Newbie white home, how to use the oven to bake bread? The first thing you need to do is to get your hands on a new one, and you'll be able to do it.

Home Oven Baking Practice Ingredients Flour 200g Milk 250ml Yeast (dry) 2g Bean paste 20g Steps Prepare all the ingredients, fully stir the milk, yeast and eggs, little by little and the flour, only use chopsticks, fresh mold cover. Put in the oven, set the oven to work at 4:00 am, baking time 20 minutes, the dough will be fermented in the oven for 4 hours, after fermentation, the oven automatically start to work, get up in the morning you can eat hot bread

Mitsukawa bread, also known as Mitsukawa buns, is made of five grains (usually wheat), milled and heated to make a kind of food. Wheat flour is used as the main ingredient, yeast, eggs, oil, sugar, salt and other accessories are added, water is added to make the dough, and the baked goods are made after cutting, molding, waking, baking, cooling and other processes. If making bread sounds complicated, it's not. Today, Alfie shares a recipe for homemade bread, no butter, no flour, as long as you have an oven at home, you can easily make soft and delicious bread.

Add 200g of strong flour, 3g of salt, 10g of sugar and 3g of yeast. Add one egg and 180ml of milk. Mix the flour to form a dough and then make a soft dough. Knead the dough several times. After kneading the dough, add 30 grams of softened regular butter, then rub the butter into the dough little by little, knead the dough until smooth, cover it and let it rise for 1 hour. Within 1 hour the gluten will be fully oxidized and this will affect the elongation and softness of the dough.

The kneading time of the dough makes or breaks the bread. If the dough is not kneaded enough or too much, the bread will age, which means it will be soft when it is freshly made and hard once it is put away. 1 hour later, the dough is covered with small, honeycomb-shaped holes, indicating that the dough has fermented well. Put the dough on the work surface and knead it repeatedly to expel the air, be patient enough and knead it for about 10 minutes to make the internal structure of the dough more uniform.