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Making method and formula of salted bread
Two days ago, I was going to bake a sweet bread for breakfast. I changed my mind temporarily and baked it with garlic sauce in my bread. Before it was baked, the room smelled of garlic. After baking, the children immediately killed one and then stopped the other. I promised him to have breakfast the next day, or I'll keep thinking about it. Friends who like bread must try this garlic bread.

Reference component: 6

Baking temperature: 170℃

Baking time: 18 minutes

Preparation materials:

Bread blank: high-gluten flour 180g, low-gluten flour 45g, sugar 15g, salt 2g, yeast 2g, whole egg liquid 25g, ice water 120g (ice water is recommended for high temperature in summer), and salt-free butter 20g.

Decorative materials: 30g unsalted butter, 20g garlic, salt 1g, and a little shredded laver.

Production method:

1. Put all the materials in the bread blank except butter into the chef's bucket. First, stir at a low speed of 1 for 2 minutes, then adjust to the third gear when there is no dry powder, and knead the dough for about 8 minutes until it reaches the expansion stage.

2. Add butter to the bread blank, knead the dough at the second speed, and mix the butter and dough evenly.

3. Knead the dough at the fifth speed 10 minute until the dough surface becomes particularly fine and smooth. At the same time, a transparent and elastic glove film can be pulled out, and the film can be punctured with fingers to present smooth holes. After the dough is rounded, put it in the chef's bucket, cover it with plastic wrap and ferment at room temperature.

4. In about 40 minutes, the dough is fermented to twice the size. Dip your finger in some flour and poke it If the hole does not rebound or retract, the fermentation is complete.

5. After the dough is fermented, it is first vented, then divided into 6 equal parts and relaxed for about 15 minutes.

6. Roll the loose dough into an oval shape with a rolling pin.

7. After turning it over, roll it from one end to the other and press it thinner with your fingers at the convergent position.

8. After rolling, face down, roll all the remaining dough according to this method and put it on a baking tray covered with oil-absorbing paper for secondary fermentation.

9. Take advantage of the secondary fermentation time of bread blank, chop garlic into mud, and fully mix it with butter and salt.

10. Put the prepared garlic sauce into a paper bag and cut a small mouth.

1 1. After about 40 minutes, the bread blank is fermented.

12, cut a mouth on the surface of the bread blank.

13. Squeeze the garlic sauce in the paper bag at the incision.

14, sprinkle a little seaweed silk.

15, put in the middle and lower floors of the preheated Chang Di CRWF42NE household oven, and bake at 170℃ 18 minutes.

Tips:

1, it is recommended to knead dough with ice water when the temperature is high in summer. Constant temperature water is easy to appear, which will accelerate the fermentation of dough during stirring and affect the taste of bread.

2. The amount of flour and water should be appropriately adjusted according to the water absorption rate of flour, generally about 5%.

3. The surface decoration of seaweed slices can be changed into chives or other ingredients according to your own taste.

4. The baking time and temperature are adjusted according to the oven and the size of dough.