Why can t I see European bread and Western style bread in China?

Because foreigners are not as particular about bread as Chinese, foreigners pay more attention to efficiency.

Because Chinese food is not used to foreigners, it is not common to see Chinese bread in foreign countries, because Chinese bread has a filling inside.

The bread you are talking about in Europe is actually European bread or staple bread (bread that can be eaten as a meal), while the bread we eat in China is used as a snack or a kind of dessert.

Because the domestic European bread and Western-style bread have been improved, many of them are very suitable for our domestic taste, and the foreign ones are not the same.

Because the domestic Oba and Western-style bread have been modified to meet our appetite more in order to meet our appetite, many foreign bread and bread are mostly hard, any teeth, and our elderly.

Because the taste of domestic European bread is relatively soft, and then the foreign European bread is super super hard.

This is actually the fact that Chinese bread is used to European and Western names to attract customers.

Maybe it's because this kind of bread is not popular abroad, but only in China many people eat this kind of bread because they like it.

It should be a very soft square bag, which cannot be seen abroad, because foreign bread is very hard.

Because these names are used by Chinese to attract customers, because many people want to try foreign food that is easier to sell.

There are many domestic European bags that cannot be seen abroad, such as Paris Baguette's European bread, which is quite special.

In the eyes of Westerners, bread is the staple food, equivalent to steamed bread and rice in the eyes of Chinese, which steamed steamed bread and selling money have you ever seen so exquisite?

Because you can't see the original food in China when you're abroad.

There are also sweet breads filled with sweets abroad, such as those with large tobacco seeds.

GeneralEuropean packageThe difference between bread and bread is also relatively large, European bread is generally used as breakfast, the size of European bread is relatively large, and it is generally sliced to eat, while the bread is relatively small, generally eaten one by one, and European bread is a kind of low sugar, low oil, low fat. Nutritious bread can often be served as breakfast.

The difference between European bread and ordinary bread:

Bread is an amazing food that is kneaded, fermented, and baked. Legend has it that around 2600 BC, on a great night, an Egyptian slave baked a cake made of water and flour for his master. As a result, he fell asleep and the fire was extinguished.

The next day, the dough was twice as big as last night. He woke up and hurriedly stuffed the dough into the stove. And then there is bread that is thousands of years old.

The staple food European bread is a tough guy pie.

The traditional European bag is like a tough guy. It is large, heavy, dark in color, hard and brittle in skin, and soft and flexible in the internal tissues.

This kind of hard-baked bread belongs to the relatively natural and healthy "staple food" type of bread, and there are generally coarse grains in the ingredients.

No sugar and no oil (or little in it), salty taste, or slightly acidic. There are also many types of tough guy European bags, such as:

1. French baguette.

It is a long stick and hard to the touch, so it is also called a baguette and is the most traditional French bread.

Generally, it is a bevel cut. According to its length, weight, and cracks, there are different names.

The formula is simple, with powder, water, salt, yeast; No sugar, no dairy powder, no oil. The wheat has a strong flavor, and the more you eat it, the more fragrant it becomes.

2. German rye bread.

Rye bread is "black" because it is mainly made from rye semolina, which is sugar-free and oil-free, and it is also added with a variety of grains and nuts to add to the icing on the cake. Dietary fiber.

It is rich in content, so it is healthy and nutritious.

3. German lye bread.

Also called Bavaria.

Lye bread, beer bread, beer knots, etc., are small and cute, in Germany and Austria.

It is often served as afternoon tea.

Come and eat. The recipe is very basic, flour, water, salt, yeast. The peculiarity is that the bread is soaked in alkaline water before baking.

This may destroy some of the B vitamins in the bread though.

However, the taste will add a lot of points and become a major feature.

Bagel bread. Unlike ordinary bread, the main ingredient of bagel bread is high-gluten flour.

Sugar, yeast, butter, etc., and ordinary bread is made from flour, yeast, salt, and so on. The two are also different in style, with crispy, hard, and soft bread being the regular bread, and bagel bread being one form.

Summary. The difference between European bread and bread is: different appearance, different taste, different nutritional value, and different **.

1. The appearance is different. European bread is generally slightly larger than bread, has a darker surface color, and is usually sprinkled with powdered sugar.

2. The taste is different. European bread is divided into soft European bread and hard European bread, hard European bread tastes more chewy, with a salty taste, and is more fragrant. The soft European bun is soft, sweet and delicious, rich in filling, and has a variety of flavors, which is suitable for all kinds of people.

The bread is generally soft, and the taste is not as rich and flavorful as the European bread, and it is slightly simple.

3. The nutritional value is different. Compared with ordinary bread, European bread is lower in sugar, lower in oil, lower in fat, more natural and healthy, and has higher nutritional value.

4. **Different. There are many flavors and varieties of European bread and it is healthier, so it is more expensive than bread.

The difference between European bread and bread.

Dear, they taste different. The nutritional value is different.

The difference between European bread and bread is: different appearance, different taste, different nutritional value, and different shirts. 1. The appearance is different.

European bread is generally slightly larger than bread, has a darker surface color, and is usually sprinkled with powdered sugar. 2. The taste is different. European bread is divided into soft European bread and hard European bread, hard European bread tastes more chewy, with a salty taste, and is more fragrant.

The soft European bun is soft, sweet and delicious, rich in filling, and has a variety of flavors, which is suitable for all kinds of people. The bread is generally soft, and the taste is not as rich and flavorful as the European bread, and it is slightly simple. 3. The nutritional value is different.

Compared with ordinary bread, European bread is lower in sugar, lower in oil, lower in fat, more natural and healthy, and has higher nutritional value. 4. **Different. There are many flavors and varieties of European bread and it may be healthier, so it is more expensive than bread.

Is it more difficult to make European bread than bread, and generally the finished product comes out and how long does it last for freshness.

Ordinary bread has no preservatives, it is packaged to last for 2-3 days, how long can the European bread last, and whether it should be packaged or not.

It should be similar to steamed buns, one is steamed and the other is grilled.

The European bag can be stored for 3 to 5 days at room temperature, and it is recommended to pick up the rock branch to seal the European bag and store it at room temperature on the table, and if it is placed in the refrigerator, it can be stored for about a week. It should be noted here that putting in the refrigerator is the freezer that is put into the refrigerator, not the refrigerated layer of the refrigerator.

Is soft European bread steamed?

Dear, it's going to be baked.

European-style bread is a bread commonly eaten by Europeans represented by German lye bread, French baguette, Austrian baked multigrain bread, etc., which is very different from domestic bread in the selection of raw materials.

What is the practice of Eurobag? 300 grams of high flour, 220 grams of water, 1 gram of yeast, 6 grams of salt, synthetic dough can be formed. Cover with plastic wrap, put it in a warm place to ferment, every half an hour, take out the top and bottom and fold it once on the left and right (the way to fold the quilt), fold it 6 times after the dough basically has the strength will not be too sticky, and at the same time there is a lot of air into the dough, put it in a warm place and wait for the volume to ferment to 2, then put it in the refrigerator for 12 hours.

After taking it out the next day, warm it up at room temperature for 1 hour, pour the dough on the cutting board, and fold the four corners in half towards the center. Do the same action again, and the action should be light so as not to destroy the bubbles. Tighten the dough, put it in a leavening basket and let it rise again for 40-50 minutes.

Place in an oven preheated to 250 degrees, place the dough on the lower slate, add 2 cups of boiling water to the upper baking tray and let the oven fill with steam and bake for 20 minutes. Remove the top baking tray and continue baking for about 20 minutes to allow the dough to color.

The main difference is the difference in softness and hardness, and the difference in taste. It's all European-style bread, but the ratio will be different. Old bread is bread that is baked when the flour has naturally fermented to the point where it is about to turn sour or slightly sour.

Compared with modern ordinary bread, the raw materials are single, no eggs, milk, chocolate and other raw materials are added, and there is no modern bread that is fluffy, delicious, and has a hard taste, but it is relatively healthy, such as Da Lieba and the like.

Generally, it is a higher ingredient bread, the sugar and oil used in the recipe are more than 10% of the amount of flour, the filling should be more than 20% of the weight of the dough, the structure is relatively soft, and various fillings can be used to make the final baked goods. Its characteristics are high ingredients, more sugar, eggs and fats in the formula, many changes in the appearance shape and filling, beautiful appearance, fine and uniform internal organization, sweet and soft flavor.

Soft bread refers to the soft bread eaten by Europeans. European bread is a bread commonly eaten by Europeans, such as baguettes, crispy on the outside and tough on the inside, and is a must-eat food for many European families, such as France, Spain and other countries.

Relatively speaking, European-style bread is relatively large, heavier, low in sugar, low in oil, low in fat, high in fiber, and pays attention to the natural aroma of grains. What has been popular in China has always been the high-sugar, high-oil, high-calorie Japanese bread with a soft and glutinous taste and a sponge-like internal structure.

The bread you are talking about in Europe is actually European bread or staple bread (bread that can be eaten as a meal), while the bread we eat in China is used as a snack, or a kind of dessert, and it is also called Japanese, Taiwanese, and Asian bread. Because Asians don't eat bread as a staple food. Therefore, this kind of bread mostly uses butter, eggs, and milk to moisten the bread tissue, making the bread tissue dense and delicate, soft and sweet in taste, and many of them also add various fruits and fillings (in fact, this kind of bread was first improved from the European holiday bread changes).

There is also a similar bread in Europe, which is usually used as a staple food on major holidays. Like Penitony, Stolen, Hala, etc., and of course Petite Boo, all kinds of Danish bread, and the famous Brioche (which are actually eaten as desserts).

European staple bread is characterized by less sugar, no oil (or less oil), no eggs (foreign meat-based, if the staple food is more oil and polysaccharides, the average person can't stand it, and before the industrial production of butter, eggs and milk, see the sky to take these as staple food, how rich should the family be, how can the poor live), the outside is crisp and hard and the inside is flexible (note that it is tough and not soft), the internal tissue is rougher, and there are many pores. Some coarse grains (such as whole wheat, rye, rye) are usually mixed with the raw materials. Authentic European bread is fermented with natural fermentation, charcoal fire, slate roasting, and steam is used to make a crisp and hard shell, with a slightly sour taste, paying attention to the light taste, and requiring the sweetness of the grain itself.

You say that you like authentic European bread very much, it is because you have never eaten authentic European bread, and it is a bit difficult for the teeth and stomach of ordinary Asians to adapt to this.

European bread has a harder taste, and Chinese bread has a soft taste

European bread is mainly the main bread of the main food, supplemented by the side bread.

Chinese bread is mainly accompanied by bread, and Japanese and Korean bread has formed a special type of bread.

Europe is the birthplace of bread, so bread is also more authentic, and in order to ensure pure flavor and texture, it is basically made by hand, step by step. China, on the other hand, generally pursues high output and high sales, and inevitably strives for excellence in the production process. So even if it's the same bread, it's different, after all, if you want to be fast, you can't reach it!

The status of bread in different food cultures.

It's pretty much the same, but some of the ingredients are different.

1. Appearance: Generally, the size of the European bag is relatively large, the weight is heavier, the color is darker, the shape is European, and the outside is usually sprinkled with a layer of white powder. Ordinary European bags are smaller, lighter in weight, and lighter in color.

There is not much difference between soft European bags and hard European bags in appearance, it may be that they look more puffy and full, and they are more beautiful and beautiful.

2. Inside: Hard European bread is sugar-free and oil-free, and it tastes hard and salty. For example:

Baguettes in France. Soft European bread is low in sugar, low oil, low fat, high fiber, fine and uniform internal structure, crispy on the outside and tender on the inside, rich in invagination, sweet and soft in flavor. For example:

Dirty bag. Ordinary bread is very soft, not as elastic and smooth as soft European bread, and has the characteristics of high sugar, high oil and high fat. European bread is generally eaten by slices, and ordinary bread is eaten one by one.

3. The difference between European bread and ordinary bread: European bread is relatively healthy and nutritious, with a natural wheat fragrance, while ordinary bread is less nutritious and high in oil. Near-soft European bread is the darling of the baking industry, blowing a wind that swept the land of Kyushu.

European bread refers to European-style bread, which is often eaten by Europeans, and it is represented by bread in Germany, Austria, France, Dan and Mai. Flour, yeast, salt, water, grains and seeds are used as raw materials. European bread is larger, heavier, darker in color, golden and the skin; The internal tissue of the bread is soft and tough, without the feeling of a sponge, and the cavity is fine and uniform; The bread tastes salty, and little sugar and oil are added to the bread; It is customary to make small bread into sandwiches and large bread slices before eating.

European bread is eaten in a very particular way, and is often served with salads, cheese, meat, vegetables, etc.

Food culture: European bread is the staple food, which is the basic summary of European bread, and it is also the biggest difference from Japanese and Taiwanese bread represented by Asian countries. Bread is rare on the domestic table, but in Europe, the table is inseparable, and even some bread people regard them as very ordinary snacks, which can be bought and eaten at any time, so the per capita bread consumption in Europe is far greater than that in China, which has a lot to do with the reason for non-staple food.

However, domestic consumers have a deeper and deeper understanding of the concept of natural, nutritious and healthy baked goods represented by bread.