Why is the bread retracted? What causes bread to retract after proofing?

Knead the dough to the full expansion stage. Be sure to choose 3 <> of the dough program

That is, it takes 60 minutes to mix the dough so that the dough can be kneaded to the stage of full expansion, and it is best to pull out a thin film like in step 1, so that the bread is softer and has a better taste.

The bread machine makes bread for bread, which is convenient and fast. According to the set program, after the ingredients are placed, the dough is automatically mixed, fermented, and <>

Bake into a variety of breads. It can be divided into domestic and commercial. The bread machine can make not only bread, but also cakes, yogurt, rice wine, etc.

The reason for the bread retraction: the egg whites are not beaten thoroughly or excessively, and the speed is too slow, resulting in the cake foaming, the wrong mixing technique, and no bubbles.

1. Beat the egg whites thoroughly: the most important thing in the cake is to beat the egg whites, and beat them in one breath until the whisk is lifted at a right angle, do not pause for too long, and ensure that the beating is successful in a short period of time;

2. Pay attention to the intensity: the egg white should be beaten to the hardness foaming, which is the so-called inverted non-flowing state;

3. Pay attention to the speed so as not to defoam: the egg yolk and flour are simply mixed, and then the beaten egg whites are basically completed after adding sugar, and the egg yolk and flour should be mixed and stirred before the egg whites are beaten, and then the electric whisk is picked up to beat the egg whites, and then the egg whites are mixed and mixed evenly and put into the baking tray or other containers immediately after the beating.

4. The technique should be appropriate: the mixing method can not use the electric whisk in front, do not draw circles, just mix up and down a few times, and the speed must be fast;

5. Shake the bubbles before baking: After loading the container, if it is a large cake mold, shake the mold as a whole on the table several times to discharge the large bubbles inside the cake.

What does the water temperature of the fermentation tank represent? What does temperature mean? I want to know which one is the humidity control and which one is the fermentation tank temperature! If you know, please say、Thank you!

The Kitchen Treasure fermentation chamber uses heating elements to heat water and air to produce a relative humidity of 80-85% and a temperature of 35 40. In this environment, the bread crump undergoes a secondary fermentation process to achieve the volume and shape it should have before baking.

The temperature selector switch is to boil the bottom water to produce a large amount of water vapor, so that the temperature and humidity are suitable for the fermentation of the bread crumb. The temperature selector switch is to warm and atomize the water droplets condensed by water vapor to make the quality of bread crust fermentation better.

The bread retracts after rising, which means that the dough is leaking. The dough has just been removed from the proofing box, and the surface is slightly warmer than the wetter. If the egg wash is brushed at this time, the dough may shrink.

If you use too much force, press the dough down so hard that the gas generated during proofing will leak out from the sides of the dough.

The bristles are too hard, and when the brush is swept on the surface of the dough, the film on the surface of the dough is punctured, causing gas to leak out and form a retraction.

Excessive fermentation for too long causes the internal tissues of the bread to contain too much air and moisture, which exceeds the gluten tolerance limit, and the egg wash will collapse immediately after brushing.

The dough is not stirred enough or is over-stirred, causing the bread to collapse after fermentation.

Dear subject, there are several reasons for the wrinkling and retraction of the bread skin: 1. The gluten of the flour is too high, and the dough is very large when baked, and it retracts after baking. If that's the reason, then add 10-20% cake flour to make bread.

2. The bread dough is too soft, the internal support is insufficient, the skin expands when baking, and retracts after baking. Reduce the amount of water in the recipe appropriately. 3. The bread is too big to proofrise at the end, the gluten is insufficient, and the support is not enough.

Note the volume of mountain lead proofing, between 2-3 times is best. 4. The temperature of baking on the fire or the whole oven is too low, so that the bread is over-fermented in the oven and is not set in time. Raise the furnace temperature or heating temperature appropriately.

After the bread is baked, it should be turned upside down, that is, the baking tray should be thrown on the table to expel the air inside, so that it is not easy to shrink; There is also the phenomenon of shrinkage when the noodles are beaten only by waiting for the tendon to be beaten. I hope I can help you, thank you very much, thank you for your patience and support, I wish you a happy life<>

1. It is caused by excessive fermentation, so the gluten has lost its supporting force. 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.

2. Prepare a basin, add eggs and sugar, stir well, then add flour and baking powder to mix well, add water and noodles, and ferment.

3. Take out the fermented dough and divide it into small portions, and then let the small portions of dough rise and expand.

4. When the dough is twice the size of the small dough, put the dough in the oven and bake. The lower heat temperature is a little higher and 220 degrees, wait for the lower fire to be baked and then turn on the fire, and the upper fire is 180-200 degrees, and the roast is golden brown.

5. If you like to add fruit to the dough, you can add fruit when you mix the dough, and you can add raisins and red beans to the surface of raisins and red beans if you like to inlay raisins and red beans.