How to remedy the middle of the toast and the bread is not cooked?

Can you keep baking bread if it is not baked.

If the bread is not baked, it can be baked again, but it should be noted that the temperature should be lowered, and the bread needs to be constantly turned over so that the crust is not so fast, so that the moisture inside can be quickly dissipated and the bread can be ripe.

Why is the bread baked in the middle not cooked.

When baking bread, if the turning is not very timely, it is easy to cause the bread to be heated unevenly, there may be some places cooked, and some places are not cooked, if the bread is not baked in pieces, then pay attention to put less water when making it next time.

How to make bread delicious is simple.

Prepare sugar, flour, salt, yeast, milk or milk powder, eggs, you need to make the dough softer, you can mix milk powder, yeast, salt, sugar, eggs, flour together and knead it into a soft dough, keep kneading it for about 30 minutes, and then wake up for 20 minutes, repeat three times to knead the dough out of the film, and then ferment, make it into a bread crumb, and then wake up for about 15 minutes to 20 minutes, preheat the oven to 200 degrees, and then bake up and down the fire for 20 minutes, Then switch the upper and lower trays and continue to bake for about 10 minutes.

The toast is sandwiched in the middle because of the short baking time. Depending on the size of the bread crust, set the appropriate time and temperature. Do it a few more times to sum up the experience.

There is no way to remedy it, and rebaking will cause the bread to be hard.

The temperature is generally around 200 degrees. This is because if you bake it for a long time, the soft bread will have a dry texture. In this way, the sales volume of the finished product in the later stage will be greatly reduced. If you use a hot blast stove to bake, the bread itself will be drier.

Danish bread will be a little crispier if baked in an open hearth. It is also easy to loosen in the hand when held. Therefore, it is recommended that Danish bread is best baked in a hot blast stove. Because the hot blast stove can evaporate the water of the bread itself in a short time.

The introduction of toast is as follows:

There are also many details that need to be paid attention to in the baking process of different types of bread. In general, for soft bread, it is best not to open the door easily shortly after the initial oven. If the door is opened too often in the early stage, the bread will not be able to expand optimally in the later stage.

The above content reference: Phoenix.com-Baking Cold Science: Are You Hungry? I'll bake you a loaf of bread.

When baking bread, the oven needs a certain amount of time to master the temperature of the oven, not how much the temperature shows is how much, the color of the toast is uneven, and it is necessary to rely on the inverted plate to make the surface of the bread more uniform, but sometimes the temperature of each point of the oven is different, and the position of the baking tray needs to be adjusted.

The uneven coloring is basically that the bread gluten is not well played, the primary fermentation is not well handled, the gluten is not completely relaxed, and it is not kneaded well when forming, the gluten network is chaotic, the proofing is not in place, it is not enough or overdone, the proofing is not suitable for dry humidity, and the surface is soft and hard and the dry humidity is not suitable.

Material: Dough part.

320 grams of cake flour.

50 grams of cake flour.

1 egg (about 50g).

Milk 180 grams.

Butter 45 grams.

Sugar 70 grams.

Yeast 5 grams.

Filling part. Honey to taste.

Sesame seeds to taste.

Meat floss to an appropriate amount.

Preparation of the home version of the toast (super detailed version).

Prepare all the ingredients.

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Mix all the ingredients of the dough and stir it into a flocculent shape.

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Knead until the dough is smooth.

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Rise until the dough is twice as large as the dough and poke it with your hand so that it will not rebound.

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After proofing, the dough is deflated, kneaded into a uniform round shape, and covered with meat floss.

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Rise again until the dough is twice as large, brush with honey and sprinkle with sesame seeds.

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Preheat the oven in advance, bake at 180 degrees for 18 minutes, and the bread is ready to be baked (brush with honey once halfway).

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The fragrant toast is ready, and it is very fluffy.

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The uneven temperature is mainly a problem with the thermostat, indicating that the temperature difference in the inner cavity is too large, so the baking is uneven. In addition, the distribution and number of heating pipes are also affected. Let's change to a shelf, the kind of plate shape is not ventilated enough, you can see the Santo to see, there is a kind of shelf sold on it, which is more convenient.

1. The pressure of the circuit is too great, resulting in poor contact or uneven heating2. The battery capacity of Galanz microwave oven is insufficient, so that Galanz microwave oven does not heat 3. Because of the aging or damage of the control heating pipe caused by long-term use of the oven, I hope my answer can help you.

The uneven temperature is mainly a problem with the thermostat, indicating that the temperature difference in the inner cavity is too large, so the baking is uneven. In addition, the distribution and number of heating pipes are also affected. Let's change to a shelf, the kind of plate shape is not ventilated enough, you can see the Santo to see, there is a kind of shelf sold on it, which is more convenient.

1. The pressure of the circuit is too great, resulting in poor contact or uneven heating2. The battery capacity of Galanz microwave oven is insufficient, so that Galanz microwave oven does not heat 3. Because of the aging or damage of the control heating pipe caused by long-term use of the oven, I hope my answer can help you.

The reasons could be:

1. The baked bread uses the heating tube of the bread machine to be heated by a single tube, so that the baking temperature of the bread surface does not meet the requirements, and the heating is uneven, so the bread surface has no color;

2. Before baking bread, no layer of egg yolk liquid is brushed on the surface of the bread, and the egg yolk can play a role in coloring both the cake and the bread process;

3. Before baking bread, no layer of butter is brushed on the surface of the bread, and brushing a layer of butter on the surface of the bread can not only deepen the color of the bread surface, but also enhance the luster of the bread surface, making it look brighter and more colorful.

It may be because the temperature in the furnace is too high, especially the heating temperature is too high, the baking time is too long, the amount of sugar and milk powder is too much, and the fermentation time is insufficient. I think it would be much better if you just pay more attention to the temperature in the oven.

It may be that the bread is heated on different sides, so the color of the baked bread is uneven.

The inside rotates unevenly, that is, it is heated unevenly.

To bake bread, the general requirement is to use a high fire, but different stages should be used for different heats. In the first stage, the fire should be low (about 120) and the primer should be high (no more than 250 260), which can not only prevent the surface of the bread from forming quickly, but also make the bread expand moderately. In the second stage, the face fire and the bottom fire should be high, the face fire can reach 270, and the bottom fire does not exceed 270 300, so that the bread is shaped.

In the third stage, the dough fire is gradually reduced to 180 200 and the primer is reduced to 140 160 yuan, and the surface of the bread is charred, forming a bright color and improving the flavor. The total baking time depends on the size of the bread, e.g. 8 to 10 minutes for 100 grams of loaf (the front fire refers to the fire on the surface of the coal pile, and the bottom fire refers to the fire at the bottom of the coal pile). In this way, the three stages are used to bake bread that meets the quality requirements by using different heat levels of "first low, then high, and then low".

The temperature of other ovens can also be appropriately controlled according to this change.

1. The baked bread uses the heating tube of the bread machine to heat the bread surface by a single tube, so that the baking temperature of the bread surface does not meet the requirements, and the heating is uneven, so that the surface of the bread has no color.

Solution: When purchasing, pay attention to whether the heating element of the bread machine is a single tube or a double tube, and try to choose a bread machine with double heating tubes.

2. Before baking bread, no layer of egg yolk liquid is brushed on the surface of the bread, and the egg yolk can play a role in coloring both the cake and the bread process;

Brushing a layer of butter on the surface of the bread before baking can not only deepen the color of the bread surface but also enhance the luster of the bread surface, making it look brighter and more colorful.

You can brush the egg water, that is, the egg mixture and water are mixed 1:1, brushed once before the final fermentation, and brushed again before baking. Another is to mix the egg mixture, water and vegetable oil, brush the bread when it is just baked and taken out, and let the residual heat of the bread bake the egg mixture, because the oil is added to it, and the surface of the bread will be brighter.

It's just that it is unlikely that the bread will be kept for three days to maintain the taste, and the shelf life of the bread is only two days, and it cannot be refrigerated, and it will have a great impact on the taste after refrigeration. Only some European-style staple bread has a longer shelf life, but these breads are relatively hard, and most of them need to be fermented twice, which is more troublesome to make, and there are usually few stores that sell this.

There are thousands of bread brushes, what is the effect? In addition to how to knead the dough more appropriately and how to better grasp the fermentation state, friends who like to study bread will try different methods to make the color of the bread surface more golden, shiny and appetizing.

Today's non-selfish curiosity laboratory uses 6 kinds of liquids to brush bread to see what difference the finished product is.

Test Subject: Croissant soft bread.

Test brush surface liquid (6 types):

Whole egg liquid, egg yolk liquid, whole egg + whipping cream milk, whipping cream, butter test preparation.

Prepare the dough

Knead the sweet dough, roll it round and let it stand to ferment for about 60 minutes, and the dough comes out of the tank at a temperature of 25.

1. If the surface is pure and mature, it means that the baking time is not enough, and the baking time should be increased (pay attention to the appropriate cooling in the second half of the time and reduce the number of furnaces).

2. If the surface is not mature normally, the color is dull and white, that is, the temperature is too low, and the furnace temperature should be increased appropriately.

3. If the surface is not properly mature, there is burning, blackening, dry cracking, and the temperature is too high and the hair is insufficient, and the corresponding treatment can be done.

1. The bread can be baked again if it is not baked, but it should be noted that the temperature should be lowered, and the bread needs to be constantly turned over so that the crust is not so fast, so that the moisture inside can be quickly dissipated and the bread is ripe.

2. When baking bread, if the turning is not very timely, it is easy to cause the bread to be heated unevenly, there may be some places cooked, and some places are not cooked, if the bread is not baked in pieces, then pay attention to put less water when making it next time.

3. Prepare sugar, flour, salt, yeast, milk or milk powder, eggs, you need to make the dough softer, you can mix milk powder, yeast, salt, sugar, eggs, flour together and knead it into a soft dough, keep kneading it for about 30 minutes, and then wake up for 20 minutes, repeat it three times to knead the dough out of the film, and then ferment it, make it into a bread crumb, and then wake up for about 15 minutes to 20 minutes, preheat the oven to 200 degrees, and then bake it up and down for 20 minutes. Then switch the upper and lower trays and continue to bake for about 10 minutes.

4. When preserving bread, the best way is to refrigerate and preserve, but this preservation method will make the taste of the bread become very poor, become rough and hard, and the starch is irreversible after aging, once it gets old, even if it can be reheated to become softer, but it is impossible to return to the previous state of eggplant quietly and softly, so don't buy too much bread at one time, and you should eat it within the shelf life in time after buying it to avoid deterioration.