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The practice of fermenting all-purpose dough using instant dry yeast and active dry yeas

dry yeast dough fermentation

1) Raw materials that will be used:

Salt strengthens gluten tissue and improves the taste of bread. The increase or decrease of table salt will affect the gluten strength and bread taste. Generally, this ratio is rarely changed.

Egg liquid can bring flavor, color and nutrients to bread. Because its main component is water, it also has the function of water. Generally speaking, the more egg liquid, the softer the bread will be.

Milk powder can increase the milky flavor of bread and can be converted into liquid milk according to the water ratio of 1:10. The increase or decrease in milk powder will affect the milky flavor of the bread.

Adding butter to dough can soften the gluten, increase the extensibility and expansion ability of the dough, and provide a rich milky flavor. The increase or decrease in butter will affect the softness and texture of the bread.

The role of sugar is to provide nutrients to the yeast and increase the sweetness and color of the bread. The increase or decrease in sugar will significantly affect the sweetness of the bread and the fermentation speed. Increasing sugar within a certain range can increase the fermentation speed, but excessive amounts will inhibit fermentation.

2) Practical raw material table:

Next, I used the sweet dough recipe mentioned earlier (100% high-gluten flour, 60% water, 1.2% dry yeast, 1.2% salt, 10% whole egg liquid, 2% milk powder, 8% butter, 12% sugar ), making red bean bread, caterpillar bread, and toast respectively, allowing you to understand how to use all-purpose dough to make a variety of breads.

Here is a question, how to determine the amount of flour to use based on the amount of bread to be made? Give an example and you will understand. If I want to make 4 60g red bean bread, 3 80g caterpillar bread, and 1 480g toast, the total weight of these doughs is 960g. Then add the roast percentages of all ingredients and you get 194.4%. Divide 960 grams by 1.94, which equals approximately 495 grams. Since the dough will be lost during the production process, we calculate it as 500 grams.

Based on the baking percentage of each raw material, it is not difficult to come up with the dough formula as follows: 500 grams of high-gluten flour, 300 grams of water, 6 grams of dry yeast, 6 grams of salt, 50 grams of whole egg liquid, 10 grams of milk powder, 40 grams of butter, and granulated sugar. 60 grams.

3) Knead the dough in one go:

To start the production process, first knead the large dough at once. Since one of the breads is toast, we knead it to 100% gluten. It is no problem to make other breads with this kind of gluten. Control the dough temperature at 26 degrees to 28 degrees. between degrees. After kneading, ferment once and ferment until the dough volume becomes about 2 times.

4) Divide dough of different weights:

Then divide the dough. Different types of bread require different weights of dough. The red bean bread dough is 60g each, the caterpillar bread dough is 80g each, and the toast dough is 160g each. After the division is completed, you can make each bread separately according to the instructions.


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