There is a point to remind everyone: Bread must make bread with high powder and special high sugar tolerant yeast powder is high, because of high gluten flour, high gluten flour, protein content is 12.5% - 13.5%, used to make bread or noodles Steamed Buns, a large degree of reinforcement. The flour protein content of 8.5% - 12.5%, on the market the most common flour, suitable for a variety of homemade pasta, noodles, cake; low gluten flour, low gluten flour color than white protein content is below 8.5%, low protein content, gluten is less suitable for weak gluten cake, cake, biscuits need fleeciness crispy taste pastry.
It is generally not recommended to make quick bread, because the fermentation time of this menu is too short, and a lot of yeast should be put in order to make the bread out of the sense of wire drawing and bad taste.
Some of my friends to make bread according to the instructions on the formula, has not been very successful; I am here to remind you: and the proportion of water, and the good going into the group, into a smooth dough, this will be a good fermentation. Because each person's measurement is different, there may be a little error, can be as mentioned above to become "smooth dough" to adjust, that's all right.
