Take milk toast as an example.
Ingredients: 300g of kite bread flour, 3g of yeast, 50g of milk150g, 40g of egg liquid, 50g of sugar, 5g of salt and 30g of unsalted butter.
Bread maker: Patrice PE6300 UG
1. Put all the ingredients (except milk and butter) into the bread bucket. Be careful not to put yeast, salt and sugar together, but put them aside. Turn on the "dough mixing" function and stir 1 min.
2. Open the lid and add the milk. I added half first, and the flour was absorbed. Then the other half is 1/2. The raw milk is 176. I didn't use that much, only about150g. The specific dosage depends on the water absorption of the flour you use.
Don't walk away when you start kneading dough. You should observe carefully and gather all the flour around with a rubber scraper from time to time, which can speed up the formation of dough.
5. After a "dough mixing" procedure (the time of a "dough mixing" procedure is 15 minutes), the dough basically takes shape. Grasp the dough by hand and test whether the dough moisture is appropriate.
6. The dough is wet and sticky. After grasping by hand, the hands are basically clean, and a small amount of flour sticks to the hands, indicating that the dough humidity is appropriate.
7. Put back the bread bucket and turn on the "dough mixing" function again. At this time, you basically don't have to worry about it, let it rub itself slowly! You can do your own thing until you hear it "drip" and tell you that it has completed the task you told it.
8. Complete a "dough mixing" procedure, gently pull the dough apart, and find that the dough can barely hold out the film, indicating that it is already malleable.
9. Add butter softened at room temperature and cut into small pieces, and start the "dough mixing" program for the third time.
10, the third program of "kneading dough" ended. It took 45 minutes to knead the dough, and the dough surface was already smooth.
1 1. Take out the dough and spread it on both sides. The dough surface is smooth, basically kneading the dough in situ.
12, let's play another movie! Beautiful glove film, right?
13. Set the dough, put it back into the bread barrel, and carry out basic fermentation. Because the room temperature is already 20 degrees, I didn't use the "fermentation" function of the bread maker, but only fermented at room temperature for the first time. I don't care if it takes a long time. The first fermentation is slower and the finished product is better! It took me about two hours to make the dough twice as big. Poke it with your finger, and the dough will not bounce back after a little bounce.
14. After the dough is flattened, divide it into two parts and relax for 15 minutes.
15. Loosen the dough.
16, then roll it up and seal it.
17. Take out the stirring knife and put the dough into the bread barrel for the second fermentation. Because the temperature of the second fermentation is higher than that of the first fermentation, it is better to be around 38 degrees. According to the experience of Qinqin Zhannv, the second fermentation at the temperature of the bread machine is the best.
18, secondary fermentation until the bread barrel is seven or eight minutes full, and the surface is brushed with egg liquid.
19, put it into the bread maker again, cover it, and select the "baking" function for 45 minutes, and the color is "light".