Chinese Food
Bread practice
(153786 views)
Copy the formula of cabbage . Change it by yourself. Dry - 45g of sugar. It's too high. Change it to 25g. Change the milk to 65g. Original formula 80g. Too sticky. Note - the water absorption of the powder is unknown. A part of the light milk should be reserved first. Total dry to wet ratio - powder + sugar - 315; (milk + egg + butter) - 185g. 315 / 190. Total waste of time - 5 minutes of preparation. Butter softened for several minutes. + knead for about 30 minutes. First fermentation for 1 hour + exhaust for 5 minutes + wake up dough for 15 minutes + roll into tongue for 5 minutes + oven fermentation for 35 minutes + baking for 30 minutes. That's - 3 hours and 10 minutes. I've made bread several times. I feel that the bread is a little hard, not soft enough. The taste is OK. It's said that the soft point of soup seed is added. Soup seed is the thing that first burns flour and water into paste in a small fire and then refrigerates in the refrigerator.
Cooking ingredients
Cooking Steps
Step1:1. Except for butter and protein solution, put them into a container. Stir them. Do not put salt and yeast together.
Step2:2. Stir into a ball. Add butter. Continue to knead the dough. Knead until the film is formed. About 20 to 30 minutes. The feeling is to rub it for a few more minutes when it is softer than before. 3. Knead the dough smooth. Put it into the container. Cover with plastic wrap. Make the first fermentation. Ferment to twice the size. Just poke your finger. It doesn't bounce. About an hour. 4. Take out the dough. Knead the dough and exhaust for about 5 minutes. Then evenly divide it into 3 parts and roll them respectively. Directly cover the table with plastic wrap and relax for about 15 minutes. 5. Roll 3 dough into a tongue shape (put some raisins or other instructions) and roll it up. Change the direction. Roll it out into a tongue shape as wide as the mold. Roll it up again and put it into a 450g square mold. 6. The oven ferments. The temperature is 38C. Put a basin of water under it. Fermentation to the mold 89 points high. About 30 minutes. If the temperature is lower than 38, extend it to 40 to an hour. Pay attention to the size of bread. 7. Brush on the protein solution. It's ok if you don't brush. It's better to brush. 8. Preheat oven at 100 ℃ for 5 minutes. Lower and middle layers. Heat up and down. 170 ℃ for 30 minutes. The original recipe scorched for 35 minutes. 9. Bake well. Take out and turn over. Cool to hand temperature. Put in safety bag in time. Prevent water loss.
Cooking tips:There are skills in making delicious dishes.
