The formula comes from Wu Keji teacher! Recently, I was fascinated by the Chinese method, which is faster than the bread made by the direct method. The formula is an amount of 450 g toast mold.
Mix all the materials of the dough into a dough. You can make a group, you don't need to make out the film, so you can withstand long-term fermentation! Leave at room temperature for 2-2.5 hours. It can also be fermented and placed in the refrigerator at 4 ° C for the next day. * If the yeast is melted without using water in advance, yeast particles may be present on the surface of the dough, but it does not matter.
Add the fermented medium to the main dough (except salt and butter), add the salt to the gluten, and add the butter to the expansion stage. *See tips
The kneaded dough is rounded and relaxed, and it does not have to be fermented to twice as large as 40 minutes.
The loose dough is not exhausted, it is divided into three parts, and the rounding is relaxed for 15-20min*.
After relaxing, take a dough and close the mouth. Gently press the flat and pry it open. Don't be violent! Everything is gentle
Roll the kneaded dough with a spatula and roll it up. The face is turned out because the face with the rolling pin is smooth and looks good, suitable for the surface.
Three in sequence, cover the plastic wrap and relax for 15-20min
After relaxing, take a roll, open it, and press the obsessive-compulsive disorder on both sides.
Roll up from top to bottom, ensure that the number of turns is 2.5-3 laps, not too loose or too tight, so as not to affect the organization and fermentation
Complete the code into the toast mode
The second fermentation was carried out in a 32 ° C environment and sent to 9 minutes. *Please preheat the oven to 195 °C in advance! The preheating temperature is higher than the baking temperature in order to ensure that the temperature drop after opening the oven when the toast is placed is not lower than the baking temperature, and sufficient bottom fire can be ensured.
Bake in the oven, middle and lower layers, fire up and down 180 ° C, about 40 minutes. Color remember to cover the tin foil! *This is just a reference time, depending on your own oven adjustment
Immediately after baking, shake off the mold, dry it until the hand is warm and sealed, and then completely cold and then sliced~
1. Salt has the effect of hindering the formation of gluten, so it can be shortened after the gluten is formed. 2. No venting is because there is also the effect of venting during the spheronization process. 3. Some of the words that are just beginning to finish baking may be annoying to see the right amount or self-adjustment. Haha, I used to be the same~ The oven temperature and time are much more Bake a few times, the bread is dark, the next baking time is shorter or the temperature is shorter.