Here is mainly to introduce a method of making a face out. The face is good, the other steps of making bread, such as plastic surgery, second hair, what should I do, then it is baked in the oven, the process of making bread should be in my heart, dear! Similar questions are often repeated, and the heart is tired. _(:3_/ L_... *The key point!* introduces a bunch of things. In the final analysis, it is just the characteristics of using the dough to stand out and ribbing. What kind of liquid and water quantity? And the amount of sugar, the kitchen staff can also use their wisdom to practice and explore. Smart kitchen friends may find that I have listed several recipes I have studied, water content and rest time A little different, in the end, all can be ribbed. Here to arrange a few for everyone, I think a little attention to the following places: 1, granular materials such as sugar, salt, it is best to first heat in water / milk to melt, Use it after cooling, especially sweet bread, if the sugar content is high and there is no time to fully melt it, it will have a certain effect on the dough. 2. Use the flour; 3. The more the water, the easier it is to rib, otherwise the water is less. Difficult, after adding yeast and butter, the dough will become softer. Pay attention to the amount of liquid in the previous period. 4. It is recommended that the standing time be 1 hour or more. For a short time (one hour), the room temperature is better than the refrigerating effect; 5, yeast to add later, especially When the temperature is high, it is not fermented until the dough has been released. The squatting gossip says a bunch, just hope that everyone can succeed, take less detours, if there is not enough to say that it is not enough or wrong, welcome everyone to correct me. Like to use other formulas, the reason is the same. The amount of liquid in the formula is only a reference value, the different brands of flour have different water absorption, the same brand of flour in the summer and winter with different temperature and humidity, The water absorption will be different. If you are worried that the dough after adding the yeast butter will be too sticky, especially for the first method, do not add the liquid all at once in the first step and the surface, and leave some spare parts.~~~ ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Introduction & Direct Elevator: *Method 1: Jump Step 1 One kilogram of flour, after the oil, the yeast, with butter, the dough has a larger water content, better gluten, slightly sticky. * Method 2: Jump the step 25500 grams of flour, first oil after the yeast, with vegetable oil, The moisture content of the pellet is also relatively large. * Method 3: Jump step 29410 g of flour, first oil after yeast, vegetable oil, dough with less water content, good operation, salty taste, can be used for kneading dough. Bread practice, 300 grams of flour, like you can refer to: https://www.xiachufang.com/recipe/102314679/
Method 1: After the oil, the yeast method. 355 grams of milk, 150 grams of sugar, 3 grams of salt in a bowl, microwave oven heated to slightly hot, sugar all melted, add 200 grams of cold white open and mix.
1000 grams of high-gluten flour, 65 grams of eggs and the milk solution in step 1 are mixed and rubbed into the three-light state. It is slightly moister than the dough that usually makes bread. It feels slightly sticky and does not stick to the hand. (Probably 3% to 5% more than the normal amount of water, depending on the temperature and humidity). Pack the fresh dough in a good dough and let it stand for at least 1 hour. (It takes a long time to refrigerate to prevent the dough from getting worse.) (The dough in the picture in step 3 is good before work at noon, and it is used for work in the afternoon, and it is refrigerated for 5 hours)
Take out the refrigerated dough from the refrigerator and take a small piece to open it. The dough has naturally appeared on the dough.
The dough is round and you can see that the surface has a good tension.
Yeast 11 grams of warm water 25 grams opened. (I feel that the dough is too sticky, you can omit this step, directly pour the dry yeast into the dough and save 25 grams of warm water.)
The dough is chopped and added to the yeast solution two or three times.
The yeast solution is all added to the dough.
The softened butter at room temperature is cut into small pieces and all are kneaded into the dough until completely absorbed.
After all the butter is kneaded into the dough, you don't need to rub it too much or drop the dough. It's easy to get the glove film down~ Then follow the normal steps of making bread. Love what shape is the whole shape, love what to eat and add ingredients. One hair - exhaust shaping - second hair - then baking! ! ! !
The dough is divided into three, and two 450 grams of toast are made, one for each of the original toast and the raisin.
The rest is made into small bread, the stuffing is miscellaneous, sausage and mozzarella cheese.
The toast is baked. The rabbit's heavy steel mold, trapezoidal enamel, and the dough weight of the mold is 465 grams, which looks short.
Two soft sisters~
The bun is out of the oven~ It’s not easy to bake 1000g of flour at a time.
The small bread is baked.
Some kitchen friends reported that they could not find the glove film. Worried about whether it was a recipe problem, so I smashed it again at night. Purely for testing, only one tenth of the formula was used. The high-gluten powder in the home is used up, try it with multi-purpose wheat core powder, and replace the liquid with water. Test materials: multi-purpose wheat core powder 100 g water 62 g fine sugar 15 g salt a small yeast yeast 1 g warm water 2 g (chemical yeast) butter 2.5 g
62 grams of water and 15 grams of sugar added a small amount of salt, microwave oven to warm all the sugar melted. Wait for the water to cool, add multi-purpose powder, smash into 'three light', slightly sticky hand state.
Cover the plastic wrap and let it stand for one hour.
After standing. The dough is rounded and the surface is vented, and the dough has a certain ductility.
The film can be pulled out.
The yeast is warmed and hydrated and kneaded into the dough.
The yeast is all kneaded into the dough.
Add butter and knead the dough. (The amount is small, in order to save time and effort, I will return the butter to the hand temperature and start to lick)
After all the butter broke in. Pick up a small piece of dough and pull it open. The effect is as shown. The ductility of the multi-purpose powder is slightly worse than that of the high-gluten powder, and the glove film can be pulled out.
Method 2: First post-oil yeast method. (Applicable to vegetable oil) 500g of high-gluten flour (Lu Wang); 250g of milk; 1 egg (36g); 30g of corn oil; 60g of white sugar; 1g of salt; 6g of yeast (post plus); warm water 12 grams (after adding).
In addition to yeast and warm water, all the materials are put together, mixed into a group, and kept in a fresh bag for overnight.
The water content of the formula is not high, and the dough can only be pulled out of the rough film after standing in the refrigerator.
Take out the dough when you need it the next day. The yeast is opened with warm water and then all is kneaded into the dough. After adding the yeast solution, the dough is softer, and after standing for about 20 minutes, it can be pulled out to pull out a thin glove film. One hair - exhaust shaping - second hair - then baking! ! ! !
Method 3: The dough has less water content, which is better than the above two methods, and the dough is not sticky. For kneading dough: high-gluten flour: (golden image) 410 g milk: 220 g salt: 8 g fine sugar: 40 g corn oil: 25 g yeast: 5 g warm milk: 20 g (for yeast) flour + Milk + salt + fine sugar + corn oil mixed into a group, smashed to the plate light, hand light can be, the state is as shown.
Put the cooked dough in a fresh bag, seal it, and let it stand for one hour at room temperature. (At room temperature about 23 ° C at that time) After one hour, take a small piece of dough, slowly pull it open, the dough has a certain gluten, can pull out a thin film, but has not reached the full stage.
5 grams of yeast + 20 grams of warm milk, the yeast is opened.
Put the dough in the yeast water, knead it until the yeast water is completely absorbed, and the dough once again reaches the 'three light' state.
Knead the dough. Not sticky, good operation. Keep fresh bags and seal them for cold overnight fermentation.
Remove the dough the next day, warm it at room temperature for 10 to 15 minutes, cut a small piece, slowly pull it open and have a thin glove film, tear the glove film, you can see that the edge of the hole is smooth, the face and the hair Ok. Exhaust shaping - second hair - then baking! ! ! !
It was wrapped in butter and used about 175 grams.
1. Different brands of flour have different water absorption, and different temperatures, humidity, and the same amount of dough have different states. Don't stick to the water volume of a certain formula, it is more important to learn to grasp the state of the dough. 2. After the dough is rubbed into “three light” in step 2, it should be stored in a suitable place to prevent the dough from deteriorating. 3, it is recommended to melt the fine sugar and salt in the liquid (water / milk) before the operation, do not need to boil, cool to the hand temperature and then add high powder, yeast or something, the dough is better. 4, the rest of the dough, has a certain degree of gluten, when adding yeast and butter, do not excessively smash, the yeast and butter are almost the same, the excessive glutinous surface is easy to cause the gluten . The butter must be softened beforehand before it is added. 5, as long as the amount of water is appropriate, the rest time is sufficient, the dough is sure to be able to squash, can not pull out the film, may be the wrong use of flour, insufficient water, cold storage temperature (causing liquid solidification), the sugar particles used are too large However, the rest time is insufficient, and the sealing is not good, so that the dough is dried or the film is not well mastered. 6, the static gluten introduced here is a simple (lazy) method of making bread and noodles, but I really recommend that you understand the basics of making bread, then try this method, for example, what kind of softness is appropriate for the dough, How to make a face, how to pull out the glove film, etc. If you don’t know anything, you can use this lazy method. If you have any problems during the operation, you don’t know how to solve it. I don’t know yours. The operation process is not a professional practitioner, but it is also constantly learning, and not every question can be answered. From the height of the high-rise building, first grasp the basics, and then slowly explore different methods, you can make the bread better in the future, everyone is 勉~