Banlan honey bean bread (medium)(ban lan mi dou mian bao zhong zhong )

Banlan honey bean bread (medium)

Introduction:

"After receiving the dl-t13, I have been trying to make different kinds of bread, which is much more powerful and humanized than the menu of my old bread maker. I love" goddess "more and more. In particular, the function of automatic fruit throwing is not enough. What's more, love is not suck. Now, we always like the orchid, the unique aroma and the attractive natural green. We don't know what words to describe. The bread made from the medium method is very delicate and soft, and the knives are not strong enough to be seen in the family. When making bread, if you want to make it thinner, you can wrap tin foil on the outside of the inner barrel when baking. I also tried this bread. It's really a good way. "

Production steps:

Step 1: (after mixing the Chinese seeds into dough, place it at room temperature for 1 hour and refrigerate overnight)

The second step: first mix the variegated flavor and milk evenly.

Step 3: first select the start time of dough mixing function for 20 minutes to knead the dough for the first time (the temperature is high in summer, in order to avoid the dough heating up in the mixing process, you can use ice eggs, ice liquid, or knead the dough with the cover open)

Step 4: according to the sequence of liquid, powder and yeast, put them into the bucket. Liquid: milk, egg powder: sugar, salt and high gluten powder, break the dough into small pieces, and finally put yeast

Step 5: after 20 minutes, knead into a smooth dough, add butter, and then select the blend function. After 25 minutes, leave the film and let it rest for 20 minutes

Step 6: first select the start time of dough mixing function for 20 minutes to knead the dough for the first time (the temperature is high in summer, in order to avoid the dough heating up in the mixing process, you can use ice eggs, ice liquid, or knead the dough with the cover open)

Step 7: exhaust - divide into two equal parts, add honey beans and roll them up for shaping

Step 8: select fermentation for 40 minutes

Step 9: the inner barrel is covered with tin foil and baked for 45 minutes

Step 10: after hearing the prompt sound, finish the bread procedure. (at this time, if you feel that the color on the surface of the bread is a little light, you can use the remaining temperature in the barrel to stew and add some color without opening the top cover.) finally, put forward the inner barrel to turn the bread upside down and air it

Step 11: above

Step 12: internal organization

Step 13: internal organization

Materials required:

Zhongzhong: GAOJIN powder: 200g

Milk: 135g

Yeast: 2G

GAOJIN powder: 140g

Eggs: 30g

Sugar: 50g

Salt: 3 G

Butter: 25g

Note: different seasons, different brands of bread flour have different water absorption, the specific amount of flour and liquid should be slightly adjusted according to the dough situation

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Ban Lan Mi Dou Mian Bao Zhong Zhong