"Honey bean bread" -- a trial report of Mitsubishi fruit spreader (2)(mi dou mian bao dong ling sa guo liao mian bao ji shi yong bao gao er )

"Honey bean bread" -- a trial report of Mitsubishi fruit spreader (2)

Introduction:

"First of all, I'd like to thank gourmet world and Mitsubishi Electric for giving this trial opportunity. I really didn't expect to be selected as one of the experimenters of this dl-t12 bread maker. This time, I focused on the fruit sprinkling function of the machine, which is really convenient. Although there are some problems in the use process, it needs to run in with the machine several times to find a suitable way. Ingredients: high gluten flour 300g, yeast 4G, sugar 36g, salt 4G, milk powder 12g, egg liquid 22G, water 164g, butter 24g, honey red bean 80g

Production steps:

Step 1: put all the materials except butter and honey red beans into the bread barrel, liquid materials in the bottom, powder materials in the top, sugar, salt and milk powder in the corner respectively, and yeast in the center to fill; put the bread barrel into the bread machine and fix it

Step 2: select the standard bread procedure, set the burning color, weight 750g, need to sprinkle fruit material, do not need timing; after all confirmed, start the procedure, the total time is 2:30

Step 3: 10 minutes later, add the butter

Step 4: after adding butter, pour the honey red beans into the fruit box and push them into the machine cover

Step 5: at 2:15, the machine triggers the fruit sprinkling device, sprinkles all the honey red beans into the bread barrel, and the machine continues the mixing process

Step 6: at 2:10, stop stirring and start the first fermentation

Step 7: at 1:45, the initial fermentation was completed

Step 8: start stirring again. After stirring for several times, press the start / stop key to temporarily stop the machine

Step 9: take out the bread barrel, put it aside, press the start / stop button again to make the machine continue the program; at 1:40, the machine stops stirring, put the bread barrel into the machine, fix it, turn out the mixing blade and remove it

Step 10: sort out the dough a little and try to wrap the red beans in the dough

Step 11: cover and start the second fermentation

Step 12: until the end of the final procedure, take out the bread and put it on the drying net to cool and then store it in bags

Materials required:

High gluten flour: 300g

Yeast: 4G

Milk powder: 12g

Water: 164g

Honey red bean: 80g

Fine granulated sugar: 36g

Salt: 4G

Egg liquid: 22G

Butter: 24g

Note: P.S.1. This bread was barely successful after the fifth time I used the standard procedure of this toaster. The front ones are terrible. After every failure, find out the reason and try to avoid it next time. In this way, we still have to do so many things before we finally find some ways. I haven't used other programs yet. Maybe it's easier to succeed with other programs. Maybe I'll try other programs later. 2. At first, I failed because I'm not used to the whole mixing mode of this machine. Before I used other brands of toasters, the mixing process was to stir for a while, rest for a while, and then continue to stir. But what about this one , is always stirring from the beginning, there will be no stop in the middle of the process; so I began to habitually use the flour mixing 15 minutes + standard bread procedure, which directly led to the excessive mixing of dough.. 3. There is another reason. The second mixing time of the machine is 5 minutes, which is 1:45 ~ 1:40. After several tests, the time for the flour I use is too long, which will also lead to excessive mixing. So finally, I went to have a look when the time was close to 1:45. After a few times of stirring, I stopped the program and took out the bread barrel to let the machine run 4. I feel that I am too persistent to fail in this standard bread procedure. If I fail from here, I must succeed again. Fortunately, no matter what method I use, there are still some results. Finally, I succeed. Maybe I should try to use the sweet bread program, which may be a completely different result; 5. Finally, I feel that the temperature of secondary fermentation is a little high, and I feel hot when touching the bread barrel; I don't know how to use other bread programs, so I need to continue to try to understand it; so I took out the barrel and placed it For a period of time, and then extended the fermentation time according to the situation before baking; 6. For the experience of the fruit spreader function, first of all, the fruit box can not be filled too full, otherwise it will be difficult to insert the box; in addition, if it is wet sticky fruit, there will be residue after spreading, which needs to be cleaned manually, and the relatively dry fruit will not have residue at last;

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Mi Dou Mian Bao Dong Ling Sa Guo Liao Mian Bao Ji Shi Yong Bao Gao Er