Chinese Food
It's simple, delicious and nutritious
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I'm sleepy in spring and tired in autumn. Do you think you don't want to get up and make breakfast in the morning? ha-ha. Today, I'm sharing a very simple, delicious and nutritious hand ripped meat loaf. Novices who can't reshape don't have to worry about it. Zero basis can also make delicious hand shredded meat loaf. Help you to handle the picky baby. Nutritious and healthy. Get up in the morning with a cup of hot milk. A portion of fruits and nuts. Balanced and delicious nutrition. Full of vitality. Today, this bread is made by 70% Chinese method. The dough has a long fermentation time and full fermentation. When making dough, it is easy to form a film. The whole dough has good ductility and increases water absorption. The finished product is soft and has a unique flavor. It can also delay the aging of bread and taste better. Chinese dough can be fermented at room temperature or refrigerated. Knead it before going to work in the morning or going to bed in the evening. Put it in the refrigerator and refrigerate it. You can do it the next morning or evening.
Cooking ingredients
Cooking Steps
Step1:Ingredients for the middle part. Milk contains certain solids. If you change the water in the formula into milk, the liquid volume will increase by 10%.
Step2:Add the liquid from the middle part of the toaster barrel. Add the yeast. Let the yeast melt in the water. Because the kneading time of Chinese dough is short, the yeast must be melted in the water in advance so that the yeast can be evenly distributed. When the weather is cool, the yeast can be increased by 0.51g.
Step3:Then add the flour in the middle part. Start the toaster. Knead until it is even without dry powder. The amount of dough powder in the middle part is less. It is also dry. If the chef kneads it, it may not hang up. It doesn't matter. Just knead it into a ball. Or it can be rubbed by hand. It's also very fast.
Step4:Put the kneaded dough into a slightly larger container. It can also be fermented in a fresh-keeping bag. Adjust the way of fermentation according to your own time. If you are preparing for room temperature fermentation, you just need to knead it into a ball. You don't need to knead it to expand the gluten. It is better to knead until the dough surface is slightly smooth. It is helpful for the dough to develop more fully in the cold room.
Step5:It's about three to four times the size. When the weather is cold, it can be fermented at room temperature. It takes about 2 to 4 hours. It can also be fermented at room temperature for half an hour to an hour. It can be fermented in the refrigerator and refrigerated room. It can be placed near the door. Too close to the inner layer of the refrigerator, the temperature will be lower. It is not easy to develop if it is lower than 5 ℃. If it needs to be used, the Chinese dough has not been distributed well. Take out the room temperature and continue to ferment.
Step6:The dough is honeycombed inside. It can be seen that the inner structure of dough is dry and fine. The middle part of the dough is a little dry. It will have a slight sour taste.
Step7:Ingredients for the main dough part.
Step8:Add the liquid into the bread bucket in turn. Then add the flour, milk powder, sugar and salt except butter. Flour brands and seasons are different. The amount of water used is quite different. When adding water to the main dough, it needs to be increased or decreased properly to achieve a proper state.
Step9:Tear or cut the fermented medium seed into small pieces. Now add the mixed main dough. Together with the main dough except butter. Because the mixing power of the toaster will be weake
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Cooking tips:1. Reserve the amount of liquid in the main dough formula to 5% 10%. Add it according to the dough state. Different brands of flour, different seasons, flour water absorption will have no small difference. 2. The specific temperature and time of baking are for reference only. It needs to be adjusted properly according to the temper of mold and oven. 3. The optimum temperature of continuous fermentation is about 25 ℃. After shaping, the fermentation environment temperature is about 36 ℃ and the humidity is about 75%. 4. If the temperature of the middle seed just taken out from the refrigerator is too low, it needs to be warmed back for a while and then mixed with the main dough. Because too cold face is hard. Easy to pull the gluten. The dough at least needs to be kneaded to the expansion stage to taste good. There are skills in making delicious dishes.
