When I first learned how to make bread, I was in the same situation, I felt that what I baked was not bread, but a strange food with a texture similar to steamed buns or cakes. I was very puzzled, and I finally realized what the problem was - the measuring tools and the recipe - by looking online.

Because I was using a bread machine, I baked the bread according to the measuring cups and spoons provided by the manufacturer, and the recipe on the manual, and the result was a strange food with a strange texture. After I analyzed, it may be that the measuring tool is inaccurate or the recipe is not right, so I changed my mind and tried to make it once with the electronic scale available at home and the recipe I checked online, and it worked!!!!

After repeated failures, I successfully harvested this "creamy meat floss hand-torn toast", and now I'm sharing with you how to do it:

Ingredients:

Main ingredients:

260g of gluten flour, 160g of milk, 30g of egg, 30g of yolk, 30g of egg, 30g of egg, 30g of egg, 30g of egg, 30g of egg, 30g of egg, 30g of egg, 30g of egg, 30g of yolk.

Ingredients:

Sweet salad dressing, chopped green onion, meat floss, egg wash (according to personal preference, all added in moderation)

Specific method:

Step 1

Add the main ingredients to a bread maker or chef's machine (liquid first, then solid), then add the ingredients to a bread machine. machine (liquid then solid, except butter), add the milk, egg, salt and sugar in two opposite corners.

Step 2

Then add the high-gluten flour, spread over the entire liquid, then dig a small pit, pour in the yeast and bury it (to avoid the yeast mixing with the sugar early fermentation).

Step 3

Start kneading (if you don't have a machine, just knead it by hand), knead the dough until smooth, add the butter, and continue kneading (if it's too dry, you can add a little bit of water, a little bit more, don't add too much at once).

Step 4

Knead the dough until it forms a film.

Step 5

Start fermentation, fermentation until 2 times the size of the dough, press the middle of the dough with your finger, if the hole does not shrink back can be (bread machine usually fermentation 1 hour).

Step 6

Take out the fermented dough, invert it onto a rolling mat (with a bit of flour in your hands and on the mat to prevent it from sticking), and gently pat it down to flatten it out.

Step 7

Roll out the dough, cover with plastic wrap, and let it rest for 10 minutes.

Step 8

Roll out the dough with a rolling pin into a large rectangle, spread the sweet salad dressing (one side of the long side full, the other three sides do not spread to the other three sides, leave a little to seal the edge), sprinkle with chopped green onion and meat floss.

Step 9

Roll it up from the long side (tightly, not too loosely), then seal the edges on the top, bottom, and sides, and pinch it tightly.

Step 10

Roll it up into a long strip, and then use a spatula to cut it from the bottom center upwards, and when you get to the top, don't cut it off, but leave some.

Step 11

Separate into two long strips, open side up, put them from the top to the bottom, rotate and stack, neatly formed into a twist shape, the bottom of the pinch to seal the edge.

Step 12

Place the top and bottom of the twisted dough onto the back of the dough and pinch the ends together.

Step 13

Put the shaped dough into a bread machine or mold and let it rise for 30 minutes (at 38℃).

Step 14

After fermentation, brush the top of the dough with egg wash and sprinkle with chopped green onion and meat floss.

Step 15

Bread machine start to bake (or preheat the oven 180 ℃, into the lower middle layer), baking 35 minutes, the last 15 minutes to observe the color, satisfied with the cover with tinfoil.

Step 16

Congratulations, the bread came out successfully. After baking, take off the mold immediately and let it cool for 15-30 minutes before serving.

Summary:

Making bread requires precise grams, and the right recipe, if both are right, then your bread will generally be successful. I also, after failing, concluded that the manufacturer's measuring cups and spoons are faulty, and the grams are inaccurate. Do baking, or with an accurate grams of electronic scales, and a good recipe is also very important, which makes your bread twice as much as half the effort, in advance, I wish you success next time.

First of all, I'm glad to be able to answer this question, and I've had this problem before when I learned to make bread! I'm not sure which part of the process you're having trouble with, so I'll go through each of the problematic parts below! Put it in a bowl and cover it with plastic wrap and let it rise until it doubles in size

3: Take it out and press it down slowly (don't knead it hard, it will kill the dough)

4: Divide the dough into two pieces (don't knead it), divide it into small dosages, and then knead it gently on a rounded surface (again, don't knead it like a steamed bun, it will kill you)

5: Put it on a baking tray and put it on a greaseproof paper. Mat with greaseproof paper, secondary rise 1.5-2 times the size, after rising, brush with egg wash and sprinkle with coconut

6: preheat the baking tray in advance, upper and lower heat temperatures are the same 170 bake for 20 minutes on the line! Bake to 12 minutes or so to see the color of the cover a layer of tinfoil to prevent the baking of the color is too dark!

Attached coconut bread ratio recipe:

310 grams of flour, 1 egg, 4 grams of yeast, 50 grams of sugar, 3 grams of salt, 180 grams of milk, 30 grams of butter

We save, easy to learn later.

If it is the kind of bread that needs to be pressed into a crust with filling (such as caterpillar bread) press the crust when the same do not press the crust too thin, it is easy to press into the dead surface!

Hello, you ask a very good question, I have many fans have encountered this situation, the following me to help you answer, I hope to help you!

First, to make bread must use high-gluten flour, the protein content must be more than 12.2, if you do toast type of bread must reach more than 14.0.

Second, to make bread must use high sugar resistant yeast, because the sugar content in the bread is higher than ordinary fermented pasta, if the amount of sugar is more than 7% of the amount of flour, the viability of the yeast will be reduced, and the bread will not be fermented to maximize.

Third, no matter what kind of bread, must be kneaded to the film, the flour only out of the film gluten can be stretched to the maximum, so that the bread will be made out of fluffy soft and elastic.

Fourth, the bread must be two hair, after two hair of the bread pores will be uniform, two hair of the degree of the original dough is twice as big as it can be.

Fifth, baking is also a big key to baking bread, baking square toast class recommended upper and lower tube heating at the same time, put the lower level of the oven; if you do bare bread, it is highly recommended to close the upper tube, only open the lower tube heating, so that the bread billet in the oven there is enough time to ferment to the maximization of the bottom of the bread baking has been eight ripe, and then turn on the upper tube, close the tube, so that baked bread rose! The unexpected, but also very fluffy and soft elastic.

The above is my bread since the summary of experience, I hope to help you, but also hope to help more people!

First of all, use high-gluten flour Secondly, kneading must be kneaded to the extension stage is to pull the dough can form a layer of film that can be easily pierced (if you do the toast should be kneaded to the full stage of the film is tougher than easy to break) and then it is necessary to go through the fermentation of two times The first time is in the kneading of the dough after the first hour or so, until the dough becomes two times the size of a finger dipped in flour and poked into it will not be obvious retraction, and then can be shaping the whole thing. Then you can shape the dough. After shaping, you can do the second fermentation (optimal fermentation environment: 35-38 degrees, 85% humidity, about 40 minutes), also until the dough doubles in size. I always put a bowl of hot water directly in the oven, and then the fermentation works very well. I suggest you don't use a bread machine to do it directly... It's all just a pitfall Even if you put good ingredients in, what comes out is still buns or overnight You can just use a bread machine to knead the dough if it's too much of a hassle because it's really a labor of love.

Finally made matcha flavored buns, green oil is very cute ~

This time it is 4 buns of ingredients:

1, high gluten flour 100g

2, rye bread flour 50g

3, matcha powder 10g

4, sugar 10g

5, eggs