Coffee Creamy Bread
by Junzhi
Favorite
Difficulty
Easy
Time
2h
Serving
2
Today's update is bread again. A very fragrant and fragrant coffee bread. At the same time, I have a few words, and attach an article-those bread knowledge that you know or don’t know:
Regarding eggs, eggs are used in most sweet breads. The application of eggs is mainly reflected in two aspects. One is to add flour as an ingredient to knead into a dough, which constitutes the main ingredient of the dough. The second is to brush on the surface of the dough as a surface brush liquid, so that the baked bread will have an attractive golden yellow luster.
In both cases, whole egg liquid is generally used. That is, the yolk and egg whites are broken up after removing the shell. However, for some types of bread, egg yolk or egg white may be required to be used alone, and the recipe will be specifically stated at this time.
As for milk powder, should we use whole milk powder, low-fat milk powder or skimmed milk powder? Many people are bothered by this problem. In fact, this is the best problem to solve-you can use it according to your ready-made milk powder. The whole milk powder will have a more fragrant taste because it contains fat, but after it is generally used in bread, not many people can appreciate this tiny difference.
Bakers are more willing to add milk powder to bread instead of milk. Because milk powder is easier to control the dosage and easier to store.
The best fat for making bread with butter is butter. Butter brings a unique fragrance to the bread. A softer taste. In the early domestic bakeries, it was also popular to make bread with lard, which is another flavor. Of course, if you don’t want to use both oils, vegetable oils are also possible.
Regarding the conditioner, why the bread sold in the bakery can be kept so soft for several days? The answer lies in modifiers and emulsifiers. Homemade bread does not add these two substances, it is difficult to achieve such an effect. If the bread becomes hard, spray some water on the surface and re-heat it in the oven for two or three minutes to restore its softness. PS: If your bread becomes extremely hard the next day, it is not just a matter of no additives, but a problem with the production.
About yeast The most common yeast on the market is instant dry yeast (also known as highly active dry yeast). The English name is Instant Dry Yeast. Sweet bread dough has a higher sugar content and makes it better with high-sugar yeast dough, but it is not easy to buy in ordinary supermarkets. Most people can make successful bread without using high-sugar yeast. Yeast should be kept refrigerated and not easily deteriorated. If the usage amount is not large, try to buy small packages.
Regarding salt The amount of salt is small, but extremely important. Salt plays a key role in controlling dough fermentation. The amount of salt is directly related to the speed of dough fermentation, so the amount of salt added is generally 0.8%-2.2% of the amount of flour. Below this content, the dough will ferment too fast and easily over-fermented; above this content, the dough will ferment slowly or even difficult to ferment.
Regarding water, in most cases, water is the largest ingredient other than flour. The amount of water added is related to the hardness of the dough. The greater the water content of the dough, the easier it is to knead out gluten. Different varieties and gluten flours have different water absorption capacity, so the water content of the formula is for reference only and needs to be adjusted to the appropriate softness and hardness level according to the actual situation. Wouldn’t it be better to make bread with purified water? The answer is no-pure water does not contain minerals, and yeast does not like it. Tap water is better.
Regarding eggs, eggs are used in most sweet breads. The application of eggs is mainly reflected in two aspects. One is to add flour as an ingredient to knead into a dough, which constitutes the main ingredient of the dough. The second is to brush on the surface of the dough as a surface brush liquid, so that the baked bread will have an attractive golden yellow luster.
In both cases, whole egg liquid is generally used. That is, the yolk and egg whites are broken up after removing the shell. However, for some types of bread, egg yolk or egg white may be required to be used alone, and the recipe will be specifically stated at this time.
As for milk powder, should we use whole milk powder, low-fat milk powder or skimmed milk powder? Many people are bothered by this problem. In fact, this is the best problem to solve-you can use it according to your ready-made milk powder. The whole milk powder will have a more fragrant taste because it contains fat, but after it is generally used in bread, not many people can appreciate this tiny difference.
Bakers are more willing to add milk powder to bread instead of milk. Because milk powder is easier to control the dosage and easier to store.
The best fat for making bread with butter is butter. Butter brings a unique fragrance to the bread. A softer taste. In the early domestic bakeries, it was also popular to make bread with lard, which is another flavor. Of course, if you don’t want to use both oils, vegetable oils are also possible.
Regarding the conditioner, why the bread sold in the bakery can be kept so soft for several days? The answer lies in modifiers and emulsifiers. Homemade bread does not add these two substances, it is difficult to achieve such an effect. If the bread becomes hard, spray some water on the surface and re-heat it in the oven for two or three minutes to restore its softness. PS: If your bread becomes extremely hard the next day, it is not just a matter of no additives, but a problem with the production.
About yeast The most common yeast on the market is instant dry yeast (also known as highly active dry yeast). The English name is Instant Dry Yeast. Sweet bread dough has a higher sugar content and makes it better with high-sugar yeast dough, but it is not easy to buy in ordinary supermarkets. Most people can make successful bread without using high-sugar yeast. Yeast should be kept refrigerated and not easily deteriorated. If the usage amount is not large, try to buy small packages.
Regarding salt The amount of salt is small, but extremely important. Salt plays a key role in controlling dough fermentation. The amount of salt is directly related to the speed of dough fermentation, so the amount of salt added is generally 0.8%-2.2% of the amount of flour. Below this content, the dough will ferment too fast and easily over-fermented; above this content, the dough will ferment slowly or even difficult to ferment.
Regarding water, in most cases, water is the largest ingredient other than flour. The amount of water added is related to the hardness of the dough. The greater the water content of the dough, the easier it is to knead out gluten. Different varieties and gluten flours have different water absorption capacity, so the water content of the formula is for reference only and needs to be adjusted to the appropriate softness and hardness level according to the actual situation. Wouldn’t it be better to make bread with purified water? The answer is no-pure water does not contain minerals, and yeast does not like it. Tap water is better.
