The first toast of Tudou family(tu dou jia de di yi ge tu si jing dian nai xiang tu si xiang xi tu jie guo cheng )

The first toast of Tudou family

Introduction:

"Yesterday afternoon, I made a toast and two pizzas. Now my arms are very painful. Xiaoshan and I love bread, but now we dare not let children eat bread outside. Xiaoshan likes toast very much and makes it for her. This time, it's more successful than last time's croissant. The next day's bread is still very soft. In addition, Xiaoshan says it's delicious, so I feel more happy This assignment should be considered as a pass, oh, the process in the picture above!!! la "It's too late!"

Production steps:

Step 1: prepare the ingredients according to the required amount

Step 2: first stir the dry yeast evenly with half of 150ml warm water and 75ml water, then let it stand still for a while

Step 3: put all the ingredients except butter, eggs and water into the basin and stir well

Step 4: put the egg and 75ml yeast water into the basin, and the remaining 75ml water should be added several times depending on the draught of the flour used. Add it several times according to the handle, so as not to add too much water, and it will not form

Step 5: stir the dough by hand to form a non smooth dough

Step 6: knead into smooth dough by hand, then knead the dough repeatedly

Step 7: the girl's general force is not big enough, so I found this kind of face wrestling method. Throw the dough forward, and then pick up the front of the dough. At this time, the back of the dough comes to the front of the pressing board, and then pick up the front to wrestle

Step 8: the dough becomes longer, fold the dough in half and continue to fall. This action is repeated so as to make the dough gluten

Step 9: as shown in the picture, the broken parts of the film become irregular edges, and butter can be added. Because I do it and take photos by myself, it's not beautiful. If you understand, it's OK

Step 10: This is the post oiling method. Add butter into the dough to continue kneading. After adding butter, the dough may be a little ugly, but kneading will turn into a smooth dough. Then continue to beat and repeat the process of (7-8), which is also to knead a thin film to make the gluten of the dough reach a certain degree

Step 11: the dough forms a film, and it can break the film very well. Even if it is broken, it will have a regular smooth round edge, that is, it can already be done

Step 12: knead the dough into a smooth dough and put it into a basin for fermentation

Step 13: ferment the dough to twice its original size

Step 14: if you don't know whether you can make a small hole in the middle with your fingers, it will be ok if there is no rebound and deformation, and if it is bigger, the face will shrink with a small hole

Step 15: arrange the dough, cut it into three equal parts, rub it into a circle, and let it stand for 15 minutes

Step 16: when it's time, take a small dough and roll it into a piece as wide as the toast box

Step 17: roll it up and make sure it's tight

Step 18: operate the three small dough in this way, and then put them into the toast box for secondary fermentation. Put the placed toast box into the oven, and put a bowl of boiling water under the oven to ferment until it is twice the original size

Step 19: brush a room of egg yolk on the fermented toast, so that the color of the toast will be very beautiful. Put it in the oven at 165 ℃ for 20 minutes, and it will come out of the oven. Oh, when it's baked, it's full of aroma. It's really fragrant!

Materials required:

High rib fabric: 270g

Sugar: 40g

Egg: 30g

Butter: 25g

Milk powder: 15g

Salt: 2G

Dry yeast: 4G

Warm water: 150ml

Note: 1. The key of bread is kneading. If you really don't have strength, you can use it. If you really use it well, you must make a film to make it delicious, soft and not hard. So you can save a lot of effort according to my wrestling method. Come on!! Yeast must be boiled with warm water, so as to make its ingredients thoroughly active. Oh, give full play to its role. 2. Add water to the dough in several times. According to different noodles and your own situation, you should add water. Oh, no more. It's probably when it's sticky. If it's all wet and sticky, you'll get 3 more hands. When wrestling, you will feel that the dough has elasticity, not so soft, with tendons, and will not be so obedient when you fall on the pressing board. At this time, you need to pick up more to see how thin it is. Once it's over, it will become soft again. Once it's over, it will break, and it won't be able to make bread. It's a waste of effort. So when wrestling, pay more attention to it. When rolling dough, you need to clean it Roll the piece as wide as the toast mold so that it can be put in and look more beautiful. The toast must be fermented to the original 2-2. It's 5 times bigger. I'll have a look at it later. Don't burn it. Observe 5 times more. In fact, I don't think it's hard to make bread. It's just that kneading noodles is really tired. It doesn't matter. Let's take it as weight loss. Watching family and children eat happily is better than anything else, right? So if kneading noodles is not good, don't give up. I believe you can do it. Come on!

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Tu Dou Jia De Di Yi Ge Tu Si Jing Dian Nai Xiang Tu Si Xiang Xi Tu Jie Guo Cheng