Bread contains protein, fat, carbohydrates, a small amount of vitamins and minerals such as calcium, potassium, magnesium and zinc. It has a variety of flavors, is easy to digest and absorb, and is convenient to eat. It is very popular among people in daily life. Nowadays, the main ones that are quite popular are cereal bread and whole wheat bread. Grain bread uses a large amount of grains and nuts as raw materials, and is rich in dietary fiber, unsaturated fatty acids and minerals. It helps to boost metabolism and is beneficial to health. Whole wheat bread is rich in dietary fiber, which makes people feel full relatively quickly and indirectly reduces the intake. Both are breads. Eating whole wheat bread is more helpful for weight loss than eating white bread. A waffle maker is a pastry, biscuit or pastry made by filling sweetened raw bread flour with eggs and fruits.

A waffle maker refers to a type of bread whose recipe contains a high amount of sugar and other high-component materials (such as eggs, oils, etc.), and whose products have the characteristics of sweet taste, soft texture, and elasticity.

In China, waffle maker is still one of the main products in bakeries. After going through the processes such as the introduction of so-called "Hong Kong-style" bread by the domestic "pioneers" Fujian and Guangdong schools and Taiwanese bread, freshly baked waffle makers have still become the mainstream of domestic bread. Nowadays, freshly baked bakeries that are popular in places like Shanghai (such as Yamasaki in Japan and BreadTalk in Singapore), It is still the unchanging absolute star - waffle maker that makes customers queue up to visit.

I. Preparation of raw materials and auxiliary Materials

Ingredients: High-gluten flour, sugar, eggs, skimmed milk powder, yeast, milk, flour improver, butter, salt, and other auxiliary materials

One-time fermentation method

Formula (1) Ingredients: High-gluten flour, granulated sugar, eggs, skimmed milk powder, active dry yeast, Komai egg milk, flour improver; The quantities are 1000 grams, 200 grams, 80 grams, 30 grams, 15 grams, 20 grams and 5 grams respectively. The mass shares are 100, 20, 8, 3, 1.5, 2 and 0.5 parts respectively.

Formula (2) : 502 grams of water; The quality share is 50.2 parts

Formula (3) 100 grams of oil; The quality share is 10 parts

Ii. Production Method

(1) The stirring of the dough has four stages:

The rough and sticky dough formed by the thorough mixture of hydrated substances and water-based substances is not shaped, has no elasticity and is rough.

2. The dough formation stage (also known as the dough rolling stage) : The gluten in the dough starts to form, and the proteins in the flour fully absorb water and expand. Due to the formation of the dough plate, the dough has already formed. At this point, the bread no longer adheres to the walls of the mixing tank. When touched by hand, the dough still feels sticky, lacks elasticity, and has poor extensibility.

3. The stage of flour full formation (also known as the gluten expansion stage)

As the dough continues to be stirred, it gradually becomes soft. The surface of the dough gradually dries out and becomes elastic, with a lustrous appearance and extensibility. However, the dough is prone to breakage when pulled by hand.

4. Dough mixing and maturation stage (also known as the gluten completion stage)

At this point, the dough quickly becomes soft, not sticky to the hand, and has good extensibility and elasticity. The surface is dry and shiny. When pulled by hand, the dough can be stretched into thin slices and the edges of the broken pieces are neat (without serrations).

(II) Basic Proofing:

The basic proofing is the most crucial step in the entire bread-making process. During the basic proofing of the dough, the gluten is fully oxidized (in fact, the stirring of the dough is also an oxygenation process), and the extensibility of the dough is better. The fermentation of the dough is a complex biochemical reaction process, and sugar substances are decomposed and transformed. The converted glucose and fructose will undergo the Maillard reaction with proteins to produce a wheat-like aroma. Basic fermentation plays a significant role in bread, such as having a considerable impact on its shelf life, texture, softness and shape, etc. The ideal humidity for basic proofing is 27 ° C with a relative humidity of 75%, and the time should be at least 30 minutes or more.

(III) Division:

It is to divide the large dough into small dough pieces of the required weight by weighing.

(4) Rolling (Rounding)

The divided dough cannot be formed immediately. It must be rolled into a round shape to form a smooth skin on the surface of the dough. It is conducive to retaining new gas and causing the dough to expand. A smooth crust is also conducive to preventing the surface of the dough from sticking together during the shaping process in the future, making the crust of the finished bread smooth and the internal structure more uniform. When rolling the bread into a round shape, try not to use flour as much as possible to avoid large voids inside. Apply force evenly when rolling.

(V) Intermediate proofing:

Intermediate proofing refers to the period from the roll of the dough to its full bloom, which usually lasts for 15 to 20 minutes. It specifically depends on the temperature at that time and the slack state of the dough. The state of the dough indicates that it is suitable for the shaping requirements of the bread to be made. The purpose of intermediate proofing is to generate new gas in the dough, restore its softness and extensibility, and facilitate shaping. Intermediate proofing can be carried out indoors or in a greenhouse. If it is done indoors, it is necessary to avoid the formation of a skin on the surface of the dough stick. If it is done in a greenhouse, it is also necessary to prevent the humidity in the proofing box from being too high. The relative humidity for making the surface of the dough sticky and allowing it to rise in the middle is 70% to 75% and the humidity is 27 to 29 degrees Celsius.

(VI) Forming:

Shaping, also known as shaping, is the process of shaping the dough that has undergone intermediate proofing into the required form for the product. Generally, the shaping of staple bread is relatively simple. With a shaping machine, it becomes convenient. It can be operated by hand. After rolling it out twice, put it into the mold and press it down firmly. The shaping of patterned bread is rather complicated. It's impossible to describe them one by one here.

(7) Final proofing:

The final proofing process involves placing the formed dough in a warm room to allow the yeast in the dough to produce gas again, thereby increasing the volume of the dough. The temperature for the final proofing is 35 to 38 degrees Celsius. The relative humidity is 80 to 85%. If the temperature is too high, the temperature difference between the inside and outside of the dough will be large, causing the dough to rise unevenly and resulting in poor internal structure. Excessively high temperatures can also cause excessive evaporation of moisture on the surface of the dough. If the dough is made too quickly, it will result in a crust on the surface, and the finished product's crust will be very thick. If the temperature exceeds 40 ° C, it will also cause the bread to have a sour taste. This is simply because the optimal reproduction temperature for lactic acid is 40 to 45 ° C. If it is allowed to rise at this temperature, lactic acid bacteria will multiply rapidly and make the bread sour. If the temperature is too low, the proofing process will be too slow, take a long time, and the product will become flat. When proofing, be careful not to over-proofing the bread. Over-proofing bread will have a rough internal structure and an unplump shape. In fact, when baking bread, the volume is not necessarily the larger the better. It is generally allowed to rise to 80 to 90% of the finished product's volume. For some products, it is sufficient to let them rise to 70%.

(8) Baking:

Baking is a process of turning dough into a finished product, and the whole process is very complicated. During this process, biological activities are stopped; Microorganisms and enzymes are destroyed, and starch is fully gelatinized. At the same time, the sugar substances and proteins undergo Meraeffide reactions, thereby enhancing the product's aroma and color. Bread baking is a rather complex process that integrates changes in physical, biochemical and microbiological reactions. The baking temperature and time are related to factors such as the weight, volume, height of the green dough and the dough formula, making it difficult to make uniform regulations. The general principles to be mastered are: small volume, light weight, less sugar, egg and milk in the formula, and for thinner blanks, high-temperature short-time baking should be adopted. Conversely, low-temperature and long-duration baking should be carried out. Take the tunnel oven as an example. The baking conditions are as follows: Top fire - front zone 170-190t, middle zone 210-230t, back zone 160-180t; Lower fire - Front zone 200-220 tons, middle zone 210-230 tons, back zone 140-160 tons; Bread weight - 50 to 80 grams for the front section, 100 to 150 grams for the middle section, and 500 grams for the back section. The above baking time - 10 to 15 minutes for the front zone, 20 to 25 minutes for the middle zone, and 30 to 60 minutes for the back zone. For layer ovens that can control the upper and lower heat, the temperature should be controlled in stages according to the principle of three temperature zones. Rotary ovens and some ovens cannot control the top and bottom heat. They can be baked by the temperature balance method, the low front and high back method, or the high front and low back method.

The humidity inside the oven has a significant impact on the quality of bread baking. If the humidity is too low, the bread crust will form and thicken prematurely, resulting in a hard shell. Therefore, it is advisable to choose an oven with a humidification device.

After baking, the bread should be cooled naturally or ventilated to lower the core temperature to around 35℃ before being packaged and sold.

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