1

First, take out the bread bucket, install the stirring rod, pour in the milk, egg liquid, whipped cream, sugar and salt, and stir it gently with chopsticks. (Note: the chopsticks head should not scratch the bottom and wall of the bucket hard to protect the non-stick inner wall)

(In addition, the inner side of the rotating shaft and the stirring rod just left the factory will be coated with lubricating oil to prevent rust.

3

Put the bread bucket into the toaster and clip it. (There are instructions for loading and unloading bread barrels)

4

Select the "dough mixing" program, 2 minutes, and go!

(The default capacity of the system is 1g, but I didn't adjust it, thinking that the horsepower will be higher and the stirring intensity will be stronger)

5

After the dough is almost formed, we can scrape the residue in the corner with a rubber scraper or scraper to speed up the mixing.

6

After the completion of a "dough mixing" program, the state of dough is not enough, so start a "dough mixing" program again.

(It needs to be pointed out in particular that the bread machine will generate heat and raise the temperature of the dough if it is kneaded for a long time. If it is covered, it will

make the dough wet and sticky and affect the gluten, so I opened the cover all the way. Moreover, it is not suitable for a room with heating.

My kitchen has no heating. If it's summer, it's best to use eggs and milk just taken out of the refrigerator)

7

4 minutes later, two "kneading" procedures are completed. Check by hand that the gluten has expanded and can be buttered

8

Throw in the butter softened in advance and choose a "kneading" procedure again.

9

After the third "dough mixing" procedure, the dough of toast is kneaded. Take it out and check it, which can spread a large piece of film that is not easy to break.

1

Take out the dough, round it, put it in a bread bucket, and make basic fermentation. (Cover the bread maker, unplug the power supply, and slowly ferment in a warm place at normal room temperature, because the first fermentation temperature of bread is about 28 degrees)

11

Ferment until the concave hole does not rebound or sink after inserting the index finger and taking it out, take it out, press and exhaust, and divide it into three equal parts.

12

Take one copy and roll it evenly.

(This time, the dough was in a loose state, so I rolled it directly without rounding and intermediate fermentation)

13

Three folds

14

Roll it out evenly again after 9 degrees.

15

roll up tightly from top to bottom.

16

All three are ready and discharged into the bread bucket. (The stirring knife needs to be taken out)

17

Use the yogurt program of the bread machine for the second fermentation for about 5 minutes, and finally ferment until the bread bucket is nearly six or seven minutes full, brush the egg liquid on the surface and sprinkle sesame seeds.

(The middle peak of the finished product with this weight is close to the top of the mold, and the sides are slightly shorter)

18

Select the "baking" program, put the bread bucket into the bread machine, set the time to 5 minutes, and choose the medium color. (The crust of my toast is slightly darker, so it would be better to choose "light color".)

19

After baking for 15 minutes, the middle peak almost rose to full mold.

2

Super soft Yamagata toast is baked.

END

Precautions

Experience summary of bread making method by bread machine:

Kneading must be in place. Be sure to choose three kneading procedures, that is, it takes 6 minutes to knead the dough until it is fully expanded. As in step 1, it is best to pull out a thin film, so that the bread made is softer and tastes better.

control the temperature during fermentation. The temperature of the first fermentation is generally normal room temperature. If the room temperature is low, it is recommended to put it in a warm place. The temperature required for the first fermentation of dough is 28℃-29℃. In the second fermentation after dough shaping, the yogurt program of bread machine can be selected, because the temperature of yogurt program of bread machine is similar to that required for the second fermentation of dough, and the temperature is about 38℃. The fermentation time of dough is not fixed, which mainly depends on the fermentation situation. During the fermentation, some water can be properly sprinkled in the bread bucket to increase the humidity.

control the heat when baking. Bread baking is also an important part of making bread, and the baking time must be controlled well. The actual baking time for me to make this toast is 45 minutes, and the color is medium. This can be decided according to your own preferences. If you like to eat crispy food, you can prolong the baking time and choose deep colors. If you also want to eat something soft, you can set the time shorter and choose a light color, but not less than 35 minutes.

storage and consumption of bread. When bread is just baked, because it is still in a high temperature state, the yeast of bread has not completely disappeared. If you eat bread here, you will eat harmful carcinogens. After being baked, the bread can only be eaten when the central temperature of the bread drops below 4 degrees and cooled, because the yeast will stop at this time, and the carbon dioxide in the bread has been fully discharged. Generally, the bread can be stored at room temperature. The reason why bread is dry, hard and scum is because the starch in it has aged. The research shows that the hardening speed of bread is fast when it is stored at low temperature. When stored at higher temperature, the hardening speed of bread is slow; If it exceeds 35℃, it will affect the color and flavor of bread. Therefore, 21℃-35℃ is the most suitable storage temperature for bread, while the temperature in the cold room of refrigerator is about 2℃-6℃, which will accelerate the aging of bread.

selection of raw materials and the ratio of flour to liquid. High-gluten flour must be used for flour. The high-temperature toast holes of middle and low-grade flour are not shaped, and there is a phenomenon of depression and retraction. Instant yeast must be used for yeast. The fermentation time of ordinary yeast should be more than 3 hours, and the fermentation of bread machine should be completed within 2 hours. Sugar should be melted when adding fruit material to protect the coating. The ratio of flour to liquid is 3: 1, and the reference standard is, and it becomes smooth dough after kneading.