Can broken dough be used to make bread? Yes
material
Egg 1, high-gluten flour 1 10g, milk 20-35g, sugar 30g, salt 2g, yeast 2g, a dough with broken gluten of about 400g, without butter (failed dough is enough).
1. The dough used to make bread with broken tendons is kept in the refrigerator for 24 hours. My dough is frozen for more than 24 hours every other day.
2. Put the toaster according to the amount of new dough. When the dough is almost smooth, divide the frozen dough into small pieces and knead for 20 minutes.
3. Divide the ingredients directly into circles, put them in the oven for fermentation (no fermentation function), put a cup of hot water, and then change the hot water when the water is cold. It takes about an hour.
4, the oven is preheated for 200 degrees, you can brush the egg liquid and put some sesame seeds. I am lazy to sprinkle sesame seeds directly, and the baked sesame seeds are easy to fall off! Adjust the temperature and time according to your oven temper! My oven temperature is on the high side, so use 150 degrees for 20 minutes!
What does bread dough look like after kneading? The dough with broken tendons is broken. The dough with broken tendons is sticky, and the finished product is not easy to form, inelastic, short in length and rough in structure.
How to make bread is delicious. Ingredients: 250g of bread flour, 38g of whole egg liquid, ice water 126g, 28g of fine sugar, 2.5g of salt, 3g of high-sugar tolerant yeast, 20g of salt-free butter, appropriate amount of meat floss and 40g of salad dressing.
step
1. Pour water, egg liquid, sugar and salt into the bread bucket. Pour in flour, add yeast to the flour, put the bread bucket into the bread machine, and select the dough mixing program of the bread machine 10 minute.
2. After the dough is stirred for the first time, add the butter cut into small pieces and continue to stir the dough for 13 minutes to reach the expansion stage.
3. After the dough is stirred, cover the bread bucket with a wet cloth to prevent air drying, and it will ferment twice as big at room temperature.
4, fermented dough, gently press the exhaust, roll into a rectangle, or other shapes, do not roll too thin. If the chopping board is a little sticky, you can sprinkle a thin layer of powder to prevent it from sticking.
5. Cut the dough into small pieces with a scraper.
6. Put the dough into an 8-inch hollow mold. The bottom of the mold is flexible and does not stick. Other molds can also be used instead, but this mold is not necessary. Leave a gap between each small piece of dough, don't spread it out, squeeze a circle of salad dressing.
7. Tear some meat floss.
8, and then spread a small dough-salad dressing-fluffy, so tired, * * * spread three layers (the upper dough is spread in the gap between two small doughs), and squeeze a circle of salad dressing on the top.
9. Put the bread blank in the oven, put a bowl of hot water under it, and ferment for 40-45 minutes in the fermentation stall of the oven. If there is no fermentation stall in the oven, change the hot water frequently to make the inside of the oven reach a certain temperature, and you can see that the fermented bread blank almost fills the whole mold.
10, put it in the lowest layer of the oven preheated to 170, bake for 35 minutes, pay attention to the coloring situation, and cover it with tin foil in time to avoid over-coloring.
Tip:
1. It is best to use flour with protein content exceeding13g per100g of flour to make bread. You can see that the nutrient composition table on the packaging bag is listed.
2. The time and method of mixing dough may be different for different types of bread machines.
3, the weather is hot and the noodles are most afraid that the dough temperature is too high, so use ice eggs and ice water. When mixing dough, the toaster should be opened.
4, baking temperature depends on the temperature of your oven.