I talked about the direct method of converting bread recipe to [soup seed] before, and some friends are asking, so what if you want to convert the direct method recipe into [hot seed]? How does it work? Actually, the principle is the same as the conversion of soup seeds, so let's talk about it today!
Here I still have to talk about the difference between [soup seed] and [hot seed]!
The soup is made by mixing flour and water in a ratio of 1:5 and then heating it to about 65 degrees.
Blanching is to heat the water to boiling, quickly pour it into the flour, and stir quickly until the batter is elastic and non-sticky, and the powder-to-water ratio is 1:1 or 1:2.
Both are gelatinized with starch, which absorbs more moisture and makes the finished bread softer.
How does the direct method be converted into "hot seeds"?
In fact, the principle of direct conversion into soup and blanching is the same, but the ratio of flour and water is different, and the ratio of powder to water is 1:1 or 1:2.
Taking the basic formula of 450 grams of toast as an example, the direct formula is:
250 grams of cake flour.
Sugar 50 grams.
Yeast 3 grams.
Salt 2 grams. Eggs 30 grams.
Butter 25 grams.
Water 130 grams.
Blanch] dough flour water ratio is 1:1 or 1:2, if the amount of blanching dough is 10%, the amount of blanching is high gluten flour * 10% = 25 grams, taking 1:1 powder-water ratio as an example, then blanching 25 grams = 125 g flour + 125 g water.
Tips: The same is true for the powder-to-water ratio of 1:2, you can calculate it yourself.
The converted [hot seed] formula is:
Blanching] high-gluten flour 125 grams.
Water 125 grams.
Main dough】 high-gluten flour 2375 grams.
Sugar 50 grams.
Yeast 23 grams.
Salt 2 grams. Eggs 30 grams.
Butter 25 grams.
Water 1175 grams.
As mentioned before, we can also treat the soup as an additive, without deducting the amount of high-gluten powder and water in the original formula, and the same is true for [hot seeds], which can directly deduct the amount of powder and water from the formula, or it can be added directly as an additive.
When used as an additive, it is equivalent to increasing the water content of the formula, and at this time, the operation of the dough should be appropriately changed accordingly, so for novice partners, it is recommended to deduct it directly from the formula!
Bread |Bake |Blanching |Bread recipe |Dry.
Bread |