Healthy traditional bread (detailed illustration of the whole process)(jian kang chuan tong lao shi mian bao quan guo cheng xiang xi tu jie )

Healthy traditional bread (detailed illustration of the whole process)

Introduction:

"Suddenly I really want to eat the traditional old-fashioned bread when I was a child, with a light aroma, a fluffy taste and a nostalgic taste. Well, let's learn to do it while there's nothing to do today. After searching the Internet, there is a real teacher of this kind of old-fashioned bread. To make bread, the most fear is kneading. I remember the last time I made bread, I spent more than an hour kneading noodles. It was really hard. The next day my two arms were very sour. However, seeing that someone on the Internet taught me how to knead noodles with an egg beater (my family used the Qihe card), it was very easy, so I decided to have a try. After verification, the effect is really good. In addition, there is no butter, one is to reduce calories, and the other is to maintain the simple flavor of old-fashioned bread, so salad oil is used. The bread is very successful. It really has the taste of childhood. After a bite, I was moved to tears. There's a picture, there's a truth... "

Production steps:

Step 1: group photo of raw materials

Step 2: first make the yeast head: first open the yeast with warm water, add other ingredients, stir evenly, cover it with wet cloth and put it in a warm place for fermentation.

Step 3: first make the yeast head: first open the yeast with warm water, add other ingredients, stir evenly, cover it with wet cloth and put it in a warm place for fermentation.

Step 4: ferment the yeast head into a honeycomb. (ferment for about 1.5-2 hours)

Step 5: mix all the ingredients of the main dough

Step 6: add the fermented yeast head to the main dough, and start to mix the dough with an egg beater

Step 7: continue to mix dough to smooth dough (use the egg beater to mix dough for 1-2 minutes, and let the egg beater rest to prevent the motor from overheating)

Step 8: add salad oil and continue to knead the dough to the expansion stage.

Step 9: put the mixed dough in a warm place again and ferment to twice the size (about 1 hour)

Step 10: knead the fermented dough on the chopping board, exhaust the air, and pull it into a small dosage form with equal size to wake up for 15 minutes.

Step 11: use a rolling pin to roll the small dose into a cow tongue shape

Step 12: use a rolling pin to roll the small dose into a cow tongue shape

Step 13: fold the two sides of the long tongue shaped dough in half

Step 14: roll from the wider end to the narrower side

Step 15: Brush olive oil evenly on the baking pan and put the rolled dough into the baking pan one by one

Step 16: the most important second fermentation step: put the baking tray with bread base into the upper layer of the oven, pour boiling water into another baking tray, put it into the lower layer, close the door and ferment to about twice the size (about 1 hour)

Step 17: evenly brush a layer of whole egg liquid on the fermented bread base

Step 18: preheat the oven for 5 minutes, put the baking tray into the lower layer, heat up and down 160 ° for 15-20 minutes

Step 19: delicious bread is fresh!

Materials required:

High gluten flour: 150g

Milk: 45g

Sugar: 50g

Salt: 1g

Salad oil: 44 G

Dry yeast: 4G

Water: 130ml

Note: 1, with the egg beater and noodles to pay attention to the use of 1-2 minutes, to let the egg beater rest, pay attention to the use of low gear on it, to prevent overheating burned motor. 2. The key point of making bread, dough and noodles is very important, must knead to the expansion stage or to the complete expansion stage. 3. The second fermentation of bread germ is very important for the success of bread making. It must be carried out in a warm and humid closed space. Ensure that the appropriate method can be carried out in the oven, the lower part into a plate of boiling water, closed fermentation. 4. As long as the heart, everyone can make healthy, fluffy, delicious bread at home.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Jian Kang Chuan Tong Lao Shi Mian Bao Quan Guo Cheng Xiang Xi Tu Jie