How to skip the step of fermentation in the bread maker and bake directly

Sorry, it is generally not possible for a bread maker to skip the fermentation step and bake directly, as fermentation is an important step in making bread.

However, if you want to try to make bread using a similar method, consider using a fast fermentation method. Rapid fermentation can shorten the fermentation time, but it still requires a certain amount of fermentation time.

Here is a list of ingredients and steps to make bread using the rapid fermentation method:

Ingredient list: Bread-break flour: 250 grams.

Warm water: 140 ml.

Yeast powder: 5 grams.

Salt: 1 tsp.

Sugar: 2 tablespoons.

Cooking oil: 2 tablespoons.

Production Steps:1Stir the yeast powder in warm water to combine.

2.Combine the cake flour, salt and sugar, then add the yeast solution and stir until the dough is formed.

3.Add cooking oil and continue kneading the dough until the oil is well absorbed and the dough is smooth.

4.Place the dough in a clean bowl, cover with a damp cloth and place in a warm place to rise, about 1 hour.

5.While the dough is rising, preheat the oven.

6.Take out the fermented dough and divide it into small portions to make steamed buns or round twist flowers.

7.Grease the baking tray and place the dough in turn and place it in the lower baking tray while placing a plate of hot water on the lower baking tray for the last fermentation.

8.Preheat the oven to 180 degrees, about 30 minutes.

9.Remove the bread, coat it with a layer of butter and place it in the oven and bake at 180 degrees for 20-25 minutes until the surface is golden brown.

Note that bread made with this method may not be as fluffy as bread made using traditional methods, but it is still a quick way to make delicious bread.

Here's how:

Select the "Bake" program and load the bread bucket into the bread maker for 50 minutes with a medium color choice. (The skin of my toast is slightly darker, so it would be better to choose a "light color").

Bake with a good grasp of the heat. The baking of bread is also an important part of making bread, the baking time must be well controlled, the actual baking time of my toast is 45 minutes, and the color selection is medium color. This can be based on your preference, if you like to eat a little crispy, you can extend the baking time, and choose a dark color.

If you also want to eat softer, you can set the time shorter and choose a light color, but not less than 35 minutes.

Storage and consumption of bread. When the bread is first baked, because it is still in a high temperature state, the yeast of the bread has not completely disappeared at this time, and if the bread is eaten here, it will be harmful carcinogens.

Ingestion. After baking, when the core temperature of the bread drops below 40 degrees Celsius and cools, it can only be eaten, because at this time the yeast action stops, and the carbon dioxide in the bread is stopped.

The bread has been fully drained, and it can be stored at room temperature. The reason why bread is dry, hard and dross is because the starch inside has deteriorated. Studies have shown that bread hardens faster when stored at lower temperatures;When stored at higher temperatures, the bread hardens slowly;More than 35 will affect the color and aroma of the bread.

Therefore, 21 -35 is the most suitable storage temperature for bread, and the temperature of the refrigerator is about 2-6, which will accelerate the aging of bread.

Excessive or insufficient use of yeast. Stir too much or the dough does not stir out the gluten. 3. The amount of sugar is too high, resulting in too high osmotic pressureInhibits the viability of yeast

Generally, the amount of sugar in bread does not exceed 22% of flour.

4. The excessive amount of salt also inhibits the activity of yeast.

5. The temperature is too low, which will lead to low activity of yeast, and the temperature that yeast likes is 28-30 degrees.

The dough has too much moisture and is too wet and sticky.

Instructions for the bread makerThe bread maker recipe is also commonly known as the bread maker recipe for making bread. The bread maker must have a recipe for it in order to make delicious bread. The main raw materials of bread are divided into flour (or rice), water, sugar, salt and yeast, and the commonly used auxiliary raw materials are mainly eggs, milk powder, dried fruits, etc.

The selection and ratio of raw materials and accessories are different, and the taste of the bread made is different. Recipes vary from brand to brand.

The role of the bread machine is, of course, to bake bread, it is composed of a bread bucket with a stirring sheet and a baking function on the bread bucket of the bread machine, when buying a bread machine, we should pay attention to the surface material, if the surface material is smooth, it will be simpler for us to usually clean the work, if it is the inside of the bread machine, try to choose a thicker inner tank when purchasing, because in this way, it will be baked more evenly when baking bread at ordinary times, and it can also be used for a longer time.

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.

Summary. Dear, I will find out for you that the bread dough made by the bread machine does not need to be fermented! When making bread dough, there will be a fermentation step in the program!

Explanation: 1. In the production process of the bread machine: the bread machine is prepared with ingredients and starts to perform the first stage of the task "and noodles"; The flour is mixed into a dough under the action of a stirring rod, and then enters the second stage of "fermentation"; After the dough fermentation is completed, it enters the third stage of "barbecue" 2, the fluffy form of bread, precisely because the dough is fermented in the process, the yeast accelerates the reproduction under suitable temperature and humidity conditions, and produces a large amount of carbonic acid in the dough, forming countless honeycomb small air pockets, and a sponge-shaped dough is formed; This is also the reason why there are so many pores and softness in bread3. If the dough is not fully fermented, the baked bread will be harder and the taste will not be good; Fermentation is an indispensable process for making bread, if the dough does not go through the fermentation process, the result is no different from the dead bread steamed bread and the nest 4, the various bread production processes of the household bread machine are controlled by the internal clamp computer program, only the user needs to start it according to the recipe ingredients, from the dough, fermentation to barbecue, in one go to complete it automatically, without user intervention.

The quality of fermentation is also related to the production materials and ingredient level selected by the user.

Dear, I will find out for you that the bread dough made by the bread machine does not need to be fermented! When making bread dough, there will be a fermentation step in the program! Explanation:

1. In the production process of the bread machine: the bread machine is equipped with materials and starts to carry out the first stage of the task "and noodles"; The flour is mixed into a dough under the action of a stirring rod, and then enters the second stage of "fermentation"; After the dough fermentation is completed, it enters the third stage of "barbecue" 2, the fluffy form of bread, precisely because the dough is fermented in the process, the yeast accelerates the reproduction under suitable temperature and humidity conditions, and produces a large amount of carbonic acid in the dough, forming countless honeycomb small air pockets, and a sponge-shaped dough is formed; This is also the reason why there are so many pores and softness in bread3. If the dough is not fully fermented, the baked bread will be harder and the taste will not be good; Fermentation is an indispensable process for making bread, if the dough does not go through the fermentation process, the result is no different from the dead bread steamed bread and the nest 4, the various bread production processes of the household bread machine are controlled by the internal clamp computer program, only the user needs to start it according to the recipe ingredients, from the dough, fermentation to barbecue, in one go to complete it automatically, without user intervention. The quality of fermentation is also related to the production materials and ingredient level selected by the user.

Can I just add the meat floss and bake it in the oven?

Dear, yes! The bread dough made by the bread machine can be put directly into the oven!

Thank you. Kiss, yes!

The second fermentation of the bread before it rises will cause the bread to be fluffy enough.

Yeast is used for the fermentation of the dough.

Carbon dioxide produced in the course of its life activities.

and other ingredients to make the dough fluffy and elastic, and give the product a special color, aroma, taste and porous structure. In the process of bread fermentation, it is proteins and carbohydrates that play a major role.

The protein in flour is mainly composed of gliadin, glutenin, malghin and glutin, among which glutenin and glutenin can absorb water and swell to form gluten. This gluten can expand with the expansion of carbon dioxide gas during the dough fermentation process, and can prevent the overflow of carbon dioxide gas and improve the gas retention capacity of the dough.

No.

In the fermentation function, the bread machine is kept at a constant temperature (during which the bread machine is working) and helps the dough to rise steadily. In summer or winter, the temperature difference is large, and there is no way to ferment at room temperature.

It is important to know that the fermentation function of the bread machine is to automatically complete the dough and ferment after placing the ingredients, and then the bread machine will automatically adjust the temperature in the cabin to the appropriate temperature for dough fermentation.

It should be noted that the ambient temperature is too high or too low, and the dough is difficult to control, so the fermentation function in the bread machine can help the dough to ferment stably at the right temperature, so it is not just a matter of waiting for time.

The bread maker's fermentation function is more than just waiting for time. No, the difference between the two is: "leavening" is the function of flour with water and dough. "Fermentation" is flour + water + dry yeast.

According to the set program, the bread machine automatically completes the bread making procedures such as dough mixing, fermentation, and baking after placing the ingredients. It can be divided into domestic and commercial. Bread machines can not only make bread, but also yogurt, rice wine, meat floss, and even some machines have an ice cream function.

The bread maker with manual mode function is also capable of making fancy bread in various shapes, which is very suitable for more professional bread makers.

Yes. In the north, there is heating and you don't need a bread machine to leaven it, but if it's cold in the south, you have to rely on a bread machine.

In fact, it is just a tool to keep the dough at a constant temperature of 40°, just like a rice wine machine yogurt maker, which can make fermentation more trouble-free. As for fermentation one, two, three, it depends on what brand it is, whether it is the temperature or the time.

Fermentation with a bread machine can make the dough not to rise, and the speed is faster, the automatic program may have two fermentations, and the manual one sets the time by yourself, and you can ferment at room temperature if you want to save electricity, but it is very troublesome.

The main function of the bread machine is to make a variety of breads using raw materials such as flour and rice, as well as other auxiliary ingredients. Depending on the ingredients, the flavor of the bread will be different. The bread made by the bread machine is mainly divided into ordinary bread, French bread, whole wheat or multigrain bread, Japanese bread, sweet bread, steamed buns, flower rolls, etc.

Different brands of bread makers make different types of bread.