Making bread with different patterns

Making bread with different patterns

Introduction:

"Today's cream snack bag seems very simple, but it's not easy to make. The recipe comes from freedom. From the moment I saw her, I was attracted by her smooth appearance. I began to worry about whether I could make such a smooth appearance and round shape. No matter what happened in that process, I would not be able to cover up the defects. I finished the small bag with a worried heart The production of lunch bag, when shooting, the sky is overcast, a little sunlight into the window, the effect is OK, I am quite satisfied. After all, I have been playing baking for less than five months, so I dare not compare with the experts. I can only compare myself with myself. Every change and progress makes me more and more practical on the road of baking. "

Production steps:

Step 1: knead all the ingredients except butter together until the gluten expands and the surface is smooth. Add butter and knead to the expansion stage. This recipe will film easily.

Step 2: cover the dough with plastic film for basic fermentation

Step 3: ferment to 2 times of the size, poke the hole and do not retract

Step 4: gently press the fermented dough to exhaust, and then rub it into long strips

Step 5: divide into 16 parts, round them respectively for secondary fermentation

Step 6: end of secondary fermentation

Step 7: brush the surface with egg liquid

Step 8: bake in the oven at 166 ℃ for 15 minutes in the lower layer (the baking temperature is for reference only, my oven has only two layers). The free baking temperature is 180 ℃ for 12 minutes in the middle layer. Bake until the surface is golden

Materials required:

GAOJIN powder: 200g

Low gluten powder: 50g

Dry yeast: 3 G

White granulated sugar: 25g

Salt: 4.5g

Milk powder: 5g

Egg: 25g

Water: 138 G

Butter: 25g

Note: 1, do this round bread without stuffing, the dough should not be too dry, the recipe of this bread, the dough is very soft, easy to film, I used more than 30 to film. 2. Divide it into small dough and knead it round to ferment without waking up

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor