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The transformation of old bread

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At the beginning of the new year, I always think of taking time to make bread for breakfast. First, I love the soft taste. Second, I hope the new year's day will be more sweet and better like a well fermented dough. I love the process of enjoying the focus when baking bread. I watch flour and liquid blend step by step, and gradually merge into a vigorous, fresh and vigorous dough. It's like a hard cultivator planting a seed of hope in the fertile soil. I gradually watch it grow up little by little until I finally harvest the intoxicating fruits The feeling of harvest is really good. The soft texture and lingering taste of the old bread are very impressive. There are many baking lovers who have done, seen and studied. And the clamorous soft dough before baking can be called super classic. Often happy

Cooking ingredients

yeast head - Jinxiang high gluten flour 210g low gluten flour 90g white sugar 24g yeast 2 tsp warm water 240g yeast head - Jinxiang high gluten flour 210g low gluten flour 90g white sugar 24g yeast 2 tsp warm water 240g:8

main dough - Golden bread flour 210g, low gluten flour 90g, sugar 96g, salt 1 + 1 / 2 teaspoon, milk powder 24g, egg 90g, water 50g, butter 72g:8

crispy pine grain sugar powder 18G low gluten flour 25g butter 20g:8

cheese paste cream cheese 38g sugar powder 10g egg yolk 10g low gluten flour 5g:8

Cooking Steps

Step1:. use warm water to boil the yeast in advance. Pour the rest of the ingredients in the yeast head into the basin and knead them evenly by han

Step2:Cover the plastic film and ferment for about 2 hours. Lift the plastic film and the dough will be sunken

Step3:Put the yeast head into the berui gold bread bucket (the non stick effect of the gold bread bucket is very good. Even put the extremely sticky and soft yeast head into it. The bread bucket after mixing the flour is still very clean). Then put all the ingredients except butter into the main dough

Step4:Select the independent and flour button of program 4. Open the bread machine cover after 16 minutes. Add the butter cut into small pieces

Step5:Continue to select the independent and face keys of program 4. After 14 minutes, press the stop key to stop and face (for example, when the room temperature is too low, the sum face / fermentation mode of program 8 can be selected

Step6:Observe the state of dough at any time through the transparent window of berui bread machine. Cut a dough and pull out a large piece of tough film

Step7:Cover the bagel with cypress. Ferment to twice the siz

Step8:8. Take out the fermented dough. Divide the dough into three parts with a weight of 600g. 300g and 300g (put the 300g dough in the refrigerator for standby

Step9:Divide the 600g dough into 4 parts. Rub the long strips with a growth of about 60cm with both hands (if the dough is sticky and soft, dip some melted butter in the palm

Step10:Connect the two ends. Rotate the right hand in several turns (Figure 11

Step11:Plug the connected joint into the hole (Figure 12

Step12:Then insert the joint into the middle hole (Figure 13

Step13:Shape the dough into a 7-inch square cake mold (Figure 14

Step14:Cover with plastic wrap. Place in a warm and moist place for final fermentatio

Step15:After fermentation, put in the bottom layer of the preheated 180 degree oven. Bake for 33 minutes

Step16:Demould immediately after being put out of the oven. Brush butter on the surface. Put it on the baking net to cool and then put it into the fresh-keeping bag

Step17:Method of fragrant and crisp granules - put the raw materials of crisp granules into a bowl. Knead it to loose granules by hand to make fragrant and crisp granules toast - divide 300g dough into three equal parts and then roll it roun

Step18:Roll it into long strips of the same thickness and lengt

Step19:Place it as shown in Figure

Step20:Fold it over and over like a brai

Step21:Squeeze the two ends together and put them into the toast mol

Step22:Covered with plastic fil

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Cooking tips:Note - 1. The dough is 1200 g. after the first fermentation, it is divided into three parts. One part is made of 600 g old bread, and the other two parts are 300 g. it should be put in the refrigerator first. 2、 It is necessary to calculate the fermentation time in advance, so as to facilitate the baking of the pasta in the oven together with the cheese and almond toast. It can save time. 3. The dough is slightly sticky and soft when it is kneaded to the full state. When shaping, you can dip a small piece of melted butter in the palm of your hand, which can make the dough oily and easy to operate and make the dishes delicious.