To make bread, do you put salt or yeast first?

This mainly depends on what method you use, salt can be added at the beginning, you can also add it with oil, and if you are using secondary fermentation, you can also add it when the main dough is stirred. <>

The main thing to pay attention to when adding salt is to pay attention to a few points, first of all, salt can not be in direct contact with yeast, if it is added at the beginning, it is necessary to mix salt and flour well, and then add yeast. In addition, the amount of salt should not exceed 1% of the weight of the flour, otherwise it will affect the fermentation. By the way, there are many reasons why the bread is not done well, and salt is just one of them.

Salt is a salt with high osmotic pressure.

Characteristic materials, added too early when beating the dough will cause part of the yeast to be killed by salt, resulting in slow proofing of the bread or uneven tissue.

Generally, when making noodles, it is divided into pre-addition and post-addition:

Pre-addition: Generally in summer, because of the hot weather, high temperature, and strong yeast activity, the method of salt addition is used to inhibit the rapid growth of yeast, so as to avoid the bread rising too quickly in the process of making dough, and the use of gluten is not in place. The pre-addition method is generally added when the flour is mixed with water, sugar, yeast, eggs, etc., and the dry powder particles are not seen.

Post-addition: It is more commonly used in winter, and the yeast itself has low activity in winter, so salt is added to allow the yeast to have sufficient activation time in the dough. Post-addition, the addition time can be added with the butter when the dough has beaten to 6 shots, or after the butter. <>

2. Why do you put salt in bread?

Salt is one of the basic ingredients for making bread, and it can be used together with flour, yeast, and water to make delicious bread. Salt plays an important role in bread dough, which are as follows:

1. Stable fermentation.

Salt regulates the physiology of yeast. The right amount of salt can ensure the growth of yeast, but too much salt can inhibit the growth of the yeast or die. Therefore, adding an appropriate amount of salt to the dough can achieve the purpose of adjusting the fermentation of the dough.

And in the actual processing process, the dough without salt at all ferments quickly and the fermentation is extremely unstable, especially in the hot weather in summer, it is often difficult to control the fermentation time of the dough, and it is very easy to over-ferment, and the dough becomes sour.

2. Enhance the gluten strength of gluten.

Adding salt to the fermented dough can enhance the elasticity and toughness of the gluten in the flour, improve the air-holding performance of the dough, and prolong the softness time of the product.

3. Improve taste.

The flavor and texture of bread without salt are more problematic, and salt itself can give bread a salty taste, and it can also highlight the aroma or taste of other ingredients, which has a flavor.

The effect of sweetening and freshness. In general, the amount of salt added to bread is 1% of the total amount of flour, and the staple bread can be slightly more, but not more than 3%.

If you want to make bread, you should actually put yeast first, because it will not hurt the yeast and it will be able to develop better.

When making bread, we should put yeast first, and then put salt when we knead it into the dough thoroughly, so that the bread can taste better and taste more fluffy.

Personally, I think that when making bread, you should put yeast first, and then salt, so that the bread will be very delicious and tasteful.

In general, it is better to put yeast first, as this will make the bread taste better.

1. Salt can be added to the dough.

2. Yeast and salt: adding an appropriate amount of salt to the fermented dough can promote the reproduction of yeast, improve the fermentation speed, and enhance the gluten, add a little salt to prevent the dough from "losing strength" (as the saying goes: "alkali is bone and salt is tendon", which is to increase the toughness and gluten of the dough).

3. Use salt water to make the dough soft. When the noodles are raised, if you add a little salt water to mix them, the fermentation time can be shortened, and the steamed steamed buns will be softer and more delicious.

Can you use hot water to scald the basin when making noodles?

1. When making dough, you can use hot water to scald the basin, which can not only greatly shorten the fermentation time of the flour, but also make the flour not stick to the basin. Dough refers to the process in which the dough is allowed to fully reproduce and produce gas under certain temperature and humidity conditions, and promote the dough to expand.

2. Fermentation refers to the process of preparing microbial bacteria themselves, or direct metabolites or secondary metabolites with the help of microbial life activities under aerobic or anaerobic conditions. Fermentation is sometimes referred to as fermentation, and its definition varies depending on the occasion in which it is used.

What happens if you put too much yeast in the dough.

1. When the dough is raised, the dough will have a sour taste, but it will not affect your health.

2. Yeast (saccharomyce) is a eukaryotic receptor cell commonly used in gene cloning experiments, and it is as convenient to culture yeast as it is to culture E. coli.

Can the dough be placed in the sun to speed up fermentation?

Leaving the dough in the sun will speed up fermentation because the temperature is relatively high in the sun, but it is best not to put it directly under the sun.

In addition, three methods of accelerated fermentation are introduced:

1. Use baking powder to make dough and add some sugar, which can shorten the fermentation time and have a good effect.

2. When the dough is raised, you can put a little salt water to mix it to shorten the fermentation time, and the steamed steamed buns are more soft and delicious.

3. When mixing the dough, you can add some beer to the flour, and the ratio of beer and water is 1 to 1, which can accelerate the fermentation of the flour.

The addition of salt and yeast at the same time will not affect the leavening effect.

Homemade bread can be made soft and delicious by following the following methods:

Ingredients: 120 grams of milk, 5 grams of yeast, 1 egg (about 60 grams), 50 grams of sugar, 1 gram of salt (1 gram if salted butter is used, 5 grams of salt can be used for unsalted butter), 220 grams of high-gluten flour, 100 grams of low-gluten flour, 30 grams of salted butter.

Steps: 1. The milk should be slightly warm, not too hot, and put it in with your fingers to be about the same as the body temperature. Then add the yeast, stir gently and let stand for 3 minutes; At this time, you can mix the cake flour and sift it, put the eggs, sugar, and salt in the bread bucket, and then put in the sifted flour.

2. Put the bread bucket into the bread machine, start the dough function, and add the milk with the yeast melted while mixing the dough.

3. At the end of the dough function, add the melted butter and restart the dough function (another 15 minutes) 4. At the end of the dough function, take out the dough, at this time, you will smell the dough and smell a very fragrant buttery smell.

5. Roll the dough into small pieces and put it in the bread bucket. This process is to make the bread organization more hierarchical.

6. Re-set the bread maker to: sweet bread, weight: 750g, burnt color: light.

7. Wait for the bread to be baked.

Salt can be added to the leavened dough to enhance the elasticity and toughness of the flour, but salt and yeast cannot be put at the same time. There are a few main points to pay attention to when adding salt.

First of all, salt and yeast should not come into direct contact, so mix salt and flour before adding yeast. The salt should not exceed 1% of the flour, otherwise it will affect the fermentation.

Salt regulates the physiology of yeast, and a moderate amount of salt can stabilize the growth of yeast, but excess salt can inhibit the growth of yeast or die. Adding an appropriate amount of salt to the dough can achieve the purpose of adjusting the fermentation of the dough.

The dough without salt will ferment quickly, and the fermentation is extremely unstable, especially in summer, which often makes it difficult to control the fermentation time of the dough, and it is very easy to overferment, and the dough will become sour.

Another purpose of adding salt to the dough is to increase the taste of the ingredients, salt can highlight the aroma of other materials, and has the effect of enhancing fragrance, sweetness and freshness. So pay attention to a few points, and you will make a delicious and nutritious interview.

It's just that there are requirements in quantity. Generally, the amount of salt should not exceed 1% of the weight of flour and the amount of sugar should not exceed 6%. Otherwise, it will have an impact on fermentation, in addition, salt and sugar should be added to the flour and mixed slightly before adding yeast, do not mix yeast directly with salt and sugar.

Generally, the yeast is mixed with the dough first, and then the salt is added, because the permeability in the salt will affect the speed of fermentation and also kill the yeast, so that the dough cannot rise!

The addition of salt and yeast at the same time will not affect the leavening effect. The bread is fluffy and delicious.

It is better not to put together, there is also permeability, which will affect the yeast. Fermentation capacity.

If you can't do this, it is easy to react and affect the fermentation effect!

In general, only 3 to 5 grams of bread are needed, but yeast must be used. If the amount of flour is too large, you can choose this ratio, 1:100, 2000 grams of flour, put 20 grams of improver, 50 kg of flour, put 500 grams of improver.

Bread improvers are generally made up of emulsifiers.

Oxidants, enzymes, inorganic salts.

and fillers and other compound food additives.

It can be used in bread making to promote bread softness and increase bread baking elasticity, and effectively delay bread aging.

In the process of using bread improvers, it is necessary to pay attention to the mastery of the ingredients and amounts, because some ingredients are health violations, and excessive use will produce *** sheds.

Bread improver is a kind of auxiliary chain hole mixture for the production of bread composed of enzyme preparation, emulsifier and gluten strengthening agent. To put it simply, bread improver is a baking ingredient used in bread making to promote bread softness and increase bread baking elasticity, and effectively delay bread aging and extend shelf life.

The bread trembling improver produced by regular manufacturers is refined from a variety of food-grade high-quality raw materials, guaranteed by strong scientific research strength and advanced production technology, safe and efficient, and is unattainable by many low-cost and miscellaneous improvers on the market.

It's okay to make bread without yeast, use baking powder.

Yeast: Yeast, or yeast, is a single-celled microorganism. It can increase the nutritional value of bread, make bread soft and delicious, and is an indispensable ingredient for making bread at home. In the process of making bread, if the conditions are right, the yeast will multiply in the dough and at the same time produce carbon dioxide gas that will ferment the dough and increase in volume.

After baking, the gas in the dough is denatured by heat, resulting in the formation of a honeycomb structure inside the product, which is elastic. Since the yeast itself contains a lot of protein and a certain amount of vitamins, it increases the nutritional value of bread.

There are two varieties of yeast on the market, namely fresh yeast and active dry yeast, which are generally available in supermarkets in China. When using active dry yeast, it can be dissolved with an appropriate amount of warm dilute sugar water, the temperature of the sugar water is 30 35, the concentration is 5%, put it in a warm place, and keep it warm for 10 20 minutes. When the yeast is reactive, pour it into the flour and mix into a dough.

Some home bread makers do not require active dry yeast to be reactivated in advance.

Make a cake in the microwave.

Materials to prepare:

Cake flour 80g, baking powder 5g, 4 eggs, milk 60ml, sugar 80g, oil a little.

First, the yolk and egg whites are separated. Mix the flour and baking powder well. Note that cake must be made with low-gluten flour, high-gluten flour is not suitable for cakes.

Then, mix the egg yolks, milk, 40g sugar, and a little oil and stir well.

Once the flour and baking powder have been mixed, you can stir it slightly with a whisk brush to eliminate the flour particles. Then pour into the egg yolk mixture and stir well.

Then we started beating the egg whites. After playing for a while, I saw some bubbles, add 40 grams of sugar, or add sugar in 2 times, and continue to beat until the foam of the egg white is initiated, and it is relatively fine. The egg white must be hit to the appearance of semi-colloidal, that is, it will not flow again.

Then, add the egg whites to the egg yolk mixture in 2 to 3 times, stir well once and add again. After stirring thoroughly. (The correct stirring method is to stir up and down or left and right, and the action should not be too violent).

Prepare a microwave container with grease all sides of it. Pour the thoroughly mixed slurry into ...... containerNote that when filling the slurry, you must not fill it too full, and leave a certain height for it to expand. Shake the slurry container on the table a few times to get the big bubbles out, and then you can go in the microwave!

If you want to heat it evenly, put a pair of bamboo or wooden chopsticks underneath and place the container on top of the chopsticks. Reduce the microwave to medium-high heat for about 5 minutes. Open it after 5 minutes, and if it's not cooked enough, heat it for another 1 minute.

When you're done, take it out, put it upside down on the plate, and you're done!

The role of yeast in bread: 1. Bio-bulking 2. Gluten expansion 3. Enhance the flavor (produce carbon dioxide and alcohol, and have a volatile aroma when baking) 4. Increase the activity temperature of nutritional yeast: 4 degrees Celsius --- 40 degrees Celsius The most suitable temperature:

25 degrees Celsius --- 35 degrees Celsius more than 60 degrees Celsius will die dry yeast: storage temperature 4 degrees Celsius --- 10 degrees Celsius, shelf life of three months The proportion of yeast in bread Direct method: summer Winter middle planting method:

Summer Winter yeast is most afraid of raw materials: salt, sugar, oil, fungicides. Factors influencing yeast:

1. Temperature 2, pH value 3, permeability value (softness of bread) (salt, sugar are permeable substances that lose activity when mixed with yeast).