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The golden ratio of sugar, oil, salt, yeast and water when making bread, learn it to make perfect bread.

Home bread making is very popular nowadays, and more and more mothers bake various breads and snacks for their families at home. Allowing family members to eat sanitary, healthy, zero-additive foods, and watching family members eat their own bread is also a pleasure. There are a lot of online tutorials, but many Baoma still encounter a problem in the production process, that is, they have followed the tutorial step by step. Why is it not very good? That is because of the water absorption of various brands of flour. The sex is different, everyone has to make adjustments on their own. Today I tell you about the golden ratio of sugar, oil, salt, yeast, and water in various breads. You can make all kinds of bread you like.

The key to successful bread making is the ratio of various raw materials. Basically learn the following proportions of various breads, and in principle, make appropriate adjustments to make successful breads.

1. Sweet bread: water and milk account for 35% of flour, egg liquid accounted for 12.5% of flour, sugar accounted for 20% of flour, salt accounted for 0.5% of flour, butter accounted for 8% of flour, yeast accounted for 1% of flour, Milk powder accounts for 6% of flour.

2. Toast bread: water and milk account for 38% of flour, egg liquid accounted for 12.5% of flour, sugar accounted for 10% of flour, salt accounted for 0.7% of flour, butter accounted for 10% of flour, yeast accounted for 1.5% of flour , Milk powder accounts for 4% of flour.

3. Salty bread: water or other liquids account for 50% of flour, egg liquid accounted for 8% of flour, sugar accounted for 5% of flour, salt accounted for 2% of flour, butter accounted for 5% of flour, yeast accounted for 1.6% of flour , Milk powder accounts for 3% of flour.

4. Danish bread: The ratio of high-gluten flour and low-gluten flour is 3:2, ice water or other liquids account for 50% of the flour, egg liquid accounted for 20% of the flour, sugar accounted for 15% of the flour, and salted flour 1 %, butter accounted for 3% of flour, yeast accounted for 2.4% of flour, milk powder accounted for 3% of flour, shortening oil accounted for 60% of flour.

5. Sponge bread: the ratio of high-gluten flour to low-gluten flour is 4:1, water or other liquids account for 60% of the flour, sugar accounts for 4% of the flour, and you can leave it alone, salt accounts for 2% or 1.5 of the flour, and yeast accounts for 1% of the flour and butter 1% of the flour can be left alone.

The above is the golden ratio of sugar, oil, salt, yeast, and water in the bread. You can store it and mix it when you want to make it. In other words, the water absorption of each flour is different. You can make appropriate adjustments, and quickly start doing it for your family.

About Bailin Group:

We're a leading Bread Yeast manufacturer in China ,supply Baker's Yeast products with steady quality and low price.contact us if you are looking for a reliable Bread Yeast supplier from China.or feel free to send your inquiry to below form,will reply you within 24 hours.

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