What do the bread machine do when bread is thin?
Selection of raw materials and the proportion of flour to liquid. The ratio of flour to liquid is 3:1, the reference standard is, and the dough is smooth dough. Flour must use high gluten flour, low temperature flour toast hole shape, concave retraction phenomenon, must use the yeast yeast, yeast fermentation time to 3 hours or more, the fermentation of bread machine in 2 hours. Add sugar to fruit when used to melt, protective coating.
Baking must grasp the furnace. Bread baking is also an important part of bread, baking time must be controlled, I do this toast the actual baking time is 45 minutes, the color of the medium color selection. This can be based on their own preferences, like to eat a little more crisp, you can extend the baking time, color selection depth. Similarly, eat a little soft, you can set the time a little shorter, choose light color, but not less than 35 minutes.
Control the temperature during fermentation. The first fermentation temperature, the normal room temperature can be, if the room temperature is low, it is recommended to warm place, the first time the dough fermentation temperature is 28 C - 29 C. In the end of the second plastic dough fermentation, the selection of bread machine yogurt program can be, because the temperature of the bread machine yogurt program, the dough and the temperature required for the fermentation of the same time, the temperature of about 38 degrees Celsius, about second degrees celsius. Dough fermentation time is not fixed, mainly depending on the fermentation conditions, the fermentation process can be appropriate to sprinkle some water in the bread barrel, increase humidity.
The dough must be in place and knead the dough to full expansion. Be sure to choose 3 noodles and procedures, that is, the need for 60 minutes and dough time, so as to knead the dough to full expansion stage, pull out the thin film is best, so that the bread out of the soft, good taste.
Storage and consumption of bread. When bread is in the oven, it is still hot, and the yeast has not completely disappeared. If you eat bread here, it will eat harmful carcinogens. After baking, when the central temperature of the bread drops below 40 degrees, it can be eaten after cooling, because the yeast will stop at this time, and the carbon dioxide in the bread has been fully discharged from the bread, so it can be stored at room temperature. The bread will be dry, stiff, falling child, is because the starch aging occurs. The study showed that when the bread was stored at a lower temperature, the speed of the bread was accelerated; at higher temperatures the bread was hardened at a slower rate; over 35 DEG C would affect the color and aroma of the bread. Therefore, 21 - C - C is the most suitable for the preservation of bread temperature, while the refrigerator freezer temperature of about 2 degrees - 6 degrees, will accelerate the aging of bread.
