bread

Recipe Recommendations

• fine sugar 20 grams
• dry yeast 3 grams
• salt 0.5 grams
• milk powder 20 grams
• water 110 grams
• unsalted butter 15 grams
• raisins appropriate amount
• melon seeds appropriate amount
• coconut appropriate amount

• sweetening
• roast
• several hours
• simple

Steps for bread

1

Dongling bread machine

2

Select the "Hair Group" file, and the whole process will take 1 hour and 30 minutes. First put other ingredients except butter into the bucket and start stirring until the dough is basically smooth for about 5-6 minutes

3

Temporarily turn off the power, cut the softened butter into small pieces and place it in the bucket, and continue to turn on the power (the dough dough will continue to stir. You can turn off the power multiple times and continue the dough spreading process); until you stir, the dough will slowly become smooth. It takes about 15 minutes, just before the process stops stirring (110 minutes remaining for fermentation time). At this time, the dough can be pulled out of the film. If there are small holes, the edges of the holes will also be smooth. Let the process continue and the fermentation begins (the first fermentation).

4

If the dough is still sticky after the mixing time is completed (20 minutes) and the film cannot be pulled out, you can re-select the "dough" position to stir again, but it should not take too long. After mixing halfway, take out the dough and let the stirring bar in the bucket idle for the stirring time. When the fermentation time enters (the stirring bar stops, you can take out the stirring bar), place the dough in and ferment.

5

After completing fermentation according to the procedure, you can leave it for another 10-15 minutes to continue fermentation, but you can observe the fermentation volume of the dough, such as reaching 2.5-3 times. Use your index finger to poke a hole in the dough and it will be ready without collapsing or shrinking. (I forgot to pat the dough)

6

Remove the dough from the bucket, divide it into two balls and round it, cover with plastic wrap and let stand for 10 minutes. Then use a rolling pin to roll out the skin from front to back in the middle. The skin is about 25 centimeters long and 10 centimeters wide. You can turn the dough and roll it halfway because the dough is stretchable. If you can't roll it out, you can let it sit for a while.

7

After rolling out, spread the filling slightly flat, roll it up from top to bottom, and pinch the seam tightly when closing.

8

Place two long rolls on both sides of the central column in the barrel. Carry out secondary fermentation (remember: delicious bread must have secondary fermentation). You can put the program in the baking position to heat it, but it only takes 8 or 9 seconds. When you feel about 40 degrees with your hand, turn off the power immediately, and place the bucket in for fermentation (you can cover the mouth of the bucket with plastic wrap). Fermentation for about 60 minutes, and heating it 2 or 3 times as described above (take out the barrel and heat it for a short time each time). But if it comes summer, there is no need to heat it, just ferment naturally until the volume increases.

9

After fermentation to more than 2.5 times, you can bake, and you can directly choose the baking stage to start. Before baking, you can brush with egg yolk liquid on the bread surface (add a little water to rinse the egg yolk) to make the color look good after baking. Note: Observe the baking color after selecting the baking stage. The entire time of this stage is 1 hour, but it took me about 35 minutes to finish. You can use chopsticks to insert the bread and make it not stick. In addition, when it is baked, you will naturally see that the bread is separated from the bucket. Remove from the barrel after roasting.

10

After cooling, slice it and it will become delicious bread. Look at the softness of the homemade bread. The key point is that there are no additives (bread improvers, etc.).

bread Make Tips

Recipe Categories

• baking Recipes
• breakfast recipes