Corn bread -- 17 hours cold storage(yu mi mian bao xiao shi zhong zhong leng cang fa )

Corn bread -- 17 hours cold storage

Introduction:

"Zhongzhong method is one of the ways of bread fermentation. This kind of bread belongs to the low-temperature refrigeration method of Zhongzhong method. 70% of the dough is kneaded and stored in the 0 ~ 5 ℃ refrigerator. After 17 hours of cold storage, it is fermented into Zhongzhong dough. The fermentation time of the main dough decreased correspondingly, and the final strength of fermentation was strong, but the baking time was longer. The product made by this fermentation method is chewy and moist in taste, with the fragrance of full fermentation. It can be stored for a long time, but not hard, and has good moisture retention. And the taste is free to match, is a variety of bread dough. With a little creativity, you can easily make delicious bread that ordinary bakeries can't buy. Don't think it's hard to make frozen medium seed bread. In fact, it's very simple and convenient. It's very suitable for office workers. We make medium seed dough one night in advance, put it in the freezer for fermentation, and finish the rest of the process after work the next day. And you can make medium dough first, and then slowly consider the taste of bread. If you don't have time the next day, it doesn't matter. The dough can be refrigerated for 72 hours. As long as you learn how to make this kind of bread and spend one day a week, you can have fresh and suitable bread every day. "

Production steps:

Materials required:

High gluten flour: 173G

Skimmed milk powder: 17g

Sugar: 69g

Fresh corn: 173G

Fresh yeast: 6 g

Butter: 40g

Canned corn: 173G

Corn flour: right amount

Sea salt: 6g

matters needing attention:

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: other

Chinese PinYin : Yu Mi Mian Bao Xiao Shi Zhong Zhong Leng Cang Fa