Ingredients: salt, flour, milk powder, milk, eggs, yeast powder, sugar. zd
Steps:
1, prepare a basin, pour all the materials into the basin, stir them evenly with chopsticks, and rub them repeatedly by hand. This step is very important to make them into a ball.
2. Seal and ferment with plastic wrap and leave it for one day, so that the specially fermented dough is very soft. To judge whether flour fermentation is successful, you can poke it with chopsticks. If it doesn't rebound, it means it's in place.
3. After fermentation, take it out and divide it into several pieces of dough with uniform size.
4. Knead into a long strip, and slowly roll the tail in one direction to make the shape of bread.
5, in turn, into the oven toast box.
6. Heat in the oven. The general setting is160 for 35 minutes, which is not bad. Because the temperature value of each oven is different, it is recommended to set it for 30 minutes first, so it is not good to continue baking.
7. When time runs out, you can take it out. A big piece is full, and you can tear as much as you eat.
Extended data:
Bread made by intermediate seed method is softer, more fragrant, less chemical residue, and relatively speaking, bread stays soft for a longer time:
1. Mix 50% flour in the prepared seed powder formula+50% water in the formula+all yeast in the formula until all dry powder in the dough is put away, and the dough does not stick to hands or mixing barrels. Take out the dough, put it in a larger container, put it in a proofing box for one to two hours or put it in a cold storage overnight.
2. Fight the main group
Take out the seed powder, put it into a mixing barrel, add the remaining 50% water and eggs in the formula, and slowly beat it into a paste. Add the remaining flour and sugar, stir slowly until the dry powder is put away (at this time, you can choose to add salt, and then put it in slowly), and then you can turn it quickly until the dough is smooth, not sticky and not mixed with barrels, and pull the dough by hand, so that the gluten is not easy to break.
Add butter (salt can also be added at this time, especially in winter), slow down 1-2 minutes, and then increase it for 4-6 minutes. To complete the expansion of gluten.