Perfect bread by cold storage fermentation(leng cang fa jiao fa de wan mei mian bao )

Perfect bread by cold storage fermentation

Introduction:

"Today, I'd like to share with you the low-temperature frozen fermented dough method, which is to put the dough into the refrigerator for fermentation. You can make bread in different periods of time. You can control the time by yourself, save controllable time cost, and make better bread. And the bread made by this method tastes soft and chewy, with rich layers, and the more chewy, the more fragrant. If you make bread in this way, you can eat hot bread more than an hour after you get up. Let's have a try. "

Production steps:

Step 1: put the milk and eggs into the bread barrel, put the salt and sugar into the two corners of the bread barrel respectively, and put the softened butter into the other side

Step 2: put the milk and eggs into the bread barrel, put the salt and sugar into the two corners of the bread barrel respectively, and put the softened butter into the other side

Step 3: Sprinkle the flour, cover the liquid material, dig a small hole in the middle of the flour, and put in the yeast.

Step 4: start the flour mixing function of the bread maker and knead to the expansion stage of flour (commonly known as glove film)

Step 5: adjust the refrigerator to more than 5 or 6 (if the temperature is too low, the flour will not ferment). The kneaded flour can be put into the refrigerator for refrigeration. Be sure to put a layer of wet cloth on the top of the bread barrel, or seal the plastic film to prevent water loss. This is you can go shopping, play with children, play with friends, time is your. As for the dough, leave it to the refrigerator and time

Step 6: when you take out the dough the next day, it's already fermented. Take out the dough and warm it back and forth. To save time, the first thing you can do when you wake up is to wash your hands and take out the dough. Then you are brushing your teeth, washing your face, drinking water on an empty stomach and so on. You're all set and the dough's warming up.

Step 7: This is the bread making stage. Return to the temperature of the good dough without kneading back and forth, divided into four sections, made into cakes. The process of making the pancake has exhausted the air.

Step 8: brush the jam and circle it into a roll (I use mulberry jam, which is picked by Sangu when the mulberry is ripe and made into jam. I give it to some greedy kids. I have kept it till now.)

Step 9: roll the roll

Step 10: put the roll into the bread barrel for secondary fermentation. This is very important. Delicious bread is fermented twice. Let's share a little trick. If you put the prepared bread into the toaster, the fermentation is very slow, and the buzzing sound is very disturbing, and the temperature is more than 20 degrees, the fermentation efficiency will be improved. What can we do? Is there a better way? I don't want to show you the details. The rice cooker is a good assistant now. Take out the inner liner, adjust the rice cooker to the heat preservation state, put the bread barrel in, cover it with plastic wrap, and wait for a while. It will surprise you

Step 11: put the roll into the bread barrel for secondary fermentation. This is very important. Delicious bread is fermented twice. Let's share a little trick. If you put the prepared bread into the toaster, the fermentation is very slow, and the buzzing sound is very disturbing, and the temperature is more than 20 degrees, the fermentation efficiency will be improved. What can we do? Is there a better way? I don't want to show you the details. The rice cooker is a good assistant now. Take out the inner liner, adjust the rice cooker to the heat preservation state, put the bread barrel in, cover it with plastic wrap, and wait for a while. It will surprise you

Step 12: the last step is to start the toasting process of the toaster. The time is set to 40 minutes. The color is adjusted according to your preference. I'm setting it to dark color. At the end of the program, the bread is ready. Eat while it's hot

Step 13: drawing and layering are good

Materials required:

High gluten flour: 380g

Milk: 130ml

Yeast: 5g

Sugar: 70g

Butter: 45g

Egg: 45g

Salt: 5g

Mulberry jam: right amount

Note: if you eat bread as breakfast, this method suggests that you make it at 3.4 pm the first day, and take out the dough at 7 am the next day. You can have delicious bread at about 8 pm. It's a good way to put the bread barrel into the rice cooker during the second fermentation. You can get twice the result with half the effort. Take out the inner liner of the rice cooker, adjust it to the heat preservation state, put the bread barrel in and cover it with fresh-keeping film. It's feasible to observe at any time.

Production difficulty: ordinary

Process: Baking

Production time: one day

Taste: sweet

Chinese PinYin : Leng Cang Fa Jiao Fa De Wan Mei Mian Bao