Practical reference:
The weight is 450g g.
food
Material A: 230g of high-gluten flour (Queen's Japanese Bread Flour/Camellia), 4.5g of salt, sugar 16g, egg liquid 12g and milk 180g.
Material B: 2g of dry yeast/6g of fresh yeast and 23g of butter.
Knead flour into dough.
Heinz M6 chef machine, 3rd gear 1 min+6th gear 9 min+material B+6th gear 4 min, *** 14 min.
roast
Hays i7 air oven: put it on the ground floor 170 and 190 for 25~30 minutes.
The temperature and time of all recipes are for reference only, so be sure to adjust flexibly according to your oven and baking state! ! !
Detailed steps
1, material a caked in the third gear 1 min, and it was kneaded into thick film in the sixth gear, with rough edges for 9 minutes, and the basin was scraped every 3 minutes. Add material B (not evenly kneaded in the third gear) and knead in the sixth gear for 4 minutes until it is completely fine and smooth.
Fermented at 2.24~28℃ to about 2 times the size, and the finger sticking hole did not retract.
3. Divide into 2~3 equal parts, gently stretch the surface into a sphere, cover it, and relax for 10 minute.
4. Roll it up after flattening, turn it over, gently spread it out and roll it up again.
Ferment at 5.32~36℃ for about 45 minutes to 8~8.5 minutes, and the top of the toast is 2~2.5cm away from the top of the mold (the air furnace is slightly full).
6. Bake the bottom layer in the ovens of 170 and 190 for 25~30 minutes, take it out of the oven immediately after baking, uncover the lid, shake it, slide it out, and put it aside to cool.