Whole wheat bread: 200g of bread flour, 0/00g of whole wheat bread flour/kloc-,0/55g of clear water/kloc-,35g of egg liquid, 25g of unsalted butter, 55g of white sugar, 3g of yeast and 2g of salt. (This is the consumption of a toast bread, the original milk160g, and the clean water energy is150-155g, which is increased or decreased according to the water absorption of wheat flour.)
Step 1 Add the liquid into the bread barrel first, then the solid, and put the clear water (cold water), egg liquid, sugar and salt diagonally. In the process of kneading dough in summer, it is very easy to raise the surface temperature, so it is necessary to use cold water or chilled milk. (If the clear water is frozen and introduced into the bread barrel, a little ice cubes will be fine.) If this step is correct, the dough will not be easy to get hot, which will affect the length and taste of the bread.
Step 2, add bread flour and whole wheat flour, cut the wheat flour right in the middle, add baking powder and cover it; The consumption of toast bread is about 2%, and the yeast powder is isolated from the air as much as possible during storage. I usually put it in Aquarius and tighten the outer cover;
Step 3: Turn the bread machine 1 gear, knead and expand the link, the dough is slightly smooth, or you can gently pull out the plastic film, the edge of the hole is serrated, and salt-free butter is added. The salt-free butter added in summer has not softened, so it is used directly; The gears of the bread maker are different. My own bread maker and dough use 1-4 gears, which shall not exceed 4 gears. When kneading dough in summer, it is easy to raise the temperature if the dough is mixed too fast.
Step 4: After adding salt-free butter, the second gear is used at the maximum. When you see that the dough is smooth, you can knead it with a small piece of dough and gently pull it. The dough is completely expanded and the edge of the hole is smooth. You can make your own toast at home, and the dough can be kneaded to this extent.
In the fifth step of kneading dough, if there is a thermometer, the dough temperature can be measured; If the temperature is too high, yeast will make alcohol early, which will endanger the production of water gluten, and then toast bread will grow slowly and sour;
Step 6: Round the dough, cover it, and put it at the temperature to make it mellow. In summer, it can be done indoors. The first time the dough is mellow, the temperature is 28-30 degrees, the relative humidity is 75%, and the duration is 60 minutes.
Step 7: basically ferment the dough, stick the dough by hand, and the hole will not shrink. After a small contraction, it looks like a belly button. When the dough is stretched and stretched, gently press the exhaust pipe, and cut the dough into the dough. For example, put it in a bread fermentation box, the temperature is 25, and the ambient humidity is 75% for 20 minutes. I will make three toast breads, wake up at the indoor temperature, and start plastic surgery after cutting.
Step 8: The last time the alcohol is brewed, the temperature is 38 degrees, the relative humidity is 75%, the period is 40-50 minutes, and it is full at eight or nine minutes, and a layer of egg liquid is rinsed; Bake in a small oven at 200℃, 180℃ for 45 minutes, then cover the tin foil tightly after 10 minutes, and bake one or two pieces of toast at 175℃ or 180℃, based on the personal electric oven, bake three pieces at the same time, with a lighter color.