Bread machine
By VicentaLakin
This is a Chinese bread made from a bread machine, which is softer than a direct bread tissue and is relatively slow to age, and will remain soft even if the bread is put on for three days. Although Chinese fermentation takes a long time, you can go to other jobs and don't have to stare at it. It's very convenient for me to ferment and bake directly with a baker when I'm going to make a full face。
Recipe Recommendations
- bread flour 300g
- sugar-tolerant yeast 4g
- milk 142g
- fine sugar 36g
- salt 4g
- condensed milk 60g
- egg liquid 30g
- butter 25g
- water 13g
- sweetening
- baking
- an hour
- simple
Steps for Bread machine
1
First, a medium, warm milk soluble yeast, pouring into 210 grams of flour and grouping, which can be rubbing with hands or with a bakery for a few minutes. Cover the film and ferment three times the ferment at room temperature。
2
Tore the fermented Chinese into small pieces into bread drums, pouring into water, milk, egg fluid, sugar and salt。
3
A FURTHER 90 GRAMS OF FLOUR WERE POURED, A BREAD BUCKET WAS PLACED IN THE EASTWOOD JD08 BREAD MACHINE, COVERED WITH A CAP ON THE BREAD BARREL, AND THE FLOUR WAS SPLATTERED TO PREVENT IT FROM COMING OUT OF THE FACE, AND A SELECTION AND FLOUR PROGRAMME WAS MADE FOR 10 MINUTES。
4
At the end of the first and paste, a small slice of butter is added。
5
16 minutes of choice and face, and up to the full stage (molecular), with a lid and 30 minutes of fermentation (time for different types of bread machine)。
6
Split the noodles out into 4 equals, roll round and unwind for 15 minutes。
7
It's elliptical, and if there's a bubble, squeez it。
8
Roll it up and cover it loose for 15 minutes。
9
Push it down, gibberish。
10
Then roll it up and put it in the bread bucket and choose the fermentation slot for 60 minutes。
11
Put it in the bucket and choose the fermentation slot for 60 minutes。
12
The fermented bread embryo is full of 78 cents, and it's full of egg fluid on the surface. Choose baking, 35 minutes。
13
The bakery is finished, the bread is poured out, and it is cooled and stored in a fresh bag。