What do you need to pay attention to when making bread in winter, and whether to put it in the refri

It is best to keep it in the refrigerator in summer, otherwise it is easy to spoil.

If the bread is creamy and stuffed bread with a lot of sugar and fat, it is best to keep it in the refrigerator in summer, otherwise it will easily spoil. However, if it is ordinary pure bread, it is generally not recommended to store it in the refrigerator, 18 25 is the most suitable storage temperature for bread, and the temperature of the refrigerator is about 2 6, which will accelerate the aging of bread.

If the temperature is high, you can freeze the bakery refrigerator, although the low temperature will accelerate the aging of starch, but when the temperature is reduced to below 0 degrees, the aging effect of starch will be greatly slowed down.

Precautions for bread preservation:

Once the bread is baked, the starch aging reaction will begin to occur, and the bread body will gradually become dry and hard, and lose its fluffy texture. Especially at low temperatures Celsius.

Between 4 8, the starch aging reaction was 3 4 times that of the room temperature environment;

If the temperature is lower than the hood or Wang 0, this aging will become very slow, so bread without fillings, such as toast, French Tumbilla, European bread, croissants, etc., if it will be eaten within 1 3 days, the best way to preserve it is to put it at room temperature 18 30 environment, if you want to store it for a longer time, you should choose to freeze.

Do not put bread in the refrigerator in summer. During the baking process, the amylose part of the flour has been chained and aged, which is the reason for the elasticity and soft structure of the bread. As the time is extended, the straight parts of the bread slowly join, and the soft bread gradually hardens, a phenomenon called "aging".

The speed at which the age slows down is related to the temperature.

The precautions for making bread are as follows:

1.Choice of formula: When choosing the bread to be made, the recipe should be precise, and the ratio of flour and liquid will mostly vary between different flours, but keeping 10% of the difference can be successful, so do not add the liquid at once when mixing the dough, add liquid while and noodles according to the situation.

2.Kneading: kneading dough must endure loneliness, the average family does not have a kitchen machine and bread machine, so you can only rely on hand-kneading dough, but hand-kneading bread will be more humane.

The kneading surface must be kneaded until the film is out, not necessarily well, but at least the edge of the film rupture should be rounded and not jagged. Except for some varieties that do not need to be kneaded out of the film.

3.Fermentation and secondary proofing: the first dough fermentation is about 2 times the size, do not over-ferment, and then exhaust, relaxation these steps can not be reduced, the second proofing is also according to the type of bread made, especially the bread that needs to be made must complete the second proofing before entering the oven.

4.Oven temperature: Home oven temperatures are generally on the high side, and if you don't have an oven thermometer, it is recommended to lower the temperature required for the recipe.

Unless it is clearly stated that the same home oven is used, this time and temperature can be referenced, for example, what I make is home oven baking, and the temperature time and other recipes are adjusted.

The dough should be fermented well, and the yeast should not be too much. 2 The time of baking should be controlled, and the following is the specific production method:

1. How to make ordinary bread.

1 Whisk the flour, butter, sugar, eggs, milk, and dough and ferment until expanded.2 After meals, divide into small dough and roll it out into flat circles.

3 Roll up and repeat again.

4 Roll up again.

5 All the dough is ready, continue to rise and swell.

6 Leavened dough.

7 Then brush with egg wash.

8 Bake in the oven for 30 minutes, sprinkle with almonds at 25 minutes, and bake until 2 chive bread preparation steps.

1.Put all the ingredients in the dough except the butter in the bread maker and mix the dough for 20 minutes;

2.Add the butter and continue to mix for about 10 minutes;

3.Place the dough in a turned off bread maker and allow the basal ferment at room temperature for 1 hour and 10 minutes to double the size;

4.After the base fermentation is over, the dough is turned over and vented;

5.Divide the dough into 8 portions, round and relax for 15 minutes;

6.Roll out the dough after intermediate fermentation into a long oval shape;

7.Roll into an olive shape from top to bottom, then drain into a baking tray for final fermentation;

8.A crack is cut with a knife on the surface of the dough after the final fermentation is over;

9.Place the chives filling into the opening;

10.Brush the surface of the dough with egg wash;

11.Put it in a preheated 180 degree oven and heat it for 15 minutes.

The temperature is high, and the dough is easy to ferment and over-dig to make it blind. When kneading the dough, you should add a little ice water, or after kneading the dough, put it in the refrigerator for a while (15 to 30 minutes), and then take it out to ferment at room temperature, which can slow down the fermentation speed a little and is not easy to over-ferment. <

Be careful when making bread in summer, the temperature is high, and the dough is easy to over-ferment. When kneading the dough, you should add a little ice water, or put it in the refrigerator for a while (15 to 30 minutes) after kneading the dough, and then take it out to ferment at room temperature, which can slow down the fermentation speed slightly and is not easy to over-ferment.

In winter, bread does not need to be put in the refrigerator, because it is easier to dry out, harden and drop the residue in the refrigerator, and it is not as good as storing nutrients and taste at room temperature.

The reason why bread is dry, hard and dross is because the starch inside has deteriorated. During bread making, starch absorbs water and swells; When baking, the starch gelatinizes and the structure changes, making the bread soft and elastic. The volume of starch shrinks during storage, and the gas inside escapes, making the bread hard and dry.

When making bread in winter, the following should be noted:

1. Temperature is more important. In winter, the room temperature is low, whereas bread fermentation requires temperature. You can place the fermentation bowl next to the radiator, wrap it in a blanket or towel, and keep it at room temperature at 26°C-27°C, so that the fermentation effect will be better.

2. The time should be appropriately extended. Fermentation takes longer in winter than in summer, and generally takes about 30-60 minutes until the dough is soft, elastic and shiny.

3. The old leaven of the hairband should be moderate. When fermenting in winter, the dough should have a moderate fermentation power, and do not use too much baking powder, so as not to ferment the dough too violently and affect the fermentation effect.

4. Maintain humidity. In winter, the air is relatively dry, and the dough is prone to cracks, so during the fermentation process, the dough in the bowl should be often wet with a damp cloth and oak to avoid the powder particles sticking together and affecting the fermentation effect.