Chinese Food
Zhongzhong Hokkaido chieftain
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My baby loves bread very much. Since he started baking, he has made bread several times without drawing. After several failures, he finally succeeded. Pull hard. -
Cooking ingredients
Cooking Steps
Step1:Put the materials of medium dough into the bread machine. Start the kneading procedure for 15 minutes.
Step2:After 15 minutes, change to the hairdressing procedure. When the dough is twice the original size, take it out and rub it. Divide it into several small pieces. Here, the Chinese dough is fermented successfully, that is, the first fermentation.
Step3:Divide the fermented dough into several small ones, put them into the bread machine again, and then put all the materials of the main dough into the bread machine, and cover them on the small ones. Open the sum face program for 20 minutes. After 20 minutes, it was changed to noodle making procedure, and the second fermentation was carried out.
Step4:The dough is 2.5 times the size of the original dough when the bread machine is finished. Take out the dough and knead it. Fully exhaust the air. Divide into three dough. Knead. Then roll the rolling pin into a piece of dough and roll it up into a cylinder.
Step5:Roll 2.5 times in the shape of a cylinder with the mouth closed up. Roll it open again with a rolling pin. Roll it up and the mouth closed down. Put it into the toast mold.
Step6:The oven starts the fermentation process. Put the toast mold into the oven. Then put a cup of boiling water into the oven (keep the bread moist). Fermentation process is about 6080 minutes. (if the room temperature is low, it's better to extend the fermentation time. Wait until the dough reaches 9 points.)
Step7:Take the bread out of the oven when it's full. Cover with toast. Readjust the oven to bread baking mode. Heat up and down for 165 ℃.
Step8:After the oven is preheated, put the baking mesh on the bottom second layer of the oven, and then put the toast mold into the oven. Bake at 165 ℃ for about 30 minutes. After baking, take it out of the oven. Raise the toast mold by 20cm and drop it twice. It's easy to demould.
Step9:Let the bread cool a little. Pull it by hand. It will produce silk I love the effect of drawing
Cooking tips:The Chinese dough in Hokkaido toast I made is fermented directly. There is no refrigerated fermentation. If you don't think there is enough time, you can mix the Chinese dough first. Seal the mouth of the bread barrel (or the mouth of the bowl) with the plastic wrap. Put the bread bucket directly into the refrigerator for about 12 hours. Wait until the dough is twice the original size. Then go on to step 3. There are skills in making delicious dishes.
