Hand kneading noodles (details) -- Corn Salad Bread(shou gong rou mian xiang xi yu mi sha la mian bao )

Hand kneading noodles (details) -- Corn Salad Bread

Introduction:

"Xiao Lang just came home from the holiday yesterday, so he couldn't wait to do something. After four months of school life, he still had a great passion for baking. If you think about it, you'd better start with bread. The first time I made small bread before, it made me more confident. This time, I'll make a simple corn salad bread. I still use the hand kneading method. It's easy to knead a beautiful glove film in 30 minutes. The only regret is that the temperature of the oven is a little high, and the color of the surface of the bread is deep, but it doesn't affect the taste at all! If you like baking, give it a try. "

Production steps:

Step 1: preparation materials: mix the high flour and low flour, add 100g cold water, egg liquid (leave a little brush surface), dry yeast, sugar and salt into the basin. (the remaining 20 grams of water for use)

Step 2: stir the flour mixture in the basin with chopsticks to form the picture. Then cover with plastic wrap and put in the freezer for 30 minutes.

Step 3: the purpose of cold storage is to make flour absorb moisture more easily, which is of great help for making bread and kneading film.

Step 4: pour the frozen noodles on the non stick chopping board and start kneading.

Step 5: the dough is always soft and sticky during kneading. If you feel that the dough loses moisture when kneading, you can knead in the remaining 20 grams of water from time to time.

Step 6: lift the dough and beat it repeatedly to the chopping board with one hand until the dough surface is slightly smooth.

Step 7: use a scraper to cut a small piece of dough, open the dough with both hands, and pull out a slightly rough and thick film.

At this point until the butter can be completely absorbed, step 8: it doesn't matter.

Step 9: repeatedly beat the dough, the dough gradually produce gluten, at this time increase the strength and speed, until the dough surface is very smooth.

Step 10: cut a small piece of dough and pull out a little transparent and unbreakable film. At this time, the dough for the expansion stage, suitable for making soft bread

Step 11: take a clean basin and apply a few drops of corn oil on the bottom of the basin. Put in the dough, cover with plastic wrap, and make the first basic fermentation in a warm place of 30 degrees.

Step 12: when the dough is fermented to 1.5-2 times the size, it takes me 50 minutes. Insert dry flour into the dough with your fingers, and the small hole will not retract immediately to form the basic fermented dough.

Step 13: knead the fermented dough into long strips.

Step 14: divide into eight dough of the same size, roll round and relax the plastic film on the back cover for 15-20 minutes.

Step 15: prepare sweet corn kernels and salad dressing at this time.

Step 16: drain the corn kernels and add two teaspoons of salad dressing.

Step 17: spread powder on the table, flatten the loose dough with the palm of your hand, and then roll the dough with a rolling pin from the middle to both ends to form an oval flat piece.

Step 18: put the right amount of corn on the surface.

Step 19: knead the sides carefully.

Step 20: place the dough in the baking pan for the last fermentation. I put a bowl of hot water in the oven, and then put the dough into the oven without power supply to ferment, so that the temperature and humidity are satisfied.

Step 21: ferment for 40 minutes until twice the original size.

Step 22: brush the surface with whole egg liquid for decoration.

Step 23: preheat the oven at 200 degrees, heat up and down, 180 degrees, bake in the middle for 15 minutes.

Materials required:

High gluten flour: 200g

Low gluten flour: 50g

Egg: 1

Water: 120g

Salt: 2G

Sugar: 30g

Yeast: 3 G

Butter: 20g

Sweet corn: 200g

Salad dressing: 2 teaspoons

Note: 1, canned corn to try to drain the water, otherwise knead into the face when it will be very sticky. 2. Water can also be replaced with milk, but a little more than 20 grams.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Shou Gong Rou Mian Xiang Xi Yu Mi Sha La Mian Bao