varieties of flour used that absorb different amounts of water.

It is not uncommon for bread toast to be cinched at the waist, and the plate is usually shaken vigorously after the bread is baked, in order to let the water vapor in the bread escape. This keeps the bread in shape and doesn't collapse, and the same goes for toast.

Generally, there is a mark on the mold to mark how big the dough is, and if the dough is small, it may also shrink the waist.

Three essential tips for baking bread].

1. After baking until colored, turn around the baking sheet.

2. After a few minutes of baking, cool down and stuffy.

3. Shake the bread out of the oven.

Bread ingredients: 200 grams of bread flour, 60 grams of old noodles, 150 grams of milk, 1 tsp dry yeast, 1 8 tsp salt, 30 grams of sugar, 20 grams of black sesame powder, 20 grams of olive oil.

Method] 1. Put the dry yeast in a small bowl, add a little milk and stir until the yeast dissolves.

2. Put high flour, salt, sugar, black sesame powder, old noodles, milk, yeast and olive oil into the dough machine and stir until the film can be pulled out, and ferment in a warm place until it is twice the size.

3. Take out the dough and vent it, divide it into 4 equal parts, roll it round and let it stand for 20 minutes.

4. Roll out each piece of dough separately and roll it up, then roll it out and roll it up and pinch it tightly, drain it into the toast mold and put it in a warm place until the model is 9 minutes full, and sprinkle an appropriate amount of black sesame seeds on the surface.

5. Put the fermented dough in a preheated oven at 190 degrees and bake for about 35 minutes, and cover the surface with tin foil after coloring.

I can do it. The main raw materials are as follows: yeast, eggs, high-precision powder, sugar, milk powder, improved extrusion, salt. Butter.

There are two main types of bread. A sweet noodle. Two salty noodles. Sweet noodles mainly refer to casual bread. Salty noodles are mostly bread that is the staple food.

The ingredients are as follows: 5000 grams of high-precision powder, 25 grams of yeast, 250 grams of eggs, 225 grams of sugar, 50 grams of milk powder, 10 grams of improved milk, 15 grams of salt, 125 grams of butter.

Method: Dissolve the dry ingredients in water and knead them vigorously into the flour, and add butter when they are not sticky. The filament can be kneaded.

After one hour of proofing, the division is evenly formed. Fermentation again. Finally, it is baked like a stove. Can.

Easy to learn Toast Roll Ingredients: Toast bread 4 slices.

2 tablespoons salad dressing.

1 slice of cheese (diagonally angled).

Cleaning film (15 10) 4 pcs.

Diced potatoes, diced carrots, green beans, corn kernels A total of 1 2 cups Method: (1) Mix diced potatoes and other ingredients, add salad dressing and mix well as filling.

2) Cut the cheese slice into about 1 cm wide and long section, take 1 slice of toast, spread a layer of potato salad, spread 1 slice of cheese on top, roll up the toast like rolling sushi, and wrap the outer layer with plastic wrap to fix both ends.

Note: Cheese slices can be wrapped in the filling or outside the toast. Hope it helps.

Toast shrinks after baking is a common phenomenon, mainly caused by insufficient gluten content and insufficient gluten level. When producing toast bread, high-gluten gluten should be purchased, generally requiring more than 36% gluten. And in the formula, oxidized bread additives should be used, and the amount of salt should be above, so that the dough has enough gluten content and gluten degree, and the bread is not easy to shrink after baking.

When baking toast bread, the oven temperature should be lowered at a later stage, and the baking time should be extended to reduce shrinkage caused by excessive bread moisture. After the toast is baked, it should be demolded immediately, not cooled in the mold, if it cannot be removed immediately, the baking tray should be placed obliquely to disperse the steam from the side of the baking mold, otherwise it will also aggravate the shrinkage of the bread.

It is possible that the baking time and baking temperature are not enough, and it is also possible that there is no shaking plate after opening the lid from the oven.

Toast retracts for three main reasons:

1. The gluten degree of the selected flour is not enough, and the gluten network cannot be fully formed.

2. There is too much amylase in flour, plus amylase in bread improver, which makes the starch over-degraded during fermentation. There is no support left.

3. It is because of excessive fermentation that the dough is too soft.

The reason for the shrinkage is precisely due to the excessive amount of "flexible material" in the bread.

Bread is made of flour, salt, yeast and water as the basic raw materials, stirred into a dough, after a proper fermentation process, shaped, and then fermented to complete the baking. The water absorption rate of high-gluten powder is generally between 60% and 64%, that is, when the high-gluten powder is 100g, the water volume is 60-65g. The water absorption rate of medium gluten powder is between 55 and 58, and that of low gluten powder is between 50-53.

Fats and fats in bread lubricate gluten and enhance the taste. Dairy products can delay the aging of bread, and eggs can increase the softness of bread. Different degrees of waist reduction have met a necessary condition, that is, an egg has been knocked into the dough of toast