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Reprinted from 631729542 at 08:46 on December 14, 2010 Reading (loading. ..) Comments (0) Category: reprint articles
how to do bread, there is also a lot of knowledge. -
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make bread, if a small rub in the lard in baking, steaming out of the bread is not only white, soft, and Wei Xiang. -
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When mixed with a little steamed buns
orange Pisi, can increase the fragrance of bread. -
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steamed buns from the base put more yellow, as in the original pots 2 to 3 tablespoons of vinegar water, then steam for 10 to 15 minutes can be white. -
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steamed buns rubbing the surface must be uniform, into the amount of baking powder, and so it made a form to do after, not immediately after forming the pot steaming, and let him -
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What
tips steamed buns? -
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(1) steamed buns, if the surface may send non-fat, you can dig a small hole in the middle of the dough, poured two small glasses of white wine, stopped 10 minutes later, the surface of hair away. -
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(2) If there is no yeast when baking, use honey instead of per 500 grams of flour, honey and 15-20 grams. After the soft dough, cover with a damp cloth can be initiated 4-6 hours. Honey and baking bread steamed soft fragrance, imported back to the sweet. -
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(3) winter indoor temperature is low, baking needs a longer time,
new new balance shoes, if the fermentation put points in the face of sugar, can shorten the baking time. -
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(4) in the fermentation of the dough, people often have to into the amount of alkali to remove the acidity. Check whether the moderate alkali facilities can be a piece of dough with a knife, the size of sesame seeds even if the above holes, then use the appropriate base amount. -
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(5) steamed out of the bread, as a result of alkali put more yellow, and alkaline taste unpleasant, can be added to the water steamed buns of 100-160 grams of vinegar, which has already been steamed and then into the bread pot steam 10-15 minutes, then white bread, and E-taste. -
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(6) steamed buns, in the flour, put a little salt water, can promote fermentation, steamed bread was white and Vision -
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both how to get steamed bread soft, have gluten? -
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tips are as follows: -
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1, and face with cold water in summer, winter, and face with warm water in winter and noodles, baking should be higher than 1 to 2 hours ahead in summer. And surface water should be made cautiously when. -
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2, and the surface to knead a few times more, to promote flour, starch and protein to fully absorb the water table as the gluten really good. And good dough to maintain a certain temperature to 30 �� appropriate. -
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3, face to face has been made up, the need to acquire a degree of fermentation. The group that has shown a honeycomb-like meeting, there are many small also, that has been fermented well. Potamogeton honeycomb body the greater the surface, indicating that the more fat the old leaven, or even want to send too far. -
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4, before the bread cage steam cook, to go through t��ng surface. Winter Xing He faces about 15 to 20 minutes, the summer is short. Bread on the cage, the pot of water to be wide open, and 10 minutes to see the atmosphere. -
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5, Long Ti phase at the mouth with the pan not leak, there is leakage at the block to be strict with a damp cloth. When the lid with aluminum pots steaming to tightly. -
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6, steamed buns, the pot with cold water to be heated, gradually warming up, the bread evenly heated billets. Figure fast start to avoid hot or boiling water steamed buns, steamed bread that is easy for half-cooked. -
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Angel Yeast baking
how? -
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1, according to the instructions usage in the winter can be slightly more. -
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2, the yeast into a bowl, add one teaspoon of sugar, use warm water to open. Rub evenly into the flour, noodles slightly softer. Put a warm place covered with a damp cloth aside. Such as larger size, surface in a large number of small bubbles when you can do. -
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3, well after the bread covered with a dry towel and let stand for 20 minutes. -
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4, open water into the steamer, steam over high heat for 15 minutes - 20 minutes. -
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steamed buns with water or cold water? -
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particular note is the steaming pot This process is open, must be in the fire, the pot to use cold water, not that the words do not advance too. As usual if the fire water, death is absolutely out of dough. Fire water approach is only applicable to face with the leaven fermentation -
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steamed buns do not use hot water -
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Many people like to use hot water or boiling water, steamed bread, thinking that it would open quickly. In fact, this is not science. Encountered because of the heat suddenly cold bread, surface bonding, easy to make bread cooked. -
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the correct approach should be in the pot and add cold water into the bread, then heating to heat up, make bread evenly heated, soft and delicious. -
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How do you know
raw and cooked steamed buns? -
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determine the raw and cooked steamed buns in the following ways: -
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(1) pat bread by hand, elastic or cooked; -
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(2) tear a piece of bread in the skin, such as to reveal skin that is cooked, or immature; -
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(3) finger touch bread,
new balance 574, the pit will soon calm down for the cooked bread, not to recover sunken,
new balance sneakers, that has not steamed. -
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How loose
Xuan steamed bread? -
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is the key to making bread fermentation. Yeast dough can make the chemical changes of starch to produce sugar, alcohol and acid, and release carbon dioxide gas. However, the heating method if appropriate, such as baked directly on the pan, because uneven heating can only be turned into the soft leather hard When people put the steamer into the kneaded bread of Health after the high temperature steam quickly surrounded the bread from the bread around to evenly heated. Steamed inside the thermal expansion of carbon dioxide, but not easy to come up only on the inside drill to drill, so they bulge out of many small vacuoles, the puffy bread and pine. If you put some sugar in the flour, fermented fully,
太有用了，解决所有电脑问题! ! !自己有电脑的不看后悔一辈子 - Qzone日志, high temperature steam, gas sucker punched to the surface cracking can be steamed out of the This bread, flexible, and taste sweet and delicious. -
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How did they loose
baking big? -
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are many ways to make bread. selection of flour is also critical. can not choose the high gluten flour degree, such as the flour used to make bread, do not use bread. -
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Southern bread (sweet) with low-gluten flour degree, the general surface of the bag when you buy flour is cake flour are marked. This bread approach is: -
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formula: flour 100%, sugar: 10 ~ 20%, about 42% water, yeast: 0.8 ~ 1%, yeast 1%, (5% milk powder or oil 5%) -
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Note: Figures in brackets can be added from time to increase, plus a taste much better. -
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practices: -
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1 flour and baking powder mixed, -
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2 with a small amount of water added twenty-three sugar dissolved yeast, termed activation of the yeast, sugar and uncertain but no more, otherwise the yeast will die because of osmosis. -
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3 other water soluble sugars. water temperature not too low, 30 degrees this. -
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4 1 and 2 mixed with 3 kneading, the best blender, then hand over tired. try to make gluten flour, whole extension. -
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5 dough aside for 10 minutes, forming. -
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6 let rise about 60 minutes, conditional proofing in the proofing box, that is, 75% humidity, the temperature around 37 is best. best not to let the surface dry out -
7 of water and steam for 15 minutes after opening. -
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how fast baking? -
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more appropriate to increase the amount of
yeast, flour, 2%. Before use, with 5 times more than 30 degrees warm water for ten minutes so that they activate it. -
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The most important
temperature, 30 degrees is best, although a higher block, but the quality will drop the dough. Face to kneading, add some sugar properly. -
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temperature control can be used with hot water steamer, heating, fermentation tank, hot water in the microwave oven, a hot oven, the temperature remained stable, but also to guarantee the necessary humidity. -
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What
baking bread flour do? -
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are many ways to make bread. selection of flour is also critical. can not choose the high gluten flour degree, -
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such as the flour used to make bread, do not use bread. -
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Southern bread (sweet) with low protein level of flour, usually buy flour bags were marked when the surface is cake flour. -
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This approach is
bread: -
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formula: flour 100%, sugar: 10 ~ 20%, about 42% water, yeast: 0.8 ~ 1%, yeast 1%, (5% milk powder or oil 5%) -
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Note: Figures in brackets can be added from time to increase, plus a taste much better. -
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practices: -
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1 flour and baking powder mixed, -
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2 with a small amount of water added twenty-three sugar dissolved yeast, termed activation of the yeast, sugar and uncertain but no more, otherwise the yeast will die because of osmosis. -
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3 other water soluble sugars. water temperature not too low, 30 degrees this. -
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4 1 and 2 mixed with 3 kneading, the best blender, then hand over tired. try to make gluten flour, whole extension. -
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5 dough aside for 10 minutes, forming. -
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6 let rise about 60 minutes, conditional proofing in the proofing box, that is, 75% humidity, the temperature around 37 is best. best not to let the surface dry out. -
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7 of water and steam for 15 minutes after opening. -
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baking: -
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ingredients: flour, dry yeast 2 cups blue (ActiveDryYeast) 1 spoonful of blue milk, 1 tsp sugar 1 cup blue -
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Production: -
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1, kneading dough: Heat milk in a microwave oven as the temperature is about 30oC milk, sugar dissolved, add dry yeast, at room temperature for 10 minutes, until the surface of floating foam, and into the flour, mix well, bunched moderate hardness (which can add a little flour or milk as appropriate) of the dough, and to achieve -
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2, fermentation: the dough into the basin, stamped in 30oC heat 2 to 3 hours or so, meet group rose 2 to 3 times the original large, indicating that the dough has been made good. -
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3, shape: dough kneading once again before use. Made bread, buns and other finished products, to set aside 15 to 20 minutes, called the dough, then steamed -
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4, steaming: steaming water, then open 12 to 15 minutes. Remove from heat and let cool for 5 minutes or so finished, and then open the lid, remove the finished product. -
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Note: -
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1, the first step Kneading the main role and purpose is to make the protein in flour to form gluten fully absorb the water, which can prevent the carbon dioxide produced during fermentation loss of leavening dough so porous, so the dough This step is very important, must not be careless. Be sure to knead thoroughly. -
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2, the optimal temperature baking. Yeast is the most favorable breeding temperature from 30 to 40 degrees Celsius. Below zero degrees Celsius, yeast loss of activity; temperature exceeds 50 degrees Celsius, the yeast will burn yourself to death. So the best baking temperature is about 30 degrees Celsius. Dough at this temperature, 2 to 3 hours to ferment successfully. To achieve this temperature, the winter can be the dough into the oven, but not heating. -
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3, steamed bread, people used to put the pot to a boil and then steamed, so that rapid heating bread, outside the first heat, easy to make bread cooked. My approach is to do a good job after the bread on the tray, place the dough for 20 minutes, then open steam, so the temperature rose slowly, not only the bread is heated evenly, easy steamed, but also to make up for lack of dough. After steaming, do not because I wanted to see results soon, what a turn off and shoved open the lid on, otherwise you will see the completion of the Baipan hard bread, suddenly reduced, the skin is also wrinkled. -
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4, the dough is very fat, but not steamed bread is not white, like the surface of the bubble point as the unleavened dough. This is because the dough too much and not staying out of yeast. Again in the dough before forming rub some flour. -
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5, steamed into the steamer when the steamer cloth should be wet, steamed buns and steamed cloth stick together, it is too dry for the sake of fabric steamer. -
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Description: -
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1, with dry yeast and baking soda do not increase. Domestic home-made pasta commonly used method is to use past the old leaven leavened dough, which uses a piece of the old yeast surface (also known as fermentation. With the old yeast leavened dough, they often mixed with bacteria. Bread dough sour after the prone and,
《小说》啊啊啊・・・插死了 - Qzone日志, therefore, to add Alkali. Do not often eat pasta, is also difficult to preserve the old leaven. Now, with the factory production of dry yeast fermentation, as dry yeast is prepared from pure cultured bacteria, and not as mixed as the leaven a large number of lactic acid bacteria, acetic acid bacteria, so the acid will not have microbial process, not after bread dough sour place, so do not add Alkali. However, if the baking time lengthened, there is still a result of contamination in the flour, water, basin surface, some of the bacteria growth rate faster than the yeast can still make the dough sour. Practice has proved that baking with yeast, at least four hours is not sour, especially when the temperature does not exceed 30 ��, the reproduction of beneficial yeast and reproduction of bacteria was negative. -
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2, the domestic home made pasta water for baking are the only advanced Western-style cakes before baking with milk, I think this is because in the past the domestic milk expensive. The price of milk in the United States is almost similar with water and yeast do not have to consider the weight and drink plenty of milk and sugar, contribute to its reproduction, growth. -
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How
made leaven? -
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in warm water, add a little wine, and the amount of flour and mix into the Cipen the cover, placed in the temperature is high ,5-6 hours can be used; -
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to a small bowl of flour, add water and into a soft dough, place in the temperature is high, can be used after 10 hours; -
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how to use honey instead of leaven
? -
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and honey into the surface water, per 500 grams of flour 250 grams of water, 1.5 tablespoons of honey, warm water in winter, other seasons with cold water, (also available within the honey directly into the flour), and into the dough, kneading Rear basin, cover with a damp cloth pieces, placed in a warm place 2-3 hours until the dough inflation made to the original volume of 2 times when you can. -
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fermentation tips for that? -
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add leaven to moderate, with homemade leaven can add more, per 500 grams of flour, add about 80 grams of leaven, as with yeast, 500 grams of flour per 5-10 grams can; -
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as with yeast, it can be melted with warm water, then add flour ratio and absorbed, set a warm place and let it ferment, such as with leaven, can be in two steps, first with a small bowl knead flour leaven absorbed, about 3-4 hours of launch, and then knead the flour into the other, and then 2-3 hours can be made, such as time constraints, two steps can be combined -
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leaven much higher ambient temperature, fermentation faster, and vice versa, then fermented slowly; -
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Shike Jia
and face a little salt, yeast can promote faster breeding, producing more carbon dioxide, steamed bread soft, dynamic, sweet and delicious, but also add a little beer, the better. -
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how to identify the extent of fermentation? -
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dough by hand, muscle strength, flexibility, the fermentation is good, if the cut dough,
new balance running shoes, but few small holes in the dough, sweet and sour flavor is not obvious, indicating lack of dough fermentation, the need to continue to ferment; -
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force by elastic dough, slightly sinking, there are some gluten, the force beat the dough when the
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surface initiated after the settlement immediately touch the dough,
Meal Wu Wan's jenny - Qzone log, gluten bad cut, the dough like cotton, large pores and dense, Kirsch, the fermentation fire, this time to put a base or re-add some flour and then , plus how much surface as the degree of fermentation may be. -
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plane did not send a good how to do? -
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without Wage Keng on dough, add some white wine, and then, and look, you can shape on the tray; -
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the dough did not add a little baking soda or soda in the film, immediately after kneading; -
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If baking cold, in the face of put a little sugar, not only from the fat fast, and delicious bread. -
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alkali how to master the next? -
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adds a taste more like bitter, pasta does not swell, the color does not look good, plus Pickle less stiff, under normal circumstances, each 500 grams of flour, 80 grams of leaven, 4-5 grams is appropriate under the base ; -
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alkali under the Laonen but also according to yeast surface, air temperature flexibility, such as hot temperatures are high, more than leaven, yeast easy to breed,
new balance outlet, can be more; cold temperature is low, little leaven, should be less under the - ;
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more; as base not in time after use, but also breeding yeast dough, dough and was acidic, but also under the Alkali. -
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How baking
1? -
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1, baking powder with warm water, the water temperature around 35 degrees is best -
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2, with warm water and baking soda bubble surface, be sure to knead for 15 minutes. And then fermented on the warm damp places, if the temperature is low, you can even dress the pot of dough together into a large pot with warm water, cover the lid. Fermentation time must not be less than 1.5 hours, preferably 2 hours. -
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3, fermented dough is quite soft, then mixed with flour, kneading, kneading type, the 2 fermentation, the dough is molded on the test plate or steamer, not less than half an hour. Such baking can Xuan Tang. I made bread, made in summer generally at least 2 hours, 4 hours winter hair. -
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How baking
2? -
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baking process is the process of yeast cultivation. The mechanism is through breeding and put a small amount of yeast polysaccharides decomposed into water and carbon dioxide. These carbon dioxide dough steamed or roasted in small particles will swell time to make the dough soft white. -
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The process is as follows: -
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1. a bowl of cool water with a little sugar and a little salt -
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2. Microwave heating to 30 ~ 40 degrees (a minute or so) -
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3. placed in a level tablespoon of active dry yeast (supermarket sales, and asked the clerk could not find where) -
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4. To dissolve yeast and mix well (looks a bit like mud soup) -
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5. with the -
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6. placed a warm place 30 to 40 degrees (no more than 70 degrees, or live yeast to become dead yeast, will not rise a) -
7. wait for 15 to 20 minutes. After the plane made a hole with your fingers not pressing the rebound. -
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8. add a little touch of dried noodles adjustment -
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9. processed into the shape you want. If the process continues to send too fast surface, consider put it in a cool place, such as Windows accounts. Stop the growth of yeast at low temperatures, but will not die. -
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10 issued if the surface is not ideal that can be formed in the processing of such a moment and then let the yeast from growing. -
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11. on Long Ti steam, water, 5 to 10 minutes after opening,
new balance shoes, according to heads and contents. -
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112. Do not immediately open the lid after steam, or cold lump of dough would grow up quickly retracted, affecting quality. Wait for 3 minutes -
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want to eat bread, and they are not baking, how to do? -
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There is a way to try
: 500 grams of flour by 50 ml vinegar, 350 ml of warm water, the surface and good, t��ng 10 minutes, plus 5 grams of sodium bicarbonate or base surface, straining to knead until no sour far, still so soft steamed bun. *** This is a contingency approach, generally do not. -
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how to use baking soda? -
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chemical name is sodium bicarbonate baking soda, families often do use it when baking powder bread. However, Xuan steamed buns tend to be less soft, which when exposed to heat because the baking soda release carbon dioxide gas much, bread produced fewer small pores and surface fat from the bad. On the other hand baking soda itself is alkaline substances, such as the amount slightly, bread will have a base flavor, color yellow, vitamin destruction, the effect is far from ideal. If the baking soda in a certain amount of acetic acid (food and vinegar) can more than make up for deficiencies. Not only can produce large amounts of carbon dioxide gas, and does not have a great base flavor. -
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to 1 kg flour into a mixing bowl, put 3 two baking soda, vinegar into a two immediately hand stirring (add some warm water) the occlusal surface of dough, slightly woke up, made into bread, on the tray with a wang steam for 30 minutes or cooked. *** This is the lazy way, no baking powder when available. -
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How to use honey instead of
leaven leavened dough? -
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per 500 grams of flour 250 ml water, 1.5 tablespoons of honey, the proportion of honey and surface water and into the face, after kneading the dough, into the basin, cover with a damp cloth, placed in the warmer place, let it ferment 4 to 6 hours. Such as inflation made to the original volume of the dough 2 times, you can use. If the smell of dough sour taste, may be appropriate to add some alkaline, kneading before use. *** This is an innovative approach. -
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how to make bread soft? -
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beer, soft bread. And the faces in the flour add some beer (the beer and half water), so extra soft steamed buns. -
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soft leavened dough with salt. When baking, if put a little salt to reconcile, you can shorten the fermentation time, steamed buns and more soft and delicious. -
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cold baking with baking powder, add some sugar, can shorten the fermentation time, the effect of Ҳ��. *** This is an effective approach. -
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The best baking temperature? -
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optimum baking temperature is 27 to 30 degrees. At this temperature the dough, 2 to 3 hours to ferment successfully. To achieve this temperature, according to climate change, baking temperature of water can be adjusted: the summer with cold water; spring and autumn with 40 degrees of warm water; available 60 to 70 degrees in winter and surface water, covered with a damp cloth, placed in warmer places. *** This is a professional, for reference. -
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how to use the old baking surface? -
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left each time to do a small piece of bread, which is the old faces -
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add a little old face, and the surface, add water, plus beer (about a quarter tank), and can put a face on the hot (not too hot, then into Tangmian a) the place, do not forgot to run the left point, put in the refrigerator, the next piece into the baking time to go and face became, and then the next, and then come up with a piece of a right, so make pasta dough to put a base, either acid ~ ~ ~ How much I do not know, you try again on the line, put too much yellow ~ ~ ~ put less on the acid that is experience. *** This is the traditional approach. -
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how to detect the pH of baking? -
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dough after fermentation, must be into the amount of lye, rubbing evenly. The following methods can be used to detect the pH: -
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(1) film. Pat the dough, if you hear the -
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(2) to see. Cut dough point of view, such as the distribution profile of the sesame seeds are the size of the hole, indicating that there was not a suitable base; In case of small holes, was long and thin strips of dough the color yellow, that put more alkaline; if there is not even the big hole, dark color of the dough, that put less alkaline. -
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(3) smell. Clawed dough smell, if sour, that put less alkaline; if alkaline taste, that put more alkaline; if only to smell the smell of dough, indicating that there was not just the right base. -
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(4) grab. Grasping the dough, such as dough, heavy, inflexible, that put more alkaline; if not sticky, not heavy, but also a certain flexibility, indicating that there was not just the base. -
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(5) taste. Knead the dough will be a good lye taste in your mouth a little bit Jiuxia, if put less alkaline sour note; if alkali astringency, that put more alkaline; If you feel that sweet, that is, there was not a suitable base . -
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Angel Yeast baking
how? (Usually a quick baking method) -
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Ingredients: 500 grams of flour, baking powder 5 g 3 g dry yeast, soybean oil, a couple of warm water (250 grams - 300 grams) of water under eat flour, sugar 20 grams. -
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practice: 1. the board of flour down on file, add dry yeast, baking powder, sugar, mixing evenly. Pa pit. -
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2. warm water in the pit, into the oil. copied mix blend into the dough slightly awake. about 1 hour. -
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3. to be a good wake up after the plane, they want to make dumplings, slow head, Hanamaki. -
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4. to do a good job within the green body put into the drawer. pot into cold water. then plug the power can steam 13 minutes. (if steamed bread about 30 minutes or so, if the steam Hanamaki 17 minutes) - / p>
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baking powder, baking can be used to make bread do it? -
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energy. Steamed buns with a feed ratio: 10 pounds of flour, baking powder, one or two, a couple of yeast, sugar amount. -
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method: put the flour and baking powder Mix in a container, dissolve yeast and sugar into the flour with warm water, and kneading surface. Under the agent son, wake up 15 minutes to do put bread and look good if you can wake up steam on the tray, and 30 minutes just fine. -
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powder can only soak up steamed bread baking it? -
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not. Must use dry yeast and baking powder (family practice). Or use the old surface (pastry shop practice). -
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How do
bread baking -
-
steamed buns Tips -
-
(1) steamed buns, if the surface may send non-fat, you can dig a small hole in the middle of the dough, poured two small glasses of white wine, stopped 10 minutes later, the surface of hair away. -
-
(2) If there is no yeast when baking, use honey instead of per 500 grams of flour, honey and 15-20 grams. After the soft dough, cover with a damp cloth can be initiated 4-6 hours. Honey and baking bread steamed soft fragrance, imported back to the sweet. -
-
(3) winter indoor temperature is low, baking needs a longer time, if the fermentation put points in the face of sugar, can shorten the baking time. -
-
(4) in the fermentation of the dough, people often have to into the amount of alkali to remove the acidity. Check whether the moderate alkali facilities can be a piece of dough with a knife, the size of sesame seeds even if the above holes, then use the appropriate base amount. -
-
(5) steamed out of the bread, as a result of alkali put more yellow, and alkaline taste unpleasant, can be added to the water steamed buns of 100-160 grams of vinegar, which has already been steamed and then into the bread pot steam 10-15 minutes, then white bread, and E-taste. -
-
(6) steamed buns, in the flour, put a little salt water, can promote fermentation, steamed bread was white and -
-
raw and cooked steamed buns steamed to know how to determine raw and cooked in the following ways: -
-
(1) pat bread by hand, elastic or cooked; -
-
(2) tear a piece of bread in the skin, such as to reveal skin that is cooked, or immature; -
-
(3) finger touch bread, the pit will soon calm down for the cooked bread, not to recover sunken, that has not steamed -
-
how to use baking soda baking -
-
chemical name is sodium bicarbonate baking soda, families often do use it when baking powder bread. However, Xuan steamed buns tend to be less soft, which when exposed to heat because the baking soda release carbon dioxide gas much, bread produced fewer small pores and surface fat from the bad. On the other hand baking soda itself is alkaline substances, such as the amount slightly, bread will have a base flavor, color yellow, vitamin destruction, the effect is far from ideal. If the baking soda in a certain amount of acetic acid (food and vinegar) can more than make up for deficiencies. Not only can produce large amounts of carbon dioxide gas, and does not have a great base flavor. -
-
to 1 kg of flour into the basin, two of baking soda into 3, into a two-vinegar, stirring by hand immediately (add some warm water) the occlusal surface of dough, slightly woke up, made into bread, on the tray with a wang steam for 30 minutes or cooked. -
O, and also = what? Try it soon ~
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