How much flour do you put in 180 ml of water to make bread?

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 affect the actual amount of water, in short, remember to be slightly wet. Don't be too quick to add water or dry powder, as it will take some time for both to be absorbed into the main dough, so you should knead it a few times and make a decision when you see it right.

If you add less water, add more, and if you add more, add more flour.

Ingredients. 350 g of strong flour 180 ml of water.

5 g of dry yeast.

Accessories. 35 ml of milk 21 grams of butter.

21 grams of granulated sugar and grams of salt.

Steps to make rice cooker bread.

1.On a clean tabletop, add flour, sugar, salt, yeast melted with water, water, milk, and knead the dough.

2.When the dough is soft, add the butter and knead constantly. Until the dough is reached, the hand light, the table light, and the dough light are sufficient.

3.Put it in a warm place to ferment for 1 hour.

4.Grease the inside of the rice cooker, put the dough into the rice cooker, then deflate it, shake it a few times from 50 cm, extract the air and ferment for the second time, the time is 1 hour. It's finally time to bake.

5.Then put it in the rice cooker, press the cook button and spend about an hour baking the first side, turning it over and continuing to bake, and turning it over again after baking. Roast a total of three times. It took a long time, but it was worth it to eat delicious bread.

Therefore, 250 grams of flour can be considered to put 500 grams of water, and a little more or less can be added or subtracted according to the actual situation.

The ratio of flour to water is not absolute, it must be flexible, and the success or failure of this bread depends on this way. In different situations, such as flour, brand or temperature, humidity, etc., will affect the water. The actual amount, keep in mind that you should poker a little.

Don't be too desperate, because these two people are photographed by the main dough, so there should be many times, see it, and then make a decision. If there is less water, if you add more, then add some flour. If it doesn't work, you can follow the scale:

Tucus: 1000g flour, 600g of water, sweet noodles: 1000g of flour, 500g of water square:

1000g flour, water 630g how to eat coconut bread practice [ingredients] high grain flour flour 160g [accessories] oil 20g, sugar 20g, yeast 4g, milk 80g, 1 egg, salt 2g

Steps:1. preparation of raw materials; 2.

Inherit; Prepare the coconut; 5.Egg yolks and sugar are added to them; 6.mixed filling; 7.

Add coconut; 8.Press the seal into the wrap; 9.Use the opening of the mouth above; 10.

Place the baking tray medium; 11.quadrath fermentation; degrees, 20 minutes. Almond milk toast ingredients high grain flour flour 300g milk 150g egg yolk 1 milk powder 10g egg liquid medium almond water, water 20g salt 1g 30g yeast 5g exercise 1, prepare the ingredients, bread bucket add milk, sugar, egg yolk, salt, milk powder Finally, add high powder and yeast, remove the face for 15 minutes, add butter.

2. Then knead for 15 minutes and pull out the film. 3. Surface fermentation for 60 minutes (ferment on bread buckets, keep temperature). 4. Take out three servings for 10 minutes.

5. Knead the sheep growth strips and roll to the volume, no more than three volumes. Place in a pot. 6.

Place it in the oven for a second fermentation for 60 minutes. Take out a brush and sprinkle with almonds. 7.

Preheat the oven. 180 degrees for 30 minutes. The nature of the tip powder is different, 10 water is added to the water, and the dry humidity will add water.

25 grams of bread flour for bread, 165 grams of water should be enough.

If bread is made in a bread maker, then add 250 grams of magic white breadcrumbs to 180 grams of water.

If you bake bread in the oven, it is recommended to add 250 grams of white breadcrumbs and 165 grams of water.

In addition, due to the different types, brands and temperatures of flour, the specific amount of water added will be different, the better the quality of flour, the stronger the water absorption capacity, the more water added, and the more water needs to be mastered. It is best to use alkaline water with a hardness of 100mg l to make bread.

Summary. Hello, I am Xiao Zhao, a simple life expert of the respondent, and I am happy to serve you. Experienced in answering questions, I have seen your question and are answering, about 5 minutes for you, please wait.

How much water is put in 500 grams of flour to make buns.

Hello, I am Xiao Zhao, a simple life expert of the respondent, and I am happy to serve you. Experienced in answering questions, I have seen your question and are answering, about 5 minutes for you, please wait.

Hello, 500 grams of flour to make buns need about 250 grams of water. When making buns with flour, the ratio of flour to water is usually about 2:1.

That is, 500 grams of flour should be put about 250 grams of water, if you put too much, the flour will become a batter, can not form a ball, if you put too little, the flour is powdery, it will be too dry, too little water, making fermentation difficult.

800g of noodles need to add 200g of water. The specific preparation of buns is as follows:

1. Pour 800g of flour, 10g of yeast and 200ml of warm water into a bowl, stir well, let stand and ferment for 15 minutes, white sugar.

Mix 5g well, then add the fermented yeast Liangsong batter and stir well.

2. Take out the fermented dough, knead the dough slightly to expel the excess gas, and then divide the dough into two halves, half of which is not used for the time being, and the other half is kneaded into long strips, and then cut into 6 equal parts.

3. Flatten the cut dough in turn, roll it out into a dough that is thick in the middle and thin at the edge, slightly larger than the palm of your hand.

4. Put a large spoonful of pork filling in the smooth skin of the noodles and wrap them into buns.

5. Pour hot water into the steamer, put the buns into the steamer with baking paper, put the steamer, cover the lid, and let it stand for 15 minutes for the final fermentation.

6. Turn on high heat and boil the cracked wax and steam for 15 minutes, turn off the heat and simmer for 3 minutes, open the lid and take out the buns to enjoy.

Wrap 400 grams of flour with 200ml of warm water and noodles, then add 4 grams of yeast, and two spoons of sugar to make noodles.

A bun recipe

Ingredients: Cake flour.

400g warm water 200ml yeast hole 4g half radish 1 carrot 1 handful of vermicelli 20g shrimp 2 spoons of light soy sauce 1 spoon of dark soy sauce 1 spoon of salt 2 spoons of oyster sauce 3 tablespoons cooked thoroughly 1 spoon of sesame oil shallots.

1 handful How to make it:

1. Rub the radish into thin strips, put an appropriate amount of salt to kill the water, and then squeeze out the water. Soak the vermicelli in warm water until soft, drain and cut into small pieces; Put shredded radish and vermicelli into a large bowl, add minced green onions, shrimp, light soy sauce, dark soy sauce, oyster sauce, salt, cooked oil, and a few drops of sesame oil and mix evenly;

Add 2 tablespoons of sugar to gram flour, dissolve 4 grams of yeast with warm water, mix low-gluten flour with yeast water and dough, mix into a smooth dough, place it in a warm place and rise to 2 times the size; Just break up the abundant honeycomb.

3. Put the dough on the cutting board and knead it to exhaust, you can knead it for a while, and I also add a little baking soda here.

In this way, the buns are softer, and the yeast taste will be much lighter;

4. Divide the kneaded dough into small pieces of the same size, and then roll it into thin slices;

5. Take a small noodle sheet, wrap it with an appropriate amount of filling, and wrap it into your favorite shape;

6. After all the buns are wrapped, carry out a second proofing until the buns become lighter and larger; Be sure to wake up in place in winter! Otherwise, the bun will deform and collapse;

7. Place it on top of the steamer and steam it in a pot with boiling water; Many people say that they want cold water, but in fact, they don't need to cook on cold water after proofing in place, and the steamed buns are big and white; Instead, the pot on cold water causes the buns to vaporize while they are heated.

dripping, so that the bun bag deformation can not be made.

8. The radish vermicelli shrimp skin bun is good, the bun is soft and white, especially delicious, whether it is the outer skin or the filling, it is 100 times more delicious than the bought. If you like pasta, try it now!

Tips】The quality of the fermented dough determines the quality of the finished bun. It is best to ferment at room temperature during fermentation, and the temperature is low in winter, so you can make good noodles one night in advance and ferment them at room temperature, so that you can steam the buns the next morning.

Summary. The water absorption rate of bread flour is 50 60%, that is, 100 grams of flour can add 50 to 60 grams of water, and then add some butter, yeast, etc., generally speaking, if you make bread without filling, at most 200 grams of bread.

If you want to wrap raisins, ham, etc., then at most 300 grams of bread.

100g of bread, how many grams of dough do you need.

The water absorption rate of flour is 50 60%, that is, 100 grams of flour can add 50 to 60 grams of water, and then add some butter, yeast, etc., generally speaking, if Chang Jue Chain does not make bread without filling, at most 200 grams of bread. 2.If you want to wrap raisins, ham, etc., then the maximum is 300 grams of bread.

That is, after adding all the ingredients, how many grams are in total, you can make 100g of bread.

60%, that is, 100 grams of flour can be added with 50 60 grams of water, and then add some butter, yeast, etc., generally speaking, if you make bread without filling, at most 200 grams of bread.

It is about 60g without adding something

Summary. The ratio of bread flour to water is high, so the water required is about 250 ml.

The ratio of bread flour to water is high, so the water required is about 250 ml.

The method is as follows: 1. 180 grams of high-gluten flour (1 cup + 1 5 cups), 1 egg, 1 gram of salt (1 3 teaspoons), 36 grams of sugar (3 tablespoons), 3 grams of yeast (1 teaspoon), 10 grams of corn oil (1 tablespoon), 75 ml of water.

2. Method 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 to an appropriate amount) of salt into the corner of the bread crust and open the 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 of morning worms. 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. About 50 minutes later, 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.

I hope mine is helpful to you, if you are satisfied, please give a thumbs up, oh dear <>

You can add 65% of the amount of flour to make bread, in addition, due to the type of flour, the brand to the mu celebration and the temperature is different, the specific amount of water added will be different, the better the quality of the flour, the stronger the water absorption capacity, the more water added, you need to be flexible to master. It is best to use alkaline water with a hardness of 100mg l to make bread. Make bread with 65% of the amount of flour <> water

Normally, the amount of water added to make bread is 65% of the amount of flour, and the specific amount of water added can also refer to the quality of flour, the better the quality of flour, the higher the water absorption, the greater the proportion of water, so if your flour has a strong water absorption capacity, the water added needs to be greater than 65%. <

The water suitable for making bread is alkaline water, the pH value can be between 8, and the hardness of the water is 100mg l is called the most suitable water for making bread, where the hardness of the water is an indicator of the minerals calcium and magnesium, if you can't judge the hardness of the water, you can use the mineral water purchased in the market. <>

The ratio of flour and water must be flexibly mastered, different types, brands of flour or Qinglian temperature will affect the specific water consumption, add water and flour in the process to be carried out slowly, must not be in a hurry, both need to be absorbed by the dough It takes a certain amount of time, you can knead a few more.