Old bread

1

All yeast materials are placed in a bakery (gold like 150 grams of powder, fine sugar 12 grams, yeast 4.5 grams, water 120 grams) with chopsticks to the point where they are free of dry powder in order to avoid dry powder being spilled when the machine is activated。

2

The "and face" program that activates the machine makes two to three minutes of face rubbing, except for an yeast that mixs the raw material evenly and then stops the machine, covers it and fermentes it naturally。

3

fermented to the noodles in a beehive, my room is about 20 degrees warm and fermented for about 2.5 hours。

4

The yeast is kept in the machine and the material is added directly to the main noodle, with the liquid section, i.e., egg fluid and water。

5

Then you pour sugar and salt in two different corners of the machine。

6

And finally, milk and flour。

7

Smuggle the raw materials with chopsticks to prevent dry powder from being splattered。

8

Commencing the machine's "Stand Face" program, shampooing it for 15 minutes, then stopping the machine and moving on. The machine's standard bread program is then selected, the colour is light, weighs 900 grams, and the whole process takes 3:15 minutes for the machine's default to start work. Standard Bread's Scattered Time Machine is defaulted to be 30 minutes, and when scrambled to 15 minutes, the machine is suspended and the face is checked and the thinner film is removed。

9

At this point, the room temperature softens the butter and the starter continues to rub its face。

10

It will be easy to pull out the gloves model by continuing to wipe the face for 15 minutes, ending the entire lasagna phase, and adding the additional 15 minutes of lasagna previously added, for a total of 45 minutes。

11

A smooth, lean, non- sticky face, covered with a lid for the first stage of the fermentation, at which point the machine was shown at 2:45。

12

When fermenting to 1:49-1.48 minutes, the machine will have a one-minute mixing exhaust, at which point the machine will be suspended and the face will be reconstructed. If you want to be lazy, you can leave it to the bread machine to do two rounds and bake. When the exhaust mix is over, the machine is suspended and the face group is taken out, divided into four equals, without laxity。

13

Put some high powder on the board or put some oil on your hands and put the noodles into strips。

14

Put the noodles together and twist them into vasectomy。

15

Puts the adjacent part in the circle。

16

Taking out the mixers from the bread-crumbs and putting them in a fully fledged bagel, the four of them are as big and as tight as possible, so that they are not too short, covered, suspended, work continued, and the rest of the work is handed over to the baker for re-fermentation until the oven is finished。

17

When the roasting is completed, the machine “sweets” the bread, which is immediately painted with melted butter, and then takes out the bread with melted butter on the side, making the skin softer and cooler on the grill。

This time I didn't wrap aluminum foil around the bread bucket, and chose the "Light" crust color. The crust color of the baked bread came out slightly darker, but it wasn't hard at all. Especially after brushing the crust with melted butter, the result was exceptionally good; the crust was very soft. Friends, please also try brushing the bread crust with butter, but be sure to do it while it is hot. If you prefer a lighter color, you can wrap foil around the bread bucket, but you must select "Medium" crust color, as a lighter setting tends to result in undercooked bread. It is worth noting that for my bread machine, if you select the "Standard Bread" program and choose 750g weight, there is a 1-minute kneading and degassing process between 1:41 and 1:40; if you choose 900g weight, it occurs between 1:49 and 1:48. If you are doing hand shaping and select the "Standard Bread" program, you must avoid this 1-minute kneading and degassing process, otherwise the shaped dough will be messed up. You can use this minute to take the dough out for hand shaping. If using the Standard Bread mode, it is best to pre-knead for 10-15 minutes, plus the machine's default 25-30 minutes of kneading, for a total kneading time of 45 minutes. At this point, the dough can easily stretch into a "glove film," which is the best state for making toast. You can leave other operations untouched and just use the machine's default program.