Cooking Steps

1. 

   Step1:It is introduced in the book that flour must be sifted every time bread is made. Or hand kneading is emphasize

2. 

   Step2:Put the dry yeast on the flour. Dissolve the maltose with water. The function of maltose is to increase the activity of yeast. The conditions of the home oven are limited. The baking color is uneven. Adding maltose can make the color of the bread more beautiful. Mix with a spoon. Quickly work the flour on the edge together from the middle to avoid the dough. Then pour it on the operation platform. Gently knead it into a dough with your hands

3. 

   Step3:The kneading technique is as shown in the figure. It is emphasized that the dough should not be kneaded vigorously. The dough should be gently knocked on the operating platform to make the dough gluten, so as to prevent the temperature of the hand from being transmitted to the dough. The dough that is overheated at room temperature can be refrigerated or added with ice water first. The temperature of the dough that is supercooled at room temperature can increase the temperature of the room. After the operation of kneading the dough, the temperature of the dough should be exactly 25 degrees

4. 

   Step4:It takes a long time to knead by hand. It needs patienc

5. 

   Step5:When the dough does not touch the operating table, sprinkle salt and knead again. Prevent salt from affecting the activity of yeas

6. 

   Step6:After the dough is kneaded, it is kneaded into a smooth dough. The dough is lightly attached to the dough surface with a preservative film sprinkled with flour. It is fermented in a warm place. If the room temperature is not enough, it can be fermented in a hot water bottle in a food heat preservation bag

7. 

   Step7:2 and a half hours in total for the first fermentatio

8. 

   Step8:There is a bubble at the bottom of the dough. Take it out about 1 hour and 30 minutes and pour it on the operating platform. Exhaust the air and knead it into smooth dough. Always put the smooth dough on the surface

9. 

   Step9:Continue to ferment. Poke the dough with hand powder and it will ferment if it doesn't shrink

10. 

    Step10:Divide the dough into 210g for making sticks. The rest of the dough is 70g for making mushroom bread. Then leave some for making round pieces on the mushroom bread

11. 

    Step11:Gently roll up the dough. Put the smooth dough on it. Knead the mushroom dough into a round shape. Let it relax in a warm place for 20 minutes

12. 

    Step12:Let's relax. Let's exhaust by hand. Fold it in half along one side. Keep away from the discount and press the front one. Put the crack in the dough with the left hand. Press the seam with the right hand to make it stick together

13. 

    Step13:Mushroom dough. First, knead the dough into a small round ball in the palm of your hand. Press a round piece onto the surface of the ball. Press it to the operating platform with your fingers

14. 

    Step14:Sprinkle the baking cloth with hand powder. Separate the dough and ferment for 1 hour. Turn the mushroom dough upside dow

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