Chinese Food
Multi grain milk bread
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Lin Yuwei's bread philosophy there is no point in life that can't be crossed. Just try to be ordinary and do every little thing well. It's also applicable to all candidates today. Lin Yuwei was infatuated with bread when he was young. He often went to the bakery to buy bread. At the same time, he began to yearn for the career of Baker. At the age of 17, he was a bread apprentice. The road is also full of difficulties and challenges, just like the college entrance examination. It requires long-term experience and time accumulation to keep up with the standard in every battlefield. Today, Lin Yuwei's private recipe is specially designed for candidates who need a good breakfast - Multi grain milk bread. Balanced nutrition, strong sense of fullness, enough to resist more than two hours of brain burn test.
Cooking ingredients
Cooking Steps
Step1:Refrigerate all materials. Soften butter. Put flour on the chopping board. First pour in water and milk. Then put in sugar, salt, yeast powder, softened butter. Knead the dough.
Step2:The dough is kneaded to have a glossy extensibility. You can sprinkle integrated grains on the surface.
Step3:Spread out the kneaded flour and fold the multi grain into the bag in several times until the grain is scattered.
Step4:And into a ball. The first fermentation. 50 minutes. Fermentation to twice the size.
Step5:After fermentation, exhaust the air, extrude the bubbles, and then cut the dough with a cutter. 150g each.
Step6:After the slitting is completed, complete the circle. After the whole round, cover the dough directly on the chopping board with the preservative film, and the dough can be fermented for the second time at room temperature for 20 minutes. If it's sticky, you can sprinkle some flour on it or rub some flour on it.
Step7:After fermentation, take out one of the dough. Use a rolling pin to roll it into a long oval shape. Before rolling, sprinkle a layer of flour on the chopping board.
Step8:Roll up the rolled dough from top to bottom. Roll both sides to the middle.
Step9:Roll it all the way to the end. Then squeeze the dough tightly. It's Olive shaped. Put it into the baking tray with the mouth closed. The third fermentation can be carried out for 50 minutes.
Step10:Before baking, use a cutter to cut two long and thin holes on the dough surface. Heat 210 and 170. Bake for 10-15 minutes.
Step11:If you want to know more about bread and bread recipes, please pay attention to Weixin's bread makers are not allowed to hide
Cooking tips:1. The optimal temperature and humidity of the third fermentation are about 3538 ℃ and 85%. 2. For the first and second fermentation, we can choose normal temperature fermentation, cover with plastic film, ferment to 22.5 times of the size, or put it into the oven with fermentation function for fermentation. 3. The oven temperature is determined according to the oven temperature. The temperature is only for reference. 4. The grains can be baked in the oven at 100 ℃ for 10 minutes or so, and then folded into the dough after cooling. There are skills in making delicious dishes.
