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| Name | World street food How South Koreans Make Sweet Bread, Fruit Jam Bread, and Black Bread, Korean bread |
| Video Uploader | Video From Asian cooking for the world |
| Upload Date | This Video Uploaded At 05-07-2024 10:17:37 |
| Video Discription | World street food, korea street food, Korean bread How South Koreans Make Sweet Bread, Fruit Jam Bread, and Black Bread in a Pastry Factory: From Ingredients to Finished Products How South Koreans Make Sweet Bread, Fruit Jam Bread, and Black Bread in a Pastry Factory: From Ingredients to Finished Products In the heart of South Korea's bustling cities, pastry factories hum with activity, producing a variety of delectable breads. Among the favorites are sweet bread, fruit jam-filled bread, and black bread. This article takes you through the fascinating journey of how these beloved Korean breads are made, from raw ingredients to the final product. Sweet Bread Ingredients and Preparation: Flour: High-quality wheat flour is selected for its gluten content, which is essential for the bread's structure. Sugar: Granulated sugar is added to provide the sweetness. Yeast: Active dry yeast is used to ferment the dough, creating a light and airy texture. Butter: Unsalted butter is added for richness and flavor. Milk: Whole milk is used to achieve a tender crumb. Process: Mixing: The flour, sugar, yeast, butter, and milk are combined in large industrial mixers. The ingredients are mixed at high speed until the dough reaches the desired consistency, which is smooth and elastic. First Fermentation: The mixed dough is transferred to large containers and left to ferment in a temperature and humidity-controlled room. This first fermentation, also known as bulk fermentation, allows the yeast to produce carbon dioxide, causing the dough to rise and develop flavor. This process typically takes 1-2 hours. Dividing and Shaping: After the first fermentation, the dough is divided into portions. Each portion is weighed to ensure uniformity. The dough portions are then shaped into loaves or buns, depending on the final product. Proofing (Second Fermentation): The shaped dough is placed in proofing trays and allowed to undergo a second fermentation. This proofing stage lets the dough rise further and develop a lighter texture. It usually takes around 45 minutes to 1 hour. Baking: The proofed dough is transferred to industrial ovens, where it is baked at high temperatures. The baking process ensures that the bread develops a golden-brown crust while remaining soft and fluffy inside. Baking times and temperatures vary depending on the size and shape of the bread. Cooling and Packaging: Once baked, the bread is carefully removed from the ovens and placed on cooling racks. It is allowed to cool completely before being packaged to ensure freshness. The packaging is often done in a controlled environment to maintain hygiene standards. Fruit Jam Bread Ingredients and Preparation: Dough: The base dough is similar to that of sweet bread, using high-quality flour, sugar, yeast, butter, and milk. Fruit Jam: Popular choices include strawberry, apricot, and blueberry jams, made from fresh, high-quality fruits. Process: Mixing and First Fermentation: The dough is prepared following the same steps as for sweet bread. It is mixed and left to undergo the first fermentation. Filling: After the first fermentation, the dough is divided into smaller portions. Each portion is flattened and a dollop of fruit jam is placed in the center. Sealing and Shaping: The edges of the dough are brought together to seal the jam inside. The dough is then shaped into buns or other desired forms, ensuring the jam is evenly distributed within. Proofing (Second Fermentation): The filled and shaped dough undergoes a second fermentation, allowing it to rise further and become light and fluffy. Baking: The proofed dough is baked in industrial ovens until the bread turns a beautiful golden brown. The baking process also helps set the jam filling inside the bread. Cooling and Packaging: Once baked, the fruit jam bread is cooled on racks and then packaged. Each piece is often individually wrapped to preserve freshness and prevent the jam from seeping out. Black Bread Ingredients and Preparation: Rye Flour: This flour is chosen for its strong flavor and dark color, which are characteristic of black bread. Yeast: Active dry yeast is used for fermentation. Molasses: Provides a deep, rich sweetness and contributes to the dark color of the bread. Caraway Seeds: Added for a distinctive taste. Process: Mixing: The rye flour, yeast, molasses, and caraway seeds are mixed in large industrial mixers. The dough is mixed until it reaches a dense and cohesive consistency. First Fermentation: The dough is left to ferment in large containers under controlled conditions. This initial fermentation helps develop the unique flavors of black bread and allows the dough to rise. Shaping: After the first fermentation, the dough is divided and shaped into loaves. Rye dough is often stickier and denser than wheat dough, requiring special techniques to shape it properly. [FfC_tbXeEvQ] |
| Category | Howto & Style |
| Tags | South Korean sweet bread | Fruit jam bread recipe | Black bread making process | Korean pastry factory | Industrial bread production | Traditional Korean bread | Bread baking techniques in Korea | High-quality bread ingredients | Korean bakery secrets | Artisan bread making in South Korea | World street food |
