In fact, I am a person who doesn't like to build recipes. I always feel that the master of the kitchen is like a cloud. Many good recipes have been in front of me. I just have to follow the correct route. Secondly, I always feel that building recipes is a responsible thing. If I don't know what I know, I will share it with others. It doesn't seem to be very good. I still have a lot of places to learn. I am absolutely not going to say that one of the truths is that I am really lazy and I will not be too successful in every process. ^^ But the baking time is long, or some recipes are occasionally remembered and always can not live up to expectations. Some things are seen in the book, some are seen on the blog, or in the spirit of sharing the good things, simple Building a recipe, there is no process map, but also because bread is a relatively similar thing to the program, there should be a certain foundation should be able to understand, everyone will make a look at the recipe. This bread is the foundation, many Japanese bread books will have, a lot of butter to make it more fragrant and soft, like the classic can not miss the soft bread. Fang Zi from "Bread Making Encyclopedia", I like a bread book, a lot of bread, soft and hard, there are a lot of text written in front of a very detailed bread making process and what is the principle, patient After reading the classmates, there will be great gains! And the formula gives a percentage, how much weight do you like to convert yourself! What is a little unsuitable for novices is that the books are all in the background of mass production. They use the chef's machine to make noodles. There is no handcuffs, but it is very suitable for me who are never handcuffed. To the appropriate extent, the next step can be applied. The most favorite is that each dough has a cut surface for reference, so that you can clearly see if you have done it! A very practical book, recommended recommendation! After the article, there are some tips for making bread. If you are interested, you can look at it.
Use any oily method to smooth out the dough in any way you are used to, and open a large piece of film that is not easy to break and elastic, even if the edge is broken. (This picture is the state of another bread I used to shoot. The flour was low at the time. At that time, the amount of water was too much, so this is not a very flexible film, but the degree of cooking is enough. Send it out for your reference.)
In the sealed and humid environment, the first fermentation, I started the fermentation function in the bread machine for 50 minutes, generally in the environment of temperature 28-30 degrees, the time is not certain, just a rough, most It is mainly seen that the state of fermentation is that the fingers are stuck with the powder, the holes are not immediately retracted, and the dough is elastic, about twice as large as before the fermentation. (As a person I know, this is a bit abstract, but there are a lot of pictures in the online book for reference, or the sentence, only the familiar hand, do it a few times, you know what I am talking about, haha)
The fermented dough is taken out and patted off the big bubbles, divided into 60g a dough (45g in the book). Anyway, this is a very flexible thing. I am lazy. I don't want to lick too much dough. The general meal is relatively small.
Rolling up for 15 minutes
The dough is taken out into an elliptical shape, rolled up from top to bottom, and the dough is rolled into a thinner one while rolling the dough. Hold the thinner one of the dough in your hand, and the other hand with the rolling pin to pry the other one up and thin it up, then lift the dough down from the middle and pry it down into an inverted triangle shape. It is recommended to roll a few strips into strips first, then start to open the first strip, so that the dough can be opened better when you leave a little slack in the middle.
Roll the inverted triangle from top to bottom, roll the dough while rolling it, and roll it tightly. The end of the dough should be gently pressed to better adhere to the dough. (Note that the strength of the roll is not too big or too small. The unsuccessful bread will loosen after fermentation, too strong will affect the fermentation of the middle part of the dough, not fluffy)
After shaping, the dough is left in a certain position. It can be put into the oven for fermentation. I am the fermentation function of the oven. Generally, it is about 35 degrees, and it is fermented into about twice as much dough. If the finger is lightly pressed, it will not be rebounded immediately. Preheat the oven 200 degrees, 12 minutes in the middle layer (the book is 225 degrees on fire, 180 degrees under fire, 10 minutes, because the dough is smaller) I tried the first set is this temperature, 12 minutes, is very fast Color, the skin is thicker, so the second plate is still up and down 200 degrees. This temperature is very flexible. There is no prescribed time. The temperature is completely suitable for all ovens. The bread is not baked for a long time. It is best to pay more attention in the middle. Colored, but not enough time to cover the tin foil, generally expand to the maximum and then slightly retract, the dough is colored, the bread will be fine.
As a person, I know that many baking novices usually try cake biscuits and later come to the bread. I remember that I just hesitated for a long time. I didn't really like bread, and Leo, who was stinky, always felt that making bread could not reveal the skills of my tall, haha. Second, I found the relevant information on the Internet and found that the bread seems to be very difficult. In the expansion stage, I saw my head in the whole stage! It’s hard to ferment N times and it’s hard to look at it. But the process of baking feels like the process of playing the game through the game. Over time, you will always want to challenge the stage you have not tried, so naturally start my bread road. The first time I made a deep memory of bread, even if I had already done my homework and psychological preparation, as the child of the South for the first time in more than 20 years, I still failed. I had two days of fighting the dough with my mother, but I couldn’t tell the truth. Membrane! Later, the broken cans continued to go down. The result was conceivable. It was a few breads that were similar to stones. However, when Dad tasted it, he rarely praised me and said that he was delicious! ! It’s really a relative. If you say something that is against your heart, the bread I made now is dozens of times better than it was at the time. He still said that it is not enough to be soft enough. Humph! Because I know that my handcuffs are limited, I bought a bread machine on the Internet that night. From then on, I have bread to eat! Say a bunch of unreliable, I want to say that no matter what method and method to start making bread, I personally think that the most important thing to determine the taste of bread is to knead the noodles and ferment, to what extent the bread needs to be done, must Careful observation, and strive to achieve the standard, the dough that is not in place is not delicious. If the dough is too high, the dough will be too hot and the gluten will break. Now there are a lot of tools, and the bread machine can free the hands. You just need to observe The state is just fine. Otherwise, these methods can also help the dough to squash, and there is a chance to talk about it later. Fermentation requirements are just right, not too much or too little, many pictures on the Internet can refer to, my most recommended is the love and free blog, my bread road is also watching her blog step by step. For the time being, there are so many, every time I always want to simply summarize the essentials, but every time I play so many words, I am also drunk... If you have any questions, you can exchange them. As long as I can do what I can, I will answer them.