Jiangxi Zixi Youguang Bread Baking Vocational Skills Training School Co., Ltd. is a professional bread baking training institution, offering comprehensive bread baking courses. Founded by Mr. Fu, the company has many years of bread baking experience and is committed to providing the best training services for students.
The company's curriculum is very flexible and can be adjusted according to students' needs and interests. The course content includes basic bread making skills, various bread recipes and making methods, as well as the operation and management of bakery. Students can learn how to buy raw materials, how to prepare and operate equipment, how to control the baking process and how to manage the operation of the bakery.
The course is rich in content and the company has a strong faculty. The company has an experienced and skilled team of professional teachers who have many years of bread baking experience and can provide the most professional guidance for students.
Theoretical study, the company also pays attention to practical operation. Students can master the skills and skills of bread baking in practice, and can make bread of various flavors by themselves. With plenty of practical time, students can consolidate their theoretical knowledge in practice. The company has flexible curriculum, strong teachers, sufficient practical experience and comprehensive employment and entrepreneurship support, which can provide the best training services for students. If you want to learn bread baking technology, you can consider this institution.
Method of making bread
Preparation materials: flour, yeast, sugar, salt, water (or milk), butter (optional), etc. Mix dry ingredients: Mix flour, sugar and salt evenly in a large bowl. Activate the yeast: dissolve the yeast in warm water (or warm milk), add a little sugar, and let it stand for 5- 10 minutes until it bubbles. Mix wet materials: pour the activated yeast into a bowl of dry materials, gradually add warm water (or warm milk) and stir into dough.
Kneading: Put the dough on the table and knead the dough by hand until the dough becomes soft, smooth and elastic. This step requires patience, and you can repeat the massage. First fermentation: put the kneaded dough into a large bowl, cover it with a wet cloth or plastic wrap, and put it in a warm place for fermentation, which usually takes 1-2 hours until the dough volume increases obviously.
Dough shaping: take the fermented dough out of the bowl, put it on the table, gently exhaust it by hand, and then divide it into small dough of appropriate size. According to personal preference, dough can be made into round, strip or other shapes. Discharge and cooling: When the bread is baked to golden brown and makes a hollow sound, take it out of the oven and put it on a cooling rack to cool it to avoid the bottom being wet.