Hand kneaded noodles

Hand kneaded noodles

Introduction:

"When I saw this kind of bread by chance, I was immediately attracted by its unique shape. The raw material is common at home, and it's easy to make. It's a kind of healthy staple bread that benefits the public. Its skin is crisp and soft, and the more it chews, the more fragrant it is. No bread machine, no chef machine, novice can make bread. Only basic materials, simple steps, your hands, an oven, can make healthy French bread! Sometimes delicious doesn't need too complicated operation, just as happiness doesn't need harsh conditions. Crisp outside, soft inside, full of toughness, no additives, taste the most original wheat bar. If you can't finish eating french bread, you can cut it into slices to make garlic flavored bread and onion flavored bread

Production steps:

Step 1: 250g high gluten flour

Step 2: prepare 80 grams of milk

Step 3: add 1 spoonful of salt and 1 spoonful of sugar to the high gluten flour, 1 egg, 3 grams of yeast, mix all the ingredients, then gradually add milk, and stir with chopsticks to form cotton wadding

Step 4: knead and press the noodles mixed with chopsticks by hand until they are smooth, then add 20g butter.

Step 5: continue to knead until the basic tendons, do not need to knead for a long time, about 15 minutes

Step 6: first fermentation: seal the dough basin tightly with plastic film and ferment it in a warm place (28-30 ℃) to about twice the size of the dough

Step 7: gently knead and press the fermented dough, then round it and relax for 15 minutes. Press the loose dough lightly with a rolling pin

Step 8: fold up the dough, bottom up, and shape it by hand to make it smooth

Step 9: second fermentation: cover the dough with plastic film and ferment to twice the size

Step 10: spread flour evenly on the surface of the fermented dough through a sieve

Step 11: cut the bread with a knife

Step 12: preheat the oven at 200 ℃ for 20-22 minutes until the bread is golden

Step 13: use when cool!

Materials required:

High gluten flour: 250g

Milk: 80g

Egg liquid: 50g

Salt: right amount

Yeast: 3G

Butter: 20g

Note: 1. When kneading by hand, the longer the dough kneading time is, the stronger the gluten is, and the more tenacious the bread is. Knead for about 15 minutes in this production; 2. Judge whether the first fermentation is completed by dipping the index finger into the flour and inserting it into the dough. If the dough rebounds gradually, the fermentation is not enough. If the small hole does not change, the fermentation is completed. The fermented dough feels soft and has obvious aroma. There are many holes in the cross section of the dough. 3. In the process of baking, we must pay attention to observe the coloring, otherwise it is not gold bread but African bread~

Production difficulty: simple

Process: Baking

Production time: 20 minutes

Taste: Original