2. stir. In the process of mixing various materials and kneading dough, there is a bread machine or a table mixer to stir the dough. Without a machine, you have to knead it slowly, at least until the "swelling stage", that is, the dough can be drawn into a film and the edges of the holes are serrated. It is best to knead until the "completion stage", that is, the dough can be drawn into a film and the hole edge is smooth.
3. Basic fermentation. The optimum fermentation environment is temperature 28 ~ 29℃ and humidity 75%, which is about twice. In winter, you can leave the dough in the bread machine to complete the basic fermentation. In summer, it is best to take it out and put it in a pot for fermentation, because the temperature in the bread machine is too high, the fermentation is too fast and the quality is rough.
4. Divide and rule. Divide the rolls according to the weight of dough.
5. Intermediate fermentation. Let the kneaded dough relax and produce gas, 10 ~ 15 minutes without crust or excessive fermentation.
6, plastic surgery. Make the dough into the desired shape. If it needs to be rolled twice, the second rolling can only be continued after the first molding and intermediate fermentation.
7, finally fermenting. The optimum fermentation environment is 38℃ and 85% humidity.
8. baking. Before baking, the oven should be preheated to the required temperature.
9, cooling. Toast bread should be demoulded as soon as it comes out of the oven, and other bread can be packaged when it is cooled to the central temperature of 38 ~ 42℃ to prevent aging.
PS:
1. When stirring, oil can only be added when dough is formed and gluten is present, otherwise it will affect the formation of gluten. After adding oil, the dough will be absorbed slowly, making the dough look shiny.
2. Post-basic fermentation test method: sticky high-gluten flour on the index finger. Punch holes from the middle to the end and try dough fermentation. If the finger hole does not retract after the index finger is pulled out, it means that the basic fermentation is completed.
3. Finally, fermentation can be completed in the microwave oven. Put the dough into the microwave oven, put a cup of hot water and close the oven door. Hot water should be changed 1 ~ 2 times in the middle stage of winter fermentation.
Tang Zhong bread method 1, high-gluten flour100g, add water, stir well without pimples, put in a pot, simmer over low heat until thick paste, and take out for later use. If you can't use it all at once, you can put it in the refrigerator and keep it for a while. If the color turns gray, it can't be used any more. )
2. Dissolve yeast in 85g warm water, put all the above materials except butter (including 270g high-gluten flour) together and knead them into dough, then add butter and knead them into dough slowly (this dough is soft and sticky, so kneading the dough with a bread machine can solve this problem. Without a toaster, you can put some vegetable oil on your hands, which will be easier to operate.
3. Ferment for the first time to about 2.5 to 3 times the size, take it out, gently press the dough with the palm of your hand, and exhaust the gas.
4. Divide the dough into small pieces, cover with plastic wrap and relax for about 10 minute.
5. Finish molding, finish secondary fermentation, preheat oven at 180℃ for about 25 minutes.