manual bread
By VicentaLakin
Recipe Recommendations
- high-gluten flour appropriate amount
- milk powder appropriate amount
- butter appropriate amount
- yeast powder appropriate amount
- eggs appropriate amount
- salt appropriate amount
- white granulated sugar appropriate amount
- milk fragrance
- roast
- several hours
- senior
Steps for manual bread
1
Depending on the recipe of the bread, the raw materials used vary, but the kneading process can basically refer to the following steps.
2
Weigh the flour, sugar, salt, and milk powder
3
Weigh the flour, sugar, salt, and milk powder
4
Add water that dissolves yeast, and the other half of the water
5
Add the beaten egg mixture
6
knead the dough
7
After kneading to a certain extent, stretch the dough. At this time, if the dough is stretched a little thinner, many cracks will be pulled out. At this time, you can add butter
8
Add softened butter and keep kneading until the dough becomes smooth and elastic
9
When the dough is stretched open, the dough can form a film, but the film is easy to break, and the broken hole has an irregular shape. At this time, the dough reaches the expansion stage. If you make most sweet and conditioned breads, you can stop kneading at this stage.
10
Even if it is punctured, the ruptured hole will appear as a very, very smooth round hole. The full-stage dough can be used to make most toast.
11
Place the kneaded dough in a large basin, cover with plastic wrap, and place it in a warm place for the first fermentation
12
to two to two and a half times the size of the original dough.
13
Insert the dough with dry flour with your fingers. After pulling out your fingers, the holes will not collapse or retract. The first fermentation will be completed.
14
After venting, the fermented dough is divided into required portions according to dispensing requirements, and shaped into a circle by hand
15
After the fermented dough is exhausted and shaped as needed, it is awakened at room temperature for about 15 minutes. According to the specific conditions of the formula, the final shaping is carried out, the second fermentation is carried out, and baked.
16
sweet bread
17
toast