Fang Zi from Lushan and Ye's "Refrigerated Fermented Bread Easy to Do", the same paragraph has been done four times, each time can not be the same as the book, but every time delicious. The effect of long-term refrigerating on the dough is like doing Lanzhou ramen, and the dough produces a Q-bomb because of refrigeration. Recently I am so obsessed with this taste, I am tired of eating sweet soft bread. Now I especially like this kind of butter-free, small salty, little sugary small meal bag. The Q bomb exudes the aroma of wheat.
Add dry yeast to the water and do not mix and mix at this time.
Mix all materials except yeast.
Gently stir the yeast solution and pour the yeast into the dough.
Mix the dough in a chopped manner until no powder remains.
Knead the dough into a smooth surface (I will probably take about 5 minutes, so I don't need to pick it up to pull out the fascia)
Roll the dough, ferment for 30-60 minutes at room temperature, 30 minutes in summer and 60 minutes in winter.
Move the dough into the box and mark the dough on the box. Delivered into the refrigerator for 12-15 hours (until it expands to 2-2.5 times)
The refrigerating temperature is 5-9 degrees Celsius, because the internal temperature of my refrigerator is about 4 degrees Celsius, so the dough is relatively slow to ferment. Generally, if the height is not obvious after 10 hours, I will take the dough from the refrigerator. Come out, add an ice pack and put it in the microwave, let the dough heat up slowly, and grow up a lot faster.
After the dough has grown to 2 times, remove the dough and vent.
Divided into six equal parts, rounded.
Cover with a damp cloth for 10 minutes. (cover plastic wrap is also available)
Take a small dough and press it flat to discharge large bubbles
Like a bag of buns, gather the dough around the middle of the dough and close it tightly.
Put the non-closed side up on the baking sheet.
Fermentation at 35 degrees Celsius for 50-60 minutes, at the end of the fermentation, preheat the oven at 190 degrees Celsius.
Sift on the flour, cut a surface of the dough
Spray the surface of the dough and put it in the oven for 190 degrees Celsius for 15 minutes. (I actually took 19 minutes in practice)
The baked bread is moved to the cooling net to cool.
Crispy skin, meat QQ, delicious small bag.