How do you bake bread? How to bake bread?

1.It's not easy to make a delicious and beautiful bread. First of all, the materials should be used well, the equipment is also very particular, and the production process is strictly controlled.

Crack the eggs into the flour, pour the milk and sugar, stir well, and put in the oven.

The corn kernels are steamed in water, the sausages are cut into small pieces, pepper is added, and the mixture is well set aside. Add water, eggs, sugar and salt to the bread bucket. Pour in the milk powder and bread mix, pour the yeast on top of the flour, place the bread bucket in the bread machine, and select the dough mixing program for 10 minutes.

Once the dough is well combined, let it sit for 5 minutes and add the butter cut into small pieces. Continue to mix the dough for 16 minutes and ferment for 30 minutes. The dough is lightly pressed and vented, divided into 3 equal portions, rounded, covered with plastic wrap, and allowed to rise for 15 minutes.

Roll out the dough into an oval shape. After turning over, roll it into a 14cm*26cm rectangle, and one of the short sides is rolled thin. Divide the corn sausage filling into three portions and spread the filling on top.

Roll it up. Cut into two equal portions with a spatula. Place the 6 portions in a bread bucket with the incision facing up.

Cover the bread bucket with a cloth and close the bread maker lid. Select the fermentation function for 45-60 minutes. The fermentation time should be determined according to the fermentation state of the bread crumb, and it is generally fermented to seven or eight points full.

Select the baking function for 35-40 minutes, when the time is up, put on insulated gloves, lift the bread bucket out, and pour the bread on the drying rack at an angle to cool. You can come and eat!

Share a simple recipe on how to bake bread.

1.Need 250g of high-gluten flour, 130g of milk, 30g of egg mixture, 35g of honey, 3 5g of yeast, 3g of salt, 25g of butter, and appropriate amount of sesame seeds.

2.Put the dough, milk, eggs, yeast, and salt into a basin and stir well, knead to a certain extent, and then open the dough, and if it is a little thinner, it will tear out many holes. Add the butter at this point.

Knead the dough to form a film. That's it. Place the kneaded dough in a pot, cover with plastic wrap and let it rise at room temperature.

Ferment to twice the original volume, at room temperature 28 for about 1 hour.

3.Divide the dough into 8 equal portions and roll it into an oval shape. Fold. Roll from top to bottom. Put the shaped bread crust into the film. Place in the oven with hot water under a baking tray and let rise for about 1 hour.

4.Brush the surface of the leavened bread crust with egg wash and sprinkle with sesame seeds.

5.Heat up and down 180, about 18 minutes, bake.

1. High-gluten flour, even ordinary whole-wheat low-gluten flour is fine, or dumpling flour, and only 1 cup of flour is needed to make a large toast bread that is close to a full barrel!

2. 110ml of pure milk, or 110ml of cold boiled water, or 110ml of milk powder + cold boiled water, half a teaspoon of salt, 2 tablespoons of sugar, and half a teaspoon of Angel high-activity dry yeast.

3. 1 tablespoon of any kind of vegetable oil, or natural butter (two optional), do not use margarine, although it is cheap, it is trans fatty acids, which cannot be absorbed by the human body and will be deposited in the blood vessels. )

4. Put the dough in the bread machine to rise. When the dough swells significantly, and the small hole is inserted by hand without retracting, the fermentation ends.

5. Start toasting bread in the bread machine, 220 on the upper heat, 200 on the lower heat, and it can be ripe.

1. Precautions for baking bread.

1. The baking time and temperature should be just right, if the baking is too much, the moisture will be lost a lot, and the bread will age quickly.

2.To test whether the bread is baked, you will first smell the rich aroma of the bread, and the surface of the bread will have a beautiful golden brown, so if you touch the side of the bread with a spoon and it will bounce back immediately.

3.Freshly baked bread has a hard crust on the top, and if you press it, it will break the skin, and as long as it cools for a while, it will soften.

4.Our oven cannot be adjusted to the upper and lower heat, so it is necessary to cover the tin foil according to the situation to avoid the situation that the upper skin is too thick and the color is too dark.

Second, how to grasp the water consumption.

The moisture of bread dough refers to liquid ingredients such as water, eggs, fresh milk, whipped cream, yogurt, etc. In addition, some wet ingredients, such as carrots, pumpkin, cheese, potatoes, sweet potatoes, etc., will also contain a small amount of water. The best way is to reserve 10-15 grams of water and add it after the dough is formed.

When making steamed bread, the ratio of flour to liquid is usually 45%-50%, that is, 100 grams of flour and 45-50 grams of water, and the dough that comes out is not sticky. The moisture ratio of bread is 60%-70%, and the dough is sticky before it is glutened. However, do not add dry powder in the middle because it is too wet and sticky, as this will affect the quality of the dough.

The amount of water should be adjusted according to different flours (with different glutenities). Weather humidity also has a great effect on the water absorption of flour, and in the dry winter, the flour absorbs 10 grams more water than in the summer.

3. Eating and preserving bread.

Don't eat freshly baked bread, because in the process of dough fermentation, a certain amount of lactic acid bacteria and acetic acid bacteria will be produced inside, which is easy to cause excessive stomach acid and cause stomach problems.

After the bread is cooled, it is immediately sealed with tape, and it can be stored at room temperature for two days, and it can be stored in the refrigerator for a month.

Baking is an addictive thing, especially if you succeed for the first time, you will always want to do it again in the future, I am this kind of person, so now I have practiced the ability to bake, bread, biscuits, cakes have been tried, and it is very successful. Today I will share with you one of the simplest bread recipes, which is very suitable for beginners. To make bread, you must first choose the right flour, and you must use high-gluten flour or bread flour to make a good taste.

There are a lot of high-gluten flour on the market, such as Queen, Golden Statue, Xinliang, etc., if you don't know these brands very well, you can also choose the same Golden Statue bread flour as me, the bread made is very fluffy and delicious.

Ingredients: 300 grams of high-gluten flour, 4 grams of yeast powder, 30 grams of sugar, 3 grams of salt, 15 grams of milk powder, 30 grams of butter, 3 eggs.

Steps. 1. Mix flour, yeast, sugar, salt and milk powder, add egg liquid and an appropriate amount of water to knead into a dough, the dough should be kneaded until the surface is smooth, and then the butter cut into small pieces is put in and continue to knead.

2. Cover with plastic wrap and ferment for about two hours, the volume is twice as large, and poke a small hole without retracting to prove that the proofing is in place.

3. Knead the dough again and exhaust it, divide it into evenly sized agents, and let it rise again for about 10 minutes.

4. Roll it out with a rolling pin and roll it into a triangular shape.

5. Start rolling from the big head, roll together and ferment for another 10 minutes, preheat the oven to 160 degrees, put the bread crust in the oven, brush the surface with a layer of egg wash and bake for 20 minutes.

Then take it out of the oven and let it cool and you can start eating! It's not easy to code words, ask for it!

Learning baking is relatively general, and in a formal baking school, it can be divided into bread, cake, pastry, drinks and other courses. Due to the influence of the city area, school, and curriculum (take the cake of the dessert course as an example, it is also divided into fondant, cream, etc.), resulting in a large difference in tuition fees and study time.

The formation of the heart of the bread bagThe geometric center of the loaf receives the least amount of heat and heats up the slowest during baking. Because the core temperature is too different from the temperature of the crust, the moisture in the middle of the bread sac part not only diffuses outward, but also penetrates and condenses inward, when the bread sac is formed, the moisture in the center of the bread is 2% higher than before, and the temperature will eventually rise to 90-98. and form a bread bag.

Choose a good baking training school to learn pastry baking, identify a professional brand cooking college, a good school, with professional teachers, advanced teaching equipment, rich teaching experience, and learn more professional and reliable.

Learning to make bread baking is best to find a training class.

It is difficult to master the skills on your own, and the current bread training course usually lasts about a month. For novices who are new to the baking industry, it is not a problem to learn the basics of all bread varieties, listen to songs patiently, and operate more, whether it is room temperature cake, decorating or tapai mousse.

None of the skills you learn are a problem to work in a bakery. The more difficult bread varieties require zero-based students to practice more after class, and the baker pays attention to practical operation, and there will be no problem of not being able to learn with a little more practice. Therefore, zero-based students must choose a school that focuses on practical operation.

It is advisable to go on a field trip to the school before choosing this school. Familiarize yourself with the school's teaching process.

Advantages of enrolling in a training course to learn to do bread baking courses:

Baking dessert training class, the benefits of long-term classes: long classes generally start in one year, two years for most people's choice, the learning content is richer, and the technical mastery is more exquisite, such as: the course content involves some material selection, tool selection, and more comprehensive and detailed production techniques, as well as West Point technology, West Point baking and other knowledge.

The benefits of short-term professional pastry baking: the general cycle is about one to three months, and you can quickly master the common simple cake, bread, fondant cake making, decorating and other production techniques; In addition, the teacher will also explain the selection and use of tools and materials, and some common types of cakes and breads on the market will be taught; In terms of cost, it will be less than long-term classes, saving time and cost.

It is recommended to choose a regular university after all, after all, decades of school history, strong teachers, and some people.

It is said that it is expensive because it is divided into long-term and short-term, and the long-term has two or three years, which is definitely higher than the short-term cost, such as.

If you are young, it is recommended to study for a long time, and if it is just a simple hobby, then it is okay to learn for a short time.

Baking techniques for bread:

Professional food craftsman Du Dechun.

Baking, also known as baking and baking, refers to the process of dehydrating, drying and hardening materials by dry heat under the ignition point of materials. Baking is an indispensable step in the production of bread and cake products, and the purpose of maturation is achieved through a series of chemical changes such as starch gelatinization and protein denaturation after baking.

1. The 3 stages of bread baking.

The first stage: 120 160 on the upper heat, 180 220 on the lower heat, after the actual temperature reaches the set temperature, the bread is put into the oven and baked for about 2 15 minutes.

Note: The loaf is high in temperature and short in time; The loaf of bread has a low temperature and a long time.

Purpose: Increase the volume of bread, mainly to make it grow taller.

The second stage: increase the upper fire to 180 220, the lower fire to 200 250, and it takes about 5 10 minutes to reach the requirements.

Steamed bread and toast to see which one is more popular!

Steamed bread is easy to learn, and this method ensures that you make the bread fluffy and soft.

No face, no awakening, soft and rich layers!

Bread is sweet dough (except for the common ones, except for the special ones), I just need to tell you the recipe and the recipe and it's OK:

Recipe: low powder, water, butter, eggs, milk powder, yeast (most important), sugar, salt, ok....

Method: Low powder, water, eggs, milk powder, yeast, sugar, these things first stir well. Finally, add the butter and salt. As for the reason, it's too professional, you don't understand, it's a lot of (hehe, just kidding.)

You have to pay attention, pay attention to the gluten when beating the dough, the dough looks smooth, and then go to a piece of dough to open into a film (can not break) without beating.

Then start baking. The time for the dough test is different for different weights, and the heavier it is, the longer the time. But remember, it's OK to have a golden brown surface of the breadWhen baking, throw the baking tray onto the table to prevent the bread from collapsing.

ok...That's it. As for the décor, it's up to you. You can make mustard bread or spicy bread. As long as you can eat it.