What is the right way to make bread? There are many ways to make bread. We can't say which way is right or wrong. Each method has its own characteristics. It depends on which way we prefer. Since many families don't have ovens and want to make their own bread at home, we will share a very convenient way to steam bread.
Speaking of steamed bread, many friends may be familiar with it, but most steamed bread tastes soft, but it is not chewy at all. It looks delicious and tastes terrible, which leads many friends to be less optimistic about steamed bread. The steamed bread I shared with you today is very fluffy and soft, with a strong taste and a simple method. It's delicious without an oven. Old people at home like it very much, because the appearance is soft and it suits their taste. Take a look at the specific method with me.
The making method of steamed bread. Ingredients: 4 eggs, about 300 grams of flour, 3 grams of sugar, 0 grams of 65438+ salt, 3 grams of yeast, 20 grams of salad oil, appropriate amount of white sesame and black sesame, and appropriate amount of dried cranberries.
1, knock the eggs into the pot, add sugar, salt and yeast, and stir well.
2. Sieve the flour, stir it evenly, stir it into a flocculent shape, then add cooking oil, knead it into dough, then put it on the chopping board, continue to knead it, and skillfully knead it into a transparent film. Cover with plastic wrap and wake up twice as big.
3. Take out the dough, directly divide it into small portions, knead it into a round shape, flatten it, brush it with some cooking oil, roll it into a tongue shape, turn it over and spread it with dried cranberries, roll it up, turn it over, fold both ends inward, put it into a mold, make all the dough, cover it with plastic wrap and wake it up twice as big.
4, wake up, a layer of egg liquid on the picture, sprinkle with black sesame seeds and white sesame seeds, cover the mold, or cover with high-temperature plastic wrap, put in a steamer, steam for 40 to 45 minutes, stew for 5 minutes, take out the pot, and demould.
Precautions. 1, the eggs are knocked into the pot, and they should be fully dispersed. Add sugar, yeast and salt and mix well.
2. At the beginning, the kneaded dough should be a little soft, so it is easy to knead the film skillfully.
Conclusion. Bread made by this method does not contain additives, butter, etc. And it's delicious, fluffy and chewy. Much healthier than buying it back. It is also correct to say how to make bread. There is really no definitive answer. It is correct to make delicious bread in different ways.
1. The first material to be prepared is high-gluten flour 500g eggs, 2 yeasts 5g milk 200ml sugar 40g (sugar can be increased or decreased according to personal taste).
2. Add 2 eggs, 5g yeast, 200ml warm milk and 40g sugar, and knead the dough until smooth for 20min.
3. After waking up, add 30g butter to the dough. Knead the butter completely into a dough. At first, the dough was rough, with obvious particles and sticky. You must have good physical strength and patience. It is suggested to use the chef machine as much as possible if there is one, because it is really hard. Knead the dough and rub out the glove film. In the best glove film state, the surface is smooth and delicate, and many small bubbles can be seen. The membrane has lines, crevasses, serrated toughness and is not easy to break. If the film is rough and has obvious net structure, it means that it has not been kneaded in place and sealed for proofing.
4. Wake up to twice the size of the original dough, take out the dough and knead it again, exhaust the gas inside, then divide it into small dough of about 10, and knead each dough like steamed bread until the surface is smooth.
5. Brush a layer of oil on the bottom of the baking tray, add bread green, and put it in the oven to wake up two or twice the size.
6. Take out the baked bread blank, preheat the oven, dilute the yolk with water, and brush a thin layer of egg liquid to make the baked bread look better. Sprinkle some white sesame seeds and bake in the oven 170℃ for 20 minutes. You can put a bowl of water in the oven to prevent it from drying and hardening.
This bread is soft and delicious.
I'm happy to answer your question.
These pictures of bread were made by myself at home.
Because it is unprofessional, but it tastes particularly delicious. Use 400 grams of high-gluten flour, 5 grams of yeast, 20 grams of butter, 30 grams of sugar, 30 grams of condensed milk and 3 egg whites, and you can put a little salt. Wake up for 50 minutes and prepare 4 ounces of walnut kernel and raisin princess for use?
Knead the dough vigorously 10 minute and cut it into four parts. Then drive away, spread the fruit on it, roll it up and drive away. Roll on the walnut kernel, prepare four portions of dough in turn, put them into a bread mold, wake for 40 minutes, coat them with egg yolk liquid, and sprinkle sesame seeds in the oven. Up and down fire 180 degrees for 25 minutes.
Answer over
I am an out-and-out baking enthusiast. I like to try all kinds of recipes, and then record the recipes that suit me best according to my taste. Until I turned on the oven, my baking road was out of control, starting with cookies, then making cakes, and finally studying bread. Here are some of my experiences:
About kneading dough
Hand rubbing: at first, it was all hand rubbing. 15minutes There are many ways to rub the glove film online, but it takes me at least 30minutes to rub the thick film.
Bread kneading machine: I now choose to knead the dough with a bread machine for 40 minutes, take it out and hit it on the chopping board a few times before styling. Chef machine is very convenient, but if you are unprofessional or uninterested, there is no need to buy it at all, because it takes up a lot of space. Toast takes longer to knead dough than ordinary bread or buns.
It is worth noting that glove film is not the only criterion to judge whether dough kneading is successful or not. A good dough ultimately needs elasticity and tension, and bread made without thin glove film can be delicious.
On the formula
There are many recipes on the internet, and there are more key water. When you start kneading dough, it must be sticky. At this time, you can use a small scraper to scrape off the dough stuck on your hand or chopping board. As the dough hardens, it begins to absorb water. The final dough must be very elastic and soft, and will not touch your hands.
Here I want to mention the difference between butter and vegetable oil: in fact, French bread is usually added with olive oil. I think it is good to add vegetable oil (corn oil) without affecting the taste. Sometimes bread is made at home, and the butter has not softened beforehand. At that time, adding dough would be very troublesome, and you can also choose to add vegetable oil.
Yeast: When we make sweet bread, we'd better use French Jin Yan yeast. When the yeast is not used up, we can buy a sealed bottle (the one with a rubber ring) from IKEA and put it directly at room temperature, which can be stored for at least 1 year.
Salt: You can add some salt to increase the flavor. Remember not to put it with yeast, which will inhibit the fermentation of yeast.
Ps: A good recipe is half the battle. Don't add flour to the soft dough when you start kneading, so the bread will become hard because of the lack of water!
About fermentation
Primary fermentation: the most convenient and delicious. After sealed and preserved, the taste of the next day will be fine. (I use it the most now)
Twice fermentation: first, let the dough ferment, and the volume will double. Poke some flour dough with your finger, and the hole in the dough will not retract immediately. After the second exhaust shaping fermentation, the taste was ok, but it took a little longer.
Ps: No matter what kind of fermentation, it must be kept moist. There are two methods: 1. Put hot water in the oven, but remember to change the water when it is cold. 2. Cover the dough with plastic wrap and cover it with a wet rag.
Be sure not to ferment too much, or the bread will turn sour.
Hello, I'm Brother Hao Wei, and I'm glad to answer this question! This is an authentic toast bread, which only uses basic materials and is made by hand. It tastes sweet and worth a try!
material
High gluten bread flour
280 grams
water
1 10g
Eggs (of hens)
1
milk powder
20 grams
salt
2 grams
sugar
40 grams
butter
20 grams
yeast
4 grams
working methods
115 Prepare the ingredients, weigh them, and soften the butter in advance.
2/ 15 Mix all ingredients except butter.
3/ 15 Knead the dough by hand and add softened butter.
4/ 15 Continue kneading, rubbing, dripping and stretching the dough.
Knead for about 20 minutes until the film swells.
6/ 15 was fermented in a container to 2.5 times its original size.
7/ 15 Knead the dough evenly, then divide it into three parts, cover it with plastic wrap and relax for 20 minutes.
8/ 15 Take a dough, knead it evenly and roll it into a long tongue about 30 cm long.
9/ 15 gently rolled up from one end.
10/ 15 until it is completely rolled up, and put it under it.
1115 Roll out all the remaining dough and put it in the toast box.
12/ 15 fermented again until toast box was full. (Fermentation is enough to cover toast box. )
13/ 15 preheat the oven to 200 degrees, put toast box in the lower layer of the oven and bake it up and down for 40 minutes.
14/ 15 After taking out of the oven, pour out the toast.
15/ 15 finished product drawing.
Method/step 1:
First of all, you should read the instructions of the bread machine, in which the choice of flour is very important. Different flours are suitable for making different types of bread. To make softer bread, you should choose refined flour (that is, super first-class flour, jiaozi flour, etc. ), as well as special bread flour, French bread and whole wheat bread, we can choose whole wheat flour rich in plant fiber.
The second point is to pay attention to the order of adding ingredients. It should be added in strict accordance with the order in the ingredient list, and special attention should be paid to adding yeast at the end to avoid getting wet. What should I do if I forget to add yeast due to operational errors? The remedy is to melt the yeast with a little warm water and pour it into the dough, and observe it while stirring in the bread machine. If the dough is found to be too wet, add a little flour until the dough is shaped.
When making bread, milk can be used instead of water, and the bread made is milk and soft.
When making bread, you can add an egg, but it should be noted that an egg is enough. Too much will make the bread sticky and affect the taste. It should also be noted that the ratio of the total amount of eggs and milk to flour should be strictly followed, and the number of cups should not be too much or too little. If you accidentally lose the measuring cups, remember that their ratio is 1: 2, or you can observe the dough at the same time. If the dough is too dry, add a little water, if it is too wet, add a little noodles until the dough is shaped. Good dough surface is smooth, shiny and does not touch hands.
It should also be noted that honey is first put into eggs and milk, and then the liquid is fluffy with an egg beater, and then poured into a bread bucket, so that the bread made is softer and more delicious.
If you want to make bread more delicious, you can add some dried fruits or nuts to the dough. After working in the bread machine for one hour and fifty minutes, it is best to add dried fruits such as raisins, so that the bread made is bright in color and delicious. If you add nuts such as walnuts, you can crush walnuts at first and pour them into bread barrels with other seasonings.
Finally, according to the instructions, if you like dark bread, choose dark buttons, and if you like light ones, choose light buttons. Personally, I like light colors. Try a few more times, your bread will not only taste better and better, but also be willing to try all kinds of new tricks and make delicious bread with different tastes!
When feeding, the bread bucket should be lifted away from the machine to prevent the raw materials from falling on the electric heating tube.
There are too many ways to make bread, such as toast bread, fluffy bread, non-kneaded bread, whole wheat bread and so on.
Today, I will share with you a family version of ordinary steamed stuffed bun.
First, blanching seeds: put 20g high-gluten flour into a milk pan, mix well with 100g cold water, and turn on the minimum fire to stir until it is fine and pasty. Keep stirring and let it cool to about 65 degrees.
250g of high-gluten flour, 5g of yeast, 30g of sugar, 3g of salt and egg 1 piece. Pour in the cooled and scalded seeds and stir well. Then add about 50g of milk or water and knead into dough, which is a little sticky. Cover with plastic wrap and refrigerate for 40 minutes.
Take out the waking dough and rub it by rubbing clothes. Then add 30g butter and continue to knead the dough. You can see that the glove film is fermented twice as big in the pot.
Take out the fermented noodles without kneading, divide them into 8 noodles, roll them into beef tongues, and put them in a baking tray for the second time to make them light.
Preheat the oven for 5 minutes in advance, and bake at 150 for 20-25 minutes.
Brush a little honey water to soften the bread when you leave the oven.
Our bread will be ready.
Hello, I'm a diary, and I'm glad to answer your question.
I like to make a honey crispy bun to share with you. This kind of bread is all the rage and sells well in the market. The bottom of this steamed stuffed bun is crisp, soft and sweet. It is most suitable for breakfast or snacks, and I like everything I have eaten. Making your own bread is healthy and delicious, and the process is not difficult. If interested, I will share the detailed process and learn to cook for my family. They must love it!
Ingredients of honey crispy bread: 400g of high-gluten flour, 40g of sugar, egg 1, pure milk 150g, 4g of dry yeast, 20g of butter, crispy base (high-gluten flour 10g, 5g of sugar, a small amount of black sesame), honey 1 tablespoon, and watercress. Pure milk 150g, dry yeast 4g, butter 20g, crispy bottom material 10g (high-gluten flour, sugar 5g, small amount of black sesame), honey 1 tablespoon, and appropriate amount of red bean paste stuffing.
Here's how to do it: 1, this is the material. High-gluten flour must be used to make bread. High-gluten flour has a high content of protein, so it can be made hard and soft. 1, this is the material. High-gluten flour must be used to make bread. High-gluten flour has a high content of protein, so it can be made hard and soft.
2. Beat the eggs into the pot, add pure milk, sugar, high-gluten flour, dry yeast and a little water, stir them evenly with chopsticks to form a flocculent shape, and then knead them into dough (the amount of water should be added as appropriate according to the water absorption of flour). After the dough is formed, add butter, continue to knead and beat, and finally the dough can be pulled out of the film. 2. Beat the eggs into the pot, add pure milk, sugar, high-gluten flour, dry yeast and a little water, stir them evenly with chopsticks to form a flocculent shape, and then knead them into dough (the amount of water should be added as appropriate according to the water absorption of flour). After the dough is formed, add butter, continue to knead and beat, and finally the dough can be pulled out of the film.
3. Put the dough in a warm place to ferment. The fermented dough swells more than 2 times. Poke a hole in the middle with a finger dipped in flour, and then pull the dough away, and you can see that it is full of dense beehives.
4. Fully knead and exhaust the fermented dough and divide it into small doses of similar size. 4. Fully knead and exhaust the fermented dough and divide it into small doses of similar size.
5. Take a small piece of dough, roll it into a cow tongue shape, roll it up and flatten it, continue rolling it twice (this will make the bread soft and layered), and finally roll it into a cow tongue shape, and coat the surface with bean paste stuffing (when operating, cover the rest of the dough with wet gauze to prevent air drying and cracking).
6. Roll up the dough tightly, split it in two from the middle, and dip the bottom with crispy material (crispy material is a mixture of high-gluten flour, sugar and black sesame seeds).
7. Put the bread green embryo into the baking pan coated with oil, spray a little water and put it into the oven for secondary fermentation.
8. This is a fermented bread embryo. Preheat the oven at 180℃ for 5 minutes, and put it in a baking tray. Bake at 180℃ 18 minutes.
9. Take it out and brush a layer of honey water on the bread while it is hot (mix a spoonful of honey with a spoonful of cold water).
Tips The dough must be kneaded out of the film to make the bread soft; The temperature of each oven is different, and this is self-regulating; The bottom of bread is crisp when eaten on the same day, and it will become soft after a long time, so it can be fried in a pan.
This is a milk-flavored bun, which can be operated without rubbing the glove film and the toaster. Fermentation doesn't take much time. Highly recommended.
Hello, I'm glad to answer your question.
You just asked how to make bread correctly. Let me share with you my steps in making bread. It's really delicious after making it according to this step.
First of all, you need to prepare: 200 grams of high-gluten flour, 4 grams of dry yeast, 20 grams of milk powder, 20 grams of butter, 20 grams of condensed milk, one egg, 25 grams of sugar, 3@ pieces of salt, appropriate amount of warm water and appropriate amount of egg liquid.
1. Add salt, sugar, yeast, milk powder, condensed milk and eggs to the flour, and then stir well.
2. Add appropriate amount of warm water and stir into small pieces.
3. Knead the dough into smooth dough
4. Add butter and knead, then seal and ferment for one hour.
5. Divide into seven or eight parts after fermentation, and continue fermentation for 8 minutes after sealing.
6. Knead the dough, roll it out with a rolling pin, and then roll it into the shape of bread.
7. Brush the baking pan with oil, then put the dough into the baking pan and continue to ferment for 25 minutes.
8. After fermentation, apply egg liquid.
9. Bake in the oven 180 degrees for 20 minutes.