Mix the dough in the middle, prepare it one day in advance, refrigerate for 24 hours, and give the dough enough time to ferment. The next day, you will find that the dough has a very fragrant taste, which is not the kind of pungent high temperature fermentation. Alcohol flavor. So sweet and sweet buns, do you like it? Organize the blog from the Jingxin Lotus.
The dough material is mixed and stirred into a dough, and the fermentation is carried out for 24 hours to 2-3 times.
The fermented medium-sized dough is taken out and shredded, mixed with the main dough and other materials except butter, and stirred into a smooth dough. Stir the butter to the expansion stage, and cover the plastic wrap for 40 minutes at room temperature.
After removing the dough that has completed the basic fermentation, it is divided into 45 g/piece and slid for 15 minutes.
The loose dough is rolled into a thin circle around the middle.
Wrapped in honey red beans
Tighten the cuffs and arrange the cuffs on the baking tray, cover the plastic wrap for the final fermentation 2 times larger (about 1 hour)
Brush the whole egg liquid on the surface of the finished bread, use a rolling pin and dip the water to the surface of the bread.
After all is completed, it is baked in the middle layer of the preheated oven, fired at 210 degrees/fired at 170 degrees for 6 minutes, and then fired at 150 degrees for 9 minutes. Pay attention to the coloring in the middle, and cover the tin foil in time when the color is satisfactory.
* The dough can be smashed into a dough, and it does not need to be smoothed. * The dough is fermented 2-3 times. The long-term fermentation at low temperature can produce the sweet taste similar to rice wine. If you have tried the high temperature in the bread machine. Short-term fermentation will feel the sour taste of the dough, so prolong the fermentation time with low temperature, on the one hand to delay the aging of the bread, on the other hand, to make the starch produce more natural aromatic ingredients in the fermentation. It is recommended that the seeds be left at room temperature for 1 hour, then refrigerated for 24 hours until the next day. * It may feel terrible to see such a high temperature for this baking temperature, but as a small bread, pursuing its softness, It is best to use high-temperature baking method to make it mature in the shortest time without losing too much water, keeping the bread soft, but you must cover the tin foil in the middle. * When the bread is baked, it can be sealed when it is warm to the slightest temperature. It is also done to keep a small part of the water inside the bread, but it must be only a little bit of warmth, because the last process of making bread is to cool, this process will dissipate too much moisture inside, so that the organization of the bread At the best, if you cut the bread hot, you will find that the internal tissue of the bread will have a dough tissue that is not mature or cooked. In fact, it is caused by the condensation of water that is not completely dissipated: 1 Basic fermentation must be observed at any time, not excessive fermentation. The method of testing whether the fermentation is successful can be done by gently pressing the surface of the dough with a finger and measuring the appearance of the small hole. (The small hole recovers immediately, the fermentation is insufficient; the small hole remains as it is, the fermentation is completed; the small hole slowly sinks, or the dough slowly shrinks and the fermentation is excessive.) The optimal fermentation environment for the basic fermentation is 28-29 degrees, and the humidity is 75%. It takes about 2 to 2.5 times the volume of the dough and takes about 1 hour. 2. After the first fermentation is completed, we need to vent the dough, then divide it into the required size, and knead it into a smooth small spherical shape for intermediate fermentation. Intermediate fermentation, also called proofing. The purpose of this step is for the next shaping. If you don't wake up, the dough will be very difficult to stretch, causing trouble in shaping the dough. The intermediate fermentation can be carried out at room temperature. Usually 10-15 minutes. Note that the surface should not be crusted or over-fermented. If the roll is 2 times, the first time it is finished, it will take another intermediate fermentation to continue the second roll. 3. After the intermediate fermentation is completed, we can shape the dough into the desired shape. This is also a very important part, which directly determines whether the final shaped bread is beautiful enough. It should be noted that when shaping, it is necessary to pay attention to discharge all the gas in the dough. As long as there is gas remaining in the dough, it will become a large cavity when it is baked. 4, the second fermentation (also called the final fermentation), generally requires a fermentation environment of about 38 degrees. In order to keep the dough of the dough without losing water, it must have a humidity of more than 85%. The final fermentation is usually about 40 minutes, and the fermentation is twice as large as the dough. 5, family production does not have such fermentation conditions, we can try to create a similar environment: basic fermentation we can ferment at room temperature, even if the temperature is not reached, can be solved by prolonging the fermentation time, and at this time the dough is not shaped, directly used Cover the dough with cling film or a damp cloth to create enough humidity. At the end of the fermentation, the dough is generally shaped and placed on a baking sheet. We can put the baking tray in the middle of the oven, put a plate of boiling water at the bottom of the oven, and close the oven door. In this case, the hot water at the bottom will continue to emit water vapor, which creates the required temperature and humidity in the enclosed space of the oven. When using this method, it should be noted that when the boiling water is gradually cooled, if the fermentation is not complete, it is necessary to replace the hot water in time.