Homemade bread

GET THE BAKERY, THE KITCHEN SCALES. I USE THE ACA ' S AB-SN6513M STAINLESS STEEL BREAD MACHINE, WHICH HAS 16 MENUS WITH THREE SEPARATE FUNCTIONS, NAMELY FAST AND FACE, FERMENTING AND BAKING。

Prepare the material. Basic materials: high-strength powder, milk (or water), eggs, sugar, yeast, salt, butter, which are the basic materials of the formulation and are measured in terms of the food items above. In order to increase the color of bread, some coconuts, soybeans, meat pines, honey beans or raisins can also be prepared, approximately 30 grams。

In the order of first liquids and then powders, the basic materials on which the scales are based are then poured into the bread drums except for butter. This step and the previous one can be accomplished in a single way. 40 grams of butter cut into small blocks to make it soft. In order to colour the bread, the eggs can be evenly beaten in a small bowl, leaving a small amount of full egg fluid. If you add raisins to the bread, a small amount of raisin water will be made available. If you use the appliance to make bread-laying materials, be careful to put salt sugar at the opposite angle, a small pit is inserted in the flour to avoid direct exposure of salt, sugar and yeast to the fermentation affecting the flour. The preparations are now complete。

First automatic face and face (30 minutes). Starts the fast and face functions in the Breads menu, the default time is 20 minutes, increases manually to 30 minutes, starts the first automatic and face program when you press the start button, and then the beeps are done。

Second automatic and paste (10 minutes) with butter. As in the previous step, this time the softened butter was added, the time of the sides was adjusted to 10 minutes and the start button was pressed into the second automatic and face program。

Orthopaedic, packaged, flair (e.g., non-materialized bread) Quite a bit. It is divided into three or four pieces, which are simply gravitated into three or four small ones, and each of them is flatted with a cane. Note: The mixer stick can stay inside, but there's a big hole in the bottom of the baked bread and it's not easy to pour out the baked bread。

This step, according to the taste of the individual, can be used freely, such as black sesame pecan powder, soybeans, soaked raisins and meat pines. When they're rounded up on the edge, they'll put a few rolls up like a spatter and put them back in the bread can。

Enter the fermentation program (about 60 minutes). By fermentation key of the baker, the default time is one hour, which is generally a good time in spring and autumn, with shorter summer temperatures and longer winter room temperatures, until the noodle fermentation is twice as high as the previous one, two centimetres from the barrel mouth. No manual intervention is required during this period。

Enter the baking program (50 minutes). After the first fermentation, press the baking button and default it at 50 minutes. This time is almost sufficient, and there is no need for intervention, and other things can be done. Note: One, the egg fluid that can be painted on the fermented bread before it is baked, and some coconuts will add much to the finished bread. 2. Usually homemade bread can easily have a hard shell and can be covered in tin paper on both sides of the bread barrel, with light on its face facing the outside, so that it can be evenly baked and coloured。

The automatic voice of the baked bread is a reminder that it is necessary to bring hot gloves in time to bring out the van while it's hot, pour the bread out and cool it on the grill. Note: One, the fresh bread is not to be eaten immediately, because the yeast is not stable and eating is bad for the stomach. When the bread is almost cold, it is put in a fresh bag, preferably a special glass-paper bag (which is sold cheaply online). 3. The bread is not to be frozen, the room is to be eaten within two days, the room is to be kept, if not, the slice is to be frozen after the slice has been cut, and it is to be frozen when it is to be eaten. There is also the trick of cutting bread into pieces, not necessarily using a sawknife, but fast, burning the knife on the fire and cutting it, so that the cut bread does not slag and cuts it evenly。

Now a soft, delicious, beautiful bread is finished. The better it will be, the more three hours it will look like it takes to finish a bread, the more one or two steps will actually have to be carried out manually, starting to weigh the material and the whole package, trying to make it simple and saving the package, and the others will be done automatically by pressing a few buttons, and you can do other things at the same time。