Adapted from the old bread of love and freedom. Please read all the steps before starting the production, not just the ingredient list. The steps have been changed can not be detailed, and then I will move the encyclopedia to teach me, and my heart is tired... If you still don't understand, please Baidu, thank you for your cooperation. Percentage version (calculated by the total amount of flour is 100%). Fermented head resistant to high sugar yeast 1% medium gluten flour 50% sugar 4% water or milk 40% main dough gluten flour 50% milk powder 4% sugar 16% Egg liquid (all eggs, protein can be) + water or milk 10% ~ 20% [depending on the dryness of the dough, as appropriate, increase or decrease] oil 12% [what oil is all, butter corn oil or ordinary plant blending oil for cooking Can be] salt 1% ~ 2.5% common specifications I have given the conversion below, if there are other circumstances, please convert. I am rounded off after the decimal point. If you have a precise electronic name, you can make it special.
First make the starter, stir the yeast material until there is no dry powder, and cover the plastic wrap to ferment to the honeycomb. Look at the state without looking at the time, the state is good, you need to use it immediately, otherwise it will be easy to ferment excessively and cause the dough to be too wet. If you plan to leave the yeast at room temperature overnight, please see the tips. However, it is not allowed to stay overnight in summer because the temperature is too high.
The starter and the main dough are made of ingredients other than salt and oil. If you use liquid oil, you don't have to wait for it later. Add it directly with other raw materials. If you use butter, please add it to the expansion stage. Note: The liquid part of the main dough, namely “egg liquid + milk”, should be flexibly controlled according to the dryness of the dough according to the water absorption and weather of the flour.
Add salt to the full stage, and how much is added according to the degree of dough fermentation at this stage. If the dough is found to be normal, add 1% salt. If the dough is found to be over-fermented, add salt according to the severity, and the maximum amount should not exceed 2.5% of the total flour.
Continue to face until the full stage
For the first time, put the dough in a warm place and send it to almost 2 times the size. Of course, if you have no time to work, you can choose to refrigerate in the refrigerator for about 12 hours.
Poke with a finger without sharp nails or a small stick that is not pointed. If you don't collapse or shrink, you will get it.
Exhaust, weigh, divide into four equal parts, round, cover plastic wrap at room temperature for 15~20 minutes
According to the method in this video, shape it one by one, put it into the mold: http://v.youku.com/v_show/id_XODYyMDc2ODYw.html (the video is not taken by me, the copyright belongs to the original author) This type of bread is recommended for fancy shaping.
40 minutes to one and a half hours in a warm and humid environment of 35 ~ 38 degrees (time temperature is for reference only, sent to 2 ~ 2.5 times the size is subject to the need to pay attention to the secondary fermentation must not exceed 38 degrees) My personal approach is : Pour a cup of warm water in the bottom baking tray of the oven. Place the second layer on the bread in the mold of the grill. Turn on the low-temperature fermentation function of the oven. The temperature is set to 37 degrees and the fire is 38 degrees, and the time is one hour.
This step is a personal preference. You can gently brush a layer of whole egg liquid on the surface of the dough before baking, or brush a layer of honey water out of the oven, or brush butter and corn oil to whatever you like.
Then it should be baked in the oven, please pay attention to this step! Every oven has a different temper! Please bake according to the temperature difference of your own oven! The baking time temperature I gave here is the condition of my oven. It is not suitable for your home oven. It is for reference only. In the case of 300g version, it is not preheated and directly enters the oven. It is fired at 165 degrees for 170 degrees for 20 minutes. , very suitable for coloring
After roasting, you can suffocate in the oven for a while, using heat to regain moisture to increase the softness of the bread.
Bake out, put it on the grill and let it dry. When it is slightly warm, put it in a fresh-keeping bag. This will help keep the bread soft.
If it is time to leave the yeast at room temperature overnight except for the summer season, it is recommended to use water instead of the milk in the starter. The starter is not sugared, only 1g of yeast is added, and the remaining yeast and sugar are added to the main dough to avoid fermentation. Excessive and long-term deterioration of milk.