The original formula of the predecessors, because everyone likes soft bread, I specially improved the formula! It will be softer and more milky, and it will also suit my own appetite. Of course, it will not be too soft. If it is too soft, it is not old bread! This bread is relatively soft, but it is not too chewy, it is good, you can try it! This formula is suitable for a quantity of 28.28 three-energy square gold plate!
Part of the noodles: Mix the milk, yeast, and sugar in the pot and then add the high-powder and low-powder. Mix well, cover the plastic wrap, take the knife and tie the two holes and put it into the temperature of 37 °C. The fermentation tank was fermented for one hour. Take out the honeycomb, as shown!
Main part: I used a dough mixer to put the material except butter, including the noodles. Eggs I frozen into ice cubes in advance! Because I am still hot here, the dough will be hot when I meet. Adding an appropriate amount of ice can reduce the surface temperature. I can only freeze the eggs without liquid in the main surface. Hit it to pull out this thick film, as shown!
Butter is softened at room temperature. It can be pressed with a shovel. Even if the hot butter is a little bit harder, it is not afraid of it. Instead, it can lower some surface temperatures, but not too hard. Stir at low speed until the butter is completely absorbed and then open at medium speed to pull out a uniform film, not too thin, as shown! After adding the butter surface temperature is relatively fast, do not open high speed, medium speed can! It doesn't matter if the dough temperature is within 28 to 32 degrees!
Take it out and divide it directly, no slack is needed, and no secondary fermentation is needed. Divided into 12, each about 94 grams, rounded, remember to cover the plastic wrap moisturizing.
Take out a dough with a smooth side facing up and knead it into a beef tongue of about 18 cm, which in turn is smooth and face down, rolled up! The roll grows in stripes, as shown in the figure! Do not get in the air when you are tight.
After all is done, take out the strip of the first operation and continue to smash into a strip of about 36 cm. Then, like a ramie rope, both hands cover the tail, and one hand goes up and squats down, and it is lifted up. Will roll, then pull the tail out from the front, as shown! I really don't understand how to make up a small video later!
The shaped dough is placed in the square baking tray of 28.28, neatly arranged, a total of 12. It is fermented for 90 minutes in a fermenter with a temperature of 37 ° C and a humidity of about 75 percent.
The fermented dough is shown in the figure and must be fermented in place, otherwise the baked bread is not compact. The height is probably as high as the two fingers of the baking tray!
I am using a large captain with a high-speed wind stove, 150 degrees and 30 minutes. Get out of the oven and brush the melted butter! Then put it on the drying net! The open furnace reference temperature is 180 degrees and 30 minutes. Because each oven has a different temper, you need to adjust it yourself!
The color is beautiful!
Not to mention the organization! Beautiful! When the bread is dry to the hand temperature, it is necessary to pack the bag. Do not tie the mouth, completely cool and then puncture the mouth, so as to prevent the bread from drying out during the cooling process!
Fine, haha! This bread is just baked, it is not the best to eat. It should be better after a day of oil return!
High powder I use the queen soft wind, low powder is the queen white line. Sweetness can also be adjusted by increasing or decreasing the amount of sugar! It is recommended that the minimum sugar reduction should not exceed 10 grams to help me with my homework. It is also my support, so I have the motivation to write a better formula for everyone!