How to make soft bread comparable to bakery?

How to make soft bread comparable to bakery?

Introduction:

"There are so many bakeries on the streets. Around the neighborhood are Marco Polo, 85 ° C, apple garden, Christine, chantelli, bread story, milk shed and other chain stores, not to mention the little-known bakeries. As soon as you enter the bakery, a soft sweet smell comes to your face. Stop, stop, pick up some bread with a tray, and you don't have to make dinner. I like Marco Polo's long stick, 85 ° C cuttlefish chicken, and bread story's sugar cube. The bread in the bakery is very soft. I guess it's made with additives like leavening agent. Even so, I still like the kind of soft with a faint smell of wheat, and occasionally need to eat some additives. Of course, it's best to make it yourself, without any additives. I've been making my own bread for a long time. It's always crispy and much harder than the bakery. Also explored some reasons, to soft: first, more moisture; but the baking time to shorten. However, these two points are not easy to grasp. It wasn't until I made this kind of pizza bread that I realized that if I wanted to be soft, it was necessary to use it. Basically, it won't fail. After making the medium seed bread, I guess I will not use the direct method to make bread except to save time. The medium seed method is very good. It's fragrant and soft. Put a little longer, it won't harden. What's more pleasing is that the volume is expanding so much. The Chinese method is so good. So what is the Chinese method? The middle method is also called the second fermentation method. The first fermented dough is called "seed dough" because, like seeds, it can germinate the dough behind. Generally, the dough only needs high gluten flour, yeast and water, and the three samples are stirred evenly, and then the first fermentation is carried out until it is two to three times as large. Then, the high gluten flour, salt, sugar and eggs in the main dough are added to the seed dough to form a smooth dough, and then the butter at room temperature is added to knead the fascia. Start the second fermentation. After fermentation, shape and bake. If you haven't tried Zhongzhong, you must try it. Make sure you like it. "

Production steps:

Step 1: put all the ingredients together and mix well. Then ferment in a warm place.

Step 2: fermentation to 2-3 times the size, with honeycomb, dough fermentation almost.

Step 3: add all the ingredients except butter into the seed dough, mix well and knead into a smooth dough.

Step 4: warm the butter at room temperature, put it into the dough and continue to knead until the fascia can be pulled. Put it in a warm place and ferment it to two to three times the size.

Step 5: cut onion and cabbage into small pieces, stir fry until fragrant, add salt and set aside.

The next step is to divide the dough into 90g pieces and make a good dough.

Step 7: put the prepared billets on the baking tray and ferment in a warm and humid place.

Step 8: ferment to 2-3 times the size, sprinkle with chopped onion and cabbage, and then use ketchup to scribble on it.

Step 9: Sprinkle the cheese, preheat the oven 180 ° and bake for 16 minutes.

Step 10: beautiful and delicious fancy soft bread.

Materials required:

High gluten flour: 200g

Sugar: 30g

Salt: 1g

Egg: 2G

Butter: 30g

Water: 160g

Yeast: 4G

Tomato sauce: right amount

Cheese: moderate

Onion: right amount

Cabbage: moderate

Note: 1. This recipe has a light sweet smell. You can also reduce the sugar by 10g and increase the salt by 2G to make it light and salty. 2. If you like meat, you can add minced beef, minced pork, minced chicken and so on to the stuffing. I think it's more fragrant and beautiful. I had no meat when I made it, so I had to save it. 3. The volume of medium fermentation is very large, so there must be enough gap between each two breads.

Production difficulty: God level

Process: Baking

Production time: several hours

Taste: milk flavor