I have been baking for many years, and I personally think that if I want to do a good job, I must understand it, and baking is the same. Only by understanding the characteristics of each raw material can we better integrate and innovate the raw materials. Learning from its godlike, not similar to the shape, focusing on the heart, this is the true craftsman spirit.
Bean paste sweet bread
Bread abroad is mostly bread for snacks during breaks or breakfasts. The bread we are in contact with the longest is the sweet bread, then why the sweet bread is so favored by consumers, the main reason is: in addition to the flour, yeast, salt and water in the sweet bread of the four basic raw materials, added more sugar, oil, eggs, milk powder and other high-grade raw materials and accessories. Sweet bread is sweet and fluffy, which is a typical soft bread. Sweet bread inner and outer skin are uniform and delicate, evenly organized, a variety of colors on the shape, beautiful and attractive appearance, especially a variety of fillings of sweet bread, but also different flavors, can meet the dietary needs of different consumers. Let's introduce the main ingredients and functions of sweet bread.
Sweet bread with jam
The most basic ingredients in bread recipes are flour, yeast, water, salt, grease, sugar, milk or milk powder, eggs, and bread conditioners. The following is to analyze the basic role of various raw materials and accessories for everyone.
Meat roll bread
1. Flour
Flour is the most important ingredient, and its function is to form a viscoelastic dough that holds air.
Second, sugar
Sugar can be added for the following reasons: sugar can supply yeast feeding, improve fermentation conditions, and adjust the flavor of bread, improve baking characteristics, and make the skin beautiful. A certain percentage of sugar can make the shelf life of the product longer and the flexibility enhanced.
Lift braid bread
Third, yeast
Yeast is one of the basic ingredients, and its main role is to convert fermentable sugars into carbon dioxide and alcohol, and the carbon dioxide gas produced by the conversion increases the dough mass.
4. Table salt
Table salt can strengthen the muscles and improve the flavor of the bread.
Multigrain toast slices
5. Milk or milk powder
Milk or powdered milk. Milk has a unique milk flavor that makes the bread heart tissue delicate, soft, loose and elastic.
Six, eggs
The addition of eggs makes the bread more nutritious, gluten strengthened, softness enhanced with milk and the effect of various sugars, the flavor of the product will be more pleasant.
Borscht bread
7. Bread improver
Bread improvers, such as azoformamide and calcium peroxide, at parts per million levels, improve the strength of the dough, giving bread a better volume and organization. In normal wheat flour, the content of amylase is very low, usually add sprout cereal flour to increase the volume of bread, improve bread tissue, reduce the "keyhole" phenomenon, in recent years, there is a tendency to use economical fungus α - amylase to replace sprout grain flour. The addition of surfactants keeps bread soft for several days, most commonly α-glycerol monourethane, which is generally used at 0.5% of the flour weight. The addition of emulsifiers such as sodium stearoyl lactate (SSL) monoglyceryl stearate can make bread soft.
Chocolate pickle rolls
8. Water
The hardness of water quality has a great relationship with the texture of the product, and neutral water can be commonly used.
Nine, grease
Shortening is an important accessory in bread production, and greasy bread stays soft and tasty longer than bread without shortening.
Slice the red bean toast
90 years as a baker, 12 years of baking experience, practical experience in cakes, breads, pastries, midpoints. Publishing articles every day can urge yourself to review the materials you have studied and sorted out before, hoping to make progress with your peers.