Eating bread with different patterns

Eating bread with different patterns

Introduction:

"In fact, I want to make jam bread this time, just to save trouble. I put more than three Jin strawberries to cook jam together. It's estimated that it will take at least two hours to cook and cool. I can wait, but the fermented bread can't wait, so I have to transform it. The conclusion is that "aesthetic fatigue" is the same everywhere. Ha, the same ingredients, the same process, but the final shape is different, simple small row bag, for someone who is used to eating toast, still has a considerable attraction

Production steps:

Step 1: all the ingredients except butter are mixed and kneaded into a dough until it is half expanded (that is, when the dough is stretched out, many cracks will be pulled out if it is a little thinner)

Step 2: add the butter softened at room temperature and knead it to a complete state, that is, the dough can stretch the tough film, that is, it is not easy to pierce with fingers

Step 3: place the kneaded dough at 25-30 ° for the first fermentation, and cover the dough with plastic wrap or wet cloth to create enough humidity

Step 4: ferment the dough to twice its original size, dip your fingers in the flour and poke a hole in the top of the dough. After pulling out the finger, the inserted hole does not collapse or retract, but remains the same, and the fermentation is completed

Step 5: extrude the dough and ferment it for about 15 minutes at room temperature

Step 6: divide the dough into small pieces

Step 7: "growth film"

Step 8: roll up (you can roll all the dough side by side in this way and go directly to step 12)

Step 9: roll the long piece (narrower) in the direction of step 8

Step 10: roll up into a regular small square bag

Step 11: put it into the baking tray side by side and ferment for the second time. Put a plate of hot water at the bottom of the oven. When the oven is heated to the required temperature for fermentation, turn off the power and put it into the oven. In this way, enough temperature and humidity can be created inside the oven (the temperature above 35 ° and humidity about 80% are required for secondary fermentation)

Step 12: ferment to twice the original size, take out and smear the egg. In the middle of the oven, heat 165 ° for 25 minutes

Materials required:

High gluten flour: 270g

Milk: 145 ml

Butter: 25g

Egg: 1 (40g ±)

White granulated sugar: 40g

Milk powder: 15g

Salt: 2G

Yeast: 6 g

Whole egg liquid: right amount

Note: 1. Dough in 1 will be sticky, in 2 when adding butter will make people very depressed, however, as long as adhere to knead down, will soon become smooth and elastic dough, do not easily add flour and give up oh. 2. In fact, you can omit 7-10 steps in modeling, and directly knead into dough and arrange it. 3. When baking, after coloring the surface, remember to cover the tin foil, otherwise it will be over colored.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor