A list of the contents of this article:

How does bread taste softer and waxy?

1. Water content: increasing the moisture content of the dough can make the bread more moist and soft waxy. Dough with more moisture is more likely to form a reticular structure and maintain more bubbles, thus increasing the volume and softening the texture of the bread. You can try to increase the moisture in the formula, such as milk, eggs or water. Fat content: fat can lubricate the dough and make the bread taste more delicate. Add butter, vegetable oil or other fatty ingredients, such as whole milk powder, to the dough.

2. Add some moisture properly, which can increase the wettability of the bread and make it softer. In the production steps: correct fermentation: the quality of dough fermentation directly affects the softness of bread. Make sure the dough is fermented at the right temperature and humidity, which allows the yeast in the dough to multiply fully, producing enough carbon dioxide to make the bread softer.

3. The dough mixing process is very important. People who go into the pit and bake know that making bread is best to knead a successful glove membrane, and the toast or meal bag made in this way can achieve the effect of wire drawing. Generally speaking, toast will put more emphasis on it, and most of the meal bags will be acceptable when kneaded to the expansion stage, but the glove film is always too difficult for many people to make bread.

4. Kneading dough: put the dough on the clipboard and start kneading the dough by hand until the surface of the dough is smooth and elastic. During this period, you can add an appropriate amount of softened butter, continue to knead until fully absorbed, and the dough becomes smooth and delicate. Fermentation: put the kneaded dough back into the mixing bowl, cover with cling film or wet cloth, put in a warm place for the first fermentation.

How does bread taste better when baked?

Increase the temperature at the top of the oven: if your oven heating tube is at the top of the oven, you can turn the temperature up and heat the top of the bread a little more to make the bread more crisp. Use iron plates or stone baking plates: iron plates and stone baking plates can better absorb and disperse heat, making the bread more uniform and crisp.

In short, in order to make the taste of toast better, it needs to be comprehensively considered from many aspects, such as material selection, formula, fermentation, kneading, baking and so on. Through constant trial and practice, we can find the most suitable way to bake bread and make delicious bread.

Pre-treat slices of bread: make the slices slightly dry before baking to make it easier to absorb seasonings. You can preheat the bread in the oven or simply expose it to room temperature for a period of time. Prepare seasonings: choose the right seasoning according to your taste. Common ones are olive oil, butter, garlic, vanilla, cheese, salt and pepper. Mix these seasonings well so that they can be applied to a piece of bread.

Cooling: do not remove the bread from the baking pan immediately after baking, but let it cool on the baking pan for a few minutes. This prevents the bread from collapsing or deforming because the temperature changes too fast. After that, transfer the bread to the cooling rack to cool thoroughly, so as to prevent the bottom from getting wet. Storage: fresh bread is best stored at room temperature to avoid sealed packaging, so as to maintain the crisp taste of the bread.

Preheat the oven: before baking, preheat the oven to a suitable temperature, usually between 180 °C and 220 °C. Preheating the oven ensures that the bread is quickly heated in a short period of time, forming an ideal state of crispness on the outside and softness on the inside. Slice thickness: cut the bread into a suitable thickness according to the type and personal preference of the bread. Generally speaking, thick slices of bread are richer in taste, while thin slices are easier to bake crisp.

When baking bread, there are many tips to make the bread more crisp. Here are some practical suggestions: choose high-gluten flour: high-gluten flour has a higher protein content, which helps to form a stronger gluten network, so that the bread can better expand during baking, resulting in a more crisp crust. Control moisture: the right amount of moisture is essential to the taste of bread.

How to make the bread softer in the oven?

1. If the crust of the bread baked in the oven is hard, you can brush the skin of the bread with butter or cooking oil and bake it for another 2-3 minutes. At this time, the crust will become softer. Honey water if the skin of the bread baked in the oven is hard, you can brush the skin of the bread with honey water and bake it for another 2-3 minutes. Sprinkle with coconut and chocolate chips after baking, and the crust will become soft and delicious.

2. When the addition of sugar is more than 7% of the flour, it is best to use high-sugar-tolerant yeast. The water or milk used to knead dough should not be hot water, otherwise it will destroy the activity of yeast. Generally use warm hydration of about 30 degrees Celsius to open yeast. Knead the dough into a glove membrane, making it softer and more delicious. After exhaust and secondary fermentation, the dough is more evenly organized and tastes better.

3. The crust of the bread handcuffed from the oven is too hard. You can also brush the honey on the surface of the bread and bake it in the oven for two to three minutes. After taking out the bread, you can sprinkle it with coconut paste, which can make the crust taste softer. When the crust baked in the oven is too hard, it can be embellished with cream on the surface of the bread. it not only looks good, but also softens the crust.

How do you make bread softer?

Bread needs secondary fermentation, because secondary fermentation can make bread more fluffy, resilient, taste softer, and can also help to make up for the deficiency of primary fermentation. in general, the time of secondary fermentation is shorter than that of primary fermentation, which only takes about 15-20 minutes.

When the addition of sugar is more than 7% of the flour, it is best to use high-sugar-tolerant yeast. The water or milk used to knead dough should not be hot water, otherwise it will destroy the activity of yeast. Generally use warm hydration of about 30 degrees Celsius to open yeast. Knead the dough into a glove membrane, making it softer and more delicious. After exhaust and secondary fermentation, the dough is more evenly organized and tastes better.

Take out the dough and put it on the console to pull the dough, drop it out and pull it back. Repeat for 10 minutes, so that the bread can be brushed and beaten and put into the toaster to ferment for 80 minutes. Stick your fingers on the flour and poke a hole in the dough without retracting.

Consider using high-gluten flour, which contains more protein, helps to form a good network of gluten and makes the bread softer. By adding the right amount of sugar and salt, sugar can provide food fermented by yeast, while salt can enhance the elasticity of gluten. Dough mixing and kneading: knead the dough until smooth and elastic, which ensures that the gluten network is formed and helps to capture bubbles and make the bread swell.

How to bake bread will be more crisp? What skills do you have?

1. Adjust the temperature of the oven: generally speaking, raising the temperature of the oven can make the bread more crisp. It is recommended to raise the temperature to between 200 and 220 degrees, and pay attention to observe the situation of the bread to avoid overbaking. Increase the temperature at the top of the oven: if your oven heating tube is at the top of the oven, you can turn the temperature up and heat the top of the bread a little more to make the bread more crisp.

2. Steam: creating a steam environment in the oven can help keep the bread surface moist, thus preventing the crust from hardening prematurely in the early baking stage, which is important for the formation of a crisp crust. You can put a plate of hot water at the bottom of the oven, or spray some water when preheating the oven to create steam. Cooling: after baking, cool the bread on the grill to prevent the bottom from getting wet by steam.

3. Control humidity: the crispness of bread skin depends largely on the humidity in the oven. If the bread skin is too hard, try putting a small bowl of water in the oven to increase humidity and help form a more crisp shell. Adjust baking time: adjust baking time according to the size and type of bread. Generally speaking, larger bread takes longer to bake, while buns take shorter time.

How do you bake bread soft and delicious?

1. Water temperature: water temperature is also an important step. Whether it is bread made by a toaster or bread made by an oven, the water temperature should be carefully considered. Ice water should be better used, so that the noodles taste strong and are not easy to break up. As a result, the bread baked is soft and delicious.

2. Use fresh flour and yeast, which are essential to the softness and taste of bread. High-quality flour contains enough protein to form a reticular structure inside the bread, making the bread softer. The higher the activity of yeast, the better the fermentation effect of bread and the more delicate the taste. Master the fermentation time and temperature of the dough. Dough fermentation is an important link in the process of bread making.

3. Steam baking: making steam in the oven can help keep the bread skin moist, delay hardening, and make the internal structure of the bread softer. You can put a plate of water at the bottom of the oven, or spray water into the oven at the beginning of baking to produce steam. Cooling and preservation: after baking, let the bread cool completely on the baking pan to avoid damage to the internal structure of the bread caused by the heat.

4. Baking: put the fermented dough into the middle layer of the preheated oven and bake for about 25-30 minutes. During the period, pay attention to observe the change of bread color, timely cover with tin foil to prevent the skin from scorching. When the surface of the bread is golden and there is a hollow sound on the bottom, it can be baked. Cooling slices: move the baked bread to the drying net to cool for at least half an hour, wait for the internal tissue to stabilize before slicing and eating. This can not only ensure the soft taste of the bread, but also prevent too much crumbs when slicing.

5. Use steam: add a small bowl of water to the oven or use a spray can to spray water on the surface of the bread to create a moist environment that helps form the crispy crust on the surface of the bread while keeping the inside soft. Cooling: after baking, place the bread on the grill to cool fully, so as to prevent the bread from getting wet and soft because of the heat. Selection and collocation of jam: choose fresh fruit: the jam made from fresh fruit tastes better and the color is more colorful.