This recipe is not suitable for all people. It is long and long, but it is a touchstone that distinguishes people who really want to make bread and those who only eat bread. If you are a treasure, have the patience to read this recipe over and over again, congratulations, your bread is not difficult to succeed, not to mention I will not ask for a return, according to your situation to answer your doubts. If you don't have the courage to read it over and over again, believe me: You have proved with your actual actions that you have no chance to make bread, please bypass! Enter the recipe content below. I saw a lot of recipes for people's gloves and gloves. I also tried a lot of methods. I don't know if I didn't understand the essence of the recipes of others. Or the recipes of others are not detailed enough. I don't think that the effect is not good. Anyway, the gloves are very time-consuming and laborious. At one time, he gave up his attitude. I have been idle for a few days, but I don’t know how to start licking my gloves. I tried to beat the dough to beat the dough yesterday. I didn’t expect it to appear in about twenty minutes! At the same time, it is very strong to realize the wonderful soft touch of the surface into the expansion stage! The secret of the original glove film is not the "揉" face, the pros who can't find the glove film are estimated to be the same as before. The word "揉" is misleading! Yesterday, I asked you to pick up the secrets of the gloves, so I’m going to take a second look today, take photos and produce recipes. Although this is my second time using a single beat method to operate the glove film, but practice has proved that today I am out of the film faster than the first time yesterday, only 15 minutes before and after! Just suddenly feel the right way, the original gloves The film can be as easy as it is! Finally, one sentence: pay attention to the wonderful feeling of the dough softening! (January 30, 2015) Attachment: I have seen this recipe for our seven-year-old baby. Hundreds of people have done it, and the score is 9.0. Baby said enviously, if I have such a good recipe, how good it is! She also has to make a mask of her own gloves. Many adults still can't find a glove film. A seven-year-old child told me to get a glove film, which really gave me a big challenge! I am thinking, if there is a way for children who are more than seven years old to easily get out of the glove film, then our adult kitchen friends can not learn in minutes! These days are the thoughts I was troubled. I suddenly jumped into my mind yesterday and went home at night to try it myself, wow! Just seven minutes out of the film! It’s so exciting! Go home at noon today, and start teaching our baby when I finish eating. She will get the gloves in ten minutes! The method is too simple, too easy to operate! It can be said that it is zero failure! All the new method of glove film steps Seven-year-old children's ultimate version of the secret will be attached to the back of this original recipe, as a record of continuous exploration and discovery! April 9, 2015) Continued: This recipe has been tested by 300 kitchenrs today, and the score has also risen to 9.3. During this time, I talked with unsuccessful parents and found an unsuccessful key question: the first step. There is a pro-speaking that even our seven-year-old children can't match, she can't get a glove film! Children can succeed, the only difference with all unsuccessful parents is the dough, because the children's dough is the mother, I am helping her. Why? When I later modified this recipe, I added two photos to determine the humidity standard for the first step, because the first step is very important. From the first step, there is a gap between the standard of the recipe picture and the lack of water to increase the humidity of the dough. The result is bound to result in extremely difficult filming. The water volume of my formula is for reference only. The water absorption of each flour is different. Everyone will judge the humidity as the standard. Dear, the first step is the foundation, just like building a tall building, the foundation is not up to standard, how can the building behind it get better! By the way, the experience of studying bread recently: I went to see the information of the bread improver, I hope I can use some The ingredients instead of chemical modifiers make the bread taste a bit higher. Olive products are good emulsifiers. Applying olive oil to the surface can increase the softness of the bread tissue, leaving the bread to be soft for a day or two, reducing the aging of the tissue. Honey is also a natural improver for bread. Adding it also boosts the fluffy taste of the bread and delays the aging of the bread. Parents can try it! Please decide to try the bread parents must carefully read the recipe carefully two or three times, if the dough feels particularly soft, but does not support the obvious glove film does not matter! Beat the dough time as much as possible Control in about half an hour, then follow the steps below, novices begin not to pursue the perfect glove film, because fermentation is the ultimate factor to really determine the softness of the bread, no fermentation, and the perfect glove film is also no good! (2015 5 Month 11)
Foreword: All parents who have problems with bread, please pay attention to your question message format: 1, say hello polite language. 2. What is the problem with your bread? By the way, please elaborate on the details of your operation. (Without details, I am not a god, I cannot know your situation through time and space, and I cannot give you analysis and suggestions.) 3. Your own analysis of the problem and how you plan to solve it. 4. Finally, please ask me if your analysis is correct. 5. End polite language. Messages will be answered as required, and I will always walk with you until you make a satisfactory bread. Unruly, people who are too lazy to use their brains are only suitable for bread (^_-). 6. Is someone asking me if her bread is qualified? Please check it yourself: the bread is sealed after cooling, and it is left at room temperature for one night. It does not need to be heated the next morning. The taste is still soft and delicious, and your bread is qualified! 7. From the time when the gloves can be produced to the bread that meets the above inspection standards, a long-term experience accumulation process is required, so that you can make a stable and qualified bread for the second time. Occasionally making a good bread is nothing, no matter what season temperature, the bread you make is qualified, you are really a person who will make bread! 8. Someone has opinions on this recipe. I will reply to these parents in a unified way: the recipe is just my personal story record. Please feel free to look at it. Abandoning the long and awkward, in fact, the kitchen is mostly a simple bread recipe for the master of bread, please detour from me. 9. I also know that there is a little confusion in this recipe. I haven’t completely rectified it. Maybe this is the test of the difference between the people who are suitable for bread and the people who are eating bread! Dear friends who really want to make delicious bread, I believe that you have enough patience to read it, to study and sort out the digestion, because to achieve the high level of successful bread can be done twice, you need to accept more than just One failure. 10, want to do a certain type of bread, please take the initiative to study more than 10 types of recipes in advance, look at other people's questions and answer messages, there will be a lot of experience. If you want to make good bread, you can accumulate all kinds of experience. The fruits of the experience of the predecessors are all in the recipe. You can't come and go, I hope you go to pick.
Novice advice: 1, start from the ordinary bread, do not start toast. 2, the use of recipes for people's recipes, please reserve 20ml of liquid, and then slowly add according to the situation. Mix A material [Summer recommended yeast to use about 2 - 2.5 grams, when the amount of sugar added in the dough is more than 7% (in terms of flour), please use high-sugar and high-activity yeast; use ice milk, ice eggs and noodles To slow down the fermentation speed], the first stage of the glove film is kneaded. The dough is soft and sticky at first, but it becomes smooth and pliable after being rubbed. When kneading the face, be sure to use the power of the wrist, push the dough outwards with the wrist, then pull the pushed face back and put it on top, repeat the above actions like a smashing clothes until the dough feels smooth, soft and elastic. , about 10 minutes or so. Then judge the humidity of the dough.
Dough Humidity Judgment Figure 1: The dough is pressed against the palm of the hand and the inverted buckle does not fall. Please pay attention to the humidity of the dough. If it is dry, please add water or milk to continue to knead until the humidity reaches the standard. The water absorption of each flour is different. You can add the liquid several times and remember the amount of water you need. The speed and success of the glove film are all determined by the humidity! If your humidity does not meet the standard of the recipe picture, even if you work hard for an hour, the glove film will be unwelcome to you. Parents don't want to work with dry dough, do stupid things that are half the effort or even no work!
Dough Humidity Judgment Figure 2: There is a batter residue on the dough, but the dough is turned a few times on the hand and the hand is returned to a clean state. Please be sure to judge the humidity of the dough, the humidity is not enough, add water or milk to continue to smash, and then judge again, only the humidity is up to the standard, in order to continue the following steps.
After the dough moisture is judged to be up to standard, the dough is placed in the plastic wrap and then placed in the refrigerator for 20-30 minutes, and the first stage of the glove film is completed. Many parents don't understand why they should be refrigerated in the refrigerator. The refrigerating is to change and destroy the original structure of the dough tissue, making it easier for us to get the glove film. This step is not for fermentation! After reviewing a lot of information, the salt method is more scientific, so put the salt into the expansion phase (see step 15) before joining. Parents should read the recipe carefully!
Cut the butter into thin slices and set aside. After the dough has been refrigerated for 20 minutes, it is ready to enter the second stage of the glove film. The following is a general description of the second stage: fast fall or beat the dough to the formation of the gluten network, the skilled person can usually get the glove film in 10-15 minutes. Parents pay attention to the special soft feeling, when there is such a hand, the dough has entered the expansion stage. Inexperienced people generally have to control the time of 30-40 minutes, and not to overwhelm it is counterproductive.
Remove the dough that has been refrigerated for 20 minutes from the refrigerator, press it into an oblate shape, spread half of the butter on the half of the dough, fold it into a semicircle, and then spread the remaining half of the butter on the semicircle, then fold it into half. Quarter circle. I have a question, why not use the post-oil method? In fact, adding butter at this time is also a category of post-oil law. The addition of grease to the dough should generally be added after the dough has formed, but the gluten has not expanded. This forms a film between the oil and the gluten and the starch, making the gluten softer and retaining the gas in the dough.
Then start kneading the dough and knead the butter into the dough. Please knead the noodles for 5 minutes. Tips: A lot of pro-humidity is enough, but the toughness of the face is not fully ejected, and the dough is easily broken when it is beaten.
Prepare 10 grams of olive oil and a brush. The next ten minutes of the main action is to fall (6 ~ 10 times) → oiling → folding ~ fell (6 ~ 10 times) → oiling → folding ... after the olive oil is painted, it will fall repeatedly (6 ~ 10 times) → The folding step.
Hold one end of the dough in one hand, and the other hand to the other side of the dough and throw it to the table one time. Pick up the dough that fell on the table and fall for the second time. Repeat the dough for 3 times, 4 times, 5 times, 6 times (usually After falling 6 to 10 times in a row, the dough will be beaten longer and longer. If the face is broken, please add water or milk. If the face is more and more dry, add water or milk. Begin to try the parents who are falling, pay attention to your fingers, more than 50% of the pros have thrown their fingers together on the table when they fall into the face! Absolutely hurt your teeth! I won't tell you when your aunt starts to fall. There is also a case of knocking on your finger (^_-)
Apply a layer of olive oil to the face that has fallen.
Fold the oiled dough in half.
Continue to repeat the previous step of breaking the dough. Many parents didn't pay attention to the details of the face, and they fell in half! Re-emphasize the skill of falling face: throw the face out once, twice, three times, four times, five times, six times, seven times, eight times, nine times, ten times, and then fold the face again, continue to repeat this fall Steps! Some of the pro-falls 3 to 5 times have already fallen a long time, or you can fall 3 to 5 times.
Oiled, folded in half. It doesn't take long for the olive oil to be finished, and then repeat the drop-to-fold step.
You will feel that the face is softer and softer. When you beat it for nearly 8 minutes, the dough in your hand will have a particularly wonderful soft feeling. It is a bit like the soft and soft feeling of pinching a balloon. This wonderful The softness of the dough indicates that the flexibility of the dough has reached an extended stage. (The effect of salt on bread: salt added to the dough will make the bread shrink and slow down the fermentation process of the dough, and at the same time add color to the crust. If the salt method is used, it is usually beaten for about eight minutes, put salt 揉搓 3~ For 5 minutes, the salt is generally added before the gluten expansion stage of the dough has not been fully expanded. Of course, the effect of adding it at the beginning is not great. In addition to the taste of the balanced product, the salt absorbs moisture and makes the dough Tight, let the gluten mesh develop completely, and make the breadcrumbs whiter.) Continue to beat the dough and let it enter the full expansion stage. Your glove film can be said to be successful!
After ten minutes of beating, the glove film came out! Please take a closer look at the details of the glove film. A qualified glove film must have a lot of bubbles visible under the skin. The appearance of such bubbles is beneficial to fermenting into a soft bread tissue. After that, the dough is fermented in place and made soft and can be drawn. The bread is no problem! Many of them will break when they open the gloves, which means they need to continue to beat. It is necessary to have a particularly soft touch to enter the expansion stage. The softness is like making ramen. When the beating is repeated for ten times, the face is smashed very long and thin, and everyone is using this as the standard for judging the face. The third stage of the glove film: after the glove film is removed, the dough is further vigorously kneaded for five minutes to make the dough slightly loose, the gluten structure is more compact, and the gluten protein network structure is more evenly distributed, which can also be reduced. In the case of large bubbles in the fermentation, this stage can be 5 minutes. Some pro-glove films are out of the surface structure or the unevenness of the sputum, which is the lack of this link.
Many parents can't hold the glove film. Let's teach you a glove film trick that I stumbled upon: After the dough has been beaten for ten minutes, I will beat it ten times and use the top tip of the face on the table to hold the glove film. Lift the side of the face gently, pull it, pull it, and slowly expand it into the thinner. The thinner the surface, the more transparent it will be, and the glove film will come out! If you don't have a glove film for half an hour, please follow the steps below to check your dough: 1. Check the first step humidity first as the recipe standard? The situation in which the dough is dropped and the dough is pulled hard to put the hand behind the hand. 2. Does the dough have a particularly soft feel? 3. Is the rupture edge of the glove film neat and smooth? If the answer to the three questions is 'yes', then it is a qualified glove film dough, maybe the technology of your glove film is not enough. Even if the glove film is not thick enough, please continue to follow the steps, it is also possible to make a soft brushed bread! (Use the face of the face method to go directly to step 23)
#面包15分钟手套膜(七岁儿童终版)# The previous steps 1-5 are the same. This step is to take out the dough in the refrigerator, add the sliced butter, vigorously simmer for five minutes, and knead evenly.
#面包15分钟手套膜 (7-year-old children's ultimate version) # After the 揉, the dough is more sticky, please pour a little oil on the table to wipe a table. Did you see the glove film artifact next to it - the rolling pin? By the way, also give it a little oil!
The goal of the glove film is to break the molecular structure of the dough as much as possible to form a new dense network structure. The kneading method, no matter how long and how long the force is, is less effective for the molecular structure of the broken dough. The face-breaking method can effectively break the molecular structure of the dough, but it requires a large console, and the sound is noisy, and many parents can hardly master the essentials of the face, causing many people to fail and give up the glove film. Yesterday, I was thinking that since the glove film is to break the molecular structure of the dough, the effect of hitting the dough with a tool should not be the same as that of the face, or even better! The face is hitting the table with a face, then I use the tool to hit the face. Isn't it simpler and easier? When this thought came into my mind for a moment, I was inexplicably excited! If it succeeds, it means that it is no longer impossible for our seven-year-old baby to get a glove film. Things! After dinner, I can't wait to try a new method. It takes ten minutes to get out of the film, and the new method can be six or seven minutes! It's so exciting! I started teaching our baby at noon today. I gave her ten minutes. She also succeeded in getting the gloves! Here are the most important steps to get into the dough, please read it carefully!
#面包15分钟手套膜(七岁儿童终版)# The key step is here, this is the core of the ultimate glove film secret! Put the dough on the table and use the rolling pin to beat the dough from one end, pay attention to the rolling pin Beat horizontally, hit a place for 20 times in a row and then move to an adjacent place to continue to tap twenty times until the full strip is tapped.
#面包15分钟手套膜 (7-year-old children's ultimate version) #Please apply the oil and then fold the face, then pull the strip, place it on the table, continue to repeat the previous tapping step! Our family, baby, beat the dough repeatedly, I was guiding and taking pictures next to her. She often didn't beat the rolling pin to level. I need to remind me from time to time. Later she said to me: Mommy, I am so tired! Don't want to beat it! I watched the time, it was only a minute before it was enough for ten minutes, and let her insist on hitting the last minute. If you use the post-salt method, generally beat for about 8 minutes, put salt for 3 to 5 minutes, and then continue to beat to the full expansion stage, the glove film can be successful!
#面包15分钟手套膜 (7-year-old children's ultimate version) #看! Seven-year-old children's first life in the glove film! The first time the child tried, no matter how the technique or strength is not in place, only beat for ten minutes This effect is achieved! After the glove film is removed, use the sputum method and then vigorously knead the dough for five minutes to make the dough slightly loose, so that the gluten structure is more compact, and the gluten protein network structure is more evenly distributed, which can also be reduced. The case where large bubbles appear in the fermentation. If the dough is not enough, the gluten network cannot be formed, the ability of the dough to retain gas during fermentation is reduced, and the bread produced is small. However, if the dough is smashed and over-smashed, it will destroy the reticular structure of the gluten protein, and the bread will be formed in a small volume, and the internal stomata will be large and large. Therefore, the inexperienced parents should not beat the dough more than 40%. It doesn't matter if there is no thin glove film. Follow the steps to continue. The fermentation in the back is in place. The soft brushed bread is absolutely no problem!
After the dough glove film is successful, the first fermentation can be carried out. The temperature of 25 ° is the most suitable. Please use a thermometer to monitor the fermentation temperature. The length of one hair is about one to one and a half hours, and it can be fermented to twice the original dough. Parents note that the hot day fermentation speed is fast, don't send it twice as big as 40 minutes! The tissue is not mature, and the bread tastes rough! On hot days, the fermentation speed can be slowed down by reducing the amount of yeast, using ice milk, iced eggs and noodles, and refrigerating the refrigerator. Dip the flour with your fingers and poke a hole in the dough to judge the fermentation. Normal fermentation: The area of the dent is the same as the size of the finger, and the recovery rate is slow. Insufficient fermentation: Pressing the dough with water on the index finger or a little dry flour will leave a finger-shaped dent; if the dent quickly recovers, the fermentation is not completed. The dough with insufficient fermentation cannot be enlarged in size and the texture will be rough. Over-fermentation: Pressing the dough with water on the index finger or a little dry flour will leave a finger-shaped dent; if the dent is significantly subsided or rapidly sag, it means excessive fermentation. Over-fermented dough is difficult to shape and has a sour taste and a bad taste.
After the end of the haircut, the bread is shaped, and the surface initiated by the shaping process will be crushed, so a second fermentation is needed after shaping. I usually put it in the oven for 35 minutes at low temperature for 40 minutes. Please use a thermometer to monitor the temperature of the oven during fermentation. Secondly, I either brush a little bit of water or olive oil on the bread surface, or cover the shaped bread with a fresh-keeping bag. This will prevent the surface from drying out and will not make the baked bread surface too hard. After the second round, the 150 degree preheating oven can be used to brush the bread with a layer of egg liquid during the warm-up period. Some pros will appear to retract after the second round, please pay attention to the reasons and solutions.
After preheating, the middle layer can be baked in 15-20 minutes for 150-20 minutes! Our home is a small oven, the temperature inside is high, and the temperature of many people's recipes is 170 degrees. Let's master the heat of our own oven! After each step is in place, the effect of drawing the bread is not a problem! After pro-speaking that the bread is baked, the tissue will go down and become the feeling of dead dough. It will also stick to the teeth. It is obvious that the bread is not baked and still exists. There is a dough state. The firepower and time I provide are for reference only, and I think the difference in the shape of the bread will have slightly different requirements for the heat, such as the bread on the baking pan and the bread of the toast mold or the bread like the high cylindrical mold of the cake. The weight of the dough is the same, but the firepower and time of baking are definitely different. Say so much just to remind parents to pay attention to summing up their experience of baking each time, and to understand the temperament of their own oven!
First, the bread volume is too small cause analysis and solution 1. Yeast vigor is not enough: switch to high-activity yeast or increase the amount of yeast 2. Yeast inactivation: pay attention to storage temperature preservation 3. gluten deficiency or excessive: pay attention to the time of glove film beat And degree 4. Insufficient fermentation: determine the appropriate fermentation temperature, time 5. Sugar, salt too much: reduce the amount of sugar or increase the amount of yeast Second, the analysis of the internal roughness of the bread and the solution 1. Poor quality: use high-gluten flour 2 Fermentation is too long: replace the high-activity yeast to shorten the fermentation time, control the fermentation speed 3. Too much powder: the less the hand powder, the better. 4. The oil is insufficient: the oil should reach 4% to 6% of the total dough. The water content of the dough is too low: the amount of water added to the dough is appropriate. 3. The reason for the shrinkage of the bread before it enters the oven is analyzed and the solution is insufficient. 1. The flour is insufficient. The high-gluten flour is used. 2. The salt is missing: the salt is added. Excessive oil, sugar, and water: reduce the dosage of the three. 4. Brush the egg before entering the oven. The action is too heavy: excessive operation. Over-fermentation: 80% of the hair is turned into the oven. 6. Yeast lack of strength: use high activity. High sugar yeast 4, the cause of the skin color is too deep and the solution 1, excessive sugar: sugar reduction 2, insufficient fermentation: prolong the fermentation time 3, the oven temperature is high: determine the appropriate temperature 4, excessive baking: reduce baking Time 5, big fire: reduce the fire or cover the tin foil on the bread
Fifth, the skin of the skin is not smooth, foaming, wrinkling or cracking reasons analysis and solution 1, the speed of the second hair is too fast: control the humidity and temperature of the second hair 2, the humidity in the oven is small: put a bowl of hot water on the bottom of the oven 3, bread Rough molding: when the bread is shaped, it should be smashed and compacted. 4. The gluten content of flour is low: Change to high-gluten powder. 6. Analysis and solution of excessive bread skin. 1. Low baking temperature: increase oven temperature 2. Water in the oven Insufficient gas: put a bowl of hot water on the bottom of the oven. 3. The humidity is insufficient. The second is to keep the humidity on the surface of the bread. 4. Over-fermentation: reduce the fermentation time. 5. Insufficient sugar, milk and oil: increase the dosage. Analysis of the causes of aging, hardening and slag removal 1. The difference of flour gluten strength: change high gluten flour 2, insufficient amount of granulated sugar: add appropriate amount of granulated sugar 3, insufficient water: appropriate amount of water when adding noodles 4, insufficient filming: Fully beaten 5, insufficient fermentation time: prolong the fermentation time 6, the baking temperature is too low: determine the appropriate temperature
The bread that can't be eaten is best kept at room temperature. Don't put it in the refrigerator. This will speed up the aging of the bread and make the bread tissue hard. A qualified bread in a cool weather for two or three days at room temperature should still be soft and delicious, so that it can reach the level of the bakery outside!
I have a question, why do bread must be drawn? Drawing is to show that the dough has a great degree of extensibility. The bread tissue can be torn into thin pieces, and the taste is particularly soft and delicate. I think, this is the biggest and most obvious difference between the taste of the bread tissue and the taste of the taro tissue! And the taro will become hard after it is cold, and a qualified good bread at room temperature of about 20 degrees is soft for three or five days! I believe No one will be satisfied that his bread is a taste of steamed bread. After being cold, it will be as hard as a steamed bun, so it will relentlessly pursue the unique brushed softness of bread, even if it is eaten for two days.
Everyone raised a lot of questions about making hot bread, so I unified the content in the recipe. 1, hot days to do bread to control slowing fermentation speed, can reduce the amount of yeast by 2 ~ 2.5 grams; can use ice milk, ice eggs and noodles to reduce the temperature of the dough; can be refrigerated fermentation, prolong the fermentation time and slow down the fermentation speed; Increase the amount of salt to make salty bread, salt will reduce the fermentation speed. 2, the best time schedule for office workers: noon and noodles, out of the glove film, put the refrigerator and slow fermentation (note that the time of the glove film is not too long, otherwise the dough has begun to ferment, even after putting it into the refrigerator will be fermented It’s fast, causing an overdue situation when I go home in the afternoon.) Going home from work in the afternoon, first see if the dough is fermented twice as big. If it has been fermented twice as large, it can be vented and shaped twice, and then baked after dinner. If it is not fermented twice as large, take it out at room temperature and continue to ferment. To double the size, make a developed standard. After dinner, the second step is to vent the air. Whether it is room temperature fermentation or refrigerated fermentation, the bread making process will not change, you have to go twice and then carry out the following steps, the change is only the length of fermentation time. The novice recommends that the dough be controlled twice as much as the dough between one and a half hours to two hours. The slow-fermented bread tissue is more stable and mature, and the pores are much smaller and softer.
Finally, summarize the core technology of soft and brushed bread. On hot days, the yeast has strong activity, the gas production speed is fast, and the bread swells fast. This kind of fast is not a good thing for bread tissue: a dough will have large voids, immature tissue, unstable structure, easy collapse, and The taste of the yeast; the two bread making process will appear when the skin is not flat and pitted, and it will retract or even collapse when the second egg is brushed. This is a common problem for parents who have failed bread! So for bread, slow fermentation is king. My personal experience and experience feel that the fermentation control is twice as large in one and a half hours to two hours, and the soft brushing of the bread is absolutely no problem. How to control the fermentation speed The last step is introduced, the fermentation should be slower, don't hurry, the map is fast. The secret of softly brushed bread is - slow fermentation!
Supplementary hot-day fermentation recommendations: Like the current hot weather, more than 30 degrees of weather, can not be fermented at room temperature. Because the fermentation rate at room temperature is very fast now, it can be grown up to twice in about forty minutes. This fermentation speed is too fast, which will lead to the fermentation of the dough with large pores, uneven surface and strong yeast flavor. Therefore, if you have a bread on the hot weekend, you can put the glove film and put it in the refrigerator for 1 hour, then take it out and continue to ferment at room temperature to twice as large. Only with such slow fermentation can you ensure that the bread tissue is not rough, no one. Yeast yeast flavor. The picture shows that the surface of the fermented dough is smooth and smooth, there are no obvious bubbles under the skin, and there is no obvious yeast smell when smelling. This is the result of 1 hour of cold fermentation and 1 hour of room temperature fermentation.
One is the key to drawing. Recently, the problem that everyone has made is particularly prominent, so add another criterion for passing the qualification: First, you must have a container that is convenient to measure the volume of the dough, such as a cylindrical container. Put the original dough after the glove film into the flattening, make a mark, measure the height. If it is assumed to be 7cm high, mark it in 14cm and 17.5cm, as long as the dough is increased within 1.5 hours. Between these two marks, the fermentation is qualified (^_^). The weather is hot in summer, and the fermentation at room temperature is often forty minutes, and the dough is doubled. This fermentation is too fast! Making bread, not the faster the fermentation, the better, only slow fermentation will draw! Therefore, please make sure to grow up to twice the original dough in about 1.5 hours, that is, double. If you can't reach the standard I said, waiting for you is the bread failed! One hair is the most basic guarantee of a good bread! Please strictly control the hair according to the standard!
For the advice of the novice breadmakers, as long as you grasp the essence of these two breads, your one foot has already entered the threshold of success: 1. Don't try to make the bread film too much at the beginning, pay attention to the experience. The humidity of the dough itself and the unique soft touch during the beating process are as long as the broken opening is smoother! 2. The most important and most important thing is to make a hair, must achieve the above-mentioned standard! Your glove film is perfect, the bread is fermented but it is a hard work! If you can guarantee that the fermentation is up to standard, then your bread will not go bad. More than 90% of all people who do not make good bread are failing in fermentation, not because they have not beaten the gloves!
Q: How to save bread in summer? A: The chilled bread will age the internal tissues, dry and harden, and make the taste unpalatable, so the bread is not suitable for storage by refrigeration. In the summer, the bread should not be placed at room temperature for more than two days. It is expected that the bread will not be eaten. After baking, let it be sealed and put into the freezing room. If you want to eat bread for breakfast the next morning, you can take out the bread in the freezer at about 9 or 10 in the evening, let it slowly thaw at room temperature for one night, and the next morning will be just right.
I borrowed the picture of ramie to supplement the fermentation. You can see that the surface of this dough is different and smooth, and you can see that there are many obvious bubbles underneath. This one is caused by too fast fermentation. . The surface is rough and uneven and the dough is not smooth. The finished bread will only be the same as the picture we see now. The taste is rough and there is no drawing! You can see the picture of one hair and two hair in my recipe. The surface of the dough should be smooth and smooth, so as to ensure the fine brushing of the bread tissue. To ferment the dough on such a surface, only slow fermentation can be achieved! Once again, slow fermentation is the core technology of bread drawing. The bread is rough and not drawn, that is, your fermentation is not slow enough, not slow enough! ! !
In the autumn, the room temperature below 25 degrees can not require the operation mode of summer ice milk ice eggs frozen fermentation, everything can be used at room temperature. When the room temperature is below 15 degrees, the winter fermentation mode can be activated, and the yeast, oven or bread machine can be fermented with warm water and noodles or soaking. Bread is greatly affected by the environment, but we only need to master a little key: no matter the temperature of the ambient temperature, we must keep the temperature of the dough itself at 24 ~ 28 degrees (we are in the process of kneading, our hands are gentle The heat generated by the crucible causes the temperature of the dough itself to rise, so that the bread that is fermented is the best (^_^). Therefore, we need to flexibly choose the method of fermentation according to the environment itself. The fermentation measures in hot days, spring and autumn, and winter are different. This is the most difficult technology to control bread fermentation. I say that everyone should have a more thorough understanding of fermentation!
Then add one and two hairs as a supplement: make bread as a whole and look at it! Many parents are not able to ferment, but they do not fully understand the relationship between one hair and two hair. In the most popular way: 'One shot can only double the dough, double it to make it expand when it is second, and then double it to make it expand when it is baked. When you send it, it is equal to The expansion space of the second hair is used in advance. How much space and strength is there in the second hair? Your hair is + two hairs or two hairs. When you bake, what is there to swell? Force to expand?' So the fermentation is a whole, the second is a continuation of the hair, the first control is not good, will inevitably lead to two problems, many parents will often appear two expansion is not obvious and the bread when baking If you don't grow up, it means that your hair has passed, and you have taken up the reserve of the second hair early. The failure of fermentation is the biggest failure of bread.
Let's add another angle to explain the fermentation: a dough is swelled 3 to 4 times into bread. When we get it, we can only make it a little faster by letting it slow down a little for 1 to 1.5 hours. Fermentation is just like the 800 meters we ran in school. If you start running on the first lap, you will run out of the second lap. If the speed of one shot is equal to the fatigue caused by excessive power consumption, the second shot will not have the strength to climb and grow up 1 to 2 times, let alone continue to grow when grilling! Therefore, a too fast and too fast will have a great impact on the fermentation in the back, which will inevitably lead to insufficient fermentation to support the dough to climb, and even worse collapse. Simply put, it is to control the speed of one shot and two shots per fermentation. Don't over-speed, keep the temperature of the fermentation environment at 30~38 degrees. Slowly fermenting can accumulate enough strength to ensure the climbing space behind the dough. (^_^)
Add the fermentation of toast: The fermentation of toast is more demanding than ordinary bread. One shot must be doubled for 1 to 1.5 hours. Don’t oversize it, and it is best to double it. This time and increase the volume. If you don't grasp it well, it will directly affect the climb of the second hair. After the exhaust shaping, it will enter the second hair. It will grow to eight or nine minutes, the dough will basically increase by nearly 3 times, and the ordinary bread will only increase by one time. Therefore, the second time of the toast is 40 to 60 minutes than the ordinary bread. Will double. No matter whether it is a hair or a second hair, as long as it is fermented, the tissue will be more delicate when the speed is slower, and the supporting power of fermentation expansion will be stronger, and it will have the strength to continue to climb when baking (^_^). This is like a long-distance running. You start to work hard, and you must be physically weak or even discouraged. If the temperature is too high, the hair will be swiftly expanded and more than doubled. The second hair and the roasting will inevitably lead to inability to support the climb, and even the dough collapses like a deflated.
It’s hard to save such a screenshot before, and it’s lined up with the snow-free masters. The key point of this picture is: Please carefully observe the hand that the master of the snow is not the glove film, you should know the state of the dough humidity when the glove film is extended! Look, her face is also a little sticky! A good glove film is not as thin as possible, but thin, elastic and tough. It is not easy to break. Glove films that can be made thin and thin but easily broken can be included in the category of excessive kneading. Excessive kneading can lead to insufficient bread strength and longevity!
Continue to supplement the fermentation instructions: Fermentation is a very complicated process. Generally, the best temperature is about 25 °C, and the second is about 35 °C. These temperatures are measured in terms of room temperature and in the strict sense the fermentation should measure the temperature of the dough itself. The temperature of a dough itself should not exceed 28 ° C, but for a room temperature of more than 30 degrees on a hot day, you do not use cooling means such as ice milk and ice eggs, waiting for you and the finish to make a good glove film, maybe the dough has reached 35- At around 40 °C, the bread made from such high-temperature dough will only fail. Practice has proved that the bread that is fermented at low temperature for a long time has a better taste. You can go and search for the recipes of the bread in the middle. If your hair is twice the size of an hour, maybe your ambient temperature is 25-28 ° C, but whether it is manual or machine kneading, the rolling dough is in a process of gradual warming, maybe you put out gloves At the time of filming, the dough temperature has exceeded 28 °C. Of course, at about 25 ° C, the fermentation temperature and speed are the best, and the most time-saving. The fermentation temperature is high and the fermentation speed is fast, just like the products ripened with the swelling agent, the taste is rough; while the refrigerating fermentation is soft and delicate, but it takes a long time. For the cost of the bread itself, the refrigeration fermentation is not economical for the output rate! Having said that, I don’t know if the pros have deepened their understanding of the fermentation.
1. Parents who make bread should remember two sentences: there is no glove film without humidity, and there is no soft brushed bread without slow fermentation! Parents should not think that the glove film is successful, and the bread will naturally be soft and brushed. There is also a relatively thick glove film, thinking that the bread failed, but the bread made is soft and slightly brushed! Why is this? Then let's analyze the impact of glove film and fermentation on the quality of bread products. For example, the painful pain of the glove film, but the fermentation is not in place, the bread is not fluffy, resulting in small size, hard taste, slag, not fragrant, such products are waste, difficult to swallow; beats did not come out The degree of the glove film, but the fermentation process behind is well mastered, the bread volume is very fluffy and has some brushing effect, although this product is not the most successful, but at least the taste is ok, but the organization is not so delicate. The role of the glove film is to create a uniform gluten grid to help the bread tissue become softer and more even and fine. For bread, the fermentation that is not in place is all in vain! The general dough fermentation temperature should be controlled at 26 ° C - 28 ° C, but the maximum should not exceed 38 ° C. If the temperature is too high, then the fermentation is too fast, the dough is not fully mature, Poor gas retention, affecting the quality of the final bread product. 2, should not be coated with olive oil, skilled people do not apply oil to the film is no problem. I have recently made bread directly to pour a little bit of oil on the side of the table. When I beat the dough, I use a little bit of oil to wipe the hand from time to time, because I like to use a face with a higher humidity. It is easy to beat with a few oils on the hand, even the brush and the oily cup are saved! The effect is the same as the brush oil (^_^) 3. I am very happy that many of my parents have successfully used this recipe to produce a glove film! Some of the pros have succeeded after trying two or three times. Only by constantly practicing, summarizing, and practicing, success will belong to you! Don't try to never have a successful day! It is recommended that you just start learning gloves film. Take a look at the messages in this recipe and the works of other kitchen friends and their experience, you will benefit a lot! And every step is as good as possible, don't hold the idea of almost every step, every step It’s almost a little bit, and it’s going to be a lot worse in the end! 4, I’ve asked my parents about the timing of my usual bread making, and now I’m going to add it (this is the winter practice, please refer to the picture steps behind the recipe for the hot days): Usually go to work, generally do more than similar species. The night before, I dropped the materials and lost the refrigerator. At noon, I went home and added butter to the glove film. I needed micro-fermentation for a while in the cold weather. I tried to shorten the time of the dough outside to prevent prone to over-fermentation. Then I lost the refrigerator and finished eating at night. Two hairs can be roasted. Similar to the effect of the middle!