Novice bread (2): pondomi toast(xin shou mian bao ji pang duo mi tu si )

Novice bread (2): pondomi toast

Introduction:

"A lot of novices have asked me this question: why is my dough so sticky? Wet sticky can not operate? I used to think about this problem from the aspect of water consumption, and suggested that they follow the method I said: first add 2 / 3 of the water, do not add all the water at one time. But the problem of wet and sticky dough still exists. It suddenly occurred to me when I made bread for the first time. Later, I found that the root of the problem was not the amount of water, but the flour I chose! I didn't realize it. I found that many bakers used Golden Elephant bread flour, so I bought some golden elephant flour online. As a result, I found that the problem of wet and sticky dough was solved. It turned out that it wasn't the problem of adding water or kneading dough, but that I didn't choose the right flour! Later, I communicated with some friends and learned that many of the so-called "high gluten flour" in the supermarket could not meet the requirements of making bread! So, later, when the novice asked me about the wet and sticky dough, I was the first to ask: what kind of flour do you use? For novices, the choice of flour is the basis of all operations, rice bud's suggestion is that it is best to buy special bread flour for bread, so the probability of success will be higher. Most of them use golden elephant bread flour on the Internet, but others are also useful. You can understand this by yourself, and rice sprouts will not be listed one by one, so as to avoid the suspicion of advertising. "

Production steps:

Materials required:

High gluten flour: 250g

Sugar: 20g

Salt: 4 g

Milk powder: 10g

Milk: 160g

Yeast: 4 g

Butter: 10g

Lard: 10g

Egg liquid for surface decoration: a little

matters needing attention:

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: light

Chinese PinYin : Xin Shou Mian Bao Ji Pang Duo Mi Tu Si