Delicious is the last word

Delicious is the last word

Introduction:

"Today I'd like to share with you a delicious one.".. delicious.. Delicious bread ~ ~ ha ha, I'm not sick of words or stuttering. Just to emphasize that it's really delicious ~ my empress dowager is from Shanghai, and Comrade carrot grew up in Shanghai. He once heard that the Baituo ball in Jing'an bakery was the best bread he had ever eaten!! So Shanzhai "baituoxiaoqiu" is naturally necessary! When kneading the dough, I smell the flavor of the dough, which is fragrant, some like "Hokkaido milk toast". Then, the hands have been fragrant, are not willing to wash their hands well. Baked bread, after the identification of carrots, crisp skin, taste very like! Taste, delicious! But there is no fragrance of Jing'an bakery! In my opinion, this is completely understandable and acceptable. There's no need to add spices in a bakery! "

Production steps:

Step 1: after the oil method, the materials are mixed, kneaded and broken into a ball, and the state is basically close to the fully expanded state, that is, a relatively tough large film can be pulled out;

Step 2: at this time, the surface of the dough is very smooth;

Step 3: put the dough into the container, cover it with plastic film and put it in a warm place for basic fermentation;

Step 4: after about 1 hour and 20 minutes, the dough is fermented to 2 ~ 2.5 times of the original volume;

Step 5: take out the dough, put it on the silica gel pad and exhaust;

Step 6: divide into 9 small dough with the same size;

Step 7: shaping into a circle;

Step 8: put the dough on the mold;

Step 9: spray some water on the surface and put it in a warm and humid place for secondary fermentation;

Step 10: after about 50 minutes, the dough is fermented to 1.5 ~ 2 times of the original volume;

Step 11: preheat the oven 190 degrees in advance. After preheating, put the mold into the oven, heat up and down the middle layer, bake at 180 degrees for about 20 minutes. I baked it for about 8 minutes, and the coloring was deep. Then I moved it to the middle and lower layers and covered it with tin foil. After baking, immediately out of the oven, air to room temperature, not hot, you can BAG preservation.

Materials required:

High gluten flour: 270g

Whole wheat flour: 30g

Egg: 50g

Milk powder: 30g

Water: 150g

Instant dry yeast: 4G

Salt free butter: 40g

Sugar powder: 45g

Fine salt: 5g

Note: 1. The dough is not kneaded deliberately, but is completely mixed and kneaded until it doesn't stick to the hands, so it is almost completely expanded; 2. Please use the fermentation function of the oven when the weather is cold; 3. The specific baking time and temperature should be adjusted according to the actual situation, not according to the rigid dogma; 4. After baking, it should be out of the oven immediately. Because there are holes in the mold itself, it can be directly put on the mold to cool. Cool to room temperature, not hot, can be sealed to prevent the surface from drying.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: other