material

A) first fermentation:

1. High gluten flour -2 10g

2. Water-120g

3. Yeast-1 teaspoon

4. Sugar-1/2 tablespoons

B) second fermentation:

1. high-gluten flour-100g (or 60g high-gluten flour+40g low-gluten flour)

2. Sugar-1 tablespoon

3. Yeast-1/2 teaspoons dissolved in 1 tablespoon water.

4. Milk powder -2 tablespoons

5. Egg-1

6. Cream or butter-30g

working methods

1. Put all the materials in a) into the conditioning cup, start the machine, slowly stir for 30 ~ 45 seconds until the dough is shaped and slightly round, put it into the conditioning cup, cover it, and ferment for 90 ~ 120 minutes.

2. Break the dough fermented more than twice into several small doughs, add the material b), start the machine and slowly stir for 30 ~ 45 seconds until the dough is shaped.

3. Break the dough into several small noodles, start the machine and stir slowly for 30 ~ 45 seconds until the dough is formed.

4. Take out the dough, round it, cover it and continue to ferment 15 minutes.

5. Divide the dough into small doses of 8 ~ 10, round it, and let it stand for 10 minutes.

6. According to your own preferences and tastes, shape the dough, or wrap it with stuffing (refer to chef Qiu Nuan's sausage bread, potato red bean bread, cup-shaped jam bread, barbecued pork or beef stuffing, coffee coconut, etc.), put it on a baking tray covered with butter, and ferment at 28 ~ 30°C for 60 ~ 80 minutes, or spread it for more than 2.5 times.

Please refer to the sweet bread embryo-Tang Zhong method for process pictures. (The actual process picture will be uploaded later. . . )

skill

1. If you choose to knead dough by hand, the materials are the same, except that you use a pair of omnipotent hands instead of the labor of the machine. Knead patiently and slowly. The second kneading usually takes 30 ~ 45 minutes until the dough completes the stretching stage and the complete film can be pulled out smoothly.

2. If you use a bread machine, knead the flour for 3 minutes for the first time, and basically the flour will agglomerate. Let the dough ferment in the bread machine for 90 to 120 minutes, then add the material b) and start the dough kneading stand to complete the kneading process.