All the ingredients needed for baking bread.
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Weigh high-gluten flour first, then sugar and yeast, and put it aside. Stir sugar and yeast evenly in their respective positions. (The reason is to prevent the speed of yeast fermentation)
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Stir well and pour in the whole egg liquid.
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Stir well and add milk. You can stir while pouring. (10g milk is reserved. After kneading the dough on the panel, it is found that the dry dough is too absorbent and can be added for use. ).
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Knead the dough evenly, then cover it and wake it up 10 minutes (to prevent the dough from sticking to your hands and coming out easily).
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Just wait 10 minutes.
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Spread the salt in the formula on the panel and take it out of the middle of the basin. Knead the salt and dough well as in the video. I was afraid that the dough would get a little oil when it was taken out and stuck to the panel, so I dropped two drops, which were not sticky at all.
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Rub evenly and start rubbing. First, press one side of the dough with your left hand, and gently push it forward with your right hand like a washboard (don't use brute force).
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After pushing it away, roll the dough back. Do this several times. But to change sides, you can't always rub on both sides.
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Let's take a short video and have a brief look. It's a little inconvenient to record rubbing with one hand, so make do with it. You can't use force. If you push too hard, the tendon will break and prevent you from touching the membrane.
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After rubbing several times, it is necessary to cooperate with throwing and falling face to promote the film. In other words, when you are tired, you will fall a few times, and then you will rub it when you are tired. Repeat these two sets of actions. (More falling will also reduce the viscosity of the dough.)
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You can put butter when you knead it until the picture is unfolded.
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Butter needs to be put in the middle of the dough twice, put it in the right place and knead the dough like a washboard until the butter and dough are uniform, and then add the other half of butter.
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After the butter is rubbed evenly, continue to use the rubbing method to accelerate the film formation. I can feel it.. Cut off a scraper and see if you can feel it.
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The hole edge of glove film is smooth, and there will be no sawtooth.
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Knead the dough into a ball, put it in a pot, cover it with plastic wrap and ferment. I like to spread a thin layer of milk on the dough first, and then cover it with plastic wrap to keep the dough moist, that is, just spread a layer of milk on the dough surface by hand.
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The dough can be fermented to twice its size for the first time, usually 70 minutes. Turn off the heating at home at 22 degrees. I fermented for about two hours. If you poke a hole in the middle of the fermented dough without deformation and retraction, the fermentation will be successful. But mine has fermented and poked like a balloon. )。
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The appearance of beehives is also a sign of successful fermentation.
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Divide the fermented dough into three equal parts (mine is about each part 170g).
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Roll the sheet into a circle, cover it with plastic wrap and relax 10 minute. Plastic wrap must be covered here to keep the humidity. Don't knead dough, and don't knead dough like steamed bread.
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At this time, the mold can be oiled in advance, which is anti-sticking and easy to demould. I just dropped a drop of oil on the brush, which was enough to brush the whole mold. You don't have to brush it. I found that my mold was non-sticky and easy to demould. )
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First take out a piece of dough from the plastic wrap and roll it into a circle (the rolling pin is coated with a little oil to prevent sticking, which is especially good).
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Fold as shown above.
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Fold it down again.
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Fold it into three folds, turn it upside down and gently roll it into a rectangle with a rolling pin.
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Pull the bottom of the rectangle down with your fingertips and stick it on the panel, as shown in the figure.
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Gently press on both sides with your fingers to exhaust.
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Put raisins, or you can add nothing and gently roll them up with your fingertips. Like video.
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Put it into the mold, cover it with plastic wrap or cover it (it is best to cover it with plastic wrap so that you can see the height of fermentation), and put it in the oven for secondary fermentation.
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There are two methods for secondary fermentation: 1, put a bowl of 50-degree water next to the oven mold and close the oven door for one to one and a half hours. Look at the wake-up state, you need to send it to eight or nine (pay attention to the time and temperature. The oven is closed when it is not on. The water in the bowl is cold, so it needs to be changed halfway. 2. If the oven has its own fermentation function, you can adjust the oven to the fermentation function, and adjust the upper and lower temperatures to 38 degrees for 60 minutes. (Method 2 is more successful and faster)
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Secondary fermentation to 89%.
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200-degree preheating10min, 200-degree fire18-20min. (Toast is suitable for high temperature and short time)
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Turn the mold upside down and put it on the drying net. Take out the bread and let it cool.
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The bread that just came out of the pot is really delicious.
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This is made of whole wheat toast (if you want to eat whole wheat, you can use 180 g of high-gluten flour +90 g of whole wheat flour instead of 260 g of high-gluten flour), and other ingredients remain unchanged.
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Whole wheat bread tastes better and is also made by kneading dough by hand.
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Whole wheat bread?
If you can't finish it, put it in a fresh-keeping bag and keep it at room temperature. The taste was still very soft the next day.
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