I often make bread, Laowu said it is good, my friend said it is good, but the mother said that it is not good. Asking is not good, A: I can't bite, what else is not good, A: Not sweet. It turns out that my mom likes the soft sweet bread, her teeth are not good, and the French-made sticks that I do must not bite. In order to please the mother, go to the square to make soft bread, but also to meet my requirements, that is, there must be no more sugar and too much oil, otherwise it is better not to do. I turned over the basic home baking book, found a recipe for the basic soft bread base dough in Wang Chuanren's book, and used the middle method and the liquid method. This method I saw for the first time, I felt new and determined to give it a try. However, the formula of the dough itself did not meet my requirements, so I made a cut.
Mix all the materials in the middle (high-gluten flour, egg, water A, dry yeast A). I don't mix well, it is better to evenly. Fermented at room temperature for 1 hour and refrigerated in the refrigerator for more than 12 hours. Wang Chuanren’s book is fermented at room temperature for 2 hours. I changed it to cold storage for about 20 hours. The medium fermentation was three times larger and the inside was honeycomb.
The fermented medium dough is torn into small pieces, and all the water in the main dough (water B) is added and stirred into a paste.
Add the other ingredients except the butter and seaweed to the dough in the main dough, stir until the expansion stage, add the softened butter, and whipped until the full stage. Shaping, first fermentation
The fermentation tank was 28 ° C, about one and a half hours, and the end of the hair. Use your fingers to dip the flour or water, poke a hole in the dough, do not retract, it is the fermentation.
The dough was divided into 4 equal portions, rounded and allowed to stand for 20 minutes. Remember to cover the plastic wrap to prevent moisture from evaporating.
At the end of standing, the dough is formed into an olive shape. Put in the mold and enter the fermentation tank for the second fermentation. 35 ° C, 1 and a half hours (this time is a variable, depends on the dough state. Gently touch the dough with the back of the finger, there is a slight elasticity, no retraction, the volume has become twice as large as the original, it can be )
Spray the surface of the dough and sprinkle the Shanghai moss.
Preheat the oven at 180 ° C and bake for 30 minutes. My oven was too hot, so I turned to a single fire after the surface was colored. That's it, you have to cover the surface of tin foil
After the bread is cool, put it in a box or seal it with a fresh-keeping bag. The next day, the skin will be slightly wrinkled and look good. It happened that I had a good morning, and I had a few more
Look, wrinkled skin, good soft look
Bread is used for eating, not for viewing. Come, fry an egg, cut avocado, with a little soy sauce, absolutely beautiful.
The moth orchid at home is going to be defeated, and the plane and the phalaenopsis are in a shadow. Oh, you can only see a shadow.
1. Wang Chuanren's formula is not used in cold storage. I changed it to cold storage because of the time, which prolonged the fermentation time and the bread flavor was better. 2. The amount of formula oil and sugar of Wang Chuanren is about twice that of mine. I made a deletion according to my personal habits. 3, the general surface of chopped green onion or seaweed, almonds and other bread, such as egg surface, or squeeze the salad dressing. The surface of the egg-coating liquid, basically do not give people, I will not do it, because only a little bit, the remaining egg liquid is too wasteful. The salad dressing is not generally bought by my family, so I sprayed water, so that the seaweed can be rubbed.