I usually have a lot of free time, so I bake at home when I have nothing to do. To be honest, I have made many types of bread. Today I will share some of my bread-making experience.
Basic toast steps:
Materials: 250g high-gluten flour, 20g sugar, 2-3g salt, 15g butter, 1 egg + 170g milk or water, 2.5g yeast .
Steps:
1. Put all the ingredients except butter into the dough mixer. If you use vegetable oil, you can add it in together. Knead until the dough is expanded, that is, spread out with your hands. A relatively thick glove film;
2. Cut the butter into small pieces and put it into the dough mixer, and continue kneading until you get a fully expanded glove film, which is thin and not easy to break even if the edge is broken. Smooth, non-membrane toast will not grow long, so this step is very important!
3. Put the live dough into a clean large bowl, cover it with plastic wrap or a damp cloth for fermentation. The fermentation temperature should be controlled at about 28 degrees and the humidity should be about 75%. The temperature of the dough should not be too high. , otherwise it will affect the secondary fermentation. If it is winter, you can turn off the oven and put a large bowl of hot water under it for fermentation;
4. After the fermented dough is dipped in flour with your fingers, you can poke holes without shrinking or collapsing, and can be poured directly. Buckle it out without pulling hard, then use a spatula to divide it into three equal parts, slightly round it with the seam facing up;
5. Roll the divided dough directly into an oval shape, roll it up, cover it with plastic wrap and let it rest for 15 minutes Minutes;
6. Roll out the relaxed dough into a cow tongue shape again, try to be as wide and narrow as possible, about the same width as a toast box, roll out the bottom thinly, roll it up in 2 to 3 circles, and pinch the edge tightly , put the toast box with the mouth down;
7. Place it in an environment with a temperature of 38 degrees and a humidity of about 80% for secondary fermentation, and let it rise to eight minutes full;
8. Preheat the oven to 180 degrees in advance, place the upper and lower tubes in the lower layer and bake at 175 degrees for 40 minutes;
9. Take it out of the oven and shake it out of the mold, place it sideways on the grill to cool to hand temperature, and then eat.
Finally, the key to successful toasting is to have plenty of water. When you start kneading the dough, it will definitely be sticky, but be sure not to add more flour, otherwise it will become hard. You can use a scraper to help scrape off the dough stuck to your hands or the cutting board. When the dough is full and elastic, it begins to absorb water. The dough is very elastic, soft but not sticky. In addition to the formula, the material is also very important for the success of the panel. I am used to using golden bread flour. Whether it is water absorption or film release time, it is the best among them. Other Queens and Nissin are also okay, but I don’t think the price/performance ratio is as high as the Golden Statue. You can use other high-gluten flour, but it must be high-gluten flour.
Purely hand-made, please recommend!