Practice:
1. Knead the dough
1. Put all the ingredients in the bread machine, and pay attention to water, eggs, sugar and butter. Don't put the butter yet.
2. Start the "raw bread" function of the bread maker (different brands of bread makers may have different functions, and this step is mainly to knead dough). After 2 minutes, it will beep to remind you to add butter, then add butter, stop the program and restart the "dough" function. After 2 minutes, stop the program again and restart it, and stop it after 2 minutes. Why do you want to stop and restart the program repeatedly? Because the bread machine is not always working under the "dough" program. In order to make the noodles knead for a while, I stop and restart it repeatedly, so as to ensure that the bread machine is basically kneading the noodles within 2+2+2=6 minutes.
* If there is no bread maker, you have to knead it by hand. The bread maker will knead it for an hour. I think it will take at least this time. Finally, open the face, the face can pull out a film without breaking, and the face is kneaded.
second, primary fermentation
put the kneaded noodles in a slightly larger container, cover them with plastic wrap, put them in the freezer and ferment at low temperature for 1-12 hours. When the pit pressed by your fingers on the surface will not disappear and bounce back immediately, the surface will be ready. At this time, the dough should be 2-2.5 times the original size.
* You can knead the noodles the night before, put them in the refrigerator for fermentation, and get up the next morning to continue cooking.
3. Proofing and modeling
1. Take the dough out of the container, press it by hand to exhaust, and the dough will become slightly smaller, then let the dough wake up at room temperature for 2 minutes. Exhaust and proofing are very important, so don't omit them. Whether the bread can have a good shape depends on this step.
2. Divide the waking dough into several pieces and make your favorite shapes. If you make toast, divide it into 2-3 pieces, roll each piece into a cake, and finally roll it up. Be careful to roll it tightly, otherwise there will be a big gap in the baked bread.
the fourth and second fermentation
1. Take out the agitator of the bread maker, put the rolled dough on the bottom of the inner container of the bread maker, and start the "dough making" function. This program also has the process of kneading noodles, so take out the blender to prevent it from stirring the noodles.
* If you don't have a bread maker, or want to make patterned bread (you can't fiddle with the dough after the second fermentation), you can put the dough on the baking tray, and pay attention to leave some space, because the dough will grow bigger during the second fermentation. Put the baking tray in the oven, put a pot of hot water under the oven, and turn off the oven for fermentation. The best fermentation environment for dough is 38℃ and 8% humidity, and hot water should be changed once if necessary. When the dough rises to 2-2.5 times its original size, the dough will be ready.