2. Stir the white sugar, milk powder, remaining water and bread improver evenly (preferably with a blender), then put the eggs in one by one and stir them evenly into a paste.
3. Pour the batter in step 2 into the flour and stir slowly. Pour the yeast water in step 1 while stirring. When stirring to 70%, pour in the pre-melted butter (put it in a bowl and heat it in the microwave for several times). Every time you pour butter, rub it with your hands until it is absorbed by the dough, and then continue.
4. Fermentation 1.5-2 hours. When the dough has many honeycomb holes, you can divide it into dough on the chopping board, knead it into a circle, let it stand for about 30 minutes, and then start filling according to your own taste.
Different ingredients also need different precautions. For example, the agent of small red sausage bread should be twisted into long strips and then spirally wound around the outside of the small intestine; Red bean bread can be cut into several ways with a knife; Soft bread needs salad dressing to prevent it from drying.
5. Wrap the stuffing and let it stand in the oven 15-30 minutes. Brush a layer of egg liquid on the bread before baking.
Brush fluffy bread with egg liquid, then spread salad dressing and sprinkle fluffy meat.
6. The baking time is about 10- 15 minutes and the temperature is about 180-200℃.
Bread is made by mixing dough with fresh yeast, kneading, blending, shaping and finally baking. The key to making bread lies in three links: flour selection, fermentation and baking.
1. Flour selection: Flour is the main raw material for making bread, and flour selection is a key to making bread well. Generally, flour with gluten content above 25% is selected. Bread made of this flour has good wool feeling, elasticity and soft texture.
2. Fermentation: Bread is made by yeast fermentation. In the production of bread dough, in addition to liquid fresh yeast, auxiliary raw materials such as oil, sugar and eggs are also used. The feeding amount varies with different varieties. The following introduces the fermentation method of ordinary bread as an example. (1) Add 5 kg of standard flour (rich flour is the best), about 1.5 kg of sugar (hot day 1.5 kg, cold day 1 kg), about 750 g of oil (lard or white oil is acceptable), about 750 g of eggs and about 750 g of fresh yeast.
3. Baking: Mastering the temperature of baked bread is also the key to making good bread. There are coal stoves, electric stoves and far-infrared stoves for baking bread. Bake the bread green in the oven at high temperature. The product can not only grow and ripen, but also form the characteristics of golden surface, bulky tissue, sweet and delicious, elastic and so on.
Taking the coal-fired oven as an example, this paper explains how to adjust the oven temperature when baking bread. When baking bread, fire is generally required, but different temperatures are needed at different stages. In the first stage, the fire should be low (about 120℃) and the bottom material should be high (no more than 250 ~ 260℃), which can not only avoid the rapid solidification of the bread surface, but also make the bread expand moderately. In the second stage, the top fire and bottom fire should be high, the top fire can reach 270℃, and the bottom fire can't exceed 270 ~ 300℃ to set the cake. In the third stage, the surface fire gradually decreased to 180 ~ 200℃ and the bottom fire decreased to 140 ~ 160℃. The surface of bread is coked to form bright colors and improve flavor.
The total baking time depends on the size of the bread, such as10g steamed stuffed bun 8 ~ 100 minutes (surface fire refers to the fire on the surface of the coal pile, and primer refers to the fire at the bottom of the coal pile). In this way, bread that meets the quality requirements can be baked by using the different temperatures in the three stages of "first low, then high and then low". The temperature of other ovens can also be properly controlled according to this change. (2) The dispensing method is divided into two stages. The first stage is fermentation. Add about 500 grams of water to one third of the flour, then add fresh yeast, knead well, let it stand for 2 hours (some 3-4 hours), and then it will be small yeast.