Making the mixing process, the ingredients recipe 1 with a slow mixing for 1 minute, add the recipe 2 and then mix for 2 minutes, and then change to fast mixing for 8 to 10 minutes until complete.
2. Dough temperature 26 degrees Celsius.
3. Basic fermentation temperature 26℃, relative humidity 75%, basic fermentation time 60 to 90 minutes.
4. Final rise temperature 32 degrees Celsius, relative humidity 85%, final rise time 50 to 60 minutes.
5. Baking temperature: 220 degrees Celsius on top, 190 degrees Celsius on bottom. (Raw amount of 300 grams of dough), baking time: about 30 to 40 minutes. Note: If the flour is not gluten enough, no need to match the low gluten flour.
Lasagna Bread
Ingredients
High-gluten flour 500g, 100g granulated sugar, 5g salt, 5g yeast, 15g honey, 50g milk, 50g whipping cream, 100g water, 100g eggs, 50g butter
Filling cream 105g, 60g frosting, 50g eggs, 200g low gluten flour
Making of the filling: just mix all the ingredients together.
1. Pour the dry ingredients into the mixer, then add the wet ingredients and mix.
2. Mix until the dough is smooth and elastic, then add the cream.
3. Mix until the dough pulls apart into a thin film.
4. Let rise at room temperature for 40 minutes.
5. Roll out the dough and fill with filling.
6. Repeat rolling the dough 3 times and folding 4 times.
7. Roll out the dough to 1 cm thick and press out the circle with the mold.
8. Brush the dough with egg wash and dip in granulated sugar.
9. Ferment at 30℃ for 40 minutes, until 2.5 times its original size.
10. Bake at 200℃ above and 180℃ below for 15 minutes.
Danish Bread
Ingredients: 290g of high gluten flour, 290g of whole wheat flour, 75g of sugar, 25g of milk powder, 1 egg, 10g of dry yeast, 10g of salt, 350ml of water, 50g of butter
Methods
1. Mix all the ingredients, knead to the extended stage, and prepare for the fermentation. The first fermentation is complete;
3. Lightly press the dough to release the air inside, divide it into rounds, and let it rest for 30 minutes;
4. Begin to shape the dough, take out one dough, lightly press it to release the air, and roll it into an oval shape with a rolling pin;
5. Roll it up from the top to the bottom, with the interface facing downward, and let it rest for another 15 minutes;
6. For the second shaping, gently press to release the air, and roll it out vertically;
7.
7. Roll up and put inside the toast mold for the second fermentation;
8. Ferment until 8 minutes full;
9. Preheat the oven to 200℃, bake for 10 minutes to color, then turn to 180℃ and continue to bake for 30 minutes.