350g sugar
Milk powder100g
30 grams of high-sugar tolerant dry yeast.
Salt 30 grams
Bread improver 15g (not required)
B: 500g eggs (about 9 ~ 10).
350 grams of water (warm water)
500 grams milk
C: 300g sugar-free butter.
Mixing process: all the powder in part A is introduced into the dough mixer, eggs and water are also poured in, and the mixture is stirred at medium speed, and then a small amount of milk is added into the dough mixer in stages. Note: Flour has different degrees of water absorption, and the dough should not be too dry or too wet. If it is wet, you can add a little less milk at last.
After the dough is made into a ball, pull a small piece of dough and slowly pull it away, as long as there is a thick film. This is a complete stage.
At this time, the butter is divided into small pieces and added several times. It takes about 2 to 5 minutes, and the dough has a slight "pop" sound. When you take out a small piece of dough, you will find a very malleable film. This is good, that is, the dough expansion stage. The dough at this stage has good shape and taste.
Plastic stage: put the dough on the chopping board and apply a small amount of salad oil on the chopping board. Knead the dough into a circle. This step is mainly exhaust.
Fermentation stage: if there is a commercial fermentation box, the humidity is 70% to 80% and the temperature is 35 degrees. Tips: Each fermentation box is different and has errors. You should master the specific temperature, especially the temperature, and don't go beyond your touch.
If there is no fermentation box, you can find a pot to boil water, and try not to exceed the somatosensory temperature (reference: above 37.2, many people have a fever). Put the bread dough into a pot, cover it with plastic wrap, and put the pot into warm water. Not necessarily, about an hour and a half. If the water gets cold in the middle, heat it again. The dough volume is increased by about 2.5 times, and it will be ready without rebounding or slightly rebounding.
Molding again, preparing toast box, I usually use 450 or 500 toast box, spread butter around the box, exhaust the fermented dough, divide it into nine parts, knead it separately, wake it for 15 minutes, roll it out, then roll it up, put nine toast box at a time, ferment it for the second time (twice fermentation tastes better), and gently press it until the dough is slightly.
Baking: Prepare the oven temperature, 180 heating 150 fire, and bake after reaching the temperature. Prepare two baking pans and put them in toast box. Wait until the oven temperature is good for 3 to 5 minutes before putting it in (practical experience: putting it too early is easy to burn), the time is 30 minutes, and it takes about 20 minutes to pour it into the oven. Is to change the direction of the baking tray. Because the temperature around the oven is uneven.
Baking is complete: prepare the drying net, put the baked toast upside down on the drying net, let it cool, and you can cut it and eat it.
Tips: Once baking is as deep as the sea, you should learn to persist and not be afraid of failure. Baking will teach you countless failures.
Tips: No matter whether it is fermentation or baking, all temperatures and time are relative, for reference only, learn to explore and find the experience that suits you.