What is the best way to make bread fluffy and delicious?

Add the eggs, put the eggs in the blender while stirring, be sure to stir in one direction, add more flour.

Good ingredients, good recipes, good operating methods, good ovens.

Add yeast, egg whites, butter, stir in one direction, proofing well is the most important.

After oil, kneading expanding, humidity fermentation, baking temperature and time.

Add the ingredients to the bread maker and stir into a dough, then take it out and knead it with your hands until it has a tendon. Put the dough in the proofing box and ferment at a temperature of 40 degrees Celsius for about an hour, and the fermentation is complete. Divide the dough into 20 equal portions and let loose for 15 minutes, then roll out each portion into long strips and roll into a dough as you pull.

Place the rolled dough in a baking tray and continue to rise for 1 hour.

It is achieved by using the method of high-gluten flour + low-gluten flour. The specific ratio is 4:1 to 6:

1. Look specifically at the protein content of the flour. Using the best unsalted butter, during the kneading process, pause the machine and add the butter several times. The amount of butter should be slightly more than one-quarter to one-half more than the amount suggested in the bread maker recipe.

When you're done making the bread, turn off the power and let it sit in place for an hour to soak it evenly.

I think the most important thing is the issue of harmony. Butter is indispensable when mixing the dough, and in the second stage of dough rising, there must be enough butter kneaded into the flour. ‍‍

Hello subject! Use a combination of high-gluten flour + low-gluten flour to allow the dough to rise fully. ‍‍

Add an appropriate amount of xandrin to the noodles, and the bread will be fluffy and delicious.

Personally, I think that the dough is the most important thing in terms of the taste of bread. Household equipment, it is difficult to stir out a high gluten dough (the gluten of the dough depends on the gluten of the flour itself, mixing speed and mixing time control), now the general commercial production method, is to take a fermentation, which requires the first time to stir the dough, so that the dough has a higher gluten, the requirements for the machine are relatively high, such as the requirement that the mixing speed reach hundreds of revolutions per minute. If your refrigerator is big enough, then you can consider the triple fermentation method, which can even be done by hand without a blender, but it takes a long time.

The advantage is that the bread tastes good and the amount of yeast used is much less than the one-time fermentation method. ‍

The production of bread wants to be soft and drawn, the dough must be kneaded until the glove film (the dough is stretched out and thinned, the edge is not jagged but smooth and round), the fermentation of the dough is very important, the first fermentation is kneaded out of the glove film and the shaping of the glove film is also 2 times proofing to twice the size and then baked (different types of bread have different requirements, some even need 3 proofing), the baking of bread is also particular, and it is generally easier to succeed in the water bath method. At a certain temperature and humidity, the final texture of the bread will be soft and delicious, and it will be as delicate and drawn as the one bought outside.

You don't need to add baking soda, baking powder, bread improver, flour preparer, cream of tartar, etc. to make bread. The front toppings are enough to make soft bread. The key is to compare the recipe and the recipe, if the bread is too dry, it may be that there are too few water-based ingredients, or the heat is too high and the time is too long.

If the bread is coarse, it may be that the dough is not kneading properly or that it has been fermented too much. In addition, oily ingredients should also be added enough. Anyway, the dough that comes out is very soft and sticky.

The bread should be soft, and you can use the method of refrigerated liquid or soup to make the tissue delicate and increase the moisture content, so as to achieve a soft effect. You don't have to add to what you're talking about. You can also refer to the practice of old bread, in order to make the bread softer, you can adjust the proportion of flour, and appropriately increase the content of low-precision flour, in order to reduce the toughness of high-precision flour.

Mix all the ingredients (except butter) and knead them into a dough, then add butter and knead until the dough is extensible. Ferment the kneaded dough for 1 hour, knead out the gas in the dough, divide it into 10 equal portions (about 50g each), and relax for 20 minutes. Knead the loose dough into a circle, place it in a baking tray (with a large space between the dough), and let it ferment again for about 1 hour.

Dip the top of the leavened dough with a little water: sprinkle the almond slices, coat the surface with egg wash, and put it in the middle of the oven: 180 degrees, and bake for 20 minutes (the color can be golden brown). ‍

The dough should be cooked well and baked for too long, so that you can eat fluffy bread.

First of all, when making bread, you must use hot water to mix the dough, and secondly, you must add yeast powder, then let it ferment for a period of time, and then put it in a bread machine to bake, and you can make fluffy bread.

In summer, it is the best time to make bread, and it ferments quickly and naturally at room temperature. It can be more convenient, just don't knead the dough.

and a dough without baking powder and butter, put in the refrigerator.

Let it slowly wake up automatically, and the process of kneading the glove film is eliminated, and the bread made is still soft and brushed. I've used this method a lot, and I've written about it before.

During the refrigeration process, the protein in the flour slowly accumulates with water to form gluten.

In addition, because there is no baking powder and butter, gluten will be formed better.

Such dough can be kept refrigerated in the refrigerator for three days, and the longer it takes, the better the fascia will form.

If you want to make bread, take it out, add baking powder and butter and knead it well, so you don't have to waste time by repeatedly kneading the dough and stretching it to see how far the film has reached.

The dough also has a firm gluten, which can better wrap the carbon dioxide gas produced by fermentation, forming holes, which is the reason why the bread is soft after baking.

The bread is not fluffy because the yeast is not fermented sufficiently, or the water required for fermentation is not enough. If the weather is too cold, you can put the basin next to the heater, or put the dough in a plastic bag and put it in warm water (be careful not to put water in the plastic bag), and at the beginning of the baking, it should be slowly cooked over low heat, and finally the skin should be baked over high heat.

Ingredients. Gluten flour: 300g, baking powder, 6, 8g, sugar, 15, 20g, egg, 50g, milk: 150g

Method steps.

Warm the milk in a container, add yeast powder, sugar, eggs, and stir well with a whisk.

Add one-third of the flour and mix well with a whisk, then pour the rest of the flour into a container, stir it into a dough by hand, and gently knead it into a dough with a smooth surface.

Gently cover the dough with gauze soaked in warm water, place the dough in a warm place next to the radiator, and let it rise for 30min.

Place the dough on a cutting board, mold it into your preferred shape, line the baking tray with a layer of oven paper, and gently cover it with a layer of wet gauze soaked in warm water and wrung out. Heat in the microwave for 30 seconds, remove the baking tray with oven paper and let it stand for 10 to 20 minutes as a second fermentation, and the bread will rise to twice its original size.

Coat the fermented bread crust with a thin layer of egg yolk (no egg whites, just egg yolks), sprinkle sesame seeds as a garnish, put it in a preheated oven at 180 degrees and bake it on low heat for about 15 minutes, reduce the heat to high and bake for 3 minutes.

end precautions.

After the gauze is soaked, it should be wrung out, otherwise the bread will not form if there is too much moisture. The size and time of the heat should be flexibly controlled according to the size of the bread cubes, so as not to get too close to the radiator to prevent the bread from being undercooked or too close, and if it is to be immersed in warm water, the water temperature should not be too high. 25 30 is preferred.

When making bread, you can add whipping cream or glutinous rice flour, which can make the bread more fluffy, also prevent the bread from aging, and it is very easy to draw.

How to make the bread soft and delicious, first the bread is fermented with that bread flour, and then after several fermentations, it will be soft and delicious as soon as it is steamed.

How to make bread fluffy and deliciousHow to make bread? It seems that fluffy needs to be added with a little more butter and leavening agent. Then the bread that is second fermented is the most delicious.

If you want the bread to be fluffy and delicious, you can add a little milk when mixing the dough, and the amount of yeast must be sufficient, so that the fermented dough can ensure that the bread is soft.

How to make a building bag to make it delicious? To be gluttonous, gluttonous is soft and delicious.

Material. 60 grams of milk powder, 1 egg white, 25 grams of caster sugar, 3 egg yolks, 360 grams of gluten flour, 20 grams of condensed milk, 55 grams of fresh cream (non-dairy fat), 5 grams of yeast, 4 grams of salt, 90 grams of milk.

Method. Heat the milk, mix with yeast and let it sit for 10 minutes.

2.Put a piece of the ingredients except the cream into the basin and form the dough (I can't knead it well, so be it, I'm really impatient).

After a few minutes, add the cream, then knead, keep kneading, endless kneading, knead until the expansion stage (I didn't knead it, and I don't know what the so-called expansion stage looks like hehe) and ferment until it is twice as large.

4.Divide and roll round, relax for 20 minutes, roll and relax for 10 minutes, and then catch up and relax again.

5.Put it in a toast mold and ferment it for a second time. Send it to be flush with the mold (I didn't send it to that way, only about 8 points, and I didn't divide it evenly, hehe).

6.Preheat the oven to 180°, bake the bottom layer at 180°C for 15 minutes, cover with foil and turn to 150°C for 20 minutes.

1. Mix the soup ingredients evenly, heat it over low heat, stir it into a paste with a manual whisk, pour it into the crisper box and immediately close the lid to prevent the loss of water, and put it in the refrigerator for 17-24 hours after cooling to room temperature.

2. Take out the soup and mix it with the main dough and knead the dough until the surface is smooth, then add butter and salt to continue kneading, the bread machine kneading program 2 times (about 60 minutes), after kneading the dough, cover the plastic wrap for the first fermentation to double the size (about 60 minutes).

3. After the first fermentation, take out the dough and knead the dough by hand for 10-15 minutes to exhaust the dough until the dough is delicate and has no pores.

4. After exhausting, divide the dough into 6 equal parts and roll it round, cover it with plastic wrap and relax for 15 minutes before shaping, and then ferment it for the second time until it is twice as large (about 30 minutes).

5. Coat a layer of egg wash on the bread and put it in the middle of the oven at 180 degrees for 18-20 minutes.

The baking time must be 18-20 minutes, not extended, because the baking time is extended, the water content of the bread will be lost, the bread will become hard immediately, the fermentation and baking time should be controlled just right, and a little later will affect the taste.

If you want to be soft and delicious, you have to start from the details, first of all, you must choose a good quality high-gluten flour, I use a golden bread flour, good water absorption, good film, good drawing effect, bread is soft but very chewy, the second is the problem of fermentation, usually bread will need to be fermented twice, must be fermented in place but not overdone, so as to make delicious bread. I'll share you with a recipe, the bread made is very good.

Ingredients: 430 grams of golden bread flour, 230 grams of ice milk, 1 iced egg, 5 grams of yeast, 4 grams of salt, 60 grams of butter, 70 grams of caster sugar, 30 grams of milk powder.

Method: 1. Pour all ingredients except butter, salt and garnish ingredients into the pot, set the kneading mode for 4 minutes, and add salt for 2 minutes. Add the butter and continue kneading for another 4 minutes.

2. Take out the dough and shape it, cover it with plastic wrap, ferment it until it is twice as large, divide it into 20 equal parts, and cover it with plastic wrap after shaping.

3. Roll out the wrapped dough into a slender triangle, flatten the dough at both ends, roll it from the bottom to the top, and make it into a croissant.

4. Place the bread diagonally in a 28*28 square baking tray, put a bowl of hot water, and ferment in the oven.

5. Preheat the oven at 160 degrees, lightly brush the bread with a layer of egg wash, bake at 160 degrees for 30 minutes. For the last 10 minutes, observe the surface to be colored and covered with tin foil.

In this way, the bread is well drawn, fragrant and soft, and very delicious! Pure hand hitting, I hope to give one! If you have a problem, you can continue to chase me!

1. Stir the heated milk and butter with the dry flour fermentation, sugar, salt and eggs, and add the flour and dough in turn.

2. Heat the dough in the microwave for 30 seconds, knead it until smooth and stand, then exhaust it and cut it into small dough, and heat it in the microwave for 30 seconds in defrosting mode.

3. Take out and let stand for 10-20 minutes, coat with egg mixture, sprinkle black sesame seeds, and bake in a preheated oven at 180 degrees for 15-18 minutes.

4. Take it out after placing it without burning your hands, it is very fluffy and soft, and you can enjoy it when you eat a bite.

Raw materials: gluten flour, salt, sugar, eggs, milk, butter, gluten flour, caster sugar, cream cheese, yogurt, whipping cream, yeast powder, powdered sugar.

Steps:1The softness of making bread depends on the dough and kneading, the good bread will be very soft, first with high-gluten flour and a little salt, sugar, egg liquid, milk, yeast powder and other raw materials can be put into mix together and dough, and the milk can be added last when the dough is added, and slowly added as water, until the dough is kneaded until the dough does not stick to the hands can be pulled into a very thin slice, and then wrapped in plastic wrap and placed in a place with temperature to ferment.

2.Generally, the dough should be fermented to about 2-3 times the original size, and the fermentation time should not be too long, as it is easy to change the flavor for too long. After the dough is fermented, it is directly divided into small balls and discharged for a while, and then covered with plastic wrap to wake up, and the dough can be rested for 10-15 minutes.

4.After waking up the noodles, directly knead the raw materials of the crisp grains into powder and then sprinkle them on the bread dough, and then you can put them in the oven to start baking, the oven must be preheated in advance, the oven temperature control is 160 Bake for about 20 minutes, and when you see the golden color of the bread dough, the bread baked to be very soft and delicious.

Tips: The yogurt used to make bread must be fresh, look at the date before buying, and if there are elderly people to eat, it is best to choose low-fat yogurt or sugar-free yogurt, low-fat yogurt and sugar-free yogurt can be purchased according to the physical condition of the elderly.