Last Sunday, we tried the bread live broadcast for the first time on a live broadcast. Although it was explained in advance that it was not a live broadcast, but the process of making live bread was not expected to be broadcast live, there were more than 6,000 small partners watching our live broadcast at the same time. After the live broadcast of the hour, the cumulative viewing volume reached 132,000. After the live broadcast ended, there are still many small partners who said that there are too many dry goods in the live broadcast. It is necessary to watch and take more notes until today. The cumulative viewing volume has reached 220,000+ person times. Even some of my friends told us that we didn’t expect our free live broadcasts to be more informative than the courses they spent on learning, and the results were even better. In our two live discussion groups, we continued from the second day after the live broadcast. Although the success rate of students paying homework is not 100%, basically, students who have carefully watched the complete video and started to operate can be successful once. We are very pleased with this, but some friends have also said that because of their Mobile phone problems or network problems, watching videos have been stuck, and I haven’t seen all of them after reading them many times, so we specifically I have a text version of the production process to share with everyone. It needs to be explained that there are a lot of dry goods and knowledge points in the live broadcast. We basically keep explaining and answering questions in 3 hours. If there are conditions, try to Go through the live video playback completely, and if the income is more than enough, or if you want to collect recipes, please refer to or collect this article.
Make soups one night in advance. Boil the water in the soup and let it cool to about 90 degrees. Then add the rest of the material, stir it with a spatula until there is no dry powder, leave it at room temperature until it is cool, then refrigerate in the refrigerator for one night.
Cranberry is cut into small pieces in advance. If it is dry cranberry, you can soak a little bit of honey water in advance. If the cranberry is so wet, you need to drain the excess water with a kitchen towel. Walnuts are baked in the flavor of 180 degrees in advance but not scented. After taking out the cool, simmer or cut into small pieces, the walnut skin should not be as much as possible. If the skin is added to the dough, it will be slightly bitter.
Pour all the ingredients except yeast, butter, cranberry and walnut into the chef's machine. Stir in a few minutes at low speed, add yeast, continue to stir at low speed until the yeast and dough are evenly mixed, and change speed. Stir until the dough is smooth and the pull is strong. Add butter. After mixing at low speed to the dough to absorb the butter, then change the speed and stir until the stage of full expansion, that is, when the gluten is added, the cranberry and the walnut are added, and the dough is removed after mixing at a low speed. After roughly rounding, the dough is placed in a locker box with odorless vegetable oil applied to the bottom for basic fermentation.
At room temperature or in an environment of 28 ° C, when the base is fermented to 2.5 times, or poke the hole with a finger powder, when the rebound is half, the dough corners are folded in the middle and then turned over. This step, called, flips over.
After turning over, continue to ferment the surface. Continue to ferment to 3.5 times, or poke the hole with your fingers and almost no rebound, the basic fermentation is over.
The dough is not vented and is divided into 70 grams of a dough. The amount of the formula can be divided into 15-16 pieces. After rounding separately, continue to put in the crisper to relax.
Continue to relax for about 15 minutes, or when the hardness is the same inside and outside the dough, press the flat dough with your hands, and wrap the appropriate amount of cheese filling, then wrap the dough, and place it on the baking tray to make the final fermentation. Here, the cheese stuffing can be used with all kinds of cheese in the house. The number is not limited, not too much, it can be wrapped up.
Finally, ferment the baking tray in a fermentation tank or an oven, set it at 32-35 degrees, and place a plate of cold water inside, ferment it to about 3 times the original volume, and take it out evenly with a powder sieve to sprinkle high powder, then Cut out the small cross with scissors. At the same time preheat the oven well, get angry 220, get off fire 195. If you can, create some steam effects, how to make steam, please watch the live broadcast. If not, it will be baked for 16 minutes, and the upper and lower sides will be colored evenly before being baked.
After the finished product is baked, put it on the net rack and let it cool down.
Let me explain to you first, there is no text version of the tips today. The reason is not that the mother is lazy but the main point in the bread making process. Even many of the problems that everyone will encounter in the live broadcast are detailed in the live broadcast. So if you want to go back to the live broadcast, you can download one live broadcast. Scan the QR code above, or search for the front of the real bread, you can find the way two: copy the following link, open to the browser http://www.yizhibo.com/l/sPUv9YQ2lWjZIwCV.html friendship tips: after trying, or Path one is better