2. Materials other than oil are kneaded into dough at one time. Generally, a 20-minute program is enough.
3. Cut the dough, pour in the oil, and continue to knead until the film comes out. In the case of primary fermentation, the dough kneading procedure is started for 20-30 minutes, and the secondary fermentation is usually the dough kneading and fermentation procedure.
4, with a bread machine, 450 grams of dough is in this state. If you want to make more dough at a time, for example, 800 grams of dough this time, you need to cut a knife from the middle of the dough with scissors after adding oil and knead it into a ball. It takes about 5 minutes to cut it continuously.
5. Weigh out a 450g dough and ferment it separately to make toast, and knead the remaining 350g dough with some raisin crumbs to make buns.
6, fermentation to 2-2.5 times larger. (This step is ignored in the primary fermentation)
7, roll, plastic. I'm lazy at small meals, usually one meal and two meals on toast. There is a 15 minute break in the middle. If you roll the toast all at once, you'd better rest for 20 minutes.
8. Divide 350g of dough into 8 portions. The bun is fermented to 2-2.5 times the size, and the toast is fermented for 7 minutes, and then it can be taken out.
9, steamed stuffed bun 140 degrees (actual temperature), 22 minutes. About 10 minutes left, cover with tin foil.
10, the upper and lower tubes are used for baking bread at 165 (actual temperature) for 38 minutes.
1 1, preheat 10 minutes. Brush a thin layer of honey water after baking, or brush a layer of egg liquid before baking in the oven.
12. Precautions: The oven temperature is different, so you need to observe it at any time when it is almost cooked, and adjust the temperature and time.