The first bread formula is soft bread, and the water content in the second bread formula cannot be less than 50% of the weight of flour, which is indispensable.
First of all, bread can be divided into soft bread and hard bread according to hardness. Soft bread is a kind of bread made from Japan and Europe, which has been improved to make it more suitable for Asian tastes. Eggs, milk powder and more oil are added to the formula to make it taste softer. Pure European bread is mostly hard bread, similar to baguette, with hard and crisp surface and soft inside.
Follow me when you find more bread video tutorials. Soft bread, hard bread, primary fermentation and secondary fermentation are all acceptable.
Today, I will share with you a delicious red bean bergamot bread, which is very soft.
To make bread, you must choose bread flour, or high-gluten bread flour and rich flour snow pollen. Because there is not enough gluten, the volume expansion is less than twice as large and it is impossible to be soft.
First, get all the raw materials ready.
This bread needs red bean stuffing. You can do it yourself. Wash the red beans and soak them overnight, then add some sugar and cook them in an electric cooker. When it's hot, make it into red bean paste, and it's best to bring some red bean particles, so it tastes better, that is, there are red bean paste and honey beans, killing two birds with one stone.
This bread needs red bean stuffing. You can do it yourself. Wash the red beans and soak them overnight, then add some sugar and cook them in an electric cooker. When it's hot, make it into red bean paste, and it's best to bring some red bean particles, so it tastes better, that is, there are red bean paste and honey beans, killing two birds with one stone.
This bread needs red bean stuffing. You can do it yourself. Wash the red beans and soak them overnight, then add some sugar and cook them in an electric cooker. When it's hot, make it into red bean paste, and it's best to bring some red bean particles, so it tastes better, that is, there are red bean paste and honey beans, killing two birds with one stone.
Add yeast water, egg liquid and dough and knead until there are no flour particles. Finally, add butter and knead the butter and dough until they are completely mixed. When making bread, butter must be put at the end. Adding butter to bread can increase the taste of milk and improve the taste of bread. Make it softer and prolong the storage time. You don't have to knead the dough until it becomes very smooth. Knead the dough by hand to minimize the kneading time.
Knead the dough, pat it flat in a fresh-keeping bag, put it in the freezer for 20 minutes, take out the dough and fold it into small dough, knead it until the surface is smooth and thin, and put it in the refrigerator again 15-20 minutes. Putting it in the refrigerator can quickly cool the dough and delay the fermentation speed of yeast. Convenient for the type behind us.
Take out the dough and pull out a uniform film, and divide the dough into small dough of about 60 grams. After rounding, relax for 10 minute, and then round for 20 minutes. Roll the dough into thin slices, wrap the red bean stuffing, put it down, flatten it and cut a neat small mouth at one end with a knife, leaving parts at both ends, and roll the middle finger back to make the shape of gesture 6.
Stir the bread for 40-60 minutes to double its volume. Brush with egg liquid and bake. The oven temperature is 190 degrees, and the baking time is about 15 minutes.
Tip: Softening bread depends on whether there are eggs, milk powder and butter in the formula. If there are all three ingredients in the formula, it can be determined as a soft dough formula. It also depends on whether the amount of water in the formula exceeds 50% of the weight of flour. If it is smaller than this bread, it will not be very soft. The soft bread mentioned here is soft from the outside to the inside, not the bread that is hard outside and soft inside.