When stored at low temperature, bread will soon harden; On the contrary, if it exceeds 30℃, it will affect the color, nutrition and taste of bread. 18℃~25℃ is the most suitable storage temperature for bread, while the temperature in the freezer is about 2℃~6℃, which will accelerate the aging of bread. However, it should be noted that cream and bread with stuffing containing a lot of sugar and oil should be kept in the refrigerator, otherwise it will go bad easily.
space
Can toast be frozen?
Bread that can be frozen
Toast, French bread, croissants and other texture components are relatively simple, and fewer auxiliary materials can be used for frozen preservation. Even if the surface is coated with soft candy or decorated with other materials, as long as the texture and composition of bread are simple, it is suitable for frozen storage.
space
Should bread be refrigerated or frozen?
Edible bread should be frozen immediately before it goes bad. Although cold storage can inhibit the reproduction of microorganisms, water is also easy to evaporate, and sometimes it may even deteriorate more easily than normal storage. Therefore, this storage method is limited to sandwiches or bread with cream. When freezing, it should be packaged separately with plastic wrap or plastic bags.
space
The practice of baking bread
1. Knead the dough with materials other than butter.
2. Knead until the dough hardens.
3. Add softened butter and rub it hard and quickly.
4. Continue to knead and put the kneaded dough into the basin.
5. Cover with plastic wrap or wet cloth and ferment in a warm place until the dough is twice as big.
6. Roll the dough into an ellipse with a rolling pin, and the width of the ellipse needs to be the same as that of the toast mold.
7. Turn the rolled dough upside down, roll it left and right, and roll it into long strips.
8. Put the rolled strip into the toast mold, put a large plate of boiling water in the oven, put the toast mold and bread into the oven, and ferment for about 40 minutes again until it is full at 8 minutes.
9. Brush a layer of whole egg liquid on the surface of fermented toast.
10, bake in a preheating oven 120℃ for about 30 minutes.