food

Medium seed dough material: high flour 280g, ice water 168g, swallow quick-drying yeast 4g.

Main dough materials: high flour 120g, fine sugar 32g, salt 5g, condensed milk 80g, ice water120g, Anjia butter 32g, egg liquid 15g, almond slices 15g, and a bread machine.

Medium-sized dough mixing: 15 minutes, medium-sized dough fermentation: 90 minutes, main dough mixing: 45 minutes, main dough forming relaxation: 20 minutes, main dough fermentation: 50 minutes, main dough baking: 50 minutes (with tin foil) (the above time is for reference only and must be adjusted according to your situation).

Methods/steps

1 Pour ice water into the toaster.

2 Pour in high-gluten flour.

3 concave a nest on the powder and pour in yeast.

4. Start the dough mixing program of the bread maker 7 to make dough simply (15 minutes).

5 put the dough into the basin and cover it with plastic wrap.

6 room temperature fermentation to 3-4 times the size. (It can also be fermented directly in the toaster. )

7. Break the fermented medium-sized dough into pieces and put it into the bread machine.

8 pour in ice water.

9 then pour in condensed milk. Condensed milk can be poured last, which can prevent high powder from splashing when stirring.

10 diagonally pour sugar and salt in turn.

1 1 Finally, pour in high-gluten flour.

12 Start the dough mixing program of the bread machine. Don't cover the dough in summer to prevent the machine from being too hot and affecting the dough. )/kloc-after 0/5 minutes, it has become a smooth dough.

13 Take a piece of dough and slowly stretch it out by hand. At this time, the dough is not easy to stretch. If it is slightly thinner, it will tear out a crack with a rough edge. In this state, butter can be added to the dough.

14 Add softened butter.

15 Start the kneading program of bread machine 7 again, and the butter has been absorbed in 30 minutes.

16 Take a piece of dough, pull both sides of the dough apart with both hands, and gently stretch along the gluten to show a large tough and transparent film. Punch it with your fingers, and the hole edge is smooth. At this point, the dough is made into a fine, gluten-rich finished product, which is suitable for making large pieces of toast.

17 Divide the dough into six equal parts, exhaust, round, cover with plastic wrap and relax 15 minutes. (Forgot to bring plastic wrap)

18 Put the loosened dough into the bread bucket, cover the plastic wrap and the lid of the bread machine, and start the yogurt program of the bread machine 6 for the final fermentation, with the fermentation time of about 50 minutes. (Take out the stirring knife in advance)

19 When the dough is fermented to twice the size, press the flour into the bread by hand, and when the dough feels tension, it will not rebound.

The bread barrel is covered with a layer of tin foil, the surface of the fermented dough is brushed with egg liquid and sprinkled with almond slices, and the baking program of bread machine 12 is started for 50 minutes.

After 2 150 minutes, open the toaster cover and take out the tin foil.

Pour out the toast, cool it and put it in a fresh-keeping bag.

Sprinkle almond slices to decorate, and the beauty index will rise instantly, even if you give it away, you will not lose face.

Matters needing attention

Unlike Chinese food, baking can be increased or decreased at will, and it must be made in strict accordance with the formula, so that the probability of success will be high. After reading a lot of relevant materials and combining with my own practice, I summed up the problems that nine beginners must pay attention to when making toast with toaster:

1 temperature: when the temperature is high in summer, the temperature of the dough will increase due to friction when it is stirred in the machine, thus affecting the quality of the dough. The temperature of the dough can be adjusted with ice water (iced milk). If you don't use ice water (iced milk), you can take it out and spread it on a marble chopping board to let the dough cool quickly.

2 Water quantity: According to the difference of environment (temperature and humidity) and water absorption rate of high-gluten flour, do not add all the water in the formula at one time, and it is best to keep it at 20%, and increase or decrease according to the water absorption rate of dough. If the dough can't be stirred on the bread knife all the time, it means that there is not enough water, and the hard dough is not easy to stir out the film, so water should be added gradually.

Flour: Use high-gluten flour to make bread. It is recommended to use "Golden Elephant Bread Flour" and "Red Peony Super High Gluten Flour", which makes it easier to remove gluten and pull out the film.

4 Yeast: Ice water can't directly contact yeast, which will weaken the fermentation ability of yeast and make dough unable to ferment. First, add ice water into the bucket, cover the water with flour, and finally add yeast; Yeast can't touch salt, which will kill yeast and affect dough fermentation.

5 stirring: the dough gradually becomes smooth and firm from wet and rough, and a small piece of film that is not easy to pierce is opened by hand, and then it is OK. The stirring time should be controlled well. Excessive stirring causes the bread to swell too much, and the bread made is easy to burst. When the right dough is stirred, it won't stick to your hands. When the dough is excessively stirred, it will stick to your hands and pull out long gluten. The pulled film is easy to break and soft, and it will collapse if it is wound into a ball.

6 Fermentation: Normal fermentation of dough: Generally, the dough is 2-2.5 times larger for the first fermentation, and the temperature is 28-30 degrees for 40-60 minutes. If the temperature is low, the fermentation time should be extended (the dough fermented for the first time should be frozen in the freezer for half an hour before operation, so that it will not stick to your hands and you don't have to worry about the dough fermenting during molding); Intermediate fermentation (relaxation) 10- 15 minutes, depending on the gluten and molding requirements of the dough; The final fermentation temperature is 40℃ for 20-40 minutes, depending on the type and shape of dough. Solid bread is fermented to 2-2.5 times the size, and stuffed bread is fermented to 1.5 times the size, because there is only a thin layer of skin outside. Insufficient fermentation is one of the main reasons why bread is not soft enough. Finally, it can be fermented for a long time, but not too long. Bread that comes out for too long will collapse immediately and its internal structure will be rough.

7 plastic surgery: for beginners, plastic surgery is a big deal. You can sprinkle some almond slices, almond grains, crispy grains, sesame grains and cereal on the toast brushed with egg liquid, and the beauty index will rise instantly, even if it is given away, it will lose face.

Baking: The toaster has a small space and uses side heating, so the color around and bottom of the baked bread will be darker and the skin will be thicker. Before baking bread, you can wrap a layer of tin foil around the toaster. The bread baked in this way is golden in color, the color around and at the bottom is not too dark, and the skin is not too thick.

9 Preservation: Don't eat freshly baked bread, because in the process of dough fermentation, there will be a certain amount of lactic acid bacteria and acetic acid bacteria, which will easily cause hyperacidity and stomach problems. The correct way to eat bread is to put it in the air, let it cool, and evaporate the lactic acid and acetic acid in it before eating. The bread is packaged and sealed in plastic bags immediately after cooling, and can be stored at room temperature for 2 days in summer; Don't put it in the refrigerator, it is easy to dehydrate and mold, absorb the odor of the refrigerator, and age faster; Excess bread can be stored in the refrigerator for one month. When you want to eat, take it out and heat it, then bake it in the oven.

I made toast twice. For the first time, I made it with ice water at 35 degrees. I added less 10g water to the formula, and the tissue was very delicate, but my family and friends said it was dry. So I added 10 g of water for the second time, but because of the rainy weather, low temperature and high air humidity, I felt more water and the texture was a little coarse, but the taste was better than the first time. We must continue to explore and make better bread.

Through these two productions, I understand that dough will react differently with the temperature and humidity of the environment, and the production method is not immutable. At the same time, we should pay attention to observing the kneading time, fermentation time, baking time and temperature in order to make a correct judgment.

For beginners, before making bread, you can read more bakers' baking logs and videos through the Internet, or buy some baking books to have a preliminary understanding of the process of making bread, so as to avoid being in a hurry when making bread. At the same time, you should also read the instructions of the bread machine carefully and have a certain understanding of the use of the bread machine. Now I gradually feel that making bread is not as difficult as I thought. Whether it is good or not depends entirely on proficiency. After a long time, with experience and feeling, bread can be given vitality.

Summarizing the nine major problems is mainly to avoid making mistakes in the future. Beginners are welcome to study with me, and experts give help and advice.