200 grams of high-gluten flour

Water125g

Yeast 2.6 g

20 grams of sugar

Salt1.5g.

1 egg

7 grams of oil (vegetable oil, butter)

Steps to make white bread

Step 1

I didn't take pictures. Oh, sorry, it's spicy. Can be used as a reference. The first step is to melt the yeast with warm water at 35℃. The yeast will bubble slightly and have a little alcohol smell. Beat an egg and mix well.

Second step

Add salt and sugar to the high-gluten flour and mix well. Add yeast water and most of the egg liquid (the rest is used to brush the surface) and stir well in a large bowl with a spatula, which will be sticky, so use a spatula.

Third step

Spread a mat, prepare some hand powder, transfer the dough to the mat, stick a lot of hand powder and start kneading. It's sticky, right? ()? Slowly and evenly knead the materials with hand powder until the dough surface is smooth and malleable. Pour a little oil on the dough, fold it in half and knead it well, then pour the rest into the dough and knead it well. Knead bread (water first, then oil)? Manipulation: pulling, rubbing and beating.

Fourth step

Because the dough will be sticky from beginning to end, it is difficult to operate. You can refer to Mix's rolling pin beating method, which may be a little troublesome, right? Finally, knead it to the stretching stage (glove film can be used as much as possible, and sometimes it doesn't matter if it is not obvious)

Step five

Put it in the refrigerator for two hours to make the dough harder and softer. Be patient when making bread.

Step 6

Take out the dough and pat it until it is exhausted. The dough after refrigeration is a little hard. If you feel that the previous step is not in place, you can continue to knead for a while or leave it at room temperature. Let it ferment in a warm place for an hour.

Step 7

After fermentation, the dough will grow to twice the size. Take out the dough and gently exhaust it (exhaust 80% air), divide it into four parts, gently knead it, cover it with a wet cloth and relax for 10 minute.

Step 8

After relaxation, the shaped oven fermentation stall (as shown in the figure) is fermented for 30 minutes at 38℃, which is 65438 0.5 times larger than the original one.

Step 9

Take out the secondary dough, cut it into packages (this requires a sharp knife), thinly coat it with egg liquid, and preheat it in an oven at 160℃.

Step 10

Put it in the oven 150℃, 13 minutes. Then 160℃ for 5 minutes (the color depends on the temperature of your oven). Finally, return to150℃ for 2 minutes.