Step one, stir the dough.
Generally speaking, kneading dough is the most basic step, and it is also the basic step to determine success or failure. We pour flour, milk powder and other powders into the console, then dig a small hole in the middle of the flour, put yeast in it, sprinkle sugar and salt on the left and right sides of the flour respectively, and then add wet materials such as water, milk or eggs from the middle.
Rub your hands vigorously for about 3-5 minutes. At first, the dough was sticky and in the rolling stage. Once the gluten begins to form, the dough becomes less sticky, and it takes about 10 minutes to reach the swelling stage. Cut the butter softened at room temperature into small pieces, add it to the dough and knead for 7 or 8 minutes to reach the completion stage. The reference time of the whole kneading is about 25-35 minutes, and the time will increase or decrease according to the amount of dough, the strength of each person, the speed and proficiency of kneading.
Step 2: Basic fermentation
After sealing the plate with plastic wrap for fermentation, the dough can be twice as large for the first time, and it can be stored in a warm and humid environment for about 1 hour.
Step 3: the dough is vented.
If there are a lot of big bubbles in a well-divided spherical fermented dough, it should be gently pressed out by hand. This is called venting. Some dough is fermented evenly, so this step can be omitted.
Segmentation is to divide the dough into small portions according to the needs of the recipe. Usually the standard size of a steamed stuffed bun is 60 grams, which can also be divided into 50 grams or 40 grams. The separated dough cannot be formed immediately, and it must be rounded, also called kneading. By rounding, a smooth skin is formed on the dough surface, which is beneficial to retain new gas and make the dough swell again.
Rounding each small dough is also beneficial to prevent the dough from adhering to the surface during molding, so that the outer skin of the finished bread is smooth and the internal structure is more uniform. Try not to use dry flour when rounding to avoid big holes in the bread. When forming a circle, apply force evenly and quickly.
Step 4: Relax in the middle
Some formulas are also called intermediate fermentation. In fact, this time is very short, about ten minutes. This process is not to wait for the dough to ferment, but to restore the softness and elasticity of the dough after cutting and kneading, which is convenient for the next molding, so it is more appropriate to call it relaxation. Note that it can be placed at room temperature when it is relaxed, but it should be covered with a wet towel to prevent the dough from drying and crusting.
Step 5: Forming
Forming is to relax the dough into the required shape. Round and olive are common shapes. More complex plastic surgery techniques are also varied.
Step 6: final fermentation.
The final fermentation, also called triple fermentation. Discharge the dough into a baking pan, and put it in a warm and humid place to ferment to 1.5- 1.8 times the original volume. The ideal temperature for final fermentation is about 35℃ and the humidity is 75%. The time is about 30-45 minutes.
Step 7: put it in the oven.
Generally, the baking temperature of steamed stuffed buns is about 180 degrees, and it is baked in the middle and upper layers of the oven for 10- 15 minutes. The baking temperature of toast bread is about 170- 180 degrees, and it is baked in the middle layer of the oven for about 40 minutes. The baking temperature of the shortcake is about 2 10℃, and it is put into the upper layer of the oven and baked for about 15 minutes. The baking temperature of crispy bread is 220 degrees, and it is baked in the oven for 20-30 minutes. Specific time and temperature can refer to the formula.
The method of bread is simple, but it needs to be tried many times. Try it, the bread is delicious and edible!