Ingredients?
Dough ingredients: 25g whole egg liquid
45g fine sugar
15g milk powder
Salt 3 grams
High-gluten flour, low-gluten flour 240 grams, 80 grams
Tang Zhong 53 grams
Yeast. Warm water (mixed) 4 grams, 130 grams
25 grams of butter
An appropriate amount of egg wash (brush the surface)
How to make soft hand-shredded bread?
Bread Put the bucket on the electronic scale, put the dough ingredients except butter (including soup) into the bread bucket one by one and weigh it. Use chopsticks to stir the dough into a flocculent shape, and knead the dough with a bread machine at slow speed for 10 minutes and fast speed for 20 minutes
1: Take out the dough and knead it until it forms a thicker film. 2: Add yellow oil and continue kneading until completely expanded. 3: Put the dough into a
container and put it in the oven for the first fermentation. 4:
The fermented dough will be 2~2.5 times its original size,
About 60 minutes
1: Knead the fermented dough and arrange it When the dough is ready, divide it into 20 small pieces
and let it rise at room temperature for about 15 minutes. 2: Take
a small dough and roll it into a long strip. 3: Scroll from top to bottom
. 4: Connect from both ends, with the buckles facing down, roll them all
Put them into an 8-inch square baking pan, and ferment for the second time for 40 minutes
About twice as big as before. Brush with egg wash,
place in the middle and lower rack of the preheated oven, and bake at 175 degrees for about 20 minutes.
Soft as cotton
Tangzhong method: 25 grams of high-gluten flour and 100 grams of cold water
Mix evenly with chopsticks, heat over low heat and stir constantly
Take a few minutes until it becomes thick, like a batter. (Don't
overcook it.) It can be used cold.
Tips
When adding butter to knead the dough, butter will stick to your hands on the workbench. Use a scraper to clean it. Continue kneading for a few times and this phenomenon will be eliminated. The temperature of my oven is on the high side, so I have to control the temperature adjustment myself.