Main ingredients:

High flour: 360g fine sugar: 25g egg yolk: 3 60g egg whites: 20g baking powder: 5g whipped cream: 55g.

Milk powder: 60g milk: 90g (if the flour is too dry, the amount of milk can be increased) condensed milk: 20g salt: 4g.

Practice: (The following red font part is taken from * Single Men Love Kitchen * "Single Men's Bread Making Experience Revised Edition")

1. Add milk, condensed milk, egg yolk, egg white, sugar, salt, milk powder and high flour into the bread maker in turn. Finally, put the yeast on the high flour, select the dough making function, and press the start button. The bread machine will enter the fermentation state after 20 minutes of automatic kneading, so all you need to do is to press the start button for 3 seconds after 20 minutes of kneading to terminate the program. (The upper cover of the bread maker should be opened during the whole dough mixing process)

2. Put the whipped cream into the bread maker, select the dough making function again, and press the start button, so don't worry about it this time. After the dough kneading process is completed, the bread will automatically turn into a fermented state. What you need to do is cover the toaster in 20 minutes. In the meantime, you can do anything for about an hour.

If there is no bread machine, or friends who don't want bread machine fermentation, you can stop the bread machine program, cut off the power supply, take out the dough and put it in the basin, cover it with plastic wrap, and choose the fermentation method at will.

But what you need to know at this stage is:

First fermentation: it is the most important thing in the process of bread making. In the process of basic proofing, gluten is fully oxidized and the dough has better ductility. Whether the fermentation is correct or not affects 75% of the bread quality, and the others only account for 5%. When the volume of bread expands to twice the size, the first fermentation is completed.

Oven fermentation method: put a bowl of boiling water in the oven, put the dough in it and close the oven door. If the heating in your house is not very good, please change the hot water halfway. The whole process does not need to set the oven temperature and selection time. (If you want to shorten the fermentation time, you can set the oven temperature between 40-60 degrees, but not more than 60 degrees, and choose 60-90 minutes. )

Microwave oven fermentation method: put water into a small bowl and heat it in a microwave oven until the water boils. At this time, put in the dough to be fermented and close the oven door. The fermentation time is about 60 minutes. According to the room temperature of each house, you can take out the basin halfway, and then heat the water to boiling (don't take out the small bowl all the way)

Steamer fermentation method: pour a proper amount of water into the steamer to boil, put the basin on the steamer, and move the lid to the heater to let it stand and ferment. According to the room temperature, take out the dough and heat the water twice to ensure the required fermentation temperature.

Insufficient fermentation: lightly pressing the dough with the index finger dipped in water or a little dry flour will leave a finger dent; If the dent recovers quickly, the fermentation is not finished. Under-fermented dough can't increase its volume and its texture will be rough.

Over-fermentation: lightly pressing the dough with index finger dipped in water or a little dry flour will leave finger dents; If there is obvious sinking or rapid sinking around the dent, it means excessive fermentation. Overfermented dough is difficult to shape and has a sour taste. Inferior quality

Normal fermentation: the dent area is the same as that of fingers, and the recovery speed is slow. Dip a little dry powder with your finger and poke a hole in the dough. If it does not retract, it means that the fermentation is good. )

3. After the first fermentation, take out the dough and gently press it to expel the air in the dough.

4. According to your needs, it will be divided into small dough with uniform size, kneaded round and relaxed 15 minutes.

What you need to know at this stage is:

Kneading: The separated dough can't be formed immediately, but must be kneaded to form a smooth skin on the dough surface. It is beneficial to keep fresh air and make dough swell. Smooth crust is also beneficial to prevent dough surface adhesion in the future, making the crust of finished bread smooth and the internal structure more uniform. Try not to use flour when rounding, so as to avoid big holes in the bread, and apply force evenly when rounding.

When making ordinary sweet bread below 50g, bend the fingers of the right hand, grab two-thirds of the dough and put it in the palm of the left hand. When kneading dough, small dough rolls in this space. Above 50g, put the dough on the chopping board, gently hold and buckle it, and turn it around at a fixed point. The dough surface will be stretched into a smooth shape because of constant rotation.

French hard bread is pressed down hard and rubbed. After mastering the essentials, the dough will be smooth and round as long as it is rubbed three or five times.

Relaxation: the intermediate relaxation fermentation is generally 15 to 20 minutes. Depending on the indoor air temperature and the state of dough relaxation. The purpose of intermediate proofing is to make the dough produce new gas to restore the softness and ductility of the dough, which is convenient for the dough to produce new gas to restore the softness and ductility of the dough and facilitate the molding. If it is done indoors, care should be taken not to crust the dough surface. The relative temperature of intermediate proofreading is 70%~75% and the humidity is 27 ~ 29℃.

5. Flatten the loose dough, roll it for 15 minutes, roll it again for molding, and then enter the mold.

What you need to know at this stage is:

Rolling: In the process of rolling, roll from the middle to both sides.

6. Move the formed bread embryo to a warm place for secondary fermentation. If you plan to bake the toast flat, and then ferment it in toast box for 8 minutes, the Yamagata toast will be flush with the mold fermentation.

Generally, I put a bowl of boiling water in the oven for secondary fermentation, and the temperature is set at about 60 degrees for 45 minutes (the specific temperature setting depends on the temper of my oven, and my oven is mild, generally set at 60-70 degrees).

Secondary fermentation: put the dough into the oven (add a small bowl of warm water to increase the humidity, and the indoor temperature is different, so that the yeast regeneration gas in the dough can increase the dough volume, and finally the temperature is 35~38C. The relative temperature is 80~85%, and the ideal fermentation time is 45 minutes. If the temperature is too high, the temperature difference between the inside and outside of the dough will be large, which will make the dough uneven and cause poor internal organization. Too high temperature will also make the water on the dough surface evaporate too much, and too fast mixing will cause the surface crust, and the finished skin will be very thick. If the temperature exceeds 40 degrees, it will make the bread sour. Don't let the dough ferment excessively. Bread with excessive internal structure is rough and its shape is not full.

7. Preheat the oven to 180 degrees, and lower the fire for 30 minutes.

What needs to be explained here is:

If your toast mold has three golden ripples, please bake it at the above temperature. But if your toast mold is ordinary, please lower the temperature to 160- 170 degrees and fire for 30 minutes.

If you bake Yamagata toast, please cover it with tin foil after coloring to avoid too dark skin color.

8. Bread cooling and storage

Because the crust of bread is crisp and soft when it comes out of the oven, let it dissipate heat naturally at room temperature. If the bread is directly blown by an electric fan, the temperature of the bread crust will drop rapidly, and the moisture inside the bread surface cannot be naturally discharged, so that the moisture will flow back, making the moisture content at the bottom irregular, and finally the bread will stick to the teeth and the shelf life will be shortened (the bottom will be moldy). When the bread is fully cooled, it should be packed in time. When the bread is baked, brush it with cream while it is hot. Warm it, put it in a fresh-keeping bag and put it in the freezer. If it gets hard next time. Microwave heating for 27 to 30 seconds can restore softness. Please don't eat freshly baked bread right away, it will damage your stomach. Please eat it after baking for 2 hours.