(continued above)
Dairy products | icing on the cake
Needless to say, the nutritional value of milk contains almost all kinds of vitamins needed by the human body, as well as various minerals, which is very suitable as an excipient for strengthening the nutritional content of bread.
At the same time, it can also make the color of the bread look better, delay the aging of the bread tissue, and bring a faint milky sweetness to the bread...
The scenting effect is not obvious
While milk can bring a faint milk flavor to bread, if you want to make bread with milk instead of water, you'll be disappointed to get the same aromatic and creamy results as in a bakery.
The taste of commercially available filled milk is much lighter than that of fresh milk, which is because fresh milk has not undergone a series of industrial treatments such as high temperature sterilization and homogenization, retaining the original taste.
In addition, the level of milk fat content also affects whether the milk flavor is strong or not, the milk fat content of commercially available whole milk will not exceed 4%, and the degreasing will be lower, which can be said to be a cup of water for increasing the milk flavor of bread.
Moreover, there are more kinds of raw materials for making bread than steamed buns, and the lighter milk flavor will be masked by other accessories with heavier flavors, such as sugar, butter, salt, etc. So, the milk bun will feel a little more fragrant...
There is no water pure
Liquid dairy products contain proteins, fats, minerals, etc., and cannot be equated with 100% water use.
The water absorption rate of milk powder is theoretically 100%, that is to say, 10 grams of milk powder can absorb 10 grams of water, but the general amount of use is relatively small, in order to calculate the milk powder can be equated with flour.
When the water is full, it overflows, and when the moon is full, it loses
There are both positive and negative sides to everything, and ingredients are no exception.
Although dairy products have many advantages, they can also bring corresponding problems. The dough kneading time is longer, the PH value rises to delay fermentation (except yogurt), easy to relax, inhibit swelling, these are all side effects of dairy products.
The amount of milk powder used should be less than 8% of the weight of the flour, because it contains ingredients that reduce the volume of bread and hinder the formation of gluten.
In addition to the water content in the light cream, there is a large amount of oil, and the proportion of oil should be considered when completely replacing the water. For example, a formula with a water content of 70% completely replaces the water with light cream, resulting in about 40% of the oil content, which is obviously difficult to operate, or even fail. Even if successful, flour that meets the requirements may be expensive to death.
It is not recommended to replace the liquid in the recipe with all yogurt, as yogurt can hinder the formation of a well-glutended dough. Each person's formulation ratio and flour quality are different, and while it may be successful, it is not universally promotable. Until you have fully mastered the bread technique, it is better to use only partial yogurt.
Eggs | Help inflate
The shelled one is called egg, and the unshelled one is called whole egg liquid;
The two things that separate the whole egg mixture are called egg whites and egg yolks.
Why am I talking nonsense?
The amount of eggs used in bread recipes usually refers to the liquid, rather than the general number of chiffon cakes. When a friend was talking to me about Basque cheesecake before, he had a question about the weight of the eggs (60-65 grams/piece) required in my recipe, asking me if I had a shell or egg mixture...
I can't laugh at this. When we go to buy eggs, we weigh or talk about the number with shells, and we can't always say, "Boss, bring me 2 pounds of eggs without shells." I reckon the boss is going to get angry!
To sum up, the unit in the formula is grams, which means not shelled; the unit is numbered, refers to the shell!
Book of Conversion,
The role of eggs on bread and milk has many similarities:
It is rich in nutrients, delays aging, hinders fermentation (especially old eggs, with high pH), and makes the color of bread more beautiful. At this point, does the egg and milk look particularly like cousin Cedar? In fact, as a breakfast, they often appear in the same frame!
In addition, eggs can also make the dough expand in the oven better, the bread volume can become larger, and the taste is more chewy.
Most of the components of the whole egg liquid are water, and its water content is 76.1%, so the amount of eggs used in the formula needs to be greater than 10% of the amount of flour used to play a role;
If you want to eat the unique taste that eggs bring to bread, you need to reach more than 15% of the flour consumption, if you only use egg yolks, the proportion needs to be greater than 6%;
When the proportion of whole eggs is higher than 30% of the flour dosage, the binding capacity of the dough will become worse, and if you want to increase its dosage, it is advisable to use egg yolks in excess of part.
Some people thought that eggs would make the dough soft, so they made steamed buns completely with whole egg liquid, and the result was a hard bun... Everything is enough!
Finally, egg whites and egg yolks can be used separately in bread recipes. Bread with pure egg yolk will be relatively dry, bread with pure egg yolk will be soft and moist, and their moisture content is: egg white 88.4%, egg yolk 48.2%. When used, the amount of water used needs to be calculated in this proportion.
Grease | lubricant for the dough
When making steamed buns, add a little oil to it, the taste will be fluffy. In the same way, the bread is soft with added grease. Common in the home are lard, butter, vegetable oil (corn oil, olive oil, etc.). Margarine and shortening are not mentioned here, 1 is uncommon and 2 is unhealthy.
Can lard make bread? Yes, but to control within a certain percentage, usually 5%, use more may have a taste you can not accept, and may make the feel of the dough will make you have a lifetime of unforgettable.
Vegetable oil I do not recommend the use of butter substitutes, from the flavor to softness is not good, especially the larger the proportion of use, the more obvious the difference. Because it is a liquid oil, it needs to be used with other raw materials, not like butter, and the dough is added after 7-8 minutes of gluten.
They all think that butter is not as healthy and high as vegetable oil, and looking at the heat meter, I found that the heat of corn oil is actually higher than butter. A 450 grams of toast bread usually uses 20-30 grams of butter, a quarter of a toast for breakfast, and the amount of 5-6 grams of butter, which can be said to be a cup of water for fattening.
Butter can increase the ductility of the dough, and the popular "glove film" appears, making the toastmaster tall, but as the amount of butter increases, it will also hinder the formation of gluten. When there is a lot of grease, it is also necessary to consider calculating the 20% moisture contained in the butter. At the same time, the amount of eggs used according to the proportion is appropriate, such as Gollum Hove and Brisio, and the amount of eggs in their formula is relatively large.
The amount of butter used in common bread at home is between 0-60% of the amount of flour, 10-20% is more common, it should be noted that when butter is added to the dough, it needs to be softened in advance, and it is advisable to paste, do not turn into liquid or directly add it with a hard state.
The improver | not a demon
However, when writing this series of articles, I found that the Japanese bread industry titan "Mitsuji Taketani" listed the improver as a separate section in the book "Bakery", and he translated the improver into yeast nutrient, which made me interested in exploring what the improver is.
Looking at a bunch of chemical formula names is really a headache and a horror, after all, chemical things are always uncomfortable. But if you associate them with foods that are common in our lives, they are much more intuitive and easy to understand.
Taking the "Lesaffre" brand (Swallow) Master 300 improver as an example, let's see what its ingredients are:
Among them, corn flour, vegetable oil, and wheat flour are what we eat almost every day, needless to say. Ascorbic acid, look at the name of the whole is quite scary, in fact, ascorbic acid generally refers to vitamin C.
α- amylase: mainly used for hydrolyzed starch to produce caramel, glucose and syrup, etc., as well as the production of dextrin, beer, rice wine, alcohol, soy sauce, vinegar, juice and monosodium glutamate.
Amylose stastaminase: Catalyzed hydrolyzed starch for the production of beer, rice wine, sauce, monosodium glutamate and antibiotics, and is also used in the production of glucose, caramel and dextrin.
Glucose oxidase: used in wine, beer, juice, milk powder and other food deoxygenation, milk preservation, to prevent food browning.
Hemicellulase: Can decompose the galactose in coffee into oligosaccharides, greatly reducing the viscosity of coffee, thereby reducing the production cost of instant coffee.
Lipase: Lipase of microbial origin can be used to enhance the flavor of cheese products, the limited hydrolysis of fat in milk can be used in the production of chocolate milk, and can also make foods form a special milk flavor.
Maltostyl amylase: I really did not find the application product, its role is mainly to improve the softness of flour products, delay starch aging and extend shelf life. Judging from the previous ingredients, it is believed that this ingredient is not highly toxic.
Phospholipids: Emulsifiers that make oils soluble in water, commonly found in solid chocolate.
Calcium sulfate: used as acidity regulator, curing agent, hydrate in tofu and other products as a coagulant, such as brine tofu.
From the above ingredients of the application of products, fermented food (such as wine, beer) will almost always use enzymes, daily consumption of milk, milk powder, juice and other products although the raw material list does not reflect additives, but the manufacturing process will still be used, even such as chocolate, tofu and other foods that are considered healthy and safe will also use additives to produce.
We eat table salt every day, its main component is sodium chloride, and some other components (potassium ferrocyanide).
If you really want to add 0 to be completely healthy, flour and other raw materials must be bought well, even so, you can't do 0 additives.
Because wheat is a crop, the quality is different every year, in order to ensure the stability of the product, the flour mill will add something to stabilize the performance of the product according to the situation. Flour that is more expensive will be added less and will be safer.
It can be seen from this that the food in life is almost impossible to avoid additives, and I am not saying that it is good to use additives, but there is no need to talk about additive discoloration.
After all, bread is not the mainstream of our food culture, and the effect of this dose is minimal compared to the toxicity of the additives of other things that we mainly eat every day.
What's more, the joy of making a perfect bread is the most important thing.
The long-winded finally ends "Why I Make Bread Like Steamed Bread - Raw Materials", bread is a more complex variety, even with the length of a book can not be fully explained. As a home bakery, you don't have to learn to make bread from the molecular weight level, but you can't look down on bread too much and think it's very simple.
Try to understand more basic knowledge and learn from the failure experience of the gods in order to take fewer detours.