Zhongliang wheat core powder 300

Milk 140

Sugar 40

Egg 40

3 grams of salt

Yeast 5g

Practice of Frozen Dough and Refrigerated Fermentation

Low temperature refrigerated fermentation

1. Knead the dough, put it into a fresh-keeping bag, tighten the air bag in the discharge bag, refrigerate at 5 degrees, and complete the basic fermentation for 24 hours. You can use it in one to three days.

Ferment at room temperature for half an hour and then refrigerate, and complete the basic fermentation in 12 hours.

2. Take out the dough, keep the temperature at room temperature for 20 to 30 minutes, and then carry out the second shaping fermentation.

Room temperature refers to 20 to 25 degrees.

Frozen dough

1. Bag the kneaded dough and freeze it.

2. When thawing, put it in the cold storage for the first fermentation 12-24 hours.

3. Take out the dough, keep it at room temperature for 20 to 30 minutes, and then carry out shaping and secondary fermentation.

Frozen dough

1. Cold storage and primary fermentation

Step 2: Plastic surgery

freeze

4. Take out the second bread or refrigerate and ferment until the toast is eight points full and the other bread is twice as big.