Do not use medium seeds for temperatures above 25 degrees, use direct method. If it must be done, 4 to 5 hours of refrigerated fermentation in the middle of the plant is enough (more than 30 degrees in summer, refrigerated in 8 minutes in the middle of the seedlings, after the refrigerated fermentation, the main dough yeast is reduced by one gram, the custom and the surface is about 18-20 Mind after shaping). The liquid is all refrigerated. Friends who love pizza must not miss this bread, using medium-fermented soft bread with rich fillings (bacon, sausage, floss, salad dressing), brushed cheese, and sesame sesame flavor, heated After the super delicious. And the shaping method is also the easiest, suitable for novices. Many of the friends who just started making bread saw dizziness in the middle of the recipe. In fact, it is not that complicated. The basic procedure is: Day 1: Take a dough for 15 minutes and seal it. Day 2: It takes 3 hours to complete the rest of the project. Advantages: 1. Save time. 2. Low temperature fermentation is particularly delicate, and the softness is several levels. 3. Strong explosive force and large volume (sweet bread is stronger than salted bread, the oven is stronger than the bread machine, and the medium is stronger than the direct method). This formula is divided into 500 grams (750 grams). Take what you need, don't be wrong. If you want to bake a soft outer skin and bottom, you can wrap the heating tube with tin foil and face the heating tube. The baking time can be extended by 5 minutes depending on the top coloring.
• Add egg liquid and milk. The total amount of liquid is 160 g (240 g). • Put 10 grams of sugar (15 grams) in the corner. (I am too lazy to beat eggs, don't learn me.)
Put the scale back to 0, put 50 grams of low-gluten flour (75 grams), 200 grams of high-gluten flour (300 grams). The novice recommends a separate bowl of bowls and pour it in.
Take 2 g (3 g) of yeast in the spoon and bury it in the flour.
Select the “dough” for the bread machine function key, press 4 “Customize and Face” on the menu button, and select the time for 15 minutes. When the temperature exceeds 20 degrees, the lid opens when the surface is covered, so that the temperature is too high.
For about 8 minutes, add 10 grams (15 grams) of salad oil or olive oil in portions. Be sure to add it slowly, or you will look at it. You can also add the same amount of butter, put it at Microsoft at room temperature, and cut it into small pieces.
When you are ready, you can put it in a slightly larger container, seal the plastic wrap, and put it in the refrigerator. No containers can be placed in a large plastic bag tightly chilled. Regardless of the type of container, there must be room for fermentation to expand. I usually finish the middle stage before going to bed.
After work the next day, take out the dough (12 hours), and the fermentation has become bigger. Generally 7-18 hours are OK.
Low temperature fermentation completes internal tissues such as honeycombs.
• Place 15g (22g) egg white on the bottom (the remaining egg yolk will be brushed) • Add 10g (15g) sugar • Knead the dough into small pieces and throw it into the bucket. • Place 2.5 g (4 g) of yeast in the scoop and place on the surface.
Press the function key to select “Dough”, menu setting 4 “Customize and Face”, set the time for 33 minutes. After 8 minutes, 20 g (30 g) of salad oil was added in portions.
After adding the salad oil, use a pair of scissors to cut a few knives while stirring the dough, and carefully avoid the stir bar. Suspend the machine to cut if you are not sure. Wait until the time is 10 minutes and add 2.5 grams (4 grams) of salt. If you don't have time to look at the machine, you will save the scissors.
This figure makes it easy to understand the different stages of the dough. About 10 minutes left in the dough, the dough is in the extended stage, extremely sticky, the toughness is not very thick, and the edge of the hole is jagged. At the end of the dough program, relax for 5 minutes, the dough reaches the full stage, you can pull out a very thin glove film, the edge of the hole is smooth, and there are many small bubbles. Savory stuffed toast, you can reach this stage.
The dough seal is relaxed for 15-20 minutes. The mat, the exhaust rolling pin and the hand are all smeared with salad oil. Knead the dough into a large piece, and if you can't open it, relax for a while. Full relaxation is good for the breakout of the late dough. Apply a thick layer of salad dressing (sweet) and spread a lot of meat. Don't worry, the meat will not be seen after the fermentation. I am too conservative.
Sprinkle with minced meat and mozzarella cheese and bacon. Split with a cutting board. Roll into small rolls, or cut them into pieces and stack them in. If you plan to bake in the oven, put it in the mold for a second fermentation.
Put the noodles in the bread bucket, put a layer, spread a layer of sausage, and sprinkle some mozzarella cheese. Then lay a layer. Until all in the bread bucket.
All finished. Try to put the fluffy flesh in the inside, and the dough on the barrel wall, because the meat sausage is easy to focus.
The final fermentation is followed. Select “Features” for the function keys, “2 Yogurt” for the menu button, and 2:00 for the time. (This time is for reference only. Mainly depends on the state of fermentation. If it is 500 grams of dough, it will be full of eight points. If it is 750 grams of dough in brackets, it will be close to the edge of the inner barrel. If the summer temperature is high, do not use the yogurt program. As long as the lid is closed, it can be fermented at room temperature for half an hour. Today it is still raining at 15 degrees, I sent 1:40. It needs to be judged flexibly.) There is also a quick fermentation method, put a hot water in the microwave for 2 minutes. It is filled with steam, stuffing the inside of the bread machine into the bucket, closing the door, and using the moist hot water vapor to send it quickly. It is also good to put it in a bucket with hot water. Don't be careful, don't touch the steamer or the bowl, and don't touch the hot water at the bottom. Generally, the hot water steam fermentation is completed in 30 to 40 minutes, and the bread machine and the oven take 1 to 2 hours.
Personally think that it should be better to send 2 hours, but I want to sleep. So it will be less than eight points. Brush the egg yolk, sprinkle with sesame seeds and chives.
The final baking, the function selects 'features', the menu selects 'custom baking', and the time is 40 minutes (45 minutes). Cover and start. Use the oven, remember to preheat the oven in advance, 185 degrees, upper and lower tubes.
Unfortunately, the explosiveness of salted bread is not as good as sweet bread. In the end, it didn't grow taller. Personally feel that if it is baked in the oven, it should be 2CM higher, so it is better to have the oven comrade into the oven (185 degrees, about 35 minutes).
The heart is soft, the shell is crispy and the filling is rich.
The fluffy must have a thick layer. Other materials are free and easy to use. I still love salty bread.
I belong to the supreme luxury version, you can choose your own ready-made, fluffy, bacon, sausage, sweet corn kernels, whatever you put, anyway, it is delicious. The formula is divided into 500 grams (750 grams) two kinds, not enough to eat according to 750 grams in brackets