Main Ingredients:

High Flour: 360g Caster Sugar: 25g Egg Yolks: 3 x 60g Egg Whites: 20g Baking Powder: 5g Whipping Cream: 55g

Milk Powder: 60g Milk: 90g (you can also add more milk if it's too dry) Condensed Milk: 20g Salt: 4g

Methods:

This is a good way to make a cake, but it's not as simple as you think. *The single man loves the kitchen * single man's bread making experience of the revised version )

1. bread machine in order to add milk, condensed milk, egg yolks, egg whites, sugar, salt, powdered milk, high powder, and finally in the high powder on top of the put on the yeast, select the dough function, press the start button. The bread machine will automatically knead the dough for 20 minutes and then it will enter into the fermentation state, so what you need to do is to press the start button for 3 seconds to terminate the program after the 20-minute kneading program is finished. (The top cover of the bread machine should be open during the whole process)

2. Put the whipped cream into the bread machine, select the dough function again and press the start button, this time don't worry about it, after the kneading program is finished, the bread machine will be automatically transferred to the fermentation state, all you need to do is to put the lid of the bread machine on after 20 minutes. Again during the period of about an hour's time you can do anything

If you do not have a bread machine, or do not want to be a bread machine fermentation of friends can terminate the bread machine program, cut off the power supply will be taken out of the dough into the basin covered with plastic wrap, choose any one of the fermentation method.

But at this stage you need to know:

The first fermentation: is the most important in the process of bread making, the dough in the process of basic fermentation, the gluten to get fully oxidized dough extension is better, the fermentation of the right or wrong to affect the quality of the bread 75%, and the other accounted for 5%. The first fermentation is complete when the bread swells to 2 times its size.

Oven proofing: Put a bowl of boiling water in the oven, put the dough in, close the oven door, and change the hot water halfway through if your house is not very well heated in this weather. You don't need to set the oven temperature or choose the time for the whole process. (If you want to shorten the fermentation time, you can set the oven temperature between 40 - 60 degrees, but not more than 60 degrees, and choose the time 60 - 90 minutes.)

Microwave fermentation method: put water in a small bowl and microwave until the water boils, then put in the dough to be fermented and close the oven door, the approximate fermentation time is about 60 minutes. According to the room temperature of each home, you can take out the basin again to heat the water to boiling (the whole small bowl do not take out)

Steamer fermentation method: the steamer pot pour into the appropriate amount of water to boil, will be placed in the basin on the cage drawer, cover the lid to move to the side of the heater to put the rest of the fermentation. Depending on your room temperature, remove the dough and heat the water for a second time to ensure the desired fermentation temperature

Insufficient fermentation: Use your index finger dipped in water or a small amount of dry flour to lightly press the dough, leaving a finger-shaped indentation; if the indentation recovers soon afterward, the fermentation is not complete. Under-fermented dough will not increase in volume and will have a rough texture.

Over-fermentation: Pressing the dough with an index finger dipped in water or a little dry flour will leave a finger-shaped indentation; if the indentation is surrounded by a noticeable sink or sinks quickly, the fermentation is over-fermented. Over-fermented dough is difficult to shape and has a sour flavor. Poor quality

Normal fermentation: The indentation is the size of a finger and is slow to recover. (Poke a hole in the dough with a little dry flour on your finger and it won't shrink back.)

3. After the first fermentation, take out the dough and gently press it down to expel the air from the dough

4. After dividing the dough, it cannot be molded immediately, but must be rounded, through the rounding of the dough exterior to form a layer of smooth skin. It is good for retaining new gases, while making the dough expand. A smooth skin also helps the surface of the dough not to stick later during molding, resulting in a smooth crust and a more uniform internal organization of the finished loaf. Use no flour when rolling out the rounds as much as possible to avoid large voids inside the loaf, and use even force when rolling out the rounds.

To make ordinary sweet bread under 50 grams, bend 3 fingers of your right hand, grab 2/3 of the dough and put it on the palm of your left hand, leaving space at the bend of your fingertips, when you roll, the small dough rolls in this space. 50 grams or more is to put the dough on the board, gently grip and hold the dough, and make a fixed point of rotation around the circle. The surface of the dough will stretch and become smooth as a result of the constant rotation.

French bread is kneaded by pressing down hard. Once you get the hang of it, you only need three or five turns and the dough will be smooth and round

Relaxation: The center relaxation fermentation is usually 15 to 20 minutes. Specifically, it depends on the temperature of the room and the state of the dough relaxation, the purpose of the intermediate fermentation is to enable the dough to produce new gas to restore the softness and elongation of the dough, to facilitate the production of new gas to restore the softness and elongation of the dough to facilitate the molding of the intermediate fermentation can be carried out indoors, such as indoors to pay attention to do not make the surface of the dough skin, the intermediate fermentation of the relative temperature of 70% ~ 75% humidity of 27 ~ 29C.

5. Press the loosened dough, roll it up and let it rest for 15 minutes, then roll it up again and shape it into a mold

What you need to know at this stage:

Rolling: Roll the dough from the center to both sides during the rolling process

6. Move the shaped bread embryo to a warm place to ferment for a second time. To the toast box 8 minutes full, mountain-shaped dome toast fermentation and mold flush

Generally the second fermentation I put in the oven, inside a bowl of boiling water, the temperature is set to 60 degrees, set the time for 45 minutes (the specific temperature settings according to their own temperament of the oven to set, my oven is more gentle, so I generally set between 60-70 degrees)

Second fermentation: the shaping of the bread, the shaping of the bread, the shaping of the bread, the shaping of the bread, the shaping of the bread, the shaping of the bread, the shaping of the bread, the shaping of the bread, the shaping of the bread and the shaping of the bread. fermentation: is the shaping of the dough into the oven (add a small bowl of warm water to increase the humidity, different room temperatures, the temperature of the water is different), so that the yeast in the dough to regenerate gas to increase the volume of the dough, the final fermentation temperature of 35 ~ 38 C. Relative temperature is 80 ~ 85%, the ideal fermentation time of 45 minutes. If the temperature is too high, the temperature difference between the inside and outside of the dough is large, making the dough rise unevenly, which will cause bad internal organization. Too high a temperature will also make the surface of the dough too much water evaporation, too fast surface is caused by the surface crust, the finished product will be very thick skin. Temperature such as more than 40 degrees, will also make the bread produce sour taste, do not make the dough over-awakening, over-awakening of the internal organization of the bread rough, the shape is not full.

7. Preheat the oven to 180 degrees Celsius, lower level, upper and lower heat for 30 minutes

Here is a note:

If your toast mold is the kind of three can golden ripples, then please bake according to the above temperature. But if your toast mold is the ordinary kind, then please lower the temperature to 160-170 degrees up and down the fire for 30 minutes

If you bake the mountain-shaped dome toast, please cover the tinfoil after coloring, so as not to darken the color of the crust

8. Bread Cooling and Storage

Because the bread just came out of the oven when the crust is dry and brittle and the inside is soft, you also need to let it at room temperature to naturally dissipate the heat.
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