I have been working on fat reduction, shaping my body shape, paying attention to my diet, but I love bread very much. There is no way to have no bread! ! But the bread outside is not healthy, you can only do it yourself - because it is eaten by yourself and your family, so the flour used is a better flour, gold flour ~ although expensive, but expensive, after use, will not I want to use other flours (I feel that I am advertising myself. Actually, I am not a ha). I like the toast that is salty and delicious, and the second day I use it to make sandwiches. It is great! ! ! Toast made by yourself, how to say it will be healthier than outside! ! Are you saying that?
After all the materials have been weighed by electronically, follow the order of milk-whole egg-sugar-salt-high-gluten flour-yeast, put it in the bread machine or the cook machine (I used the bread machine) for 15 minutes~
After the dough is stretched to the expansion stage, add a good amount of butter and continue to rub it with the bread for 15 minutes (this time you can saute the prepared black and white sesame seeds) until the dough is pulled out of the hand mask~
After the dough is rubbed into the hand mask, take out the dough, add the fried black and white sesame seeds, and evenly rub it with your hands (you can continue to use the bread machine for 揉, about 5 minutes)
Put the kneaded dough into the container and carry out the first fermentation in a 30 degree environment. (If it is summer, cover it with a damp cloth and ferment it at room temperature. If it is fermented in an oven, transfer it to the fermentation function and put it in. Fermenting in a glass of water for about 40 minutes) must be fermented twice as big! ! No matter how you are, you have to be twice as big! ! If the fermentation can not be successful, use a finger full of flour to insert the dough. If it does not bounce back or the dough does not collapse, it is a successful fermentation~
After the fermented dough is directly buckled out of the fermentation bowl, pay attention to it! ! ! Exhaust, divide the dough into three equal parts, round, cover with plastic wrap or damp cloth, and relax for 15 minutes~
Knead the loose dough into a beef tongue with a rolling pin, roll it up, put it into a toast mold~ for the second fermentation (picture from the network)
Preheat the oven up and down 180 degrees, wait until the dough is fermented to the mold for eight minutes, put it into the oven that has been preheated for baking, the temperature is 180 degrees, time is 30 minutes ~ observe the coloring situation plus tin foil ~
Same as above, my oven temperature is not accurate, 20 degrees worse than the actual temperature, so my baking time is 40 minutes, this baking time, we must be based on their own oven temperature, this is not a prescribed death ~
Take out the baked toast, take off the mold, put it on the shelf to dissipate heat, so that the toast is finished~ There are small tips below, you must pay attention to see you! ! ! !
1. The flour I use is gold flour, so when you add milk, you should add water or milk according to the characteristics of your household flour. For example, the recipe is 150 grams. Maybe I will add 140 grams first and look at the dough. In case, add water or milk little by little, this is flexible~ I have failed many times, I have been running with flour, I have done many failed toasts, and now I have mastered its characteristics. 2, the fermentation time of the dough It's not a rule of death, it's flexible. (Every time I make bread, I almost always keep it. I like to ferment at room temperature, because it won't easily lead to depression. If it's winter, there is no way.) 3. About bread dough I can't get a solution for the hand mask: I can use the scissors to cut the dough that is being kneaded after the butter is put in, and I like to take out the hand mask after the butter gets in.