Documentation How to use and function of S500 bread improver Puella Road in bread and cakes?

How to use it starts with the specific bread making:

Japanese-style Tokugawa bread.

Ingredients: 1000 grams of high-gluten flour; ghee 80 g; 30 grams of granulated sugar; yeast 10 g; bread improver 4 g; 20 g of fine salt; 30 grams of milk powder; 600 grams of water; Bean paste grains.

Production process: 1. Mix the flour, sugar, salt, bread improver, yeast and milk powder for 1 minute.

2. Add water and stir slowly for 1 minute, medium speed for 3 minutes, and fast speed for 1 minute. Add ghee, slow for 2 minutes, medium for 2 minutes, slow for 2 minutes, beat until gluten is 8-9 percent.

3. Basic fermentation 28, humidity 75%, 50 minutes.

4. Divide 60 grams into one piece and roll it for 15 minutes.

5. Roll it out into a circle, squeeze 20-30 grams of bean paste, wrap it into a circle, and put it in a baking tray with the knot facing down.

6. Ferment for 35 to 40 minutes, garnish with lettuce, and bake on a pressure plate.

Baking temperature: top heat: 200 °C, bottom heat: 190 °C

Function: When mixing: Enhance the tolerance of the dough to over-stirring and avoid failure.

Dough characteristics: 1-3% more water than dough without or with other modifiers, and the dough is non-sticky.

Final fermentation: Good tissue and skin structure effectively lock in gases and reduce the phenomenon of dough collapsing due to over-fermentation.

When baking: 10%-20% more baking volume than dough without S500. Save considerable dough costs.

Puratos S500 comprehensive bread improver, produced by the Belgian Puratos Group, quality assurance. Puratos S500 comprehensive bread improver can effectively promote the fermentation of dough, strengthen gluten, delay the aging time of bread, and help keep bread fresh

Pui Lok Road S500 S300

Usually the improver is used to make bread, and it plays a role in making the bread softer.

The improver is generally bread more fluffy, and the dosage is generally two or three grams of improver in a pound of flour.

1. The approach is different.

The cake is made in an oven, and the cake is made with eggs, sugar, and wheat flour as the main ingredients. Milk, juice, milk powder, powder, salad oil, water, shortening, baking powder as auxiliary materials. It is stirred, concocted, and baked to make a sponge-like confectionery.

Bread, also known as bread, is a food made by grinding and heating grains (usually wheat). It is a baked food made of wheat flour as the main raw material, yeast, eggs, oil, sugar, salt, etc. as auxiliary materials, mixed with water, and processed into dough through the processes of segmentation, forming, proofing, baking, and cooling.

2. The materials are different.

The main ingredients of the cake are flour, sweetener (usually sucrose), binder (usually eggs, gluten and starch for vegetarians), shortening (usually butter or margarine, fruit juice concentrate for cakes with low fat content), liquid (milk, water or juice), flavours and leavening agents (such as yeast or baking powder).

Bread is a food made of rye, wheat and other food crops as the basic raw materials, first ground into flour, then added with water, salt, yeast and other dough and made into dough blanks, and then heated by baking, baking, steaming, frying and other ways.

3. The characteristics are different.

The amount of grease in the cake recipe is up to about 60% of the flour to lubricate the batter, create a soft tissue, and help the batter to fuse a large amount of air during the mixing process to produce a bulking effect. Generally, cream cakes and pudding cakes fall into this category.

The recipe of bread is characterized by a lower ratio of oil and sugar than other products. According to the international practice of staple bread, the amount of flour is used as the base number, and the amount of sugar is generally not more than 10%, and the amount of oil is less than 6%. The main reason for this is that staple bread is usually eaten with other non-staple foods, so it is not necessary to add too many trimmings on its own.

Staple breads mainly include flat or curved top pillow bread, large round bread, and French bread.

Different raw materials are different, and the method is different.

1. Bread, also belongs to chemical fluffy hair fermentation, the important thing is that it must be high-gluten flour, it is difficult to make it well at home, it requires a lot of instruments, manual can not achieve the desired effect, it needs a dough machine or a 20-liter egg beater, proofing box, oven. The raw materials are, 500 grams of high gluten powder, 20 grams of dry yeast - 30 grams, 1 egg, 50 grams of sugar, a little flavor with cold water, twisted in the dough machine until the gluten, add 50 grams of butter, (whether to twist the tendon is very important, otherwise the gas holding is not strong, can not be fully proofed, take a small piece of noodles by hand and pull it into a thin sheet, translucent, there is a neat crack after touching, indicating that it has been laid) take out the next note! Make the shape you need, you can't touch it in the future, (the second fermentation is rarely used) in the proofing box at a temperature of 30 degrees and a humidity of 35 degrees to proofing to 2-3 times the size, carefully take out the egg wash or other ingredients, do not break the skin, otherwise the previous efforts will be wasted!

Put it in the oven and heat it at 200 degrees until golden brown!

2. Cakes, mainly low-gluten flour, can also be medium flour plus a small amount of low-gluten flour, there are many methods, there are chiffon cake (birthday cake method), heavy oil cake (pudding method), cheese cake (butter a lot almost no flour). And so on, there are many types, but the one that is used more and has the best taste is chiffon cake, which belongs to the method of beating the egg yolk separately and then mixing! It's also hard for families to make results!

Ingredients: 600 grams of low-gluten flour, 600 grams of medium strength flour, 1000 grams of eggs, 15 grams of tartar flour, a little butter, 100 grams of sugar.

Beat the egg whites and cream of tartar until they become a white paste, chopsticks can be inserted until they are not poured, butter and egg yolk sugar are stirred well, flour is added, beaten, and gently mixed with egg whites, pour into the baking tray and heat 200-180, the temperature will be adjusted according to the type of fire, insert a toothpick, and there is no sticking. The above is my experience, the ingredients may be different, and the types cannot be fully stated! But the approach is absolutely professional.

Breads with high-gluten flour.

Low-gluten flour for cakes Difference 2: The water used for bread is 45%-60% of the flour Cakes are basically made of egg liquid Bread is an expanded and fluffy product made of flour, yeast, water, and salt as the basic raw materials, through dough modulation, fermentation, molding, fermentation, baking, and other processes. The main difference is that eggs are added to the cake to make it fluffy, and no yeast is added.

Cake is a low-gluten cake product that belongs to room temperature cakes.

Bread is a high-gluten flour product.

One is baked and the other is frozen.

The biggest difference is that there are no eggs in the bread and there are eggs in the cake.

The differences between cake and bread are as follows:

1. Cake: 1. Cake is an ancient pastry, which is generally made by the oven, and the cake is made of eggs, sugar, and wheat flour as the main raw materials;

2. Milk, fruit juice, milk powder, fragrant powder, salad oil, water, shortening, baking powder as auxiliary materials;

3. After stirring, modulating and baking, it is made into a sponge-like snack;

4. Cake is a kind of pasta, usually sweet, and typical cakes are made in a baked way;

5. The ingredients of the cake mainly include flour, sweetener (usually sucrose), binder (generally eggs, vegetarians can replace it with gluten and starch), shortening (generally butter or margarine, low-fat cakes will be replaced by concentrated fruit juice), liquid (milk, water or juice), flavors and leavening agents (such as yeast or baking powder).

2. Bread: 1. Bread, also written as bread, is a kind of food made by grinding and heating grains (generally wheat);

2. Wheat flour is used as the main raw material, yeast, eggs, oil, sugar, salt and other auxiliary materials are used as auxiliary materials, and water is added to make dough;

3. Baked food processed through the process of segmentation, forming, proofing, baking, cooling, etc.

Cakes require more ingredients than bread to make, and the process is more complicated than bread.

First of all, the flour they use is different, bread should be made with high-gluten flour (also called bread flour), and cakes should be made with low-gluten flour (also called cake flour).

Secondly, their materials, formulas, and proportions are all different.

Then, they are made differently, the bread should be rested (i.e. it should be left to rise at a constant temperature), and the cake does not need this step.

In the end, the bread and cake are baked at different temperatures.

Speaking of bai, the difference between bread and cake is too big, and I will talk about it in detail here; The bread is generally selected with high-gluten flour, and the right bread is flour and eggs.

White sugar yeast. Whisk the cream well into the dough.

The shape is then fermented and baked, on the contrary, most of the cakes are made with low powder, and there are too many cake practices.

Egg yolk, flour, oil, water mixed batter] 2 sponges, egg sugar, stir mixed flour cake oil and beat. 3 heavy oils, straight eggs.

Mix sugar, oil, flour, leavening agent, and emphasize here that the egg content in bread is not necessarily lower than that of cake, two; The taste is different, the bread tissue is strong, and the cake is mostly delicate.

1. Raw materials.

The basic ingredients for bread production: wheat flour, water, yeast and salt. Excipients include sugar, eggs, dairy products, oils, improvers, sweeteners, various fillings, nutritional enhancers, etc.;

Basic raw materials for cake baking: eggs, sugar, salt, pastry powder, baking powder, cream flavor, cake oil, water, salad oil, etc.;

2. Production process.

Bread production process: baked products made by stirring, fermentation, shaping, proofing, baking, cooling, packaging and other processes. The fermentation methods include primary fermentation method, secondary fermentation method, tertiary fermentation method, rapid fermentation method, liquid fermentation method, frozen dough method, etc.

In bread recipe design, percentages are often used to indicate the amount of each ingredient. Generally, the amount of flour is 100, and the amount of other raw materials is expressed as a percentage of flour. When the gluten content of the flour in the recipe is high, the yeast should be increased in moderation.

The amount of sugar added should not exceed 25%, and the amount of salt should not be added.

Cake production process: Cakes do not require fermentation and proofing processes.

Egg beating: Put the eggs into the egg beater, stir slowly first, then change to high speed, and then add cake oil, water, and salad oil in turn and whip until the volume expands to 2-3 times, and the egg liquid is a milky white foamy slurry.

Mix flour: Sift the pastry flour first to mix evenly, then gently mix it into the egg batter and mix well.

Plate (mold): Brush the baking tray with oil in advance, pour in the egg batter after mixing the flour as soon as possible, and scrape it flat.

Baking: Put the baking tray into the oven, the oven temperature is 160-190, bake for 20min, press it with your hand to make it elastic, the surface is cooked thoroughly, and you can get out of the oven.

After cooling, cut into pieces and wrap them.

1.It depends on the bread having more flour than eggs, while cakes have 2 more eggs than flourBread is made by secondary fermentation + baking with high-gluten flour.

The cake is baked with low-gluten flour and eggs and other ingredients.

3.The cake tastes more delicate than the bread!

The bread is high flour, and the cake is mainly whipped with eggs and low flour.

There must be a difference, bread and cake are two different kinds.

The cake is full of diamonds, and the bread will not.

What exactly is the difference between cake and bread? Try the cake sandwich bread and you'll find out!

What exactly is the difference between cake and bread? Try the cake sandwich bread and you'll find out!

1.Use high-gluten flour for bread and low-gluten flour for cakes.

2.Bread needs to be soured, cakes don't.

3.Bread needs to be kneaded to produce gluten, and cakes must be prevented from gluten.

4.There are differences in material, composition, temperature, time.

Bread that comes out of the air has the most calories, and there's no doubt about it, and bread with a lot of oil also has a lot of calories, because they're all butter or ghee, and the whole grains are a little bit lower, and the lowest calories are the real baguettes, and the new baguettes have Kasai's filial mother and a small amount of oil, and the real baguettes don't have them, and they're baked with dead noodles

First of all, it is best not to eat 4-5 hours before bedtime.

Oats are quite high in calories! However, it is also high in nutrients. Can be eaten at breakfast. Forget it at night, winter melon is super super low in calories. It doesn't matter how you eat it, though. Or the first sentence. Don't eat before bed.

I'm so hungry. Drink water or milk. The premise is that the kiss will not be swollen the next day

What kind of bread is bread called bread that combines bread and cake? These two are combined together and are called cream cake bread.

As of April 9, 2020, the names of the bread and cakes in the Taoli series are as follows:

1. Peach insects. The inside is pale yellow cream, sweet and not greasy at all.

2. Natural yeast bread. Available in egg custard, chocolate and red bean paste, the bread has a natural aroma and is not very sweet.

3. Little hot dogs. Sandwiched with sausages and salad dressing, the salad dressing is generous.

4. Custard bag.

5. Tear bread. It's a very thick bread with a strong milky flavor.

6. Milk stick bread. Fluffy and creamy, without flavors and pigments, it tastes healthy.

7. Bean paste bread. There are a lot of bean paste fillings, one by one mini design.

8. **Puff pastry.

9. Pocket sandwiches (strawberries, peanuts).

10. Mellow series (original, whole wheat, raisins) have three flavors: original, whole wheat and raisins, the bread is soft and fluffy, and there is no rest of the strange taste, which is very suitable for sandwiches and empty stuttering.

11. Fragrant cake.

12. Old Peking fruit bread.

13. Fancy bread.

14. Puff pastry bread (bean paste, yellow peach).

15. Egg cake bread.

16. Chicken burger.

17. Chicken thigh burger.

18. Sandwich buns.

19. Wife cake.

20. Mini shortbread.