Put all the ingredients except yeast and butter together and mix them thoroughly. Let them stay for more than 30 minutes to produce gluten. Then mash them with yeast and butter respectively. The speed of producing gluten is faster than that of kneading gluten directly. The legendary Loire film is made by taking a small piece of pasta and stretching it gently and slowly to form a translucent film. The holes are neat without teeth. This is replaced by Peugeot toast and macaroni. Add 300 grams of bread flour, 96 grams of sugar and 3 grams of salt, and put 24 grams of milk powder and 90 grams of egg liquid into the cooker. Add 54 grams of water and 30 grams of corn oil, then cut the old macaroni into small pieces and knead it with a cooking machine 15 minutes.

I think it is very important to make bread with suitable materials. A child bought a bread machine with me, but she didn't make bread for the first time. When she contacted me, she knew that it was not the first time that she bought special flour from bread with high gluten. She can mash the film on her sleeve and draw silk, basically without any problem. I'm tired of kneading by hand. You can search related videos. It's easier to knead dough on a Nouma toaster or a chef's machine. Personal experience shows that there is no great ability to make bread. You need to knead dough. I don't know if you have a toaster. It's easier to mash the batter if you have it. If you don't knead the dough by hand, it's very difficult for beginners. Some people can't mash the batter, so they need to mash it, because the surface of the batter is smooth and you can take out the film.

Stir until the block is as shown in the above figure, that is, a serrated edge appears after the film is removed, then add butter and salt, and continue stirring. It is necessary to start shaking at a low speed until the butter and salt are completely mixed with the block, and then turn on the average stirring speed. It takes about 10 minutes. Low temperature fermentation is one of the secrets of dough softening. If you leave it in the refrigerator overnight, it will swell up the next day. The ambient temperature of fermentation will be more than doubled in two hours in summer. It will be longer in winter. If it is fermented too much, it will taste like wine. If there is too much fermentation, it doesn't matter. Never add dry powder to the bread dough, because it is too wet and sticky, which will affect the quality of dough, but you can add a small amount of water at the initial stage, and you can't make the bread dough too dry. If it is very dry, it is not easy to mix evenly. Adjust the amount of water added according to different flours (different gluten).