In fact, the practice of bread or cake is very simple. You only need to prepare several simple tools to make it yourself. The detailed process is as follows:
1, first beat a few eggs into a bowl to separate the egg whites and yolks.
2. Then mix the egg whites evenly with chopsticks.
3. Then add some salt.
4. Add another spoonful of sucrose.
5, then keep stirring, about two minutes later, when you see a little thick, add a spoonful of sucrose, and then stir for a while.
6. After about a quarter of an hour, it will appear creamy.
7. The next step is to add two spoonfuls of sucrose to the egg yolk.
8. Three spoonfuls of flour and six spoonfuls of milk.
9. Add another half of the egg white and continue stirring.
10, stir well, then pour the other half of the egg white, and still stir up and down evenly.
1 1, at this time, prepare the rice cooker, preheat it for about 1 minute, and then pour in a little cooking oil to spread it evenly on the pot to prevent it from sticking.
12, then press the cooking button, and after about 2 minutes, it will become a state of heat preservation. At this time, block the vent with a towel, and press the cooking button after about 20 minutes, and it will be ready after about 15 minutes.
13, and finally the soft bread is finished.
The first step of bread making: stir the dough.
Mixing dough is kneading dough. In the whole process of bread making, the stirring of dough is the most basic step, and it is also the second key point to determine the success or failure of bread making.
Step 2: Basic fermentation
Fermentation is the first key to determine the success or failure of bread. In the process of basic proofing, gluten is fully oxidized, which makes the dough more extensible. Basic fermentation has a great influence on taste, softness and shape.
Step 3: the dough is vented, divided and rounded.
Fermented dough, if there are many big bubbles, needs to be gently pressed out by hand, which is called venting. Some doughs are fermented evenly, so this step can be omitted. Segmentation is to divide the dough into small portions according to the needs of the recipe. Usually, the standard size of a bun is 60 grams, and it can also be divided into 50 grams or 40 grams. The divided dough can't be formed immediately, and it must be rounded, also called rubbing. By rounding, a smooth skin is formed on the dough surface, which is beneficial to retain new gas and make the dough expand again. Rounding each small dough is also beneficial to prevent the surface of the dough from sticking during molding, so that the crust of the finished bread is smooth and the internal structure is more uniform. Don't use dry flour as much as possible when rounding, so as to avoid big holes in the bread. When rounding, use force evenly and quickly.
Step 4: Relaxation in the middle
Some recipes are also called intermediate fermentation. In fact, this time is very short, about ten minutes. This process is not to wait for the dough to ferment, but to restore the softness and elasticity of the dough after division and rounding, which is convenient for the next shaping, so it is more appropriate to call it relaxation. Note that it can be placed at room temperature when it is slack, but it should be covered with a wet towel to prevent the dough from drying and crusting.
Step 5: plastic surgery
Shaping, also called molding, is to make the dough relaxed in the middle into the required shape. Round and olive are common shapes. There are many kinds of more complicated plastic surgery techniques, but beginners need to practice more. After all, whether plastic surgery is in place is closely related to the previous steps.
Step 6: finally fermenting.
The final fermentation, also known as secondary fermentation (calculated by intermediate relaxation), or tertiary fermentation (calculated by intermediate relaxation). Put the dough into a baking tray, and put it in a warm and humid place to ferment until it is 1.5- 1.8 times the original volume. The ideal temperature for final fermentation is about 35℃ and the humidity is 75%. The time is about 30-45 minutes.
Step 7: baking
Generally, the baking temperature of buns is about 180 degrees, and they are baked in the upper middle layer of the oven for 10- 15 minutes. The baking temperature of toast bread is about 170- 180 degrees, and it is baked in the middle layer of the oven for about 40 minutes. The baking temperature of crisp bread is about 2 10 degrees, and it is placed in the upper middle layer of the oven and baked for about 15 minutes. The baking temperature of crispy bread is 220 degrees, and it is baked in the oven for 20-30 minutes.