In addition, many people like to ferment bread twice. In fact, there is no need to make bread at home. As long as the materials are selected and the dough is kneaded in place, even if it is fermented 1 time, the finished product will be very soft. Today, Monkey Girl will teach you bread fermentation once. The finished product is fragrant and soft, which is more delicious than that sold outside. If the bread you made before has always been hard, then today's recipe is really not to be missed. You can also make soft and delicious bread after reading it.
Shredded croissants with milk flavor
Ingredients: 328g high-gluten flour, whipped cream 100g, milk 120g, whole egg liquid 36g, high-sugar tolerant yeast 4g, sugar 45g, salt 3g, butter 26g, full-fat sugar-free milk powder 10g.
Accessories: 1 egg, a small piece of butter.
1. First, pour 328g of high-gluten flour,100g of whipped cream,120g of milk, 36g of whole egg liquid, 4g of high-sugar tolerant yeast, 45g of sugar, 3g of salt and10g of full-fat sugar-free milk powder into the chef's machine basin. Stir the ingredients at low speed first, and then at medium and high speed. The liquid content of this bread formula is relatively large, so it is not recommended to knead it by hand, which will be difficult to operate. If there is no dough kneading machine at home, it is recommended to reduce milk10g when kneading dough by hand.
2./kloc-After 0/6 minutes, put 26 grams of softened butter on the dough surface and continue to knead the dough at medium and high speed.
3. Knead until the dough can be easily pulled out, as shown below. Because different machines have different kneading strengths, there is no exact time to film out, so it is necessary to check the state every few minutes.
4. Evenly divide the kneaded dough into 15 equal parts, then round one by one, cover with plastic wrap, and relax at room temperature for 10 minute.
5. 10 minutes later, we take a small dough, rub it into drops by hand, as shown in the figure below, and operate the rest in turn.
6. When the dough is completely kneaded, take a piece of kneaded drop-shaped dough, with the smooth side down, and press it with a rolling pin at the upper end of the tail 1 ~ 2 cm. Tip: After the dough is formed, other dough must always be covered with plastic wrap, otherwise the skin will dry easily.
7. Roll it down gently with a rolling pin, and then roll it up slowly. Try not to roll it too wide, the length is about 26cm, so there are more layers in the roll and the baked tissue paper will be better. In addition, when rolling the dough, if you find that there are big bubbles in the dough, remember to break them with your palm, otherwise the baked finished product is not delicate and easy to have big holes.
8. Roll up from top to bottom, and operate the remaining dough in turn. Remember to roll the dough with plastic wrap after molding to avoid the skin from drying and hardening, which will affect fermentation and baking.
9. Put all the formed bread green embryos into the baking tray, leaving a certain distance between them. My baking tray is 27 cm long and 22 cm wide. Please refer to when making. If your baking tray is not non-sticky, it is best to coat the bottom and periphery of the baking tray with softened butter in advance to prevent sticking.
10, put the baking tray in the oven, put a bowl of warm water in the oven, close the oven door, and select the fermentation stall for fermentation.
1 1. When the bread is fermented to twice its size, take it out and brush the broken egg liquid evenly on the surface. Brush the egg mixture evenly so that the baked bread will be more beautiful. At this time, the oven is preheated to 160 degrees.
12. After the oven is preheated, put the baking tray in the middle layer of the oven, and bake at 160 degrees, 150 degrees for 18 minutes. If the bread has been colored satisfactorily during baking, remember to cover it with tin foil in time to avoid over-coloring.
13. After the bread is baked, gently shake the baking tray on the table twice, then quickly demould it and put it on the cooling net. Then spread a small piece of butter on the surface of the bread while it is hot, and enjoy it after cooling to the residual temperature. Applying butter to the surface of bread while it is hot can not only make the finished product look better, but also enhance the fragrance, so this step is essential.
14. Let me show you this organization. Very thick, full of soft younger sister, full of milk fragrance. It is really delicious. 1 fermentation can also make soft brushed bread, even if it is left for 3 days, it is not hard or soft. Come and have a try!
Tips:
1. When you make this recipe, it is recommended to use high-gluten flour with protein content above 14.0%, because the higher the protein content, the better the water absorption, thus making the bread softer and more silky.
2. The whipped cream in the formula can't be replaced by any other liquid, because it can not only add flavor to the finished product, but also contain a lot of oil, which can make the bread softer, even if it is left for 3 days, it will still be as soft as ever.
3. When kneading dough, after adding butter, be sure to knead it on the glove film, otherwise the taste of the finished product will be very different.