What is the ratio of liquid to flour to make sweet bread?

The proportion of each ingredient in making sweet bread:

Suppose the weight of the flour is 100 grams, then.

The amount of water can be 60% of the amount of flour, of course, it can be appropriately increased to 70%, which depends on the water absorption of the flour; You can put in 60% water first, and then increase the amount of water appropriately according to the softness and hardness of the dough until it reaches a softness and hardness suitable for making your own bread. (This is without the addition of eggs).

The amount of eggs: eggs and water are collectively called liquid, take 100 grams of flour to calculate, the liquid content is 60%-70% of the flour content, that is to say, if you add eggs then add water, the amount of water is equal to 100 grams of flour * (60%-70%) - the weight of eggs.

The sugar content is 6% of the flour content, and the less than the salty bread is salty; More than 8% of the flour content is generally sweet bread, if you like sweets, you can increase the sugar content to 10%-15% of the flour content, or even higher.

The salt content is 1% of the flour content.

The content of yeast (high-sugar resistant yeast, I generally use Angel resistant to high sugar and French swallow yeast) is 2% of the flour content, of course, it depends on the temperature, if the temperature is lower (below 18 degrees), you can appropriately increase the amount of yeast, generally not more than 3% of the flour content.

The amount of butter: 10% of the weight of flour is generally sufficient, and it can also be increased to 15% appropriately. How much is up to you, there are no strict rules.

Different brands of powder have different ability to absorb water, so there is no certain ratio, you can add less first, and then try it by hand, not enough to add less, don't add a lot of water at the beginning.

The ratio of flour to water is not absolute, and it must be controlled, and the success or failure of this bread depends largely on this. In different situations, such as the type of flour, the brand, or the temperature, humidity, etc., will be affected.

In general, 1000g of flour contains no more than 25% sugar. It is recommended to use 1000g of flour and sugar, 180g-200g.

Remember that the more sugar, the more color.

The ratio of bread gluten flour to water is as follows:

First, the materials. 180g cake flour (1 cup + 1 5 cups), 1 egg, 1 gram salt (1 3 tablespoons), 36g sugar (3 tablespoons), yeast 3g (1 tablespoon), corn oil 10g (1 tablespoon), water 75ml.

Second, the practice. 1. Mix cold water and hot water well, and the water temperature is about 30 degrees. Measure 75ml of water in a measuring cup and pour into a bread bucket.

2. Crack in the eggs. Pour 1 3 teaspoons (can be reduced) of salt into the corner of the bread bucket.

3. Pour 3 tablespoons of sugar into the opposite corner (the corner farthest from the salt). Fill a cup of flour in a generous cup and pour directly over the water. Then, add another 1 5 cups of flour and pour into the bread bucket.

Don't use high-gluten flour for steamed buns, the protein content is below 13, and the softness is not good, I use Xinliang bread flour, which was bought by a certain treasure. Dig a hole in the center of the flour, pour in 1 teaspoon of highly active dry yeast and bury it. Pour in the corn oil.

4. After about 50 minutes, the bread maker makes a dripping sound and immediately sprinkles in the raisins. Okay, your mission is done. After an hour and a half, the bread was ready. When the bread maker stops working, it makes a dripping sound and is done.

Extended Materials. Crispy bread with a crispy crust has the lowest calories because it is not sweet, contains little sugar, salt and fat, and has a crispy and hard crust after baking, making it very delicious to eat hot. French staple bread and Russian "big leba" both fall into this category, and their nutritional value is roughly similar to that of steamed bread.

The content of whole wheat flour in whole wheat bread does not exceed 30% of the total flour content, otherwise the gluten is insufficient and the bread cannot rise.

The method is as follows: 1. Knead the dough. I use a kitchen machine, after the oil method. Although the proportion of whole wheat flour is high, the membrane is okay. Generally, if the whole wheat flour is higher than 80%, I will use eggs instead of some of the water to increase the gluten.

degree of one shot, about an hour.

3. Plastic surgery is provincial.

degree two shots. The second hair should pay close attention to the state, the height is enough, but also look at the dough, press slowly ** is the right time, if you press a pit, congratulations, the hair is overdone. Let's work on the garbage can, otherwise the skin will be very hard when baked.

5. Look at the organization again, the left side is 80% large, the right side is 90%, the left side is better, and the right side is a little worse, because my oven is broken, and it has little to do with the whole wheat flour content. However, if you compare 30% to 90%, the organization is much worse. In general, the higher the proportion of whole wheat flour, the rougher the tissue.

The contents of the lunch bag are also arbitrary, usually vegetables, grated cheese, fried eggs or meatloaf steaks and the like, with a yogurt (that is, the white on the right, Caspian yogurt fermented with mushrooms, my favorite), a beautiful breakfast.

Flour must be high gluten, strong water absorption, generally 200 grams of water is 420-450 grams of flour is appropriate, different flour water absorption effect is also different, 1:2 ratio plus a little more can be.

Ingredients: 80 grams of cake flour, 80 grams of caster sugar, 6 eggs, accessories: 1 gram of salt, a few drops of lemon juice, 60 grams of butter, 80 ml of milk for cakes.

1.Put the softened butter at room temperature into a porcelain bowl and heat it at high temperaturePut the gas on the stove and bring to a low boil, then turn off the heat immediately.

3.Sift the cake flour into the above steps and mix well.

4.Add a whole egg, mix well, then gradually add 5 egg yolks separated from the egg whites, mix wellAdd the milk in portions and mix well.

6.Add a few drops of lemon juice and 1 gram of salt to five egg whites, beat with an electric whisk until coarse foam, add sugar and beat until neutral foam, lift the whisk with a small hook.

7.Take one-third of the whipped egg whites and add them to the egg yolk paste, cut and mix evenly8Pour the batter into the remaining egg white batter and mix well9

Pour the batter into the 8-inch mold, hold the mold and shake it a few timesWrap the outer layer of the mold with tin foil and put it in a baking tray filled with cold water11Preheat the oven to 150 degrees on top and bottom heat, and bake for 80 minutes.

This depends on the brand and region of the bread flour, usually I am the weight of the milk is half of the bread flour, in the north, in the south, the water should be less.

You can go to a professional training institution to learn better and more comprehensively, and teach more things.