Out of the film, fermentation, the finished product is not soft, not pulling the wire... It is the big problem of making bread in summer. My post helps the baby to solve all the problems with a simple one-click solution. 20% of the weight of the high-gluten powder in the available formula. Replaced with low-gluten flour, the taste is softer.
Put all the ingredients except butter and yeast into the bread bucket, leave it for 1 hour after a dough-cooking procedure for 1 hour (if you have time, you can extend the time better), then add butter and continue to walk a dough for 15 minutes. After 2~3 hours, even if the thin film is not pulled out, it is not far from the glove film. It doesn't matter, it will not affect the drawing and softness of the finished product.
Use 6 g of hydrated yeast to make a mucus, all scrape into the dough in the bread bucket with a spatula, start the dough for 10 minutes, and mix and absorb the yeast liquid and the dough. Resting for 5 minutes of slack or no slack can be completely okay.
Pour a little corn oil on the chopping board or kneading mat with both hands, and apply a little oil on the kneading stick to prevent sticking. Take out the dough and divide it into 3 equal parts. Start the shaping of the toast and discharge it directly into the toast after shaping. In the box, put it in the oven and ferment at room temperature (now in July, it can be fermented at room temperature directly)
After about 2 hours, you can ferment to the toast box for 8 minutes. Don't overdo it. Fermentation is not about time. The fermented dough should be slightly dry with the fingertips and lightly elastic. The dough can be Quickly restore the original, do not stick to the hand, ferment twice the size, it looks like a smooth little fat like a hazel
Remove the toast box from the oven and preheat the oven to 146 degrees. After preheating, place the toast box on the floor in the middle of the oven and bake for 35 minutes. When the color is satisfactory, cover the tin foil (I will probably take about 5, 6 minutes). Back cover tin foil) I prefer Yamagata toast so there is no cover)
After the time is up, wear anti-scalding gloves, take out the toast box and shake it a few times to shake out the hot air, quickly pour out the side of the toast to cool down, and finally, when the hand temperature is warm, the bag is sealed and softened.
This is a layer of egg liquid and sesame seeds.
PS: Temperature vs. time of one fermentation: (The following is the time corresponding to the measured temperature in a closed fermentation environment, not the indoor temperature, such as the temperature in a normal temperature oven or microwave oven) 33~34 degrees for about 2 hours, 3 2 degrees about 2.5 hours, 3 1 degree about 3 hours, 30 degrees about 3.5 hours, 28~29 degrees about 4.5 hours, 26~27 degrees about 5~5.5 hours, 24~25 degrees about 6~6.5 hours, 23 degrees About 7 hours. But in the end, it depends on the state of fermentation to judge whether the fermentation is completed.