What should I do if the bread maker adds more noodles and the hair is not big

If the proportions are not well mastered, the amount of yeast is not well controlled, and it will be better to use warm water.

Ingredients: 200g of gluten flour, 20g of eggs, 30g of sugar, 3g of salt, 3g of yeast, 20g of butter, 150ml of milk, 6 sausages.

Method: Except for the butter, all other ingredients are added to the noodle bucket in the following order.

1. Heat the milk first, then pour it into the dough bucket.

2. Add salt to the corner of the bucket.

3. Add sugar to the opposite corner of the salt.

4. Add the egg wash to the other empty corner.

5. Spread the flour on top of the milk.

6. Make a small hole in the middle of the flour, add the yeast to the small hole (the yeast I use cannot be directly dissolved in water) and then seal it.

7. Select 8 on the bread machine, and then the display is 1:30, which is the total time for kneading and making dough.

8. After 20 minutes, when kneading stops, turn off the machine and add the pre-melted butter. Then press Start to knead and raise the dough in the later stage.

9. After an hour and a half has passed, take out the dough and knead it manually, exhaust it, divide it into six parts, wrap the sausage, and send it for another 40 minutes.

10. Turn the oven to 150 degrees and bake for 30 minutes.

It is very likely that the ratio of flour to water is completely different, it may be because the latch of the bread machine is not connected to the power supply, or it may be because the temperature is not enough or the proportion is not enough.

This is because there is no baking powder or yeast powder added to the dough, and the temperature is not enough, so it does not feel like a hair.

It may be that there is not too much starter culture in it, or it may be that the temperature regulation is not very suitable, most of them are due to these two reasons.

Speaking of toast bread, as a daily food, in the process of making itself, they must be alcoholic, in the process of anaerobic fermentation we may have encountered the situation of unsuccessful alcohol, which is summarized for the following reasons:

1. Yeast.

Incorrect adoption or operation methods inactivate yeast and bread fermentation is unsuccessful. Dry yeast with high activity can be used.

2. The ambient temperature imbalance in the process of alcohol cannot meet the regulations, which may be caused by opening the lid of toast bread casually during the alcohol process. Frequent opening of the lid of toast bread will reduce the harm of fermentation temperature to alcohol, and a layer of fresh-keeping bag can be covered on the toast bread bucket to improve the airtightness and ensure that the alcohol is sufficient.

3. The insufficient temperature during kneading the dough causes the vitality of the yeast to be insufficient. The fermentation temperature is around 40 degrees Celsius, and in autumn and winter as the temperature decreases, the alcohol will be sluggish, and the dough can be kneaded with warm boiled water to improve the yeast activity.

4. The ambient temperature of yeast is insufficient, and the vitality is reduced. Yeast can be melted with warm boiled water before application to improve vitality.

5. Insufficient fermentation time. The alcohol time should be increased, and it is more desirable to increase the alcohol to 2 to times the size.

If failure is inevitable, how can we save the bread from unsuccessful fermentation?

1.If you are a beginner or someone who does not know how to make bread, in the case of making cakes, the yeast you buy must be a highly active dry yeast, and the actual operation coefficient of fresh yeast is more difficult than yeast powder.

Large, not highly recommended for newcomers.

2. During the whole process of flour fermentation, you don't have to open the lid of toast bread casually. In order to prevent the fermentation temperature from being reduced due to frequent opening of the table cover, which will endanger the alcohol of the batter. During the fermentation process, a crisp bag can be placed on top of the toast bread bucket. In the case of tightness, yeast fermentation is more sufficient.

3.Remember to knead the dough with warm water up to 40 degrees Celsius. In the cold winter or autumn of the city square, the yeast is slower to develop alcohol when the temperature is low, and kneading the dough with warm boiled water can improve the vitality of the yeast.

4.Melt yeast with warm boiled water before promotion, and thaw yeast with warm boiled water can awaken the yeast first and improve vitality.

5.Increase the fermentation time. The recipes are not completely straightforward. Sometimes subject to fermentation temperature and relative humidity.

Even if the same automatic bread machine, the same yeast brand, and the same fermentation time, the actual effect of alcohol will not be exactly the same across the country. Normally, the size of the alcohol is the most satisfying, and the alcohol can be moderately increased to achieve the effect.

I think it may be that you have less baking powder, or you are using the wrong flour, if you use a bread maker to make bread, you should use high-gluten flour, if you use low-gluten flour, then it may fail to ferment, or it may be that you have the right ratio of baking flour to flour.

I think the main reason why there is no successful fermentation is that the bread is not easy to ferment if you put it in the bread machine after mixing the dough, and if you don't wait for the dough to ferment, you can put it directly into the bread machine.

It may be that the time in the production process is not particularly in place, so the fermentation is not successful, and the next time it should be kneaded for a longer time.

The dough volume has not increased by two times, which is related to the activity of the yeast, and also has a certain relationship with the water temperature of the dough and the temperature around the basin. It's hard to say, but those who know it don't think it's difficult at all, it's just a few fixed steps.

The first thing to do is to make sure that the yeast has not expired and has not lost its activity. For yeast that has expired or been unpacked for too long, test the activity of the yeast before use. Active yeast has a strong ability to grow and reproduce, and the speed of dough is fast.

On the contrary, the inactive yeast does not have the ability to grow and reproduce, and the dough volume will not change when the inactive yeast is used.

It is very convenient to test whether the yeast is still active, use a little warm water, the water temperature is about 30 degrees, pour in the appropriate amount of yeast to test the activity, leave it for more than ten or twenty minutes, there is a layer of fine foam on the water surface, indicating that the yeast is full of activity. If there is no foam, it means that the state pure stupid yeast is not active at all, and this yeast can be thrown away. If the foam is not abundant, then the amount of yeast can be increased when mixing the dough so that the dough can ferment properly.

Recently, there has been a shortage of yeast, and the yeast you buy should be very fresh and unlikely to expire. If you have yeast at home that has not been used for a long time, you can try it with the above methods.

The temperature of the water is equally important, and the water temperature can be used with cold water, lukewarm water, and boiling water should never be used. Best for yeast.

The living environment is between 20 and 35 degrees, so use warm water and noodles at about 20 to 35 degrees, and then place the dough below this temperature, the dough will rise the fastest.

You can use warm water to mix noodles all year round, of course, you can also use cold water to mix noodles in summer, the temperature of room temperature water in summer is not too low, and the room temperature is also very high, this season with room temperature water and noodles will also rise quickly.

There is a direct relationship between the temperature around the basin and the proofing timeThe higher the temperature around the basin, the faster the dough will rise. But this is not entirely true, because when the temperature reaches more than 40 degrees, the yeast will lose its activity. Therefore, when keeping the basin warm, you should also pay attention to adjusting the temperature around the basin to avoid the temperature being too high, resulting in the loss of yeast pants.

If you want the dough to rise faster, we can seal the basin and put it in a basin or cauldron with warm water, or we can put the basin next to the heater and if there is sun, put it directly in the sun to rise. As long as the temperature around the basin is not lower than zero degrees and higher than 40 degrees, the yeast is full of activity, and the water temperature of the dough is suitable for the survival of the yeast, it takes about one and a half to two hours for a pound of dough to ferment.

The reason why the dough does not rise is that the yeast powder is less, the dough is not kneaded and set and then proofed, or it is not done according to the steps.

The precautions for making bread with a bread maker are as follows:

To make bread, you need to use high-gluten flour.

The order in which the materials are placed must be liquid first, and then solid and then reckless.

Salt should not be put together with yeast.

Electronically weigh the amount of each portion. Hail brightly.

It is best not to open the lid when fermenting.

Check the activity of yeast, dead yeast can not ferment, must use active yeast.

1. Increase the fermentation temperature and humidity. Once the dough is lined up on a baking sheet, place it in the oven, place a tray of boiling water at the bottom of the oven, close the oven door, and the water vapor will create the desired temperature and humidity in the confined space of the oven.

2. Extend the fermentation time. It takes about 40 minutes to take the bread and take the second shot, if you don't have time to check the dough, and find that it is not fermented, don't worry, wait some time.

3. Knead again. If the bread fails to run twice, you can knead the dough again, discharge the old gas, and let the dough be re-fermented, so that the yeast activity can be fully exerted, so that the bread can be re-fermented smoothly.