How to make bread in the oven

The steps of making bread are a bit complicated. The following is my experience, using Tang Zhong's method, because the bread made by Tang Zhong is much more delicious than that made by direct method, but it is only one more step. I hope it helps you.

I. Tang Zhong

Tang Zhong is simple to make: 1 part flour and 5 parts water, mix them together, stir them evenly until there are no particles, and then heat them to 65 degrees with low fire. Keep stirring during the heating process, and when you see small bubbles on the side of the pot, the batter will become thicker and thicker, leaving traces of stirring, so you can leave the fire. Cover with plastic wrap and cool to room temperature. Or refrigerated until the next day, the effect is better.

Tang Zhong made of 20g flour and 1 00g water can make1times bread. Tang Zhong can make bread with 50 grams of flour and 250 grams of water three times.

Second, knead the dough

Take the proportion of ordinary sweet bread as an example, because this formula can be changed a lot, as long as different fillings are added, it is different flavors of bread.

2 10g of high-gluten flour, 56g of low-gluten flour, 20g of milk powder, 42g of fine sugar, 2 teaspoons of salt1/6g of dry yeast (some adjustments should be made according to different brands of yeast and flour).

30g of whole egg, 85g of water and 84g of Tang Zhong.

Salt-free fermented cream 22g

1. Mix all dry matter except yeast.

2. Add the egg mixture and Tang Zhong and stir gently to make noodle dough.

3. Dissolve the yeast completely in water and add the dough.

4. Knead the noodles. The key of this step is to keep folding and extruding the dough until the dough is gluten-like and no longer granular.

5. Add butter several times and continue to stir the dough. The goal is to expand the stage: drag a small piece of dough to open a slightly transparent film with serrated holes.

It is normal that the dough before butter is sticky. No more flour. If it is too sticky to operate, maybe Tang Zhong is too thin. Butter must be added several times, and it must be kneaded before adding. When the dough is oily, it will gradually become smooth and no longer stick to hands.

Thirdly, basic fermentation.

1. Knead the dough into a smooth ball. In this step, as long as you put the dough on the table, circle the table with your hands and exert force at the bottom of the dough, you can harvest a beautiful ball.

2. Find a big bowl and put a thin layer of oil in it, so as not to take the dough out after fermentation.

3. Cover or seal with plastic wrap.

4. Find an environment with a temperature of 28 degrees and a humidity of 75 degrees, and ferment the dough to twice the size. It will take about 45 minutes.

You can turn on the oven or microwave oven for 30 seconds and turn it off. Just reach out and feel a little warm. Be careful not to touch the inner wall of the oven, even if it is only opened for 30 seconds, it will burn to death.

If the room temperature has reached 28 degrees, add a glass of water to increase the humidity.

Fourth, relax in sections.

Take out the dough and cut it according to the required quantity. When you cut it, you should finish it with one knife. You can't mend it. Try to cut it as big as possible.

After separation, knead each small portion of dough round. It is also placed on the table, surrounded by hands, and the fingertips rotate and tighten, while exerting force on the bottom of the ball. Then spread plastic wrap and relax 10 minutes.

V. Plastic surgery

Be sure to exhaust before plastic surgery! ! This step is to flatten the loose dough and let out gas. Then you can have plastic surgery as required. There are many shapes of bread, such as woven bread, flower-shaped bread and so on, which can also play your imagination.

6, finally fermenting.

The final fermentation conditions are temperature 38 degrees and humidity 85 degrees, and the dough will be twice as big. I put boiling water in a big salad bowl. It's not 35 degrees, but it's ok. The time is about 30 to 45 minutes.

After the final fermentation, the oven can be preheated (preheating 15-25 minutes depends on the oven).

Brush the dough with a layer of whole egg liquid, sprinkle with nuts or stick with coconut powder as you like, and then bake in the oven.

Seven, baking

Generally, it is 180 degrees, and the baking time is 15-22 minutes, but different breads have different requirements. But remember to crouch aside to avoid burns. Bread must be taken out as soon as it is baked, and it is not allowed to be baked by the residual temperature of the oven. This will cause the bread to lose too much water and the taste will be greatly reduced.

It is recommended to wear two layers of insulating gloves when taking out bread. It's very, very hot. There are definitely not enough rags and it's not safe enough. Especially if you use a small oven, you must pay attention to it, it is easy to touch the inner wall.

When the bread is cooled to about 38 degrees and still warm by hand, it can be sealed and preserved. The significance of Tang Zhong is to delay the aging time of bread, so it is still very soft to eat the next day.

When heating in the furnace, be sure to wrap it with tin foil before heating, otherwise the skin will harden.

How to make bread in the oven at home?

Materials:

300g high gluten flour /6g dry fermented flour/15g sugar /5g salt /45g eggs/150g milk /9g butter/a little egg liquid polishing.

Exercise:

1. Put the milk and butter in a container, heat them in a microwave oven for 30 seconds, then take them out and mix the butter and milk evenly with an egg beater.

2. Add dry yeast powder, stir with an egg beater, then add sugar, salt and eggs, and stir well.

3. First, add one-third of the flour, stir it evenly with an egg beater, then pour the remaining flour into a container and stir it into dough with chopsticks. Don't knead the dough. It is said that this can accelerate the fermentation.

4. Cover the dough container with a layer of plastic wrap, and then cover it with a layer of kitchen paper that is slightly soaked and stirred dry. Put it in a microwave oven, heat it for 30 seconds, then take it out and put it on a floured chopping board, knead it into a smooth dough, cover it with a layer of oven paper, and then cover it with a layer of kitchen paper that has just been wet. Let stand for 20 minutes. As the first fermentation, the dough is twice as big as the original, indicating that the fermentation is complete.

5. Put the dough on the chopping board, gently accumulate air, then make it into your favorite bread shape piece by piece (this time I'm doing an experiment, so I just made a simple bun shape), and then gently cover it with a layer of oven paper and a layer of wet kitchen paper. Put it in a microwave oven and heat it in the thawing mode for 30 seconds, then take it out and put it in a baking tray with oven paper, and let it stand for 10 to 20 minutes as the second fermentation until the bread is twice as big as before.

6. Coat the fermented bread embryo with glaze egg liquid, sprinkle with black sesame seeds and other decorations, and bake in an oven preheated to 180 degrees for 15- 18 minutes.

Bake bread in the oven:

1. Add proper amount of dry yeast, 4 eggs and proper amount of milk powder to the flour, and mix the flour with water and sugar. The flour should be thinner. Stir the flour with chopsticks. 2. First put a little oil in the baking tray, add a little baking soda water to the fermented noodles, and stir vigorously in one direction with chopsticks. Pour the stirred noodles into the baking tray and smooth them, then sprinkle with washed raisins, and wake for 15 minutes. 3. After the oven is preheated for 3 minutes, put it in a baking tray and bake for 5 minutes, then take it out and brush it with honey, and continue baking for 15 minutes.