Recipe: The bread machine can pull out the glove film (without scissors, the most detailed guidance of the bread machine)

Home Cooking Recipe: The bread machine can pull out the glove film (without scissors, the most detailed guidance of the bread machine)

Notes:

I have been researching bread for a while, and I was troubled by the fact that the bread machine in my home could not get a glove film. On the road of filming, I read a lot of posts to follow the recipes of other authors. I have failed countless times. Finally, I finally summed up a detailed method of filming out of the bread machine, hoping to help other friends. Misunderstanding of the bread machine out of the film: 1, the bread machine model - not necessarily a certain brand or expensive bread machine can be out of the film. I can use a 200 yuan bread machine to 2, no time to face - not necessarily to take two or three "face and face" program, the key is to observe to what extent. Generally 40-50 minutes can be filmed. Factors affecting film formation 1. Moisture ratio of dough (high moisture dough is easy to film) 2. Time of adding butter and salt during kneading process (post-salt oil method) 3. Temperature (temperature is too high, the dough is fermented too fast, Can not be filmed) The expansion phase and the full phase of the decision method refer to my other post https://www.xiachufang.com/recipe/101859606/ the last tip has "high energy reminder", must see Oh ~

Ingredients:

Steps:

  1. Home Cooking Recipe: Summary There are three stages in the filming of bread dough: discharge (flour, liquid) → expansion stage → complete stage (glove film).

    Summary There are three stages in the filming of bread dough: discharge (flour, liquid) → expansion stage → complete stage (glove film).

  2. Home Cooking Recipe: Weighing liquid: milk + egg = 170gtip: high water volume is good for the dough to come out of the film, according to the formula 170g liquid amount enough to release the film. (I use the 'golden' 'flour' in bulk. If you change to water + eggs, the total amount of liquid is reduced by 5-10g as appropriate.

    Weighing liquid: milk + egg = 170gtip: high water volume is good for the dough to come out of the film, according to the formula 170g liquid amount enough to release the film. (I use the 'golden' 'flour' in bulk. If you change to water + eggs, the total amount of liquid is reduced by 5-10g as appropriate.

  3. Home Cooking Recipe: Dry ingredients were added: 250 g of flour, 10 g of milk powder, 40 g of sugar, and 4 g of yeast (winter). 1. Start the 'and face' program. 2. Check the dough after 20-30 minutes on the bread machine. Tip: summer yeast 2g-3g

    Dry ingredients were added: 250 g of flour, 10 g of milk powder, 40 g of sugar, and 4 g of yeast (winter). 1. Start the 'and face' program. 2. Check the dough after 20-30 minutes on the bread machine. Tip: summer yeast 2g-3g

  4. Home Cooking Recipe: Enter the expansion phase expansion phase inspection method: Take a small piece from the big dough. Figure 3 The dough is basically not touched, a small amount of face is left on the hand, and the cockroach is dropped. Can pull out the neat film (it can also be pulled thinner, it will not be demonstrated here)

    Enter the expansion phase expansion phase inspection method: Take a small piece from the big dough. Figure 3 The dough is basically not touched, a small amount of face is left on the hand, and the cockroach is dropped. Can pull out the neat film (it can also be pulled thinner, it will not be demonstrated here)

  5. Home Cooking Recipe: After entering the expansion stage, 2 g of salt and 30 g of butter were added. Start the 'Mixed' program and continue. This is the 'post-salt oil' method. After the salt, the oil is very important! Very important! ! Be sure to release the oil after the expansion phase! ! Be sure to release the oil after the expansion phase! ! Tip: The butter is softened to the whole solid state, and it is best to press a pit easily by hand. I have softened it with a microwave oven.

    After entering the expansion stage, 2 g of salt and 30 g of butter were added. Start the 'Mixed' program and continue. This is the 'post-salt oil' method. After the salt, the oil is very important! Very important! ! Be sure to release the oil after the expansion phase! ! Be sure to release the oil after the expansion phase! ! Tip: The butter is softened to the whole solid state, and it is best to press a pit easily by hand. I have softened it with a microwave oven.

  6. Home Cooking Recipe: Figure 7 The dough after putting the butter looks slimy? It doesn't matter, it will be smooth in a while.

    Figure 7 The dough after putting the butter looks slimy? It doesn't matter, it will be smooth in a while.

  7. Home Cooking Recipe: After 10 minutes, it enters the complete stage: at this time, the surface of the dough can be seen to be smooth and the edges are layer by layer. At this time, it almost came out.

    After 10 minutes, it enters the complete stage: at this time, the surface of the dough can be seen to be smooth and the edges are layer by layer. At this time, it almost came out.

  8. Home Cooking Recipe: Look at the face and slowly stretch the dough and release the film! Tip: If you feel that the film is too thick and unsatisfactory, you can continue to do more with the noodle program for a while.

    Look at the face and slowly stretch the dough and release the film! Tip: If you feel that the film is too thick and unsatisfactory, you can continue to do more with the noodle program for a while.

  9. Home Cooking Recipe: The dough is made. Inspection method: Fingers stick to the flour and poke a hole in the middle of the dough. The hole does not stay, nor does it retract, indicating that the hair is finished. Tip: The hole retraction indicates that the fermentation is not completed. The collapse of the hole (the dough is like a ball deflated) indicates excessive fermentation and a failure.

    The dough is made. Inspection method: Fingers stick to the flour and poke a hole in the middle of the dough. The hole does not stay, nor does it retract, indicating that the hair is finished. Tip: The hole retraction indicates that the fermentation is not completed. The collapse of the hole (the dough is like a ball deflated) indicates excessive fermentation and a failure.

  10. Home Cooking Recipe: Figure 9 The arrow indicates the hole that marks the completion of one shot. The two on the left are retracted in the middle, and the one in the unfinished hole is in the middle of the inspection.

    Figure 9 The arrow indicates the hole that marks the completion of one shot. The two on the left are retracted in the middle, and the one in the unfinished hole is in the middle of the inspection.

  11. Home Cooking Recipe: Exhaust method: After the completion of the hair, it is necessary to perform venting. Exhaust of the dough can continue with the bread machine 'face and face' program. Throw the dough into the bread machine and start the 'face' 揉 3-5min. It is much better than the manual exhaust effect. The next step is plastic surgery and second hair. It is not described here. I hope that this method can help all friends who use bread and bread to make bread.

    Exhaust method: After the completion of the hair, it is necessary to perform venting. Exhaust of the dough can continue with the bread machine 'face and face' program. Throw the dough into the bread machine and start the 'face' 揉 3-5min. It is much better than the manual exhaust effect. The next step is plastic surgery and second hair. It is not described here. I hope that this method can help all friends who use bread and bread to make bread.

  12. Home Cooking Recipe: Finally, the brushing effect of the toast of the glove film is shown - soft but tough, and the taste is very good. Finally, I wish everyone can make delicious bread ^_^

    Finally, the brushing effect of the toast of the glove film is shown - soft but tough, and the taste is very good. Finally, I wish everyone can make delicious bread ^_^

Tips:

1. One "meal" of my bread machine is 30min, and the glove film is taken out in a half-time program for 45min. If your bread machine has a shorter program than mine, it doesn't matter, start it again. 2. Method of pulling the film: Take a small piece of dough, the size that the hand can hold. From the center, gently and slowly pull outward, pull the loop, pull it up, the middle film, the edge has a thick edge. When you pull the film, be sure to be gentle~3. Each person's bread machine and flour are different, and the filming time is different. Everyone will wear more with their own bread machine. After 40 minutes of proficiency, they will be able to show up. High-energy reminder: Recently, many friends have left a message asking why they are not out of the film? ——The temperature of the first fermentation of the dough should be between 28-32 degrees. If the dough is less than 28 degrees, the dough fermentation time will increase or not, but when the room temperature is higher than 32 degrees in summer, the dough will ferment too fast, resulting in the dough not yet gluten. It is fermented quickly, so the film cannot be produced. In the summer, it is necessary to do the cooling work and control the fermentation speed. When you cook bread in the summer, it is best to knead and ferment in an air-conditioned room. The lid of the breadmaker can be opened, because the motor of the breadmaker is also very hot. Yesterday my kitchen was at room temperature 30 degrees (35 degrees in summer) and I tried to make a toast. Glove film was released in 40 minutes. It is placed indoors for fermentation, one for 1 hour, and two for 1 hour after plastic surgery. The ratio of 170g of liquid in the formula is already high in moisture. If you don't always have an expansion phase, think about whether other factors are affecting the film. If the liquid is changed to water + egg, the amount of liquid is reduced to 160-165g, if only water is released... I have not tried ^_^


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