Bread baking method
1, add honey to warm water, add yeast (according to the specified amount), mix well, and let stand for 15 minutes.
2. Add yeast water to the flour, knead it into dough, and wake it for 2 hours until the volume is twice as large as before.
3. Make the desired bread shape and make it 1. 5 hours, brush the egg liquid.
4. Preheat the oven to 220 degrees and bake for 35 minutes.
Making method of milk bread (oven version)
This is my favorite Australian milk! Not fresh milk, but it tastes much better than domestic fresh milk. Milk Bread (Oven Edition) Steps 1
Take a non-stick pan as a container, mix all the materials together and knead them by hand. (Remember to wash your hands) How to make milk bread (oven version) Step 2
Knead for a few minutes, then cover with plastic wrap and ferment in a warm place for an hour. Now that the room temperature is too low, I will move the pot to the electric pot and use a little residual temperature to help fermentation. How to make milk bread (oven version) Step 3
It doesn't feel twice as big as the legend. It is estimated that there is not enough yeast ~ Later, I checked other people's recipes and suggested that you put 8 grams. Milk Bread (Oven Edition) Step 4
Because I have no experience in making bread, I don't know what shape to use, so I use all shapes, basically just roll them into various shapes and try them! The fifth step of milk bread (oven version)
Preheat the oven to 60 degrees and put in bread. Because I don't think the bread is completely fermented, I hope this temperature can help the secondary fermentation. After ten minutes, it will rise to 200 degrees. The estimated baking time is 15 minutes. Milk Bread (Oven Edition) Step 6
It was found that the swelling degree of bread was not bad, but the color was light. Use your quick wits to take out the unused makeup brush and brush it with honey! How to make milk bread (oven version) Step 7
Bake for about 8 minutes after brushing honey (don't leave, or it will burn easily), and the color will become beautiful. The eighth step of milk bread (oven version)
It's not bad to take a photo out of the oven and sell it.
Because I ate too much dinner, I only ate two bites. The part with honey was delicious.
The taste and sweetness of milk are just right. The inside of the bread is also soft, but it is still far from the softness of the bakery. To make bread in the oven:
1. Pour in a bottle of pure milk, an egg, a little salt, a proper amount of sugar (the amount of sugar here depends on personal taste, you can put more sugar or use honey instead if you like), two tablespoons of cooking oil (if butter tastes better), one tablespoon of high-activity dry yeast (bought in the supermarket), and about 800g of high-gluten flour (you can also use jiaozi powder instead).
After the dough is mixed, the surface is smooth. After the dough is mixed, cover it and put it in a higher temperature to wake it up. You can put it in a room temperature box at 30 degrees in summer and wake it up in winter. If there is no room temperature box at home, you can put the hot water in a bigger pot (you can put down the mixing basin) and keep the temperature at about 30 degrees. 2, the hair time is about 2 hours (long in winter). Look, if only the dough were twice as big. Cut the dough into the size of bread you need, and gently knead it one by one. (Be sure to be light, otherwise the dough will be empty.) Make it into the shape you want. (You can also make sandwich bread, and you can wrap your favorite stuffing such as bean paste or nuts in the dough.). After the shape is done, it will last for about 30 minutes, which is the point! Watch the dough get fat again.
3. Preheat the oven at 200 degrees for 5 minutes, brush the baking tray with a thin layer of oil, and put the bread embryo on it. There must be a distance between each bread, otherwise it will stick together when it is ripe, which will affect the appearance. Spread a layer of egg liquid on each bread embryo, sprinkle with sesame seeds, and put in the oven 160- 170 degrees 15 to 20 minutes. The ripening time of bread should be flexibly controlled according to the size of bread.