Old corn bread
By VicentaLakin
Water is legal old bread, finished tissues are super fine old bread like toast, soft is real, super soft. Because each person's demand for bread is different, so there are no stories, only processes, and how he makes bread in the summer. It's corn oil because it's old bread that's fermented, and it's more fragrance than butter. Milk contains 90 per cent of the water, so the water in the formula is replaced by milk, which is calculated by itself。
Recipe Recommendations
- high-gluten flour 210 grams
- medium-gluten flour 90 grams
- fine sugar 24 grams
- sugar-tolerant yeast 1 gram
- water 240 grams
- salt 6 grams
- egg liquid 100 grams
- milk powder 30 grams
- yeast 5 grams
- corn oil 75 grams
- sweetening
- roast
- several days
- simple
Steps for Old corn bread
1
All the materials in the main noodle 1 (lawful use of water) are mixed and the amount of water in the main noodle is not so great that it has to be covered until there is no dry powder。
2
The main laminate pack is covered with a moisten。
3
With a thick towel, torn to nine minutes dry and put a freezer on the film all night。
4
All the materials in the medium yeast (cooled) can be blended to the point where there is no dry powder, without rubbing or mixing。
5
Smash it and wrap it up。
6
同样With a thick towel, torn to nine minutes dry and put a freezer on the film all night。
7
Noodle hooks and two ice strips of ice frozen in the freezer overnight。
8
Five grams of yeast in the next day (Main Flour Node 2) opened with a spoon of water, 30 grams of milk powder and 75 grams of corn oil。
9
The fermented head is removed from the freezer, and the fermented head is already very good, with visible air holes on the surface, and the whole bowl is cold and cold。
10
It's a silica。
11
The whole night of the freezer was also removed and torn to pieces and thrown into the noodle tank。
12
All the above-mentioned materials, including corn oil, were poured into the casks at low speed and high speed (if butter is not released)。
13
The machine's face temperature rises rapidly, so in the summer it must control the face temperature of the face, the best of which is within 24 degrees, not exceeding 26 degrees, and the same is true of the cooks with their hands rubbing the face。
14
The amount of 600 grams of flour is really quite large, and it's easier to heat up with a machine. I paused after the temperature was above 24°, because it was more than 26°。
15
I put the whole cask on a lasagna, with a hook, and a wet towel in the freezer, which cools the lasagna for 10 minutes。
16
If it's the butter cooks, the noodles can go down to the extension. With corn oil, you can hit it directly to the extension stage, and your hand can pull out a thin film, so don't break your face。
17
Prepare a large fermentation bowl with a thin layer of corn oil in it。
18
The whole noodle crop is condensed into a rounded condensed bowl by measuring the temperature of the full noodle, which is above 26 degrees, and which must be cooled quickly, without affecting the overall softness of the bread product and its nuance。
19
Prepare a big bowl of first half of water。
20
The fermented bowl covers the membranes with a single nine-point-dry towel, and the fermented bowl sits in the water bowl with three ice bags in it. The first fermentation temperature of bread is around 28 degrees and 75 per cent humidity, and the entire journey is covered with wet towels to increase the degree of humidity of the face of the face, and the use of ice-water bowls to cool the ambient temperature in addition to keeping it wet. fermenters with direct fermentation boxes]。
21
When all is ready, the ambient temperature of a fermentation below is measured at less than 28 degrees, and the first fermentation is feasible in the summer, and the first fermentation can be fermented in about an hour, if the temperature is right, of course, at the actual ambient temperature (and then freeze the ice belt on the ice reserve)。
22
For the first time, the dough is fermented twice as big, a small hole is fermented with hand-dried dry powder, a small rim is fermented without collapse or convulsion, and the newer can try a few more times, if the fermentation is insufficient, and if the fermentation is excessive, do not do it again。
23
The fermented bowl is attached directly to the silica pads, and because the fermented bowls are coated with oil, the noodles fall slowly and as little as possible, so that they do not use their hands to salvage them, so as not to damage their tissue。
24
Put pressure on the air. Don't rub it。
25
And then we'll do a folding "turning face" after the exhaust, which is a 30% discount。
26
Once it's folded again, it's over. The flipping enhances the amount of oxygen in the noodle and the noodle
27
When the noodles are flat, they are split into eight equals, and you try to lay down the knife. If there is a real difference of size, it can cut out some of the extra small noodles and wrap them up in small ones。
28
When the partition is completed, the freezer (eggs) in the fermentation box will remain in place for 30 minutes, with room temperature still in winter。
29
After 30 minutes, it was removed from the refrigerator and the temperature is now high, and the 30-minute static face of the face became significantly larger。
30
A fermenter and a frozen ice belt at the bottom of the grill are prepared for final plasticization. (Cooling the grill and the face group is intended to facilitate better plasticization, because the temperature is high and the face group is fermented in minutes, and if the face is fermented, there is no plastic.)
31
A noodle cane is taken out to grow strips, and if there is a gas hole around the noodle, it can beat the exhaust with a hand。
32
When the tablets are flat, the face of the face is flat and the face of the face is flat. Try not to pull it. There's a sticky line to scratch it with。
33
On both sides of the face, the pressure was tight, and the bubble was pressed out。
34
Two folds are tight, and the bubbles inside must be removed。
35
Repeats the above actions and completes all face sticks in turn。
36
Take out a face stick and grow it into four knots. Ma. Hana
37
Squeeze the tail of the vaffodil and fold it back from the eye button。
38
All the bread is made in the way above, although I put ice bands under the grill and the fermenter box, the face is slowly fermenting, the face is getting sticky, and finally, there's some sort of plastic difficulties. Contents
39
The final fermentation temperature is 38° and above 85% humidity. The bread embryos are placed in the oven, a bowl of hot water is placed in the oven, the oven doors are closed, the temperature and fermentation are not wrinkled, and the temperature and humidity are soon to come up. One minute after closing the oven door, it's already 32°C, 80% humidity, and the fermentation will be quick, so don't overfertilize, and all the effort in the front is wasted
40
Flour fermented up to 1.7-1.8 times the volume of egg fluid, while the oven was preheated at 180 degrees for 10 minutes and the water from the fermentation bowl was not removed。
41
AT THE END OF THE PREHEAT, THE BOWL OF WATER IN THE OVEN WILL BE ADDED TO THE BAKERY, WHICH WILL BE BAKED DIRECTLY WITH THE BREAD. MY OVEN IS 40 L, AND IT'S ON FIRE, SO IT'S 150°, IT'S ON FIRE, IT'S ON FIRE, IT'S ON FIRE, AND IT'S ON 23 MINUTES. WHEN THE BREAD IS RIPE, IT IS TAKEN OUT. NEVER BOILED. TOO MUCH OF THE BAKED BREAD EVAPORATES. BECAUSE EACH OVEN HAS A DIFFERENT TEMPERATURE, SO EVERYONE SETS THE TEMPERATURE AND THE LENGTH OF THE OVEN
42
It's not too hot when it's hot。
43
The bread is super soft, the tissue is so delicate, it's like toast, and it's so hot。
44
While the violence is tearing apart, the tissues inside are thin, and the bread is warm enough to keep the bags warm, completely cooled and preserved。
45
The hand tore a cut-off, but if the bread is rubbed in the mural, the finished tissue is still rough, the airholes are not of the same size and the whole bread is dry and soft basically fermented。
46
The first fermentation of the noodles and the high temperature of the face will directly affect all subsequent operations, and the finished bread is largely of uneven size and rough tissue. If the bread comes from below or above the bread, in addition to insufficient humidity and excessive firepower, it's too long to bake, and the water evaporates, so it must be better to know the temper of its oven。