In the eyes of a professional baker, European soft bread may have different opinions, but apart from the mystery of the merchants, it can be accurately said that European soft bread can cater to the tastes of Asians and is similar to foreign European bread. Its appearance is the product of the times. If it is really a foreign hard Europe, many Asians may not accept its taste. On the contrary, soft Europe is a more acceptable food. So what's the difference between soft Europe and sweet bread? Today, I invited a baker to share some of his own feelings with you.
0 1
Definition of flexible packaging in Europe
When it comes to the definition of European soft package, it is actually very vague in the market now. Because it is the product of new life in these years, unlike sweet bread and hard Europe, it will have thousands or tens of thousands of years of history and clear practices. But my teacher, Mr. Zhuang Hongming, the godfather of soft Europe, once told me that the real soft Europe is egg-free, oil-free and low in sugar, and some high-fiber ingredients, such as rye, whole wheat and rye, are added as the main bread. This is a healthy concept of bread. Then adjust it through the taste needs of various regions and countries in the market.
I once asked Shi Gong, in fact, sweet bread, hard euro, biscuit dessert Denmark ... these experienced bakers can make it, and it is generally accepted by the public, so why should we produce a kind of bread called soft Europe? He told me that France has French bread and baguette, and Japan has Japanese sweet bread ... Then we in China should also have our own bread, which is soft Europe. If it is generally accepted, it will become a food culture that can continue to be passed down after thousands of years.
02
What are the characteristics of soft European bags?
Generally, traditional Japanese sweet bread is a combination of high oil, high egg and high sugar. Delicious. It's really delicious. In China's view, eating only for breakfast is an unchangeable habit. Some people have poor digestive system, and long-term consumption will cause a great burden on the stomach. The main reason why European bread can be used as the staple food in Europe is that it is healthy, nutritious and full, and it will not cause a great burden on the stomach.
Then why don't most Asians choose to eat Eurobag?
After all, Europeans and Asians have different structures such as mandible and masseter muscle. Eating habits are also different, and Asians have a low acceptance of traditional European bags. So a truly soft Europe will be characterized by a combination of the two, healthier than sweet bread, higher in fiber, lower in calories and softer than sweet bread. This is the real soft European bag.
03
How to make authentic soft European bags at home?
Raw materials/
Because there are no materials such as eggs, grease and dairy products to improve the dough, I always add the soul of bread flavor: yeast seeds in the production process. Don't dislike that the cultivation of yeast seeds is troublesome. Can bring about changes in taste, which is not comparable to ordinary bread. Only those who have worked hard to breed can know the interesting things.
Fermentation temperature and humidity/
Through slow fermentation at low temperature, the room temperature, surface temperature and fermentation time are coordinated. In this way, the protein damage rate of dough embryo will be minimized, and the emulsification effect and moisturizing period will be prolonged. But also can give full play to the flavor of the seed powder. Give a soft Europe a real soul.
Beat dough/
The dough must be broken up in place until it reaches the stage of complete expansion and has a glove film.
Baking/
Usually the appearance is simple, and steam must be sprayed when baking.
04
How to achieve soft and delicious taste on the basis of hard Europe?
In fact, to be honest, I see that most of the soft Europe on the market is just a big piece of sweet bread. The simpler the ingredients, the more delicious the bread will be and the more complicated the skills will be. Therefore, adding self-cultivated strains is one of the best ways to improve the texture and taste of bread. Under the guidance of Shi Gong, I invented the technology of hundred flowers honey, which made bread have its own fragrance of flowers, honey and fruit. For example, fruits, flowers and honey are made into strains with different temperaments and flavors, and served with different breads. Therefore, in my opinion, apart from the most important basic four-piece bread, Soft Europe needs a suitable yeast to keep its soft and delicious taste.