Soft cotton bread without butter -- original toast

Soft cotton bread without butter -- original toast

Introduction:

"When I first learned to bake, I went to the supermarket to look for butter everywhere. I thought I couldn't make cakes and bread without butter. Later, my family didn't like the taste of butter. Gradually, there was no butter in cakes and bread. It used to make delicious cakes. Especially the toast recommended today, which my family often made, was very soft and delicious. I ate the homemade toast Secretary, it must be disgusting to eat what is sold outside. For novice bakers, bread making is a must to learn, seemingly very simple process, to do good looking, but also contains a lot of knowledge. First of all, bread must be made of high gluten flour. Good finished products are inseparable from good raw materials. It is recommended to buy them in large supermarkets. Some supermarkets are not easy to buy them. I personally think it is better to buy baking raw materials in Metro, where they are more comprehensive and genuine. Secondly, whether the dough is kneaded to the expansion stage is a very important step. Hand kneading is a very hard thing. However, for friends who like baking, the important thing is that the baking process brings us pleasure, so we don't feel hard. But in order to save time, it's necessary to buy a toaster, so kneading is much easier. Most breads need to be kneaded to the expansion stage, and some need to be kneaded to the complete stage. When the dough is stretched by hand, the transparent film can be formed, but the film strength is general. After being pierced by hand, the edge of the crevasse is irregular, and the dough is in the expansion stage. If the film toughness is good, it is not easy to be pierced by hand, and the broken edge is very smooth, then the dough has reached the complete stage. Thirdly, the quality of dough fermentation directly affects the taste of bread. If the fermentation is insufficient, the volume is small and the taste is very poor. If the fermentation is excessive, the bread is easy to collapse and produce sour taste, which affects the taste. Generally, the fermentation time is about 28 ℃ at room temperature, which takes one hour. During this period, by observing the size, a common method is to dip a little flour with your fingers and poke a hole in the dough. The hole will not retract, which proves that the dough is good. The second fermentation after shaping takes about 40 minutes, sometimes takes a longer time. Pay attention to the observation. During this period, do not touch the dough. It is better to put it directly into the oven, so as to reduce the evaporation of water. When it reaches twice or 2.5 times the size again, it will be baked directly. One more point is that when baking, if you see a little paste on the surface, brush the egg liquid halfway and cover the surface with tin foil. I think it's too wordy. Today I said that this toast is a bread maker version. Here are the detailed steps. "

Production steps:

Step 1: prepare raw materials

Step 2: heat the milk to about 35 ℃, pour in yeast, mix well, and let stand for a few minutes

Step 3: add yeast milk, eggs, sugar into the bread machine barrel

Step 4: pour in high gluten powder and salt

Step 5: turn the toaster to the fast and noodle position for 20 minutes, and then turn it to the fast and noodle position for 20 minutes

Step 6: check if you can wear the glove film, if not, continue to rub for a while (generally, rub for 40 minutes)

Step 7: put it into the bread barrel and adjust it to the fermentation position. First, adjust it for one hour. After that, check whether it is delivered in place. If it is not delivered well, continue to adjust it to the fermentation position. Generally, it takes one and a half hours

Step 8: send it to 2.5 times the original size (poke it with a little flour to see if it retracts, and send it without retraction)

Step 9: take it out, rub it, exhaust, and wake up for about ten minutes

The third step is divided into 10 parts

Step 11: roll up

Step 12: brush the bread bucket with honey water

Step 13: Brush honey water on the surface of the dough and put it into the bread bucket

Step 14: second fermentation, adjust to fermentation gear again

Step 15: send to 2.5 times the original size

Step 16: wrap tin foil around the outside of the bread barrel

Step 17: adjust to the baking position, 35 minutes. (my toaster can't adjust the baking color, if it can be adjusted, it is recommended to adjust the light or medium)

Step 18: after baking for 25 minutes, remove the tin foil and continue baking

Step 19: baking is over, toast is out

Step 20: the internal organization is quite good, 200 grams of flour baked a big toast, very soft cotton

Materials required:

High gluten flour: 200g

Milk: 80g

Eggs: 60g

White granulated sugar: 35g

Yeast: 2G

Salt: 1g

Honey water: right amount

Note: 1. The order of putting raw materials into the bread barrel is liquid first and then solid; 2. Don't contact salt and yeast directly; 3. Knead until the fascia can be pulled up; 4. Both fermentations should be at least 2.5 times of the original size; 5. Honey water should be mixed with cold boiled water one by one; 6. Baking time and whether to wrap tin foil are determined according to the characteristics of each bread maker .

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet