Manual bread making process(shou gong mian bao zhi zuo liu cheng )

Manual bread making process

Introduction:

"Bread, for family baking, is a" difficulty ", but also the most challenging work of family baking. In the production process, I feel that the dough is becoming mature step by step and becoming what you want. It's hard to describe the excitement and achievement. Those who are happy to enjoy life, let's enjoy the pure handmade bread together

Production steps:

Step 1: according to the different formula of bread, the raw materials used are also different, but the kneading process can basically refer to the following steps.

Step 2: weigh the flour, sugar, salt and milk powder

Step 3: weigh the flour, sugar, salt and milk powder

Step 4: add the water to dissolve the yeast and the other half of the water

Step 5: add the egg mixture

Step 6: knead into dough

Step 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

Step 8: add softened butter and keep kneading to make the dough smooth and elastic

Step 9: when the dough is stretched, it can form a film, but the film is easy to break, and the broken hole is irregular. At this time, the dough reaches the expansion stage. If you make most of the sweet bread and conditioning bread, you can stop kneading at this stage.

Step 10: even if it is pierced, the broken hole will show a very smooth round hole. Full stage dough can be used to make most of the toast.

Step 11: put the kneaded dough into a large bowl, cover it with plastic wrap, and put it in a warm place for the first fermentation

Step 12: 2 to 2.5 times the size of the original dough

Step 13: dip your fingers with dry flour and insert it into the dough. After pulling out your fingers, the holes will not collapse or retract, and the first fermentation will be completed

Step 14: after exhausting the fermented dough, divide it into required portions according to the dispensing requirements, and shape it into a circle by hand

Step 15: after the fermented dough is vented, it will be shaped according to the needs, and then it will wake up at room temperature for about 15 minutes. According to the specific situation of the formula, it will be shaped finally, fermented for the second time, and baked.

Step 16: sweet bread

Step 17: Toast

Materials required:

High gluten flour: right amount

Milk powder: right amount

Butter: moderate

Yeast powder: right amount

Eggs: right amount

Salt: right amount

White granulated sugar: right amount

Note: according to the different formula of bread, the raw materials used are also different, but the kneading process, basically can refer to the above steps. Toast: middle and lower oven, 165 degrees, 35 minutes, sweet bread: middle oven, 180 degrees, 12 minutes

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Shou Gong Mian Bao Zhi Zuo Liu Cheng