Making bread at home is healthy, zero-added, and not as difficult as you think. As long as you use the flour of ordinary steamed bread at home, add 1 cup of milk and 2 eggs, you can make it easily, which is no more difficult than making steamed bread and rolls, and because of the addition of milk and eggs, the nutrition is higher than that of ordinary steamed bread and rolls.
Ingredients of milk bread: 350g common flour, 200ml milk, 2 eggs, raisins 150g, 20ml vegetable oil, 20g sugar, 3g yeast and 3g salt.
To annotate ...
* The flour we usually make steamed bread is basically medium gluten flour, so it is enough to make bread at home. 350 grams of flour can bake two plates of steamed buns;
* Pure milk is the best choice for milk. I use freshly squeezed milk, which can be boiled and cooled; Bread baked with milk is not only nutritious, but also smells like milk. I don't like using milk powder. Although it smells good, the ingredients of milk powder are too complicated.
Making bread is inseparable from oil. Bread baked with oil tastes softer, wetter and more fragrant. Butter is usually used, which is more fragrant, but the real butter is expensive, and if you choose it badly, you will probably buy margarine, so I can use linseed oil and corn oil for my home cooking.
* White sugar is to increase the sweetness of bread. This number can be arbitrary. If you like sweet, add more. I didn't want my family to eat too sweet, so I only added 20 grams.
* A small amount of salt can make bread more tough, chewy and fluffy. At the same time, salt can also lock the moisture in bread, making it moist and delicious without drying. In addition, salt can balance sweetness and make bread more delicious.
manufacturing process
1. Pour the flour into a large basin, pour the prepared eggs, milk, sugar, salt, yeast and vegetable oil into the basin, stir with chopsticks, and then knead into a dough with moderate hardness. Because the water absorption of flour is different, clear water can be added as appropriate during kneading. Cover the dough with plastic wrap to prevent water evaporation and let it ferment at room temperature.
The temperature is high in summer. The dough will ferment at room temperature for about 40 minutes. Move it to the panel and rub it to expel the big bubbles inside. At this time, raisins appear, so wash them carefully with water in advance. Put raisins on the dough and then knead them into the dough, so it will be a surprise to eat.
3. Divide the kneaded dough into small pieces with uniform size, and the pieces should not be too big, otherwise it will increase the baking time. I made noodles the same size as steamed bread slices at home, rolled them into strips, and folded them into inverted triangles on both sides of one end.
4. Fold up from the wide end, then roll forward until the end, forming a small dumbbell shape;
5. Coat the bottom of the baking tray with a layer of vegetable oil, and put the bread embryo in the middle of the baking tray for a certain distance, because it will expand after secondary fermentation to avoid adhesion;
6, cover with plastic wrap, if you are not in a hurry, put it at room temperature for fermentation, or put it in a preheated oven, but don't raise the oven temperature too high, otherwise the yeast will not get up when baking, and it will be inactivated. I can't master the preheating temperature of the oven, so I put it at room temperature for fermentation.
7, fermented bread embryo, the volume has obviously expanded a lot, becoming chubby. At this time, brush a layer of egg yolk liquid evenly on its surface with an oil brush, and then sprinkle some black cooked sesame seeds, which not only makes the bread look more beautiful, but also tastes more fragrant.
8. Put the bread embryo that has been proofed twice together with the baking tray into the middle layer of the oven, adjust the oven temperature button to 180 degrees, heat it up and down for 20 minutes, and the oven will start to work.
At the end of time, there was a strong smell of milk and flour, which attracted the children to run over and saw the tempting bread through the oven glass, and the surface had been baked into a delicate orange yellow. Time's up, open the oven door, and the smell of milk and coke is mixed! When eaten hot, it has a crispy surface and a fluffy and soft inner layer.
How's it going? Is it simple? In fact, the craft is not much different from steamed buns and rolls, except that the materials are a little more, and then baked in the oven, the taste is very different, much more delicious than steamed buns and rolls. Interested sisters quickly collect them and try them when they are free.
skill
Be sure to wake up the bread embryo twice before putting it in the oven, because the temperature of the oven is relatively high, and the yeast will soon lose its activity and will not expand too much after putting it in. The temperature and time of baking bread depends on the size of the bread embryo. For example, the bread embryo I baked today is about the same size as the steamed bread at home. The temperature 180 degrees, and the time is just 20 minutes. If I bake bread, I must adjust the time accordingly.
The above is the sharing of family toast. I hope it works for you. Thank you for reading.