The fermentation of the old dough was completed 1 ~ 3 days in advance.
Gao Fen (Fuze Store) 100g
85g cold/warm water
Refined salt 1 g
Yeast 1 g
Hokkaido main dough
1 egg
Milk or egg water * * *150g
40 grams whipped cream
30 grams of sugar
High gluten flour (Fuze branch) 250g
3 grams of refined salt
Other materials
Salt-free butter (solid) 18g
2 grams of dry yeast
Appropriate amount of egg yolk liquid is used for brushing teeth.
Sesame proper amount
How do novices bake fancy bread in 2.5 hours?
Make an old dough starter 1-3 days in advance: stir the materials of the old dough starter with chopsticks until it is wet (2-3 minutes).
Method 1: Put a bowl of hot water in the microwave oven, heat it for two minutes, while filling it with hot water steam, put the old noodles in it and ferment it to twice the size (estimated 40-60 minutes).
Method 2: hot water, steamer, put on the old noodles and ferment to twice the size.
Method 3: Use a cup of hot water to enter the oven and turn on the fermentation function.
Cover the fermented old noodles, leave a vent and put them in the refrigerator for cold storage. There is no similar container that can be covered with plastic wrap to make a hole. It's very convenient to carry around within a week. People who often make bread can always keep this kind of dough. )
On the day of preparing bread, use the crumb time to let the bread machine knead a static dough. Please add the dough ingredients in the order of liquid first and then solid, and customize the dough 15 minutes. (If you don't have whipped cream, you can change it all into milk or water, and change the butter into 22g. This step takes about 20 ~ 25 minutes.
18g frozen salt-free butter is cut into several pieces, stuffed into the main dough and wrapped. If there is no whipped cream, put 22 grams of butter. )
Put the main dough in the middle, and put in the refrigerated old yeast and dry yeast at the same time. Look at the time (this is the time when the main dough is ready)
Cover the lid, choose 500 grams of sweet bread to burn and make an appointment.
Appointment time = required molding time-main dough completion time +2: 30.
For example, I eat the main dough at noon 13:00 and then go out. I hope that when I get home at 16:00, the dough will be fermented for the first time and will be cut and shaped immediately. A 500g sweet bread program of ACA bread maker usually finishes the first fermentation when the remaining time shows 2:08, so the appointment time is:16: 00-13: 00+2: 08 = 5: 08. But this calculation is too stingy. Let's make a margin. It's safer to change 2:08 to 2:30, and set the time at 5:30.
ACA bread maker can set the recipe directly. Other brands of bread makers need to test themselves to see if the fixed value of 2:30 is feasible.
When you get home, check the state of the dough. When the remaining time shows 2:08, the bread machine will "goo goo" and stir to exhaust. At this time, you can unplug the bread machine, take out the dough, divide it according to the conventional method, relax it, set it, put it in a warm and humid place for the second fermentation, brush the egg yolk liquid and sprinkle sesame seeds. (I won't go into details here, but the recipes of the great gods in the kitchen can be referenced. )
After the second round, preheat the oven when brushing the egg liquid on the surface, generally 185 degrees, and put the tube up and down 18-20 minutes.
Bake for about 8- 10 minutes. According to the coloring situation, cover the bread with tin foil (frosted face down). Open the tin foil quickly
According to my formula, the second hair can be twice as big and exploded again in the oven.
Immediately after baking, take it out and put it into a net rack for heat dissipation, seal it at room temperature after cooling, or freeze it. Frozen food is naturally thawed in advance. Bite 10- 15 seconds in the microwave before eating, and the taste is super soft.
The internal structure is delicate, soft and brushed.