Medium gluten flour shredded bread

Medium gluten flour shredded bread

Introduction:

"As we all know, we all use bread flour or high gluten flour to make bread, but the former has a lot of additives, and it's almost difficult to buy high gluten flour without additives (even if there is no additive on the package). Let's abandon the bakery outside and work hard at home for half a day in order to eat healthy bread without additives, or we'll be busy for nothing, right? Medium gluten flour is usually used to make steamed bread and steamed buns. It has the advantages of no additives, many brand choices, low price and convenient purchase. "

Production steps:

Step 1: put the egg white, milk, sugar and flour into the toaster, start the default program to start the dough mixing, about 5 minutes to form the dough, stop the program, and let the dough stand for 30 minutes. After that, evenly sprinkle yeast around the dough, start the default program or a separate program to start the dough blending. After all the yeast are dissolved (no yeast particles can be seen), evenly sprinkle salt around the dough, continue the dough blending for 5 minutes, and then prepare to put oil.

Step 2: softened butter can be put in one time, corn oil, salad oil and other vegetable oil should be put in three times, with an interval of 3-4 minutes. Check the degree of dough about 20 minutes (17 minutes for butter) from the first oil discharge. Pull a small piece of dough and thin it carefully. Small holes will crack at the thin part. The edge of the hole is smooth, indicating that the dough has reached the complete stage. Stop mixing.

Step 3: start the fermentation process (it can also be naturally fermented when the room temperature is high). When the dough is 2.5-3 times larger, poke a deep hole in the middle of the dough with finger powder. The dough will neither rebound nor collapse, which means that the fermentation is completed. Start the default program to start the dough mixing and exhausting. After 10 seconds, stop the program and let it stand for 10 minutes. Take out the dough and divide it into two pieces of the same size. Roll them into the shape of ox tongue and roll them up from top to bottom.

Step 4: take out the mixing blade, put the two rolled dough side by side into the bread barrel, start the fermentation process (or natural fermentation), and start the baking process when the dough reaches twice the height (about half the barrel depth), about 35 minutes.

Step 5: demould immediately after baking, cool the bread and put it into the fresh-keeping bag for sealed storage. If there is an oven, it is recommended to put it into the oven when the temperature of the bread is slightly higher than the hand temperature (close the door), and seal it after it is completely cool.

Materials required:

Medium gluten flour: 300g

Yeast: 3 G

Pure milk: 100g

Egg white: 80g

Corn oil: 18g

Sugar: 45g

Salt: 3 G

Note: 1, purchase gluten flour, it is recommended to choose more than 10.5G protein content (marked on the outer package). 2. Different brands of flour absorb different amount of water. It is recommended to put 80g milk first, and then add it bit by bit according to the situation. After the dough is formed, gently touch it with your fingers. It feels a little wet, but basically your fingers will not touch the flour. 3. The amount of sugar can be increased or decreased by oneself, but not less than 20g. 4. If you use vegetable oil, you need to cover a layer of preservative film on the bread barrel to avoid the oil splashing on the cover and inner wall of the bread maker when mixing. It is not easy to clean, and you need to add it three times. 5. Please increase or decrease the baking time according to your toaster. 6. Bread baked with medium gluten flour is not as high as bread flour, but the taste and organization are absolutely wonderful!

Production difficulty: ordinary

Process: Baking

Production time: three quarters of an hour

Taste: sweet