The bread machine failed to make bread. Please tell me why. T

Now let’s talk about the reasons why bread making using a bread machine fails. In fact, I think mixing is not the biggest reason. Although the mixing of the bread machine is not in place, unless you are pursuing a super perfect film, as long as the dough is not too dry, the dough after completing one program is still OK (it must be high-gluten flour, sometimes I will add kneading for 10-20 minutes). So the biggest reason is fermentation. Generally, when we follow a process, most of the bread we make looks like a cake. This is because it is over-fermented, so it will not grow in length when baked. The finished product is rough and not soft, like a cake. What should I do? Change the amount of yeast according to changes in temperature. It is better to have less than too much. When you get to the baking program, check the fermentation process. If it has not risen well, stop it. If it has risen, let it bake. If it has risen before the time is up, you have to stop the program and bake it directly.

★Procedure for making a "basic" toast bread using a bread machine★

1. Finished bread taste: slightly sweet, almost tasteless, low in oil, low in sugar, without any additives

2. The taste of the finished bread: no different from commercially available bread, the internal structure of the bread is excellent

3. The appearance of the finished bread: perfect toast shape, no collapse, perfect skin formation

4. Storage time of finished bread: seal it in a fresh-keeping bag. Even in summer, it can be stored for more than 48 hours at room temperature without affecting the taste. It does not dry or fall apart. You can make one loaf for two breakfasts. No need Do it every day!

1. Equipment:

ACA MB500 bread machine

2. Ingredients (suitable for various seasons, temperatures, south and north):

1. 1 large cup of "Guchuan" brand Fuqiang flour from Beijing Ancient Ship Flour Company (also known as high-gluten flour). Of course, you can also use other brands of high-gluten flour, or even ordinary whole wheat. Low-gluten flour can also be used, or dumpling flour. This procedure does not have high requirements for flour, and only 1 cup of flour is needed to make a nearly full bucket of large toast bread!

2. 110ml pure milk, or 110ml cold boiled water, or 110ml milk powder + cold boiled water (depend on your preference, choose one of the three)

3. Half a teaspoon of salt< /p>

4. 2 tablespoons of sugar

5. 1 tablespoon of any vegetable oil or natural butter (optional). Do not use margarine. Although it is cheap, it is counterproductive. Formula fatty acids cannot be absorbed by the human body and will be deposited in blood vessels. Cardiovascular disease is waiting for you:)

6. Half a teaspoon of Angel highly active dry yeast

3. Preparation Program

Step 1: Mix flour, water or milk, sugar, and salt and put it into the bread machine

Step 2: Use the "normal bread, dark color, 750g" program , knead the dough for half an hour (you will hear a prompt after the time is reached), then restart the same program and mix for half an hour for the second time. After hearing the prompt, stop the program and leave the dough for at least an hour (longer is no problem) , promote the formation of gluten (at least you can use chopsticks to pull out 7 or 8 cm long dough threads, and the most perfect thing is to use both hands to pull out the film. In fact, you don’t need to check when making, there is definitely no problem)

Step 3: Add oil, start the "ordinary bread, dark color, 750g" program, knead the dough for 10 minutes or after the oil is basically mixed with the dough, stop the program, dig a hole in the flour, and add Angel high-activity dry yeast. Seal

Step 4: Start the "normal bread, dark color, 750g" program and start making until the bread is finished

Step 5: Place the bread in the bread barrel After natural cooling, the crust of the freshly made bread is slightly hard, and the oil on the skin has not yet been completely absorbed. After natural cooling, the skin is perfectly formed.

Generally, bread made at any time after 17 o'clock will be in the best condition for consumption after getting up the next morning

Suggestions:

1. Generally, when making dinner, Complete the above procedures simultaneously without wasting any time. Leave it alone after it is done, and a very good bread will appear in front of you the next morning:)

2. You can also do it before going to bed. Start the steps 3 and 4 again, so that the gluten is more perfect

3. It can be used to make steamed buns and steamed buns with very good taste

4. Every step of this process is It doesn't need to be done continuously, it can be interrupted temporarily, and you don't have to stay by the bread machine all the time. You can't stop until the yeast is added in the last step. You have to start making bread immediately, so it doesn't actually take up time.

Program analysis:

The reason why various bread machines on the market have low success rates or the taste of the bread produced is not as good as that of commercial bread is not the lack of additives. The problem lies in the programming error of the bread machine. The analysis is as follows:

1. The working principle of various highly active dry yeasts is: the working temperature is between 30-40 degrees (low temperature will not work, high temperature will die) , and the bread machine requires yeast to be added when the dough is first kneaded, and the temperature will start to be constant at about 38 degrees after 15 minutes of kneading. At this time, gluten has not yet formed, and the working conditions of the yeast are fully met, so it has started working in advance. , so the formation of gluten is blocked by the yeast working in advance, and it is impossible to form gluten no matter what happens, and the key to making good bread is gluten! This is why the addition of yeast should be postponed until the last step. As long as this step is wrong, no matter how you adjust the formula and control the temperature, you will not be able to make good bread. This is a program error in the bread machine.

2. Various oils will block the formation of gluten, which is why the "adding oil" step is postponed to step 3. This is also a program error of the bread machine

3. After the above analysis, you should know: Based on the basic program principles I gave, how can you use a bread machine or oven to make flowers of various flavors without going through laborious secondary fermentation and proofing? Style bread: that is, before step 2 is completed, no other auxiliary ingredients (such as eggs, etc.) other than this procedure can be added. If you want to add it, you can only add egg white, not egg yolk) to prevent the gluten formation from being accidentally blocked. The auxiliary ingredients for these fancy breads must be added in the 3rd or 4th step, because it is impossible to know whether each auxiliary ingredient to be added will block the formation of gluten:)

4. After the above analysis , you can also know that temperature is the key, so as for the bread machine, after a few years of use, the temperature sensing element inside it will definitely age, causing temperature control to be inaccurate. Therefore, the temperature sensing element of the bread machine should be replaced every few years. component or replace the bread machine, you can use a thermometer to test whether the temperature inside the machine meets the working temperature of the yeast during the fermentation process to know whether the temperature control component is aging

5. After the above analysis, you should know that this procedure Why can you make high-quality bread no matter in spring, summer, autumn or winter, no matter how high or low the temperature is, no matter in the southeast or northwest? This is why you can make high-quality bread by taking full advantage of the bread machine’s automatic dough-mixing quality and automatic temperature control that saves trouble. At the same time, the wrong program of the bread machine is corrected. set up.

6. According to this procedure, you should also know how to use the oven to rise and make bread:)

7. The raw materials in steps 1 and 2 of the procedure are The basic conditions for yeast to work, in addition to temperature control, are salt and salt, neither more nor less