I don't know how many times I recommended the book "The Top Book for Learning Bread". This is a perfect primer. Both the practice and the bread knowledge are comprehensive. The basic formula is the main one. It really won my heart. The formula of the basic white toast is even more of my great love. I have to do it once in a while, and can use different ingredients to make various toasts. So today I will do a tutorial here, and I will change it from a handcuff to a machine.
Pour all the ingredients into the bread machine, except for the butter. (The order of placing the material in the bread machine is to put the liquid first, once the sugar salt powder, the milk powder, and the yeast on the top)
The manual kneading time of the bread machine is 35 minutes. (This time I didn't use the noodle method because the water is more than enough)
Add butter until 17/18 minutes and continue to the end. After the end, I will take it out and put it back into the bread machine for fermentation. At this time, the inside of the bread machine will be higher than the outside temperature, and fermentation will begin by the residual temperature.
For 60 minutes, take it out and vent it, then wrap it round. This step is called turning over. Continue to ferment for 30 minutes after turning over.
After the surface is fermented, take out, divide, vent, and relax. Relax for 20-30 minutes.
After the relaxation is completed, the exhaust is shaped. Turn into a square of 18CM, fold it in twice, as shown in the figure, then flatten it, gently roll, the length is 2-3 turns, which is the most suitable.
The shaped dough is placed in the toast mold and sent to the oven for two shots. Now the weather is hot, as long as there is a plate of hot water, there is no need to change the water in the middle, basically 60 minutes can reach the expected height. It is sent to 8/90% without cover. If you want to cover the achievements to send to 7 can be. Apply the egg mixture, just a little bit, and dilute.
210 degrees, 30 minutes. Color for 10 minutes, cover with tin foil and continue to roast.
Time is up, come out, you can knock it first when you say it in the book, I will also routinely knock it, then pour out the toast. Cut after cooling. Finished, cooking recipes is really very tired.
1 Students who do not have white oil can use 20G butter directly. 2 If you want to use all the milk, you can also use 195G milk instead of water. This way you don't have to add milk powder, and you can add it. In fact, there is not much difference in taste. 3 The softness of the bread has a great relationship with the fermentation. It cannot be fermented at too high a temperature, so the tissue will be rough. 4 This bread is still very soft. If you have not eaten for 2 or 3 days, it is not a problem. Don't leave the refrigerator. 5 Water spray and egg coating can make the bread more three-dimensional. Nothing is added, I want to make up again~~