High powder

400 grams

water

260 ml

sugar

12g

salt

6.4g

condiments

High-sugar tolerant yeast

8g

step

1. Mix all materials except yeast into balls, cover with plastic wrap and let stand 10 minutes.

2. Sprinkle with yeast, and stir at 2 speed until it is evenly mixed into a smooth dough. There is no complete stage (Otsuka's yeast addition method is different from the usual method, which is to directly add dry yeast to instant noodles without hydration, so as to give full play to the fermentation ability of yeast and make the aroma produced during fermentation more intense).

3. Roll the kneaded dough into a fresh-keeping box, cover it, and ferment at 30 degrees for 50-60 minutes until it is 2-2.5 times larger. The hole generated by finger insertion will not shrink or collapse, and the fermentation is finished.

4. Squeeze the dough gently to vent, fold it in half, wait for a while, let the dough relax and then gently round it, let the joints relax 15 minutes (I feel that the air exhausted by gentle squeezing is far from exhausted, so one of the two doughs will be exhausted gently according to the teacher's instructions, and the other will be exhausted normally according to my usual baking method. The last one is soft, and the organization discharged from the judicial system is dense, haha. )

5. The loosened dough is rolled into a cow tongue from the middle to both sides, the excess air is discharged, and the joint is folded by 30%. Press the joints tightly, gently roll the dough and adjust the shape. If you are ugly, just make do with it, hehe.

6. Add a cup of hot water to the oven and keep the temperature at 35 degrees for secondary fermentation for 45 minutes (the book requires 30 degrees for 50-60 minutes, but I raised the temperature a little, and finally the incision was not completely opened).

7. Sprinkle a layer of high flour on the surface of the fermented bread, cut the bread and let it stand for a few minutes, preheat the oven to 230 degrees, cool it to 265,438+00 degrees after entering the oven, bake it for 25 minutes, and cover it with tin foil after coloring.

8. Two pieces of super fat bread are comparable to my charming figure. A little thinner is vented according to my usual venting method, and the fatter is vented by the original method. Forget it, forget it, just pick one ~

skill

This kind of bread is baked at relatively high temperature. Remember to cover it with tin foil after completely coloring, otherwise it will be a little sad to bake the surface into carbon drops.