Can you add eggs after flour?

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asked Feb 8, 2022 in Recipes by speakfacts (1,210 points)
Can you add eggs after flour?

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answered Feb 10, 2022 by Mclester88se (1,880 points)
You should always add the eggs with the flour so that the eggs get mixed up properly with the flour.

If you add eggs after flour, all the other ingredients then have to be worked into what is already a dough and never really becomes homogenous, may never fully dissolve (in the case of sugar) and may to be beaten to death and still may not get fully mixed.

Always use large eggs unless the recipe calls for a different size.

Add a little flour: After adding the eggs, the first thing I usually try to add is part of the flour mixture.

If you add your liquids first, your emulsion will break and you'll end up with a curdled mess.

The difference between active dry yeast and instant yeast is the moisture content of the yeast.

The active dry yeast must be dissolved in liquid before it is incorporated into other ingredients, whereas instant yeast can be mixed directly into dry ingredients.

The 3 types of yeast dough are active dry, instant and fresh yeast dough.

There are two basic yeast dough's, batter and kneaded.

Batter breads are really a shortcut way to make breads - they require no kneading.

Kneaded breads require more time and energy than batter breads.

When flour is added with too much sugar than yeast then the too much sugar can damage the yeast, drawing liquid from the yeast and hampering its growth.

Too much sugar also slows down gluten development.

Add extra yeast to the recipe or find a similar recipe with less sugar.

Sweet yeast dough's will take longer to rise.

The three major or main purposes of mixing yeast dough's are.

To combine ingredients into a uniform, smooth dough.

To distribute the yeast evenly throughout the dough.

To develop the gluten.

In baking the ingredient that causes the dough to rise are Leaveners which are usually baking powder, baking soda or yeast.

Leaveners come in two main forms: baking powder or soda and yeast.

Baking powder or baking soda work quickly, relying on chemical reactions between acidic and alkaline compounds to produce the carbon dioxide necessary to inflate dough or batter.

If you add too much better in bread dough the excess butter in the bread dough shortens the gluten strands so the bread will maintain less volume when baked and it may even collapse and be doughy.

It's better to make bread with oil instead of butter as bread made with oil tends to last longer.

However making bread with butter gives the bread a better taste so if you're gonna eat the bread pretty quick then making the bread with butter is better.

Adding milk to bread dough adds flavor and enriches the bread dough and gives the bread a creamy color, soft crumb and a golden crust.

To seal your bread dough follow the below instructions.

Dip your finger into a tiny bit of water.
Run your finer around the edges of the dough you want to seal, dipping with more water as needed.
Pull the dough over your filling.
Use a fork to push the dough together to create the final seal for your dough.
Bake your dough.

You can bake bread with milk instead of water and if you do bake bread with milk instead of water you need to adjust the recipe to account for the fact that milk is about 89% water.

For example for every 100g of water in the original recipe, use 112g of milk and you're good to go.

What milk does to bread dough is add flavor and enriches the bread dough and gives the bread a creamy color, soft crumb and a golden crust.

Adding salt to bread when making the bread is important for the best quality bread as it acts as a yest inhibitor and prevents the bread from rising too fast.

If you don't add salt to your bread then the dough will rise too fast which makes the structure of the bread weaker and the flavor not as good.

The salt in bread acts as a yeast inhibitor.

When making bread the salt added to the dough to make bread acts as a yeast inhibitor.

In bread making the salt acts as a yeast inhibitor, which means that it slows down the growth and reproduction of yeast in your bread dough.

Adding salt prevents the yeast from reproducing too quickly, thus allowing you to control the rate at which the dough ferments.

Without salt, your dough will rise faster than it normally would, leading to less flavor development and a weaker structure.

When making bread salt is needed and required for the bread to turn out properly.

However it is possible to make a loaf of bread without the salt, but your bread is going to look and taste better with some salt added.

Salt slows the rising process, or fermentation, of a yeast bread dough.

Salt slows down the fermentation process of yeast and other bacteria present which slows down the rate at which dough will rise.

This is primarily due to salt's propensity to absorb water which essentially dehydrates yeast.

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