Accessories: sesame.
Steps/methods
1
First, take out the bread barrel, put on a stirring rod, pour in milk, egg liquid, whipped cream, sugar and salt, and gently stir with chopsticks. (Note: Do not scrape the bottom and wall of the bucket with chopsticks to protect the inner wall from sticking. )
(In addition: the inner side of the newly manufactured rotating shaft and the inner cavity of the stirring rod will be coated with lubricating oil to prevent rust, except for cleaning and drying.
After applying cooking oil, it is best to beat less dough for the first time to absorb the residual engine oil, so that there will be no black oil in the future.
Now)
2
Pour in flour and yeast, and finally add yeast.
three
Put the bread bucket in the toaster and clamp it. (It's all in the instructions for loading and unloading bread barrels. )
four
Select the "Dough Mixing" program for 20 minutes, and then start!
(The default capacity of the system is1000g, but I didn't adjust it. I think it will drive more horsepower and stir more vigorously. )
five
After the dough is almost formed, we can scrape off the residue at the corners with a rubber scraper or scraper to speed up the mixing.
six
After a "dough mixing" program is completed, the state of dough is not enough, so it is necessary to start a "dough mixing" program again.
(It should be pointed out in particular that long-term kneading of bread will generate heat, which will raise the dough temperature. If covered with a lid, it will
It made the dough wet and sticky and affected the gluten, so I left the lid open all the way. In addition, it is not suitable for rooms with heating.
There is no heating in my kitchen. If it is summer, it is best to use eggs and milk that have just been taken out of the refrigerator.
seven
After 40 minutes, two "dough mixing" procedures have been completed. Check by hand that the gluten has swelled, and you can add butter.
eight
Add the softened butter in advance and select the "Dough Mixing" program again.
nine
The third "dough mixing" procedure is over, and the dough of toast is kneaded. Take it out and check it. You can spread a big film that is not easy to break.
10
Take out the dough, round it, put it in a bread bucket, and basically ferment it. Cover the bread machine, unplug the power supply, and slowly ferment in a warm place at normal room temperature, because the first fermentation temperature of bread is about 28 degrees. )
1 1
Ferment until the concave hole does not rebound or sink after the index finger is inserted and taken out, take out, press and exhaust, and divide into three equal parts.
12
Take one and roll it evenly.
This time, the dough was in a relaxed state, and I rolled it without kneading it round and fermenting it in the middle.
13
triple
14
Turn it 90 degrees and roll it evenly again.
15
Roll up tightly from top to bottom.
16
All three are ready and discharged into the bread bucket. (The stirring knife needs to be taken out)
17
Use the yogurt program of the bread machine for the second fermentation, about 50 minutes, and finally ferment until the bread barrel is nearly six or seven minutes full. Brush the surface with egg liquid and sprinkle sesame seeds.
(the middle peak of the finished product made by this amount is close to the top of the mold, and the two sides are slightly shorter. )
18
Select the "Baking" program, put the bread bucket into the bread maker, set the time to 50 minutes, and choose a medium color. My toast is a little deep, so it would be better to choose "light color".
19
Baked for 15 minutes, the peak almost rose to full mold.
20
Super soft Yamagata toast is ready.
end
Matters needing attention
Experience summary of bread making by bread machine;
The dough must be in place. Be sure to choose three kneading procedures, that is, kneading for 60 minutes until the dough is fully expanded. Like step 1, it is best to pull out a film, so that the bread made is softer and tastes better.
Control the temperature during fermentation. The temperature of the first fermentation is usually normal room temperature. If the room temperature is low, it is recommended to put it in a warm place. The temperature required for the first fermentation of dough is 28℃-29℃. For the second fermentation of dough after molding, you can choose the bread machine yogurt program, because the temperature of the bread machine yogurt program is similar to that required for the second fermentation of dough, and the temperature is about 38℃. The fermentation time of dough is not fixed, mainly depending on the fermentation situation. During the fermentation process, you can sprinkle some water in the bread bucket to increase the humidity.
Keep the heat when baking. Bread baking is also an important part of making bread, and the baking time must be controlled well. The actual baking time for this toast is 45 minutes, and the color is medium. This can be decided according to your own preferences. If you like crispy food, you can extend the baking time and choose dark colors. If you still want to eat something soft, you can set the time shorter and choose something lighter, but not less than 35 minutes.
Storage and consumption of bread. When the bread was first baked, because it was still at a high temperature, the yeast in the bread had not completely disappeared. If you eat bread here, you will eat harmful carcinogens. After the bread is baked, it can only be eaten when the temperature in the center of the bread drops below 40 degrees, because the yeast will stop and the carbon dioxide in the bread has been fully discharged. Generally speaking, bread can be kept at room temperature. The reason why bread is hard and scum is because the starch in it has aged. Studies show that bread hardens quickly when stored at low temperature. When stored at higher temperature, the hardening speed of bread is slow; If it exceeds 35℃, it will affect the color and flavor of bread. Therefore, 2 1℃-35℃ is the most suitable storage temperature of bread, while the temperature of freezer is about 2℃-6℃, which will accelerate the aging of bread.
Selection of raw materials and ratio of flour to liquid. Flour must use high gluten flour. The high-temperature toast hole of middle and low-grade flour is not formed, and there is a concave retraction phenomenon. Yeast must use instant yeast. The fermentation time of ordinary yeast should be more than 3 hours, and the fermentation of bread machine should be completed within 2 hours. Sugar should be melted when adding fruit material to protect the coating. The ratio of flour to liquid is 3: 1, and the reference standard is that dough becomes smooth after mixing.