How to make bread with potato fermentation, how to ferment bread?

Ingredients: 2 eggs (about 90 grams of egg mixture).

Plain flour (or cake flour) 135 grams.

150g mashed potatoes.

Cooking oil 15 grams.

Milk (if the egg is larger, the amount of milk can be reduced accordingly) 20 grams.

Salt (to taste) about 2 grams.

White sugar 0 2 grams.

Preparation of no-knead rice cooker salty potato bread (one fermentation).

Cut the potatoes into cubes and steam them in a pot or cook them in water, drain the water, and puree them while they are hot (my peeled potatoes are 150 grams, and they are still 150 grams after cooking).

Add milk and yeast to the basin and mix well, then add oil, eggs, salt and mix well with chopsticks, finally add flour and sugar, mix well, scrape and mix with a spatula or other tools for about 3 minutes until delicate, the state of mixing is very sticky and sticky, and it can be piled up.

Add mashed potatoes and scrape for about 2 minutes until they are evenly blended, after mixing, it is in such a state, the scraper can be mixed, and the pile will not collapse.

Add chopped green onion and mix well.

Dry the rice cooker and put it on the oil paper (the best effect), if there is no oil paper and it is not a non-stick pan, you can brush it with a thin layer of oil.

Pour the batter into the rice cooker.

Put it in a warm place to ferment until it is twice the size, I put about 40 degrees of warm water in the wok that is not hot, cover the rice cooker, put it in the wok, cover the wok lid, and it will be ready in half an hour, hehe).

Mine is an ordinary rice cooker, after the noodles are ready, press the cooking button to jump (generally takes 4 6 minutes) and immediately cover the air outlet with a twisted wet towel, press it again after 15 minutes, and then simmer for 15 minutes after jumping.

Potatoes are steamed or boiled, peeled and mashed.

Weigh the required materials and prepare them.

Pour all ingredients into the basin (except butter and yeast powder, water).

Add yeast powder dissolved in warm water to the flour.

Mix the dough with your fingertips and bring it to a cutting board to knead.

After kneading until the film is raised, add the butter and continue to knead. Knead until the expansion stage, place the dough in a basin and cover with plastic wrap to rise.

Ferment to 2-3 times the size and press with your fingers without springing.

Divide the dough into 8 equal portions, vent and roll round and place on the non-stick mat. (If it is not wasted, it should be possible to divide it into 9 equal parts).

Place in a warm place to ferment until twice as large. (At this point, you can brush the egg wash, I seem to have forgotten) oven at 170 degrees, top and bottom heat, middle layer for 18-20 minutes. (I roasted it for 25 minutes, which seems to be a long time, and the original temperature is 180 degrees).

1. The main raw materials for making steamed buns are flour, purified water and yeast powder. 2. The first step is to open the yeast powder with warm water, but remember that the temperature of the fermented mother powder should not be too high, otherwise it is not conducive to the yeast powder to play its role.

1. The temperature required for the first fermentation of the dough should be 30 or 40 degrees, and the dough should be twice as large as the original, and it should be placed in a warm and humid environment for about 1 hour. How can you tell if a shot is successful? The first is that the volume is sufficiently expanded; The second is to tear a small piece to observe that the internal pores are uniform and fluffy; Thirdly, you can use your finger to dip a little flour in the middle of the dough and poke a hole in the middle of the dough, the hole does not retract and the surface is smooth, which means that the fermentation is successful.

If the dough around the hole collapses, it means that the fermentation is excessive.

2. The proofing in the middle is generally 15 to 20 minutes. Specifically, it depends on the temperature and the state of the dough relaxation at that time, and the state display of the dough is suitable for the molding requirements of the bread made, and the purpose of proofing in the middle is to make the dough produce new gas, restore the softness and extensibility of the dough, and facilitate the forming.

3. After proofing and shaping, it is time for the second fermentation. "2 rounds" is generally carried out after the bread is shaped, and its requirements for temperature and humidity are relatively high, because the bread has been shaped at this time, so the skin can not lose too much water during the fermentation process, which will affect the appearance and taste. Therefore, the temperature of the second round is generally required to be about 38 degrees, and the humidity is about 85%, and in daily life, this humidity is difficult to achieve, but we have a way after all.

You can put a bowl of boiling water in the oven in advance, and then put the shaped bread into the oven and close the door, at this time in the closed oven, the temperature and humidity environment is close to the 2 rounds we need. The time required for 2 rounds is about 40 minutes to 1 hour, and you can observe the dough rise to double the original size.

1. Put some water in the pot, heat it, try not to be too hot, preferably around 30 degrees;

2. Put a certain amount of warm water in the container first, then put a certain amount of baking powder and stir well;

3. Then put a certain amount of flour in it and knead the flour;

4. Place the dough still;

5. Put the mixed dough in a container and wrap the surface of the meat fin with plastic wrap;

6. Place the dough in an environment at a temperature of about 32 degrees for about one hour.

1. Add yeast to the flour, stir well, then add an appropriate amount of water, and knead for 15 minutes to form a dough.

2. Put the dough in the oven, and pay attention to cover it with plastic wrap to prevent water evaporation. Put a glass of water in the lower layer of the oven, increase the humidity and adjust the temperature to 30 degrees to leave.

3. Cut the dough into small pieces, brush with a layer of egg liquid, and bake it in the oven, generally speaking, adjust the oven up and down to 170 degrees, and bake for 20 minutes to enjoy the food.

Bread can be made using the liquid fermentation method. The liquid fermentation method is to first place the yeast in a liquid medium, multiply it for several hours to make a fermentation broth, and then mix the fermentation broth with other raw materials to form a dough.

The ingredients that need to be prepared in advance include: 230 grams of bread flour, 180 grams of whole wheat flour, 4 grams of yeast, 25 grams of sugar, 2 eggs, 2 grams of salt, 40 grams of butter, and 5 grams of custard flour.

1. Mix bread flour, whole wheat flour, custard flour, yeast, sugar, salt and eggs.

2. Slowly add warm water to start kneading the dough, the dough is very sticky at first, and it will naturally not stick to your hands after kneading the fascia.

3. Knead the dough to pull out the fascia.

4. Add the butter and continue to knead evenly.

5. Arrange the kneaded dough and put it into a deep pot for fermentation, until it is twice the size of the original.

6. Exhaust the fermented dough, divide it into three uniform small dough parts, cover it with plastic wrap and relax for 10-15 minutes.

7. Roll the dough back and forth and roll it round, and place it on a baking tray with a spacing distance.

8. Cover all the shaped bread crusts with plastic wrap for secondary fermentation, and then coat them with egg wash.

9. Preheat the oven to 180 degrees, top and bottom heat, and bake at 180 degrees until the surface is colored.

10. Bake and take it out and finish.

Ingredients: a) 360 grams of bread flour (or breadcrumbs, 2 teaspoons of salt, eggs.

b) 2 tablespoons of sugar, small tablespoons of dry marley yeast, 225 grams of milk (if one bag of milk is not enough for 225 grams, you can make up with water).

c) 52 grams of butter.

Method: 1) Put the sugar yeast into a medium bowl, warm the milk to about 40 degrees, pour it in, and stir slightly.

2) Sift the flour with salt and eggs in a large bowl.

3) Pour (1) that has been fully fermented into (2) several times, stir and knead.

4) Put in the butter several times, continue to knead and knead and knead, in this process, there will be a stage when the noodles are more sticky, don't worry, stick to it, it will be smooth after a while.

5) Cover the kneaded dough with a lid and let it rise in a warm place and wait for it to get fat for the first time. (If it's a temperature of more than 30 degrees, it will take about 1 hour to gain weight every time).

6) Once fat, forcibly give it ** (Squeeze the air out of the dough with your hands.) Put it in a warm place again and wait for it to get fat a second time.

7) After the second forced **, the dough is ready to use. You can use your imagination and wreak it into any shape. Place in a warm place and wait for the third time to get fat, then put it in the oven to bake.

The order in which you put yeast in bread is important!

First put water and eggs, sugar, salt, oil, etc. in the basin, then put flour, and finally sprinkle yeast, don't take boiling water to make bread! In winter, you can use some warm water to facilitate fermentation. Put everything in order and stir it

Once the dough is ready, remove the dough, sprinkle some flour on the cutting board (to prevent the dough from sticking to the board), flatten the dough, sprinkle the prepared filling on top, coat well, and roll it up again, being careful not to let the filling leak out. Finally, put the dough back in the bread maker and let it rise slowly.

How to make bread with yeast leavening? Thorns.

Ingredients: 500 grams of flour, 70 grams of sugar, 250 ml of eggs, 7 5 grams of active dry yeast, 6 grams of refined salt, 30 grams of butter, a little vanilla powder (can also be left alone).

Preparation method quietly: take a small bowl, put 10 15 ml of warm water of 30 35, add an appropriate amount of sugar, make 5% dilute sugar water, put in active dry yeast, mix well, stand for 5 minutes, the yeast solution will ferment higher than the original.

Knock the eggs in the container, beat them, add water, the amount of water added should be subtracted from the amount of water used in the yeast solution, and the temperature of the surface water should be adjusted to 25 30.

Pour the flour into the container, slowly add the yeast solution, water egg liquid and vanilla powder, stir while adding, push and roll with both hands, before the dough is basically reconciled, then add butter, continue to knead thoroughly and form a dough.

The signs of dough reconciliation are: take a small piece of dough and stretch it with both hands to form a smooth film;

Place it in the fermentation container, touch the top of it with your hands, feel sticky, but when you leave the dough, it is not sticky, and the surface marks of the dough disappear quickly.

Place the fermentation container at about 30 to ferment for about 2 hours, see the dough is swollen enough, the surface is slightly sunken, the yeast can be divided into 10 or 20 agents, knead them one by one, take a special mold or baking tray, brush a layer of bottom oil, load the green blank, and let it grow for about 15 minutes, (you can brush on a layer of egg liquid or spray a layer of water mist, omitting it).

Control the temperature of the oven to 220 240, put the baking tray into the middle compartment of the oven, heat the top and bottom evenly, and bake for 20 25 minutes (first use the primer, then the upper and lower heat, after the top surface is colored, switch to the primer, and bake until cooked through).

Characteristics of the finished product: loose and soft, sweet and palatable.

1. The fermentation process of bread generally includes primary fermentation, intermediate fermentation and secondary fermentation.

Bread that has only been fermented once, in terms of organization and flavor, cannot be compared with bread that has undergone a second fermentation. In the professional field, there are different words (fermentation and proofing) for primary fermentation and secondary fermentation, which means that there is a difference between the two, and in the simplest way, it is only necessary to remember one thing: delicious bread needs to be fermented twice.

2. A fermentation, generally can be fermented to double the size, the fermentation time and the sugar and oil content of the dough, the fermentation temperature is related, the simplest test method, is to dip your fingers in the flour, poke a hole in the dough, the hole will not retract or collapse, it means that the fermentation is just right.

3. After the first fermentation is completed, the dough needs to be kneaded again, vented, and then divided into the required size, kneaded into smooth small balls, and intermediate fermentation. Intermediate fermentation is actually proofing. The purpose is for the next plastic surgery.

If the dough is not proofed, it will be difficult to stretch and cause problems for the final shaping. Intermediate fermentation can be carried out at room temperature. It usually takes 15-20 minutes.

4. After the intermediate fermentation is completed, the dough can be formed into the required shape and the second fermentation can be carried out, which is generally required to be carried out at a temperature of about 38 degrees. In order to keep the dough skin from losing water, it is necessary to have a humidity of more than 85%. The secondary fermentation is generally around 40 minutes.

Rise until the dough doubles in size again.

1: Seal the plate with the dough with plastic wrap (remember to use a **, because the dough will grow 2-3 times after fermentation) for the first fermentation. The temperature of the first fermentation needs to be 28 degrees Celsius (the environment needs to be humid), so that after about 2 hours (this means that if the temperature is 28 degrees, if the temperature is low, the time required will be longer), the dough will be twice as large.

If it's cold, you can put hot water in the oven or microwave, open the lid, put a thermometer in it, and then put the dough in, when the temperature in the box is lowered, take the dough out, heat the water, put the dough in, and then put the dough in, and close the door.

2: Home-style fermentation box: Find a closed box first, preferably a Styrofoam box.

Because the insulation effect is relatively good (the insulation of the Styrofoam box can be about lasting.

30 35 minutes or so

Bring the water to a boil, put it in a bowl of hot water, and then place it on a small iron plate.

Elevate the bottom layer so that you can put in the bread you want to leaven.