How long does the oven take to bake?

What is the oven temperature for baking soft bread and how long can it last?

Softness depends on the fermentation time of dough, and baking is not a big problem. After kneading the dough, let it wake up and ferment until the dough, and remove your fingers until there is no adhesion.

The oven should be preheated for 1 min, and then the dough should be baked for about 15 min, during which the dough will ferment again.

How long does it take to bake two 450g loaves of bread in Chang Di 30L oven? Bake a 450 toast box bread at 2.

If the distance between two toast box can reach about 4 cm, the time for baking two toasts is similar to that for baking one toast.

If the two pieces of toast are close together before baking, open the door and change the side of the two pieces of toast that are close together, about 25-30 minutes, and extend the baking time to about 50 minutes.

What's the temperature of the oven for baking bread?

Toast is generally up and down 180 degrees.

Or 150 fire, 220 fire. Immediately after the toast is put into the oven, adjust the fire to 120 for about 35 minutes.

How long does it take to bake toast in Chang Di oven 18bs?

It takes about 20 minutes to bake toast in the oven.

Exercise:

1. Add flour, eggs, sugar, yeast powder, salt and milk;

Two: stir into dough with chopsticks.

Three: Get the panel and start kneading dough. It will stick to your hand. It doesn't matter. Scrape it off with a scraper and continue rubbing. Knead for a while, and after the initial gluten formation, add butter softened at room temperature.

Four: Continue to knead. When the dough completely absorbs the butter, it won't stick to your hands. When the dough is kneaded enough to pull out the underlying film, the fracture is irregular, indicating that it has reached the expansion stage.

Five: Keep rubbing. When the following situations occur, it means that it has reached the completion stage. Knead the dough and it will be successful.

Sixth, put the dough into a container, cover it and ferment it. When the hair grows to twice its original size, press it with your finger and it is considered good if it doesn't rebound.

Seven: take out the dough and knead it for a few times to exhaust, otherwise there will be holes in the baked bread. Then divide it into three parts on average.

Eight: Take a piece of dough, roll it out, roll it up or fold it in half, then roll it out and roll it up. Pay attention to the width as toast box.

Nine: The other two copies are the same. Put your mouth down.

Ten: Fermentation again. To two-thirds of the toast box. You can also cover the toast and put it in the oven for fermentation. Put a bowl of warm water at the bottom of the oven. Remember to change the water when the weather is cold.

Eleven: preheat the oven to 180 degrees, and then put it in the oven to start baking. 180℃ baking 10 minutes, the surface color of toast will deepen. Cover it with tin foil, or it will burn easily.

Twelve: Cover with tin foil, heat to 200 degrees, bake for another 20 minutes, and unpack immediately after taking out. You can enjoy it.

How long does it take to bake toast in a 52L oven?

Cover the fermented toast, put it in the oven and bake at 180℃ and 160℃ for 35 minutes.

How many degrees does the toast lean and how long does it last?

The practice of fresh milk toast introduces the cuisine and its function in detail: dessert/snack.

Taste: Original technology: making fresh milk toast in a dark oven. Yuanbao material: main ingredients: wheat flour 600g, milk 100g.

Accessories: egg 150g.

Seasoning: 60g of sugar, 3g of salt, 8g of yeast and 50g of lard (refined) fresh milk toast. Features: This cake is soft in taste, rich in milk flavor and rich in nutrition. Teach you how to make fresh milk toast, and how to make fresh milk toast is delicious 1. Put 300 grams of high-gluten flour into a pot, add appropriate amount of sugar, milk, yeast, water and dough, and bake for later use.

2. Knock the eggs into the pot, add milk, lard, refined salt and surplus flour, knead them evenly with the fermented dough, and knead them thoroughly for secondary fermentation.

3. Divide the fermented dough into small doses, round it for about 10 minutes, roll it into an oval shape, roll it up from top to bottom, and then it will become a toast blank and be discharged into a bread mold.

4. Send the toast blank into the oven, adjust the temperature to 180 degrees, stew and bake until the surface is brownish red, and serve. Pie-food phase grams:

Eggs: Eating with goose will damage the spleen and stomach; Eating with rabbit meat and persimmon leads to diarrhea; At the same time, it is not suitable for eating with turtles, carp, soybean milk and tea.

What is the temperature and time for baking soft white toast in the oven? Bread baked for a long time will produce carcinogens.

Temperature: 190 degrees Time: half an hour

Long-term baking may produce carcinogens. Starch staple food also contains a small amount of protein, which may produce "heterocyclic amines" when heated at high temperature. They have been proved to be a strong carcinogen.

Production method:

1. Make liquid seeds. Take a spoonful of yeast, pour it into 170g milk and stir until it melts. Then pour milk and 15g white sugar into 150g high flour and stir until there is no powder.

2. Cover the liquid seed container with wet cloth or plastic wrap, ferment at room temperature to about twice the size, and the surface is honeycomb.

3. Add the remaining 120g high-gluten flour, 20g white sugar, 0.25 teaspoon salt and an egg white into the liquid seed and knead it into coarse dough.

4. Continue to knead the dough until the rough and incomplete film can be pulled out, and add butter to continue kneading until the film can be pulled out.

5. Cover the kneaded dough with a wet cloth or plastic wrap, and wake it to twice the size at room temperature.

6. Knead and exhaust the proofed dough and divide it into 3 equal parts. Relax for ten minutes.

7. Knead the dough evenly, flatten it, roll it into a cow tongue, roll it up from one end, pinch it down, and put it into a toast mold. Process the remaining two doughs in turn.

8. Ferment the toast dough again, wake up to one-eighth of the size of the mold, and cover the toast mold.

9. Preheat the oven 190, and bake in the middle layer for about 30 minutes. Take out the toasted toast, cool it on the shelf, and store it in a fresh-keeping bag at room temperature.

What's the usual temperature for baking toast in the oven?

It depends on the set temperature of the oven. If it's a big oven, it needs 200 degrees. Generally, a small oven only needs to adjust the time, not the temperature.

Does toast need to sober up and ferment? Should the toast be covered and baked before it goes into the oven? What is the temperature in the oven?

Covered toast

Quantity: half a piece

Material percentage

part

Water 63%189g

6 grams of dry yeast 2%

High gluten flour100% 300g

Sugar 4%12g

6 grams of salt 2%

Milk powder 4%12g

White oil 4%12g

Calculation method of material weight: for example, high-gluten flour% * 3 = 300g, water% * 3 = 189g, and the weight can be adjusted by itself.

buttered toast

Quantity: half.

material

per cent

trade

Water 52%156g

6 grams of dry yeast 2%

High gluten flour100% 300g

Sugar14% 42g

Salt1%3g

Milk powder 4%12g

Whole egg10% 30g

Cream10% 30g

Operation process:

1. Pour the dry yeast into warm water and let it stand for 5 minutes until the yeast bubbles.

Using the water in the formula, there are small bubbles indicating that the yeast is alive.

2. Put eggs, water, yeast, sugar, salt, milk powder and flour into a steel basin and mix them evenly with a wooden shovel.

3. Slowly pour the flour into the steel basin for three times and stir evenly from bottom to top.

4. Move the dough to the workbench and knead it evenly from the inside out until there is no caking.

5. Add cream and knead well.

6. Throw the dough from the air to the workbench and knead it into gluten to complete the stage.

7. Put the dough into a steel basin, prepare for the first fermentation, and cover it with plastic wrap to prevent the surface from cracking.

8. At 28 degrees Celsius for about 60~90 minutes, the volume will be twice as large as before.

9. After fermentation, defoam and knead the dough.

10. Divide the dough into three portions (220g * * *), round it, cover it with plastic wrap, and ferment for fifteen minutes.

1 1. Apply a thin layer of oil on the baking mold to facilitate demoulding.

Toast mold cover must not be oiled, because the product shrinks easily after baking.

12. Roll the dough into a tube for the second time, put it into a baking mold with the joint facing down, cover it with plastic wrap and do the final fermentation.

It takes about 45 to 60 minutes at 38 degrees Celsius and expands to 8 to 9 minutes.

170c/ 180c or 350f for 30~35 minutes.

Recipe reference book: pastry and bread baking classroom

Dough weight with Gepperman baking tray:

Half a loaf of bread (12) is about 450 ~ 550g of dough.

One (24) dough is about 900~ 1 1,000 grams.

A (26 Liang) dough is 1, 000 ~ 1, 100g.

1.) The fermentation height of dough at the final fermentation depends on the amount of dough. When the amount of dough is small (for example, one strip 1 000g)

Fill the oven at nine o'clock. [For example, one 1, 100g] is put into the oven in eight minutes.

2.) Bake for about 30 minutes. If the lid is slightly pushed open, there is resistance indicating that the toast is not ripe.

However, it will be cooked after leaving the mold a little, and it can be baked to the required color.

3.) "Toast mold cover" must not be oiled or the product will shrink easily after baking. "Toast will be demoulded immediately after baking to prevent shrinkage. (The temperature needs to be adjusted according to different ovens)

What is the oven temperature for baking soft bread and how long can it last?

Temperature: 90℃ Time: Baking for half an hour may produce carcinogens. Starch staple food also contains a small amount of protein, which may produce "heterocyclic amines" when heated at high temperature. They have been proved to be a strong carcinogen. Production method: 1. Make liquid seeds. Take a spoonful of yeast, pour it into 0g milk and stir until it melts. Then pour milk and 15g white sugar into 150g high-flour and stir until there is no powder. 2. Cover the liquid seed container with wet cloth or plastic wrap, ferment at room temperature to about twice the size, and the surface is honeycomb. 3. Add the remaining120g of high-gluten flour, 20g of white sugar, 0.25 teaspoon of salt and an egg white into the liquid seed and knead it into coarse dough. 4. Continue to knead the dough until the rough and incomplete film can be pulled out, and add butter to continue kneading until the film can be pulled out. 5. Cover the kneaded dough with a wet cloth or plastic wrap, and wake it to twice the size at room temperature. Lu. Knead the dough and exhaust it, and divide it into three equal parts. Relax for ten minutes. Painting. Knead the dough evenly, flatten it, roll it into a cow tongue, roll it up from one end, pinch it down, and put it into a toast mold. Process the remaining two doughs in turn. All right. The toast dough is fermented again, waking up to one-eighth of the size of the mold. Cover the toast mold. 9. Preheat the oven at 90 degrees and bake the middle layer for about 30 minutes. Take out the baked toast, cool it on a porcelain rack, and store it in a fresh-keeping bag at room temperature.