What are the steps in the bread making process? The bread making process

The first step in bread making: stirring the dough.

Dough stirring is kneading. Mixing the dough is the most basic step in the whole bread-making process, and it is the second most important point that determines the success or failure of bread making. For details, please refer to the previous post: How to knead bread dough.

Step 2: Basic fermentation.

Fermentation is the first key point that determines the success or failure of bread, and the gluten is fully oxidized in the process of the dough proofing in the foundation, so that the dough has better extensibility. Basic fermentation has a great impact on taste, softness, shape, etc. For details, please refer to the previous post:

The bread fermentation thing.

Step 3: Exhaust, divide and round the dough.

If there are a lot of large bubbles in the fermented dough, you need to gently press out these bubbles by hand, which is called exhaust. There are also some doughs that have risen very evenly and this step can be omitted. Segmentation is to divide the large dough into small portions according to the recipe, usually the standard size of a small loaf is 60 grams, and it can also be divided into 50 grams or 40 grams.

The divided dough cannot be formed immediately, it must be rounded, also called kneading, through rounding to form a smooth skin on the surface of the dough, which is conducive to retaining new gas and making the dough expand again. Rounding each small dough also helps the surface of the dough not to stick when it is formed, making the crust of the finished bread smooth and the internal structure more homogeneous. When kneading the round, do not use dry flour as much as possible to avoid large holes in the inside of the bread, and use even and fast force when kneading the round.

Step 4: Relax in the middle.

Some recipes are also called intermediate fermentation, but this time is actually very short, about ten minutes. This process is not to wait for the dough to rise, but to allow the dough to regain its softness and elasticity after being divided and rounded, which is convenient for subsequent shaping, so it is more appropriate to call it relaxation. Note that loose can be left at room temperature, but cover with a damp towel to prevent the small dough from drying out and crusting on the surface.

Step 5: Plastic Surgery.

Shaping, also known as molding, is the process of making the dough that has been relaxed in the middle into the desired shape. Round, olive-shaped are the more common shapes. There are also many more complex plastic surgery techniques, but for beginners, more practice is needed, after all, whether the plastic surgery is in place is closely related to the operation of the previous steps.

Step 6: Final fermentation.

The final fermentation is also known as the second fermentation (calculated by the middle relaxation not counting the fermentation), or the third fermentation (the middle relaxation is counted as the second fermentation). Put the integer.

The good dough is discharged into a baking tray and placed in a warm and moist place to rise to double its original volume. The ideal temperature for the final fermentation is around 35 degrees Celsius and the humidity is 75%. The time is about 30-45 minutes.

Step 7: Bake.

Generally, the baking temperature of the bread is about 180 degrees, and it is placed in the middle and upper part of the oven for 10-15 minutes. Toast-like flatbread.

Bake at about 170-180 degrees Celsius and bake in the middle of the oven for about 40 minutes. Bake the shortbread at about 210 degrees Celsius, place it in the upper middle of the oven and bake for about 15 minutes. Bake the crusty bread at 220 degrees and bake in the middle of the oven for 20-30 minutes.

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The steps to make bread are described below:Ingredients: 300 grams of gluten flour, 1 egg, 200 grams of milk, 130 grams of cream cheese, 40 grams of milk powder.

Excipients: 15 grams of butter, 65 grams of sugar, 3 grams of yeast.

Step 1: First, put all the ingredients into the bread, except for the butter, and mix the dough for 20 minutes.

Step 2: Add butter to it and mix the dough for 30 minutes.

Step 3: Pull out the film with good noodles.

Step 4: Put the dough into a pot to rise.

Step 5: Let it ferment to 2 to a second.

Step 6: Drain the air, roll out the dough into a circle, and put it in the mold for the second fermentation.

Step 7: Wait until it has been fermented to 2 times, coat with egg mixture, preheat the oven at 180 degrees for 5 minutes, and bake up and down for 35 minutes.

Step 8: After baking, let the bread cool and cut into 6 pieces.

Step 9: Put the cream cheese in a bowl and soften it through water.

Step 10: Put 15 grams of sugar into the basin and stir well with a whisk.

Step 11: Then put 20 grams of milk and 30 grams of milk powder and stir well.

Step 12: The cheese filling is ready.

Step 13: Next, take a loaf of bread and cut two knives on it, and fill it with cheese filling.

Step 14: Then coat the sides with cheese filling.

Step 15: Finally, sprinkle the milk powder and the bread is ready.

Apple coconut bread

Ingredients].Bread crumbs360 grams.

Milk185 grams.

White sugar45 grams.

Egg mixture50 grams.

Egg yolk a.

Butter20 grams.

15 grams of dried apples.

Desiccated coconut 15 grams.

Yeast 4 grams.

Salt 1 gram. Steps].

1. Prepare raw materials.

2. Put the milk, whole egg liquid, salt, bread flour, sugar, and yeast into the bread machine bucket in turn.

3. StartBread makerKnead the dough function, about 20 minutes, then add butter and continue kneading.

4. Knead until you can pull out a thin transparent fascia.

5. After continuing to knead the rounds, put them in the bread machine bucket, cover them with plastic wrap, and put them in the refrigerator to ferment for about 14 hours.

Remarks: This fermentation time is different, fermentation will be affected by humidity and temperature, anyway, you need to refrigerate fermentation just for the principle, try with your fingers in some flour, and do not shrink that is good for fermentation. If the fermentation is not in place, continue to ferment for a long time, and if the fermentation is overdone, then add another main dough material to the dough to synthesize it to avoid a sour taste.

6. Divide the refrigerated and fermented noodles into three parts, knead well, cover with plastic wrap and let rise for about half an hour.

7. Rest the dough for time to make the filling, and chop the dried apples.

Dried applesDesiccated coconutEgg yolks, mix well and make itThe filling of the bread.

9. Knead the awakened dough again and roll it into a long tongue.

10. Roll it up.

11. Roll out into a long tongue shape again, spread the filling evenly, press it, then fold it and seal it into long strips.

12. Braided the three strips like braids.

13. Put it in the bread machine barrel to start the fermentation function. Ferment for about 50-60 minutes, the time will vary, pay attention to the observation, send in place and don't overdo it.

14. When fermenting again to the original double size, brush the surface with a layer of egg liquid.

15. StartBaking function, baked for 30 minutes, the surface is a little darker, 28 minutes is more suitable, deliciousApple coconut breadIt's done.

After the noodles are made, let him wake up for more than 20 minutes, and then put them in the pot and bake them.

I think the process of making bread is relatively simple, first we knock eggs into the dough, then put milk, put sugar, and after the dough is alive, it is good, and then the bread is baked in the oven.

Baking dough in the baking process undergoes a lot of changes, when the dough is put into the oven when the gas in the dough is rapidly expanded by high temperature, at this time the yeast in the dough can still continue to move, until the temperature reaches 60 will be killed by high temperature, no longer functional, protein coagulation and starch glue flowers, bread begins to set, the skin gradually hardens, the color becomes darker.

After the cooling and baking is completed, in order to avoid condensation making the bottom of the bread wet, the bread must be removed from the baking tray and placed on the grid rack to cool, for soft bread, a layer of melted butter should be applied before cooling to avoid its skin becoming hard, do not cool in the refrigerator, too much temperature difference will cause the bread crust to wrinkle or crack.

Bread making process, for this problem, find a baker to consult, she will tell herself about the various rules and systems for making bread, you can also go to the Internet to search, there should be a variety of ways to make bread on the Internet, and you will know how to do it when you ask.

Put all ingredients except the butter into the cooking machine, mix the dough on second setting, and continue kneading on fourth to fifth setting.

Add butter when kneading until the coarse film is reached.

Knead the butter in 2nd gear first, then move to the expansion stage, and pause the check halfway to prevent it from falling off.

Round fermentation. After fermentation, remove and vent with light pressure.

Divide into 6 equal portions and let rise for 15 minutes.

Take a dough and roll it out into an oval shape.

Turn over and roll out the bottom thinly.

Roll up from top to bottom.

After all the rolls are done, let them rise for 10 minutes, then take three and roll them into long strips, about 70 cm.

Braided hair. Pinch both ends tightly and make a second shot.

After serving, brush the egg wash, sprinkle with cranberries and nuts, send to a preheated oven and heat at 160 degrees for 20 minutes.

What are the steps in the bread-making process?

Hello friends. Put all ingredients except the butter into the cooking machine, mix the dough on second setting, and continue kneading on fourth to fifth setting.

Add butter when kneading until the coarse film is reached.

Knead the butter in 2nd gear first, then move to the expansion stage, and pause the check halfway to prevent it from falling off.

Round fermentation. After fermentation, remove and vent with light pressure.

Divide into 6 equal portions and let rise for 15 minutes.

Take a dough and roll it out into an oval shape.

Turn over and roll out the bottom thinly.

Roll up from top to bottom.

After all the rolls are done, let them rise for 10 minutes, then take three and roll them into long strips, about 70 cm.

Braided hair. Pinch both ends tightly and make a second shot.

After serving, brush the egg wash, sprinkle with cranberries and nuts, send to a preheated oven and heat at 160 degrees for 20 minutes.

What is product analysis.

My friend didn't understand any product analysis.

1. Prepare materials: flour, milk, yeast, sugar, salt, oil, eggs, etc. 2. Mix batter

Mix the flour, salt and sugar together, add warm milk and yeast, mix well to make a dough; 3. Fermentation: Put the dough in a warm place and ferment until it is 2-3 times larger; 4. Kneading dough: knead the fermented dough on the cutting board, and the technique should be light to prevent the dough from becoming hard; 5. Segmentation:

Cut the kneaded dough into a suitable size dough and place it on a cutting board to rest for 30 minutes; 6. Round the dough: Roll the dough into a circle, then put it in the deep fryer, the oil temperature is 180 degrees, and fry for 2-3 minutes; 7. Baking: Put the fried bread in the baked oven at 200 degrees and bake for 15-20 minutes; 8. Plating:

Wrap the baked noodles on a plate, sprinkle with spices, and enjoy.

Flour, milk, yeast, sugar, salt, oil, eggs, etc. 2. Mix batter: Mix flour, salt and sugar together, add warm milk and yeast, mix evenly, and make a dough; 3. Fermentation:

Place the dough in a warm place and rise to 2-3 times its size; 4. Kneading dough: knead the fermented dough on the cutting board, and the technique should be light to prevent the dough from becoming hard; 5. Segmentation: cut the kneaded dough into a suitable size of dough and put it on the board to sleep for 30 minutes; 6. Rubbing round:

Roll the dough into a circle, then put it in the deep fryer, the oil temperature is 180 degrees, and fry for 2-3 minutes; 7. Baking: Put the fried bread in the baked oven at 200 degrees and bake for 15-20 minutes; 8. Plating: Wrap the baked noodles on a bright fiber packaging plate, sprinkle them with imitation spices, and you can enjoy them.

Can you tell us more about that?

Flour, milk, yeast, sugar, salt, oil, eggs, etc. 2. Mix batter: Mix flour, salt and sugar together, add warm milk and yeast, mix evenly, and make a dough; 3. Fermentation:

Place the dough in a warm place and rise to 2-3 times its size; 4. Kneading dough: knead the fermented dough on the cutting board, and the technique should be light to prevent the dough from becoming hard; 5. Segmentation: cut the kneaded dough into a suitable size of dough and put it on the board to sleep for 30 minutes; 6. Rubbing round:

Roll the dough into a circle, then put it in the deep fryer, the oil temperature is 180 degrees, and fry for 2-3 minutes; 7. Baking: Put the fried bread in the baked oven at 200 degrees and bake for 15-20 minutes; 8. Plating: Wrap the baked noodles on a bright fiber packaging plate, sprinkle them with imitation spices, and you can enjoy them.

1.Mix the flour: Put the flour into a container, add salt, sugar and other seasonings, and stir well to make it into a dough.

2.Fermentation: Place the dough in a container, add yeast and let it ferment for 30-45 minutes to make it fluffy.

3.Kneading: Put the fermented dough into a large basin, add an appropriate amount of oil, and start kneading, when kneading, use both hands to evenly mix the oil into the dough to make the dough softer.

4.Ferment again: Put the kneaded dough into a large pot and let it ferment again for 30-60 minutes to allow it to develop.

5.Rolling: The fermented dough is placed in a rolling press and rolled to thicken it into the original shape of the bread.

6.Splitting: Place the dough in a mold and use a knife to cut it into a shape of the appropriate size.

7.Baking: Place the divided bread in the oven and bake it for a certain amount of time to make it crispy and tasty.

Mix the flour: Put the flour into a container, add salt, sugar and other seasonings, and stir well to make it into a dough. 2.

Fermentation: Place the dough in a container, add yeast and let it ferment for 30-45 minutes to make it fluffy. 3.

Kneading: Put the fermented dough into a large basin, add an appropriate amount of oil, and start kneading, when kneading, use both hands to evenly mix the oil into the dough to make the dough softer. 4.

Ferment again: Put the kneaded dough into a large pot and let it ferment again for 30-60 minutes to allow it to develop. 5.

Rolling: The fermented dough is placed in a rolling press and rolled to thicken it into the original shape of the bread. 6.

Splitting: Place the dough in a mold and use a knife to cut it into a shape of the appropriate size. 7.

Baking: Place the divided bread in the oven and bake it for a certain amount of time to make it crispy and tasty.

Can you elaborate on that a little bit more?

Mix the flour: Put the flour into a container, add salt, sugar and other seasonings, and stir well to make it into a dough. 2.

Fermentation: Place the dough in a container, add yeast and let it ferment for 30-45 minutes to make it fluffy. 3.

Kneading: Put the fermented dough into a large basin, add an appropriate amount of oil, and start kneading, when kneading, use both hands to evenly mix the oil into the dough to make the dough softer. 4.

Ferment again: Put the kneaded dough into a large pot and let it ferment again for 30-60 minutes to allow it to develop. 5.

Rolling: The fermented dough is placed in a rolling press and rolled to thicken it into the original shape of the bread. 6.

Splitting: Place the dough in a mold and use a knife to cut it into a shape of the appropriate size. 7.

Baking: Place the divided bread in the oven and bake it for a certain amount of time to make it crispy and tasty.