First, knead the dough.
Take the proportion of ordinary sweet bread as an example, because this formula can be changed a lot, as long as different fillings are added, it is different flavors of bread.
2 10g of high-gluten flour, 56g of low-gluten flour, 20g of milk powder, 42g of fine sugar, 2 teaspoons of salt1,6g of dry yeast (some adjustments should be made according to the brands of yeast and flour), 30g of whole eggs, 85g of water, 84g of Tang Zhong and 22g of salt-free fermented cream.
1. Mix all dry matter except yeast.
2. Add the egg mixture and Tang Zhong and stir gently to make noodle dough.
3. Dissolve the yeast completely in water and add the dough.
4. Knead the noodles. The key of this step is to keep folding and extruding the dough until the dough is gluten-like and no longer granular.
5. Add butter several times and continue to stir the dough. The goal is to expand the stage: drag a small piece of dough to open a slightly transparent film with serrated holes. It is normal that the dough before butter is sticky. No more flour. Butter must be added several times, and it must be kneaded before adding. When the dough is oily, it will gradually become smooth and no longer stick to hands.
Second, basic fermentation.
1. Knead the dough into a smooth ball. In this step, as long as you put the dough on the table, circle the table with your hands and exert force at the bottom of the dough, you can harvest a beautiful ball.
2. Find a big bowl and put a thin layer of oil in it, so as not to take the dough out after fermentation.
3. Cover or seal with plastic wrap.
4. Find an environment with a temperature of 28 degrees and a humidity of 75 degrees, and ferment the dough to twice the size. It will take about 45 minutes. You can turn on the oven or microwave oven for 30 seconds and turn it off. Just reach out and feel a little warm. If the room temperature has reached 28 degrees, add a glass of water to increase the humidity.
Third, relax in sections.
Take out the dough and cut it according to the required quantity. When you cut it, you should finish it with one knife. You can't mend it. Try to cut it as big as possible. After separation, knead each small portion of dough round. It is also placed on the table, surrounded by hands, and the fingertips rotate and tighten, while exerting force on the bottom of the ball. Then spread plastic wrap and relax 10 minutes.
Fourth, plastic surgery.
Be sure to exhaust before plastic surgery! This step is to flatten the loose dough and let out gas. Then you can have plastic surgery as required. There are many shapes of bread, such as woven bread, flower-shaped bread and so on, which can also play your imagination.
5, finally fermenting.
The final fermentation conditions are temperature 38 degrees and humidity 85 degrees, and the dough will be twice as big. You can hold a big bowl of boiling water, which is less than 35 degrees, but it is ok. The time is about 30 to 45 minutes. After the final fermentation, the oven can be preheated (preheating 15-25 minutes depends on the oven). Brush the dough with a layer of whole egg liquid, sprinkle with nuts or stick with coconut powder as you like, and then bake in the oven.
Sixth, baking
Generally, it is 180 degrees, and the lower baking is 15-22 minutes, but different bread requirements are different, and different oven temperatures are different. Bread must be taken out as soon as it is baked, and it is not allowed to be baked by the residual temperature of the oven. This will cause the bread to lose too much water and the taste will be greatly reduced. When the bread is cooled to about 38 degrees and still warm by hand, it can be sealed and preserved.