Making bread is a pleasure. Kneading and fermenting, the satisfaction of watching the dough grow up, when the bread in the oven is ripe, it smells attractive and the room is full of happiness ~ This fluffy bread should be enjoyed by everyone, but it is easy to succeed. The taste is very good, the organization is delicate and soft, and it really doesn't lose the bakery outside! It worked once ~ ~ That's great ~
The first one:
First of all, prepare: high-gluten flour 1 50g, salt 1 g, yeast 2g, milk powder 8g, eggs at room temperature1piece, sugar 30g, butter 5g, warm milk 80g, and honey water.
Step 1: Pour high-gluten flour into a container, add salt, yeast, milk powder, sugar, butter (take it out of the refrigerator in advance to soften the butter at room temperature), knock in eggs, stir well, slowly pour warm milk into the flour, stir with chopsticks while pouring, stir into a flocculent shape, and knead the flour to form a smooth and delicate dough.
Step 2, put the kneaded dough on the panel and knead it. You can knead it like washing clothes, or you can beat the dough on the panel for a little longer until it is kneaded into a glove film. Knead it into a smooth dough, put it in a container, cover it, and put it in a warm place to ferment it to twice its size.
The third step, the fermented dough has many air holes. We put the dough on the panel and knead it for a long time. After the air is exhausted, we knead it into long strips, cut it into smaller dough pieces of the same size, and arrange each dough piece into small balls.
Step 4: After kneading, take out the mold, brush a layer of cooking oil with a brush, put the kneaded small balls in the mold in turn, and don't squeeze them together. Leave a certain gap in each one, put it in the middle layer of the oven, put a bowl of warm water under it, and make the hair twice as big as it is.
Step 5, after baking, take out the mold, preheat the oven for ten minutes, put the mold in the middle layer of the oven, and bake it for twenty-five minutes at 180 degrees. When baking, we should not leave the oven. After observing the surface coloring, take a piece of tin foil paper to cover it and continue baking. It's time, and the smell of bread has floated out. Turn on the oven, and the smell will float all over the room.
Take out the mold, brush a layer of honey water on the bun with a brush, and you can eat it. Isn't the color beautiful? Break it with your hands, it's soft and brushed. It's very convenient to eat one, and it's much more delicious than buying it. The most important thing is that it's clean and hygienic at home, absolutely no additives, and you can eat it safely. Is this recipe very simple? Try it quickly, and you won't be disappointed.
I cooked it at home. It's clean and hygienic, and it's safe to eat it. As long as I follow this ratio, novices will fail at all. If you don't believe me, just give it a try and make it for your family to ensure success once.
The second one:
Baked bread finished product map
Our preliminary work is to prepare ingredients: 300 grams of high-gluten flour, 3 grams of yeast, 50 grams of sugar, two eggs, warm milk 150 grams, corn oil 15 ml, white sesame seeds, raisins and dried cranberries.
Add eggs and milk to flour.
Step 1: Put the high-gluten flour into a large bowl, add 3g of yeast and 50g of sugar, knock in two eggs, stir well, pour in 150g of warm milk, pour in slowly, stir while pouring in one side, stir in one direction, pour in 15ml of corn oil, stir well, or stir in one direction, so that the corn oil will soon blend into the noodles, cover with plastic wrap and put it in a warm place.
The hair is twice as big.
In the second step, the dough has been baked, and there are many honeycomb pores in the baked batter. We use a pair of chopsticks to stir it in one direction, and stir it for a while to exhaust the air to make the bubbles disappear.
Brush the oil in the mold and dry the fruit.
Step 3, take a mold, brush a layer of edible oil inside to prevent the bread from being difficult to demould, sprinkle a layer of white sesame seeds, put some raisins, put some dried cranberries (this is optional according to personal taste), or put other dried fruits you like.
Secondary eruption after flattening
Step 4: Pour the drained batter into the mold, spread it flat with chopsticks, then cover it with plastic wrap and make it twice as big again.
The baked bread is demoulded
Step 5, after baking, evenly brush a layer of egg yolk liquid (only egg yolk, not egg white) on it, sprinkle a layer of white sesame seeds on it, preheat the oven for five minutes in advance, put the bread crumbs in the middle layer of the oven, and put a bowl of warm water below to keep the humidity in the oven, so that the baked bread will not crack, and the oven will be heated up and down at 160 degrees for 25 minutes, before the oven is opened. Oh, he went to kindergarten. Haha.
Baked loaf
When the time is up, turn on the oven, and the smell will come out. The color is very bright and golden. Take it out and let it cool a little. Remove the bread from the mold and press it. It is fluffy and soft. There are many dried fruits in it, which are very delicious. The materials you make at home are full. You can add some dried nuts and the like according to your own preferences. This bread is very simple and easy to operate. Do you like it? If you like it, try it quickly. It's made at home. It's very clean and the materials are very particular. After eating it, you can feel at ease and don't have to worry about any additives.
The third one:
Drawing Bags-Making Method
Formula dosage
350g of high-gluten flour, egg 1 piece, 40g of white sugar, 40g of condensed milk, 50g of pure milk180g, 5g of yeast, 3g of salt and 40g of butter.
Manufacturing method and steps
1, put the milk in the microwave oven for 20 seconds, then pour in the yeast powder and stir until the yeast powder melts.
* Warm milk can quickly activate the activity of yeast, but we must master the temperature, about 35 degrees, too high temperature will kill the activity of yeast *
2. Put 350g of high-gluten flour, milk with melted yeast, egg 1 piece, 40g of white sugar, 40g of condensed milk and 3g of salt into the barrel of the dough kneading machine in turn.
3. Stir at low speed first, after about 3 minutes, turn to medium speed and continue stirring until the dough is smooth and tough.
* The process of mixing is the process of mutual integration of water and flour, and it is also the process of gluten formation *
4, how can we know whether gluten is formed? You can check the state of the dough, gently pull a small dough with your hands, and such a fascia will appear, which is not easy to break, which means that the dough state is just right.
* If you feel that the dough has resistance, it means that the gluten has not expanded; If you feel that the dough will touch your hands a little, you can apply some cooking oil to your hands, so that smooth hands are easier to operate *
5. Press the dough flat, add softened butter particles, wrap the butter with flour, stir at low speed until the butter melts into the dough, and then stir at medium speed until the butter is completely absorbed, and the dough is smooth and elastic.
* When the butter is wrapped in the dough, it will be brought into the dough quickly, and it will be incorporated into the dough more quickly *
6. Keep stirring until a glove film can be pulled out.
* It is easier to pull the film this time than before adding butter. Butter will soften gluten and increase the ductility of dough, so the pulled glove film will be more delicate and thinner. *
7. After the dough is rounded, put it in a small pot, cover it with plastic wrap, put it in a warm place for fermentation, and ferment it to twice the size. Poke a hole with your finger, which means that the fermentation is just right.
* The function of plastic wrap is to prevent water loss during fermentation; If you put it directly in the fermentation box, you don't need to cover it with plastic wrap. The humidity in the fermentation box is enough. The temperature of the fermentation box is generally 36 and the humidity is about 82 *
8. Drag the fermented dough onto the kneading mat, knead and exhaust, and exhaust is completed when the dough becomes what it was before fermentation.
* Fermentation means that gluten has a stretching process. After stretching, there will be gas in the dough. Just like breathing, all the air sucked in should be discharged to make gluten more uniform. The exhaust process can be either kneaded or rolled out. If it is rolled out, it must be rolled out from the middle. It is not allowed to roll back and forth, which will break the gluten. *
9. Knead the drained dough and cut it into 12 equal parts. Roll the dough round by hand, cover with plastic wrap and relax 10 minute.
* The process of rounding is actually that four fingers cooperate with the tiger's mouth to round the dough down and in, which is the fastest and most effective plastic way *
10, after relaxation, take a dough, flatten it, roll it out with a rolling pin, then turn it over, make the bottom as thin as possible, roll it up from head to bottom, and roll it more tightly.
* The rolling process should be rolled down with four fingers, and each roll should be pushed forward with your fingers, so that it can be rolled tightly and will not collapse after fermentation *
1 1, after being rolled, it should be neatly arranged in the baking tray, and the length should be consistent as far as possible. If the length is deviated during the rolling process, you can rub it to make the length consistent, and the bottom of the baking tray should be covered with oil paper or oil cloth.
* Send it to a warm place for fermentation. If it is fermented at room temperature, it must be covered with plastic wrap to prevent dry skin caused by water loss *
12, after fermentation, brush the whole egg liquid on the surface, and brush it evenly and thinly.
* the egg liquid is not evenly beaten? It doesn't matter, just stir it and filter it *
13, baking in the oven, heating up and down 180 degrees, baking in the middle layer for 18 minutes, and the surface is golden yellow.
* The temperature of each oven is different, and the baking time is different. Set the time according to your own oven. Always observe the coloring of bread, and cover it with tin foil when the color is enough *
14, the baked bread was slightly shaken, and placed on a cold net to cool.
* Bread is heated and expanded by baking, which generates hot air. Vibration is to make the hot air in the bread be discharged quickly, form the internal structure well, and make the bread quickly set, without waist contraction or retraction *
15, it can be demoulded after a little cooling. The surface of the ladle has a hard golden shell, which is caused by high temperature and will become soft after cooling.
* If you want the bread surface to be soft, you can brush a layer of butter and soften the bread with grease *
16, gently open it, and you can see the soft wire drawing effect.
17, the entrance is soft, but chewy, delicious and nutritious. Remember to put it in a fresh-keeping bag and keep it sealed. Just eat it in 2-3 days. If you cook too much, you can freeze it, thaw it before eating, and then bake it at 120 degrees 10 minutes, just like it just came out of the oven!
Technical summary
1, why does the dough for bread have to be kneaded out of the glove film? If there is no glove film, the baked bread is not bread, but steamed bread. The glove film represents the tension and viscosity of dough and the softness of bread. In fact, as long as the tendons are out, you can make good bread, but with glove film, the effect is much better.
2, why do you want to add butter to make bread? You don't have to add butter, you can also add other oils, but butter can increase the milk flavor of dough, and the bread made will be fragrant and delicious.
3. Why do you need to wake up twice to make bread? Because the second proofing can make the dough more fluffy, and the bread made will taste and taste better.
4. Is the time for baking bread fixed? Not fixed, depending on the actual temperature of each oven.
5. Why should the bread be shaken when it is baked? Simply put, the shock is to make the bread set, not collapse, not shrink. Because bread will produce some expanding gas in the baking at high temperature, the shock will make these gases discharged quickly and make the internal organization of bread better.
tag
No matter what pattern of bread, as long as the dough is kneaded, there is no problem in making any shape. This dough is the foundation. As long as you learn it, any pattern will not be difficult for you!
Tips
1, because the water absorption of different brands of flour is different, the amount of milk is adjusted according to the actual situation, as long as the dough stirred with chopsticks is smooth and lumpy.
2. There are two ways to ferment: one is to put the stirred dough in a warm place and ferment it to twice its size, about 90 minutes, and then proceed to the next operation. The other is to grease the stirred dough, cover it with plastic wrap, put it in the refrigerator for fermentation 1 night, and take it out the next morning for the next operation.
3, the temperature of the oven is adjusted according to the temper of your own oven. Pay attention to observation. After the bread is colored, immediately cover it with tin foil to prevent the color from being too dark and affecting the appearance.
4. storage method of bread: after cooling, it can be stored in a sealed bag at room temperature, with a shelf life of 3 days. Never put it in the refrigerator, which will accelerate the aging of flour and lead to dry and hard taste.
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