material

A) first fermentation:

1. High gluten flour--2 10/0g

2. Water-120g

3. Yeast-1 teaspoon

4. Sugar-1/2 tablespoons

B) secondary fermentation:

1. high-gluten flour-100g (or 60g high-gluten flour+40g low-gluten flour)

2. Sugar-1 tablespoon

3. Yeast-1/2 teaspoons dissolved in 1 tablespoon water.

4. Milk powder -2 tablespoons

5. Egg-1

6. Cream or butter-30g

working methods

1. Put all the materials in a) into the conditioning cup, start the machine, stir slowly for 30 ~ 45 seconds until the dough is formed, round the dough slightly, put it into the conditioning cup, cover it, and ferment for 90 ~ 120 minutes.

2. Divide the dough fermented more than twice into several small doughs, add the material b), start the machine and slowly stir for 30 ~ 45 seconds until the dough is shaped.

3. Divide the dough into several small noodles again, start the machine and stir slowly for 30 ~ 45 seconds until the dough is formed.

4. Take out the dough, round it, cover it and continue to ferment 15 minutes.

5. Divide the dough into 8 ~ 10 small doses, round it and let it stand for 10 minutes.

6. Shape the dough according to your own preferences and tastes, or wrap it with stuffing (please refer to the practice of sausage bread, potato red bean bread, cup jam bread, barbecued pork or beef stuffing, coffee coconut, etc. in Qiu Wennuan kitchen), put it on a baking tray coated with butter, ferment it at 28 ~ 30°C for 60 ~ 80 minutes, or spread it in 2.5 times.

Please refer to the sweet bread embryo-Tang Zhong method for process pictures. (The actual process picture will be uploaded later. . . )

skill

1. If you choose to knead dough by hand, the materials are the same, but the difference is that you use a pair of omnipotent hands instead of the labor of the machine. Knead patiently and slowly. Generally, it takes 30 ~ 45 minutes to knead the dough for the second time until the dough completes the stretching stage and the complete film can be successfully pulled out.

2. If you use a bread machine, knead the flour for 3 minutes for the first time, basically the flour will agglomerate. Let the dough ferment in the bread machine for 90 to 120 minutes, then add the material b) and start the kneading gear to complete the kneading process.