How can bread be eaten deliciously?

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Starve for two days before trying to make sure you eat to the fullest.

Because the dough has been fermenting for too long.

If the fermentation time is too long, the second fermentation will be overdone, and a strong wine flavor will be produced, and then after being baked in the oven, the bread will have a sour taste, that is, a very strong fermentation taste. Generally, when this kind of bread cools, it will be hard and not soft enough.

Shorten the bread fermentation time. The indoor temperature in summer is relatively high, when making bread, you should pay attention to the fermentation time, observe the volume of the bread in fermentation, generally the second fermentation to 1 5 2 times the original volume, that is, you can start to bake in the oven.

Precautions for baking:

1. The new oven should be empty to the hand to dissipate the smell of the heating tube.

2. The purchased tools should be thoroughly cleaned and dried before use; Among them, the tools and containers used to beat the egg whites are the most important. There must be no water, oil, or other substances, otherwise the egg white hill will never open.

3. The mold should be placed in a dry and noisy place. If it is not in a closed environment, it should be washed in advance before the next use.

4. Baking powder.

Materials, it is recommended to find a plastic box, especially the raw materials packaged in plastic sealed bags, which are easy to stick to the ash and greasy, and it will be more difficult to get your hands on.

5. Refrigerated shelf life of butter.

For one year, freeze for two years, if all purchased, cut into small pieces, packed in oiled paper or plastic bags, frozen, if necessary, put in the refrigerator one day in advance.

If there is too much yeast, there will be a sour smell (it is possible that it will take too long or the temperature is too high, but you will see that the bread cannot be raised and collapses).

Or the bread is mixed with lactic acid bacteria, but it is also a flavor, and high-end European bread is mainly sour.

The first problem, that the bread has a sour taste, is due to the fact that it is not fermented well. The fermentation time is too long, or the amount of yeast is too large, or the bacteria enter the dough ...... during fermentationIn short, it is caused by fermentation. After the dough is put in the air for a period of time, it forms a natural medium for the bacteria, which is decomposed by the bacteria to produce metabolites that make the bread sour, such as the temperature exceeds 40, it will also make the bread sour, just because the optimal reproduction temperature of lactic acid is 40 45, if it proofs at this temperature, the lactic acid bacteria will quickly multiply and make the bread sour.

If the temperature is too low, the proofing will be too slow, the time will be longer, and the product will be flattened. When proofing, it is necessary to pay attention not to make the bread over-proofing, the internal structure of the bread is rough and the shape is not full, etc., in fact, the baking of bread: the volume is not bright, the larger the better.

Generally proofing to 80-90% of the volume of the finished product. Some products are fine to 70% proofing.

Remedy, you can add a small amount of edible alkali to the dough to reduce the sourness, note: it is only a remedy, not a conventional solution, do not use it when it is not necessary, and the premise is that the dough is found to be too sour before baking.

The second problem, which may disappoint you, is that the fermentation process is uncontrollable due to the problems involved in the fermentation, which can only provide a comfortable environment for the yeast to affect its development. So there is no way to never fail. Only by strictly controlling the proportion, temperature, humidity, and time of fermentation can the success rate be increased.

I wish you success in making bread.

Bread should be made according to the standard recipe so that there is no sour taste, and the method is as follows:

1.In addition to butter in the main ingredients, first put milk, fresh yeast, egg white, salt, sugar, condensed milk into the bread machine, then put milk powder and 2 flour, start the dough program and knead the dough for 15 minutes, the dough forms a gluten network and can pull out the thick film.

2.Add the butter that has been softened into small pieces.

3.Start the dough process again, and after about 25 minutes, the dough will be able to pull out the transparent film, reach full expansion, and enter the fermentation stage, and the dough process will be completed for a total of 90 minutes.

4.Wait until the dough has risen to 2-3 times its original volume.

5.Remove the fermented dough and divide it into 10 equal portions and roll them into rounds.

6.Take a piece of agent and roll it out into a long tongue shape.

7.Roll down from the top and pinch tightly at the interface.

8.All the billets are rolled out.

9.Then roll it into long strips with two pointed ends.

10.Pour a little vegetable oil into a deep baking dish and brush well.

11.Place the breadsticks one by one in a baking dish.

12.Cover the bread and send it to the bread crust 2-3 times the original volume.

13.Add water to the egg yolks.

14.Stir to combine.

15.Use a brush to brush the egg yolk liquid onto the surface of the green bread.

16.Place the baking tray in the lower layer of the preheated oven, bake at 170 degrees for 30 minutes, remove the mold immediately after baking, and put it on the grill rack, brushing the surface with a layer of melted butter.

There is a sour smell, it is not good.

Me too! The bread is sour, and my master said it was over-fermented.

1 All of them have the following reasons:

1.The flour is not mixed well, such as too much yeast and too little water.

2.The flour is not fully fermented.

Ingredients: Eggs, milk or milk powder, yeast, a pinch of salt, flour, sugar, recipe 1First of all, the dough should be softer, the material is made of flour, eggs, sugar, a little salt, yeast, milk or milk powder and an appropriate amount of water to knead into a soft dough, the original is to keep kneading for an hour, now only need to knead for 3 minutes to wake up for 20 minutes, so repeated three times to knead the dough out of the film.

2.After kneading out**, then carry out the procedure of raising the dough, make a bread crust after the dough is ready, and then let it rise for 15 to 20 minutes after it is done.

3.Finally, preheat the oven at 200 degrees, bake for 20 minutes, then switch to the upper and lower trays (for the next plate to color) and bake for 10 minutes.

Flour should be bought with ultra-high protein content of the top high-gluten flour, sugar should be put more, yeast with high point special high-glucose resistant yeast; Animal butter for butter Do not use vegetable butter; These pastries are mainly piled up by the ingredients, especially the flour, which is not good to make and nothing tastes good.

If you've had this experience, you should know that the bakery cakes put a lot of flavor and sugar, in fact, I think they should use saccharin or similar substitutes.

If you think it's too light, you can add some jam, meat floss, ham and other ingredients to eat together. I sometimes add some preserved fruits, raisins, bacon, etc. before fermentation, and then stir slowly in place, not over-stirring, which can add some flavor.

Do not put water, milk, soy milk, salt. Put at least five to six eggs and sugar to taste. The oil is spread evenly on the inside of the bread maker.

The flour can be changed to Japanese bread flour, French flour, the liquid in the recipe can be replaced with some milk and whipped cream, and the butter can be animal butter.

The basic ingredients of bread are: bread flour, salt, improver, yeast, water, and others are derived and changed according to the preferences of different people!

The most important thing in making bread is that the flour must be high gluten, and the oil can be left out.

There are a lot of additives in the bread I bought outside, and of course I can't make it myself.

In addition, bread makers are mostly used for kneading dough, so it is best to buy an oven.

Vanilla, coffee, lemon, tea, orange, apple, banana, tomato, milk tea, milk, lychee, watermelon, cantaloupe, matcha, jasmine, coconut (collectively referred to as fruit) Reading: People often refer to sour, sweet, bitter, spicy and salty as the five flavors, in fact, the human taste is only divided into four basic types: sour, sweet, bitter and salty, and other tastes are produced by the cooperation of these four tastes. So what you're going to taste is a variation of the four flavors

Butter, also known as tallow, has a special aroma and smell of butter, which is smelted from the fat of the cow and is made in the same way as lard, which is a healthier food in the diet. Refined butter is yellow and white in color and delicate in texture, and is a common food on the table of Westerners. It can be used both for direct consumption, as well as for stir-frying, baking, eating hot pot, and making oil tea.

Butter is produced from cream, which is further stirred with a centrifuge to obtain butter, which has a certain amount of water in it, does not contain lactose, and has very little protein. Although butter comes from the fat in milk, it is not the same as butter, which has small fat particles, a low melting point, and a high digestibility. Butter contains essential fatty acids, rich in vitamins A and D, and also contains lecithin, which is not found in butter.

Butter can be divided into acidic butter and sweet butter, when producing acidic butter, it needs to go through a fermentation process, acidic butter is mostly used for baking, and sweet butter is suitable for various purposes. Butter can be spread on bread or used to make cakes.