Happy everyone! It’s time to teach you how to make bread! This week we will be making a small milk meal. This recipe is what I saw on youtube. The original formula used 120 grams of water and 42 grams of butter. Due to the large amount of butter, it is considered to be based on less oil, so the formula I gave increased the amount of water and reduced the amount of butter. The bread made is very soft, the milk is full of flavor and very delicious. So the little friends are doing it quickly!
The post-oil process smashes the dough to an extended stage. (What is the post-oil method? Detailed steps to watch the video)
The dough is rounded in a bread bucket and covered with a plastic wrap for the first fermentation. (How to judge the fermentation status, please watch the video)
After the fermentation was completed, the dough was equally divided into 9 portions, rounded, and covered with a plastic wrap for 15 minutes.
After 15 minutes of relaxation, the dough is rounded again. After the second rounding, pay attention to the bottom. If there is a seam at the bottom, be careful to pinch the seam.
The dough is rounded and placed in an eight-inch round cake mold.
Put the mold on the upper layer of the oven, put a large pot of hot water on the lower layer, and close the oven door for the second fermentation.
After about 50 minutes, the dough was fermented to twice the original size. Take it out and preheat the oven up and down for 15 minutes. (How to judge the secondary fermentation: finger dipped in flour, gently press a small pit on the dough, the small pit does not rebound, the dough does not fall down, indicating that it has been fermented. If the pit quickly rebounds back, indicating that the fermentation is not enough If the finger presses down the dough, it means the dough has been sent)
Brush the egg layer evenly over the surface.
The oven is preheated and the mold is placed in the lower layer of the oven and fired at 180 degrees for 20 minutes. (Why put the middle layer? The food to be baked must be in the middle of the oven. This mold is relatively high. If it is placed in the middle layer, the whole mold is in the upper middle position of the oven. The finished product is easy to surface. Dark color, hard and thick skin)
Bake on the grill and let it cool.
When the bread has a little residual temperature, it is sealed in a fresh-keeping bag. The unfinished bread is placed in the refrigerator for free storage, and it is taken out one night before eating to thaw.
1. The order of placing the bread in the bread is usually first placed in a liquid material such as water, milk, eggs, etc., and then placed in the yeast, the yeast is dissolved in water, and then dried, such as flour, sugar, milk powder, salt, etc. Materials, here you need to pay attention to the salt should be placed in a small corner, can not be alone with the yeast, I usually start to knead the dough and then put the yeast. So that the yeast does not dehydrate and lose its activity after hitting the salt. 2. Since the water used by each person is different in water absorption, when using the new formula, add most of the water first, and leave a small amount to adjust to avoid the dough being too sticky due to too much liquid. 3, just mix the dough, it is more sticky, do not add powder at this time, the dough will not be too wet after the gluten. 4. The butter should be softened and used. If the butter is too hard, you can pinch it a few times and soften the butter with the temperature of your hand. 5, dough fermentation: general dough base fermentation temperature is 28 degrees, humidity is 75%, secondary fermentation temperature is about 38 degrees, humidity is 85%. In general, the first fermentation is fermented in a bread machine, and the fermentation is completed in about 60-80 minutes. The specific time depends on the state of the dough. The second release is fermented in the oven. The important point here is to say that if your oven fermentation temperature is higher than 40 degrees, it is not recommended to turn on the fermentation function of the oven. You can put the hot water in the oven as in the video. On the upper position, use the temperature and humidity of hot water to ferment the dough, take out the hot water for 30 minutes and try to lower the temperature. If the water is cool, change the hot water. Hot water, we can use the home water heater 45 degrees hot water. 6, the good bread can be stored in the fresh-keeping bag when it is still warm, and it will remain soft when it is eaten the next day. The bread that can't be eaten immediately is recommended to be stored in the refrigerator. Do not put it in the refrigerator. The refrigerator will absorb the water in the bread and accelerate the aging of the bread.