Wednesday, June 30, 2010

The Process of Making Bread

Bread dough can be made in three ways. The first sponge and dough method, the method is made by using two stages, first stage with a mixture of yeast, the yeast mixture and then add the other ingredients. knead until dough is elastic dough is then allowed to rest for the fermentation process.

The second way is Straight dough. This method is most accurate for all materials to be mixed into one. knead until dough is elastic and the dough was rested for the fermentation process. Last way is "no time dough." The process of making it more or less the same as do both, but the process will be shortened fermentation or not ferment, sometimes even sooner. The lack of this method, the pore opening will not be a maximum of bread. Special aroma of bread will not be formed and requires a reversal of the dough even more as a development. Use the oven temperature to make bread also be accurate. The most suitable temperature in the 180-220C with the bake for 15-45 minutes depending on size of bread.

If you are always hard to try and correct according to the recipe, of course you can produce the perfect bread. The whole family would have to be happy after tasting the delicious bread made by your own.

Tuesday, June 22, 2010

Base material to make bread

The picture is bread s
howpiece, let me here explain what the basic materials used to make bread first. Wheat flour is the key ingredient in making bread. Try your details carefully when selecting a type of flour. The most accurate type of course that type of hard wheat flour Wheat gluten content which has more than 12.5%. gluten a very high content will help form the elastic network throughout the kneading process. At the level of absorption of gas is formed by the yeast will be trapped in the gluten network. That's what makes the complaints of the bread will expand and produce a very soft texture. Do not you hesitate to add other types of flour. If not, the bread will become very dense, heavy, have small pores and texture is quite rough.
Water or other liquids such as fresh milk, fruit juice or others in the making of bread has many uses. With the blend of flour and water will allow the formation of gluten. In addit
ion, water also serves to control the density of the dough and help develop other materials that can be mixed evenly. To complain of bread, use water with a normal pH level (drinking water) to obtain the maximum yield of bread.
Bread will not be expanded without the yeast to the dough mixture. Type of yeast used in baking a batch of type Saccaromyces Cerevisiae. Micro organismer with a cell that is actively working throughout the horror. During this process, will become carbohydrate yeast and sugar into the gas carbon dioxide (CO2) released.Face is what makes the dough expand to the formation of fibers or pores of the dough and released the special aroma of bread is very special tests.

Wednesday, June 16, 2010

Roti (Bread)

Who does not know the food is called "bread". Foods most simple and readily available. Usually the bread to be fixed menu for all the breakfast. In addition to the special flavor, the bread also contain carbohydrates that are high so it can be added to the food source of calories.
Introduced as early as the bread of course there are wondering the origins of bread will now be introduced until it became the most popular food. Of course we do not think the food made from wheat flour, yeast, a liquid, fat, sugar and salt is already there since thousands of years ago. Actually the bread comes from the ancient Egyptians. Of course they make a difference by using materials and using simple methods or how to form and it is not perfect as it is today. In line with the times, the nature and the varied tastes of bread.
At mid-century, the development of this bread was more widely spread, especially in Continental Europe. At that time, the bread tastes have changed and as we meet today. The same applies to the form and variant. Soft food is readily accepted by anyone. But, have you ever thought to try making their own? It is not wrong if you have the desire to make your own. Alternatively, you can create your favorite taste when making bread. Of course you will feel a special satisfaction and very enjoyable if you enjoy the fresh bread from the oven of the hands of your own loved ones. In fact, the bread is very easy to prepare as long as you are really concerned with quality materials, precise measurement, processing techniques and oven temperature. So, why not, if we peel in detail about the in and out of bread making, ranging from how to make basic materials.

Tuesday, June 8, 2010


"Creaming" is the name given to the process of incorporating air into butter (or sometimes butter and sugar together) until is light and fluffy. It can be done by hand with a wooden spoon, but for speed and efficiency the whisk or paddle attachment of a cake mixer usually does a better job. A well creamed mixture should be smooth and pale in colour (though this depends on how yellow the butter was to start with).

Because of the heat and humidity in Malaysia, butter may melt or curdle during creaming. Thoroughly chilling bowl and beater beforehand helps to prevent this. If your kitchen isn't air-conditioned, there is no need to let butter stand at room temperature before creaming; simply remove it from fridge, cut it into thin slices, put them in the bowl and start beating. It usually takes at least 5-10 minutes of beating at medium-high speed to cream butter well;
insufficient creaming means a denser cake.