Adding raw materials to a bread machine-kneading the dough to the expansion stage (60 minutes)-first fermentation-exhaust shaping-second fermentation-baking (45 minutes).

Experience summary of bread making by bread machine;

Knead the dough must be in place.

Control the temperature well when fermenting.

Hold the heat when baking.

Storage and eating of bread

Selection of raw materials and the ratio of flour to liquid

foodstuff

Bread maker: Patrice PE8990S

Raw materials: 300 grams of golden elephant high powder, 3 grams of yeast, 0/30 grams of milk/kloc-,30 grams of egg liquid, 60 grams of whipped cream, 45 grams of sugar, 5 grams of salt and 30 grams of butter.

Accessories: sesame seeds.

Steps/methods

1

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

(In addition: the inner side of the newly-manufactured rotating shaft and the cavity of the stirring rod will be coated with lubricating oil to prevent rust, except for cleaning and drying.

After applying cooking oil, it is best to beat a little less dough for the first time to absorb the residual engine oil, so that there will be no black oil in the future.

Now)

2

Pour in flour and yeast, and put the yeast last.

three

Put the bread bucket into the toaster and clip it. (It's all in the instructions for loading and unloading bread barrels.)

four

Select the "dough mixing" program, 20 minutes, and go!

(The system defaults to1000g capacity, but I didn't adjust it. I think it will make more horsepower and stir more vigorously.)

five

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.

six

After the completion of a "dough mixing" program, the state of dough is not enough, so it is necessary to 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 with a lid, it will

Let the dough wet and sticky and affect the gluten, so I opened the lid all the way. Besides, it is not suitable for a room with heating.

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

After 40 minutes, two "dough mixing" procedures have been completed. Check by hand that the gluten has been expanded and you can add butter.

Throw in the butter softened in advance and choose a "dough mixing" program again.

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

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

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.

Take one and roll it evenly.

This time, the dough was in a relaxed state, so I rolled it without rounding and intermediate fermentation.

Three fold

Turn it 90 degrees and roll it evenly again.

Roll up tightly from top to bottom.

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 50 minutes, and finally ferment until the bread barrel 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 made by this amount is close to the top of the mold, and the two sides are slightly shorter.)

Select the "baking" program, put the bread bucket into the bread machine, set the time to 50 minutes, and choose the medium color. My toast has a slightly darker crust, so it would be better to choose "light color".

This is baked 15 minutes later, and the peak in the middle almost rises to the full mold.

Super soft Yamagata toast is baked.