Lin Yuxi's bread philosophy "Life has nothing to do with the hurdles, just try to keep the normal heart, do every little thing", put it today for candidates, the same applies. When Lin Yuxi was obsessed with bread in his youth, he often went to the bakery to buy bread. At the same time, he began to yearn for the career of the baker. At the age of 17, he embarked on the path of a bread apprentice. There are also many difficulties on the road. The challenges are also like the college entrance examination. It requires long-term experience and time accumulation to be able to maintain the standard in every battlefield. Today, Lin Yuxi’s non-hidden recipes are specially designed for candidates who need a good breakfast – multi-grain milk bread. Balanced nutrition, full of satiety, enough to resist brain burning test for more than two hours.
After refrigerating all the materials, the butter is softened, and the flour is placed on the chopping board. Pour the water and milk first, then add the sugar, salt, yeast powder, softened butter, and mash the compound.
When the dough is kneaded and has a glossy spread, the whole grain can be sprinkled on the surface.
Spread the good noodles and fold the multi-grain into the package until the grain is finished.
And the group, the first fermentation, 50 minutes, fermented to twice the size.
After the fermentation was completed, the air was vented, the bubbles were extruded, and the dough was slit with a knife, 150 g each.
After the slitting is completed, a full circle is performed. After the whole round, cover the dough directly on the chopping board with plastic wrap, and then carry out the second fermentation at room temperature for 20 minutes. If you stick your hands, you can sprinkle some flour or apply some flour on your hands.
After the fermentation is finished, take out one of the doughs and use a rolling pin to grow into an oval shape. Before you smash it, you can first spread a layer of flour on the chopping board.
Roll the chopped dough up and down. Edge curling will take the two sides to the middle.
Roll it all the way, then pinch the dough into an olive shape. Put the mouth down into the baking tray and you can carry out the third fermentation for 50 minutes.
Before baking, use a knife to slant the slender mouth on the surface of the dough with a knife. Fire 170 on fire 170, bake 10 to 15 minutes to be released.
Want to know more bread knowledge and bread recipes, please pay attention to weixin 'Do not hide private breadmakers' Oh ~
1. The optimum fermentation temperature for the third fermentation is about 35-38 degrees and the humidity is 85%. 2, the first and second fermentation can be selected at room temperature fermentation, covered with plastic wrap, fermented to 2-2.5 times the size, or placed in a fermented oven for fermentation. 3, the oven temperature is determined according to the temperature of its own oven, the temperature is only for reference. 4, the grain can be placed in the oven for 100 minutes to be baked for about 10 minutes, cooled and then folded into the dough.