Home has a United States bread machine, has been rarely used, in the past to do bread are hand kneaded, kneading the next day after the arm of that kind of soreness, only experienced people know that feeling. The wrist is also very tired.
When I was a kid, I went to the bakery, and my favorite thing was the caterpillar bread, from the size of my palm to the arm of a large caterpillar bread is one of my favorites, crunchy and soft, but also pulling the threads. Now that I have a bread machine I can't be idle, making my favorite childhood treats with my own hands ---- caterpillar bread.
Baking can be as calming to our busy bodies and minds as reading and calligraphy, and time in the kitchen becomes slow and quiet. Being able to make a successful bread is a practice. I love how soft and fluffy the bread is, and how you can pull it out in one slice and eat it. The bread made by the medium method is not troublesome, kneaded the first night, and do not need to knead the film, kneaded smooth as long as the fermentation at room temperature for 20-30 minutes, a little fluffy, and then put in the refrigerator to continue to ferment overnight or 17 hours or more. I'm sure you'll be able to make some more medium seeds each time, put them in the fridge and then take some out when you're ready to use them.
Ingredients
Middle seed dough
High-gluten flour 210g sugar 15g high sugar-resistant yeast 3g milk 130g
Main dough
High-gluten flour 90g powdered milk 10g yeast 1g sugar 45g salt 4g butter 45g
Eggs + milk 80g (because egg size is different, so add up the milk)
One egg + 80g fresh milk (because eggs are different in size, so add up the milk)
Top Puff Sauce
20g butter, 20g corn oil, 20g water, 40g gluten flour, 20g whole egg, 1 egg
Starting to make
1. All the ingredients in the medium dough are put together and kneaded into a smooth on it, do not need to get out of the film. The first thing you need to do is to put the dough in the refrigerator for 17 hours or more, and then put it in the refrigerator for 20 minutes to ferment. Fermentation 2-3 times can be, a little sour flavor is not related, fermentation is not so big is also okay. In summary: the first fermentation is best at room temperature or low temperature fermentation.
2. Ferment into a honeycomb shape, knead round and exhaust, wait for use
3. Put the main dough in the order of milk, egg, sugar, and so on
4. Press the middle kind of dough to exhaust and cut it into small pieces to add
5. Add the main dough's high-gluten flour, high-sugar-resistant yeast, and cover the yeast with flour
6. The best not to exceed 28 degrees, so the kneading speed can not be too high, kneaded into the primary membrane can be pulled out
7. Add salt, add cut into small pieces of butter, the refrigerator out of a slightly softened into, do not need to melt, ice is good, with the dough wrapped in butter, after the salt after the oil method can be kneaded more quickly out of the membrane. If you're kneading by hand, you can knead like you're washing clothes, and it will be very sticky at first, but if you keep kneading, it will be smooth, and then you can wrestle with it.
8. Knead at a low speed until you can pull out the glove film, and the edge of the hole is very smooth. Don't go too high speed in the chef's machine, as the high speed will make the temperature of the dough rise, and you need to knead it in order to prevent overkneading. Kneading dough can not be rushed
9. together round to rest for about 30 minutes to relax the dough, ready to do modeling
10. roughly 100 grams of a divided into six parts without kneading, resting relaxation for 10 minutes
11. take one exhaust rolled into a round, one side to the inside of the volume, you can also begin to roll the fillings, such as, milky yellow, bean paste, honey beans, meat floss, and so on
12. rolled into a fat strip, sealing pinch tight, the whole round and slippery, 6 are neat, put aside the second fermentation to 2 times the size of the low temperature can be put in the middle of the oven grid, the following grid put a bowl of hot water, the oven does not need to be electrified, but just to provide a space, about 30-40 minutes of fermentation on the very good,
13. waiting for the fermentation of the same time to do the surface of the puff sauce, butter, corn oil, water into a non-stick oven, and so on, and so on, and so on, and so on, and so on, and so on, and so on, and so on, and so on, and so on, and so on, and so on. corn oil, water into a non-stick pan, cook over low heat until boiling, turn off the heat, add low-gluten flour and mix well, and so cool to room temperature, add the right amount of egg wash, about 20 grams of egg wash is almost the same, depending on the state of the individual mixing
14. mounted into a laminating bag to be used
15. second fermentation of good bread billet fat, the surface can be brushed with a thin layer of egg wash, sprinkle a few sesame seeds, granulated sugar grain, laminating bag cut a small hole, try to cut a little smaller, the puff sauce squeezed into the bread billet on
16. Oven preheated at 180 degrees for 5 minutes, the middle layer of the bread into the bread turn 160 degrees baked for 18 minutes, this time the surface of the bread began to color, cover the tinfoil baked for another 3 minutes. Because everyone's oven is not the same, baked or to observe more, according to their own oven temperament baked, the probability is about the same,
17. while hot take out, vibration a few times to disperse the bottom of the hot air, because the bread is extremely soft, cooled a little bit after the retraction is very normal,
Bread is very soft, layer by layer peeled to eat more delicious! The whole strip is tough to bite into, another feeling.
Small shellfish have something to say
Hand kneading the dough out of the film is a technical job, I use the chef machine to knead and stop several times, for fear that the dough temperature is too high, about 1-2 minutes to knead and stop to try the dough state, do bread needs patience, can not rush Oh!
Conclusion:
First of all, thank you for reading, I'm baking baking Bei, a love of baking, love of music, love of photography freelancers after 90, is currently operating a French bakery, to share with you my eight years of baking career those improved or original baking recipes, summarized in detail the production of the main points, which is my original intention! If you read this article is helpful to you or feel like it, you can click the red + sign attention "Bake interesting baking", I will bring you more baking recipes and insights every day. If you have different opinions and good suggestions, welcome to leave a message below, comments and my interaction, Bei thank you for reading this article in a busy schedule
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