A very fluffy, soft and nutritious bread, white and fat look is very cute, sweet taste children will like it. The dough is made by the middle method. Although it takes a lot of time, the bread quality is stable, the bread is fine and soft, the tissue is very elastic, and the moisturizing power is stronger.
Face-to-face mixing: All the materials in the seed surface are mixed and the basic expansion stage is reached. (Reminder: Different flours have different water absorption, please reserve some water, as conditioning water to see if all the conditions are added.)
Temperature measurement: Confirm the dough temperature, optimal 24°. (The problem of up and down 2° is not big, the difference of 3° or more indicates that the surface temperature is high or the liquid temperature is low. Adjustment method: every increase (decrease) 3 degrees reduction (increase) 20 minutes fermentation time);
Fermentation: Fermentation in a 26 degree environment for 90 minutes.
Main dough mixing: The main dough material except the butter and the middle dough are placed in a mixing tank and stirred.
The post-oil method continues to pry the film out. When the dough is out of the thick film, the butter is added to continue the kneading and to the full expansion stage, that is, the film stage can form a strong gluten.
Two fermentations: 26-28 degrees, 30 minutes.
Split: 60g / dough.
Wake up: Relax for 20 minutes at room temperature.
Plastic surgery. Take a dough, vent the air, and use the rolling pin to stretch the long strip after the left and right, and the upper and lower ends are rolled into the center.
Cut: Cross the surface with a sharp blade.
Final fermentation: fermentation at 30 degrees in an 80% humidity environment for 60 minutes.
Final decoration: dusting.
Baking: The oven is preheated in advance and fires up and down 180 degrees for 10 minutes. (Different oven temperatures are different, please adjust the temperature of the fire according to your own oven.)
Remarks: 1. The formula is a full Japanese formula, the Japanese are sweet, this dough is a sweet dough, and the relative European package is a multi-oil polysaccharide. Sharing this tutorial is mainly for the convenience of everyone to practice and hand in the work (on the equipment requirements not tall). 2. In the middle method, 70% of the flour, water and all the yeast in the formula are firstly fermented. After the first stage is completed, mix with other materials and do the second fermentation. The temperature of the first fermentation should not be too high, and the room temperature of 25-28 degrees is most suitable. Avoiding too high a temperature makes the yeast act too fast and is sour. The first fermentation time should not be too long to prevent the yeast from being weak. Although this method takes a lot of time, the bread quality is stable, the bread is fine and soft, the tissue is very elastic, and the moisturizing power is stronger. 3. At the same time, everyone can't make time to make it in two days. After the seventh step is divided, put it in the refrigerator and freeze it at -4 degrees. The next day, the softening can be followed by the subsequent operation (plastic baking). Regarding the temperature of the water, the temperature of the water varies from season to season and needs to be measured to adjust. The temperature of the bread liquid directly affects the temperature of the dough, and the temperature of the dough affects the fermentation time, so this step must not be negligent. How to measure? Set the temperature of the dough and the dough is 25-28 degrees, the coefficient is 65-powder temperature-room temperature=the water temperature is set to a mild dough temperature of 21-24 degrees, the coefficient 60-powder temperature-room temperature=water temperature