How to make bread from self-raising flour
In the past 10 days, the discussion about homemade bread has continued to rise across the Internet, especially the simple method of making bread using self-raising flour has become the focus. This article will combine hot topics and structured data to provide you with a detailed analysis of the steps and techniques for making bread with self-raising flour.
1. Hot topics related to bread making on the Internet in the past 10 days
| Ranking | Topic keywords | heat index | Main discussion platform |
|---|---|---|---|
| 1 | self raising flour bread | 95,000 | Xiaohongshu, Douyin |
| 2 | no knead bread | 78,000 | Station B, go to the kitchen |
| 3 | home baking | 65,000 | Weibo, Zhihu |
| 4 | bread machine recipes | 52,000 | Douyin, Kuaishou |
| 5 | healthy bread | 48,000 | WeChat public account |
2. Advantages of self-raising flour for making bread
Self-raising flour is a premixed flour with a certain proportion of baking powder and salt added to ordinary flour. It has the following advantages:
| Advantages | illustrate |
|---|---|
| Easy to operate | No need to add additional yeast or baking powder |
| save time | Eliminate the waiting process for fermentation |
| High success rate | Especially suitable for novice bakers |
| Soft taste | Finished product has uniform texture |
3. Detailed steps for making bread from self-raising flour
1.Prepare materials
| Material | Dosage |
|---|---|
| self raising flour | 500g |
| Warm water | 250ml |
| sugar | 30g |
| Salt | 5 grams |
| vegetable oil | 20ml |
| egg | 1 piece (optional) |
2.Production process
| step | Operational points | time |
|---|---|---|
| Kneading noodles | Mix all the ingredients and knead until smooth and not sticky. | 10 minutes |
| Wake up | Cover with a damp cloth and let sit at room temperature | 30 minutes |
| plastic surgery | Divide the dough into small pieces and shape into desired shapes | 5 minutes |
| Second awakening | Place in a warm place to double in size | 20 minutes |
| bake | Preheat at 180°C and bake on the middle rack | 25 minutes |
4. Frequently Asked Questions
| question | solution |
|---|---|
| Bread won't rise | Check whether the flour has expired and whether the water temperature is appropriate |
| Surface cracking | Place a bowl of water in the oven to increase humidity |
| Burnt bottom | Lower the heat or place a baking sheet |
| Taste is too hard | Reduce baking time and increase moisture ratio |
5. Suggestions for innovation and change
Based on popular internet trends, you can try the following innovative practices:
| Innovation type | Specific practices | popularity index |
|---|---|---|
| Healthy version | Add whole wheat flour or oatmeal | ★★★★☆ |
| Flavor version | Add cheese, bacon or chives | ★★★★★ |
| Dessert version | Wrapped with bean paste or chocolate filling | ★★★☆☆ |
| styling version | Make animal shapes or knit shapes | ★★★☆☆ |
6. Preservation and consumption suggestions
1. Freshly baked bread is best consumed within 2 days
2. Cool completely before slicing to avoid moisture loss.
3. If you need to store it for longer, you can freeze it and bake it again before eating.
4. It’s more delicious when eaten with jam, butter or condensed milk
With the above structured data and detailed steps, I believe you have mastered all the essentials of making bread with self-raising flour. This method is simple and fast, especially suitable for modern fast-paced life, allowing you to easily enjoy baking at home.
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