Adding raw materials to the bread machine-kneading the dough to the expansion stage (6 minutes)-first fermentation-venting shaping-second fermentation-baking (45 minutes)
Experience summary of bread making method with a bread machine:
Kneading the dough must be in place. The ratio of flour to liquid
ingredients
bread maker: Patrice PE899S
Ingredients: 3g of golden elephant high powder, 3g of yeast, 13g of milk, 3g of egg liquid, 6g of whipped cream, 45g of sugar, 5g of salt and 3g of butter
Accessories: sesame seeds
Steps/. Stir gently with chopsticks first. (Note: don't scratch the bottom and wall of the barrel with chopsticks to protect the non-stick inner wall.)
(In addition, the inner side of the shaft and the cavity of the stirring rod that just left the factory will be coated with lubricating oil to prevent rust. In addition to cleaning and drying
, apply cooking oil. It is best to beat a little dough for the first time to absorb the residual engine oil, so that there will be no black oil coming out
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3
Put the bread bucket into the toaster and clip it. (There are instructions for loading and unloading bread barrels)
4
Select the "dough mixing" program, 2 minutes, and go!
(The default capacity of the system is 1g, but I didn't adjust it. I think it will make more horsepower and stir more vigorously)
5
After the dough is almost formed, we can scrape the residue in the corner with a rubber scraper or scraper to speed up the mixing.
6
After the completion of a "dough mixing" program, the state of dough is not enough, so start a "dough mixing" program again.
(It needs to be pointed out in particular that the bread machine will generate heat and raise the temperature of the dough if it is kneaded for a long time. If it is covered, it will
make the dough wet and sticky and affect the gluten, so I opened the cover all the way. Moreover, it is not suitable for a room with heating.
My kitchen has no heating. If it's summer, it's best to use eggs and milk just taken out of the refrigerator.
After p>4 minutes, two "kneading" procedures are completed. Check by hand that the gluten has expanded and you can add butter.
Throw in the softened butter in advance and choose a "kneading" procedure again.
After the third "dough mixing" procedure, the dough of toast is kneaded. Take it out and check it, which can spread a large piece of film that is not easy to break.
take out the dough, round it, put it in a bread bucket, and ferment it basically. (Cover the bread maker, 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)
Ferment until the concave hole does not rebound or sink after inserting the index finger and taking it out, take it out, press and exhaust, and divide it into three equal parts.
take one copy and roll it evenly.
(This time, the dough was in a relaxed state, so I rolled it directly without rounding and intermediate fermentation)
After three folds
turning it to 9 degrees, roll it evenly again.
roll up tightly from top to bottom.
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 for about 5 minutes, and finally ferment until the bread bucket is nearly six or seven minutes full, brush the egg liquid on the surface and sprinkle sesame seeds.
(The middle peak of the finished product with this weight is close to the top of the mold, and the sides are slightly shorter)
Select the "baking" program, put the bread bucket into the bread maker, set the time to 5 minutes, and choose the medium color. (The crust of my toast is slightly darker, so it would be better to choose "light color".)
After baking for 15 minutes, the middle peak almost rose to the full mold.
super soft yamagata toast is baked.