Talk about the unimportant but important details(xi liao na xie bu qi yan que hen zhong yao de xi jie yuan wei nai xiang tu si )

Talk about the unimportant but important details

Introduction:

"I haven't uploaded articles about chieftains for a long time. Counting the days, it's been half a year since I first learned how to make chieftains. I didn't know anything at the beginning, but now I know a little bit. Among them, I have done a lot of chieftains. Every time I grope, every time I make progress, I quietly enjoy the happiness and satisfaction! I love baking and enjoy the excitement of witnessing the slow expansion of the dough curtain! I like to smell the fragrance from my hands! More like to see children eat sweet smile! This recipe is the one I used when I first learned how to make toast. The recipe is the same, but the bread is totally two different kinds of bread. Although it was only after watching the sharing of many baking predecessors and even being familiar with the production process that I started to learn, a lot of experience must be figured out by myself. For me, who didn't know what film was, how to exhaust, how to divide, how to reshape, how to observe all kinds of "see the situation" in the whole process and so on, along the way, I failed, but never gave up. I stuck to my hobby, and used that effort to keep groping. Since I started to do it properly, I have been working hard almost every day Toast a toast every day. When I find that I have really made progress, my heart is still extremely happy and satisfied. Today, I often make this kind of toast. Its raw materials and ingredients are very simple, and its success rate is very high. Although there are no ingredients added, its delicate taste and fragrance are very popular with family members. The organization of the toast is very delicate. It's very good whether you slice it or tear it by hand. Because I don't have a helper, I can't take pictures of drawing. It can be seen from the picture that the skin of Tusi is very thin, and even that thin skin can pull out silk. After this period of exploration, not only the kneading time has been shortened a lot, but also some small details need to be noticed. So I recorded it again, so there are many steps. The words are also wordy. I hope it can help my relatives who are still groping around on the baking Road, just like me. At the same time, I hope you can give me more advice! "

Production steps:

Step 1: take a large bowl, weigh all the raw materials, and add materials in the order of water, salt, sugar, egg, milk powder and high flour (high flour should be screened in advance to avoid particles, salt and sugar should be added diagonally). Finally, dig a hole in the high flour and put yeast into it, and then cover the yeast with flour.

Step 2: use chopsticks along the same direction, stir into a dough state without dry powder. It takes about half a minute.

Step 3: add the flour free dough mixed in a large bowl to the toaster.

Step 4: close the lid and start the dough mixing process. (a dough mixing procedure is 15 minutes)

Step 5: at the end of the dough mixing process, the bread machine will give a "didi" warning sound. At this time, take a look at the dough. The surface is rough. Take a small piece of dough to test it. Although it can easily expand, it is easy to break. At this time, the dough is still in the "expansion" stage. It can make some sweet bread, but it is not suitable for being a toast.

At this time, cover and soften the dough early. Step 6: continue the softening procedure.

Step 7: at the end of the second mixing, take a look at the dough. At this time, the surface of the dough is very smooth and delicate.

Step 8: take a small piece of dough and slowly pull it away with the thumb and index finger of both hands in the opposite direction. You can pull out a thin film and easily wear it on your hands. This is often called "glove film". At this time, the dough has reached the "complete" stage and can be used to make toast. (it takes 30 minutes to mix noodles)

Step 9: put the dough on your hand back into the big dough in the bread bucket and make it with your hands.

Step 10: first cover a piece of preservative film on the bread barrel, then cover the cover of the bread machine (the purpose is to prevent the evaporation of the dough book), and ferment the dough to about 2 to 2.5 times the original size. (if it's winter, you can start the fermentation function of the toaster. In this weather, you only need to ferment at room temperature. In addition, I usually turn off the power when I ferment at room temperature.)

Step 11: pour the fermented dough out of the bread barrel.

Step 12: fold the dough from one end to the other and press it with your hand to exhaust. (because the surface of the fermented dough is not sticky to hands, when pouring out, turn the bottom of the dough up, fold it over, and press it on the original surface with hands to exhaust. This is a better way to operate.)

Step 13: after exhaust, divide the dough into three equal parts, roll round, cover with plastic film, and let it stand for 15 minutes. (this step is generally called intermediate fermentation. The purpose of this step is to reshape the dough. If the dough has not been awakened, it will be difficult to stretch and reshape.)

Step 14: take a portion of the dough and roll it into an oval shape.

Step 15: turn one side and fold from the third of both ends to the middle in turn.

Step 16: from the middle to both ends, roll the strip evenly, and roll the thin bottom edge at the same time. (the bottom edge should be rolled thin, so that the end of the dough rolled up at the back will be tight and stable. If the bottom edge is very thick, the dough rolled up after a period of time will slowly deviate in the process of secondary fermentation.)

Step 17: roll the dough from top to bottom, tightly.

Step 18: roll to the end, press gently, and then roll the other two dough in turn.

Step 19: roll out the dough and put it in the toast box. Separate each one slightly in the middle. Don't put all three in the middle of the toast box.)

Step 20: cover with plastic wrap and place in a warm and humid place for final fermentation. (you can also put it in the oven or microwave oven, and then put a bowl of hot water in it to create a more suitable fermentation environment. In winter, you can also start the fermentation function after putting it in the oven.)

Step 21: ferment until 80% of the toast box is full, remove the preservative film.

Step 22: put into the preheated oven, 180 degrees, up and down the fire, the lower layer, about 40 minutes. (the specific time should be adjusted according to the habit of the oven)

Step 23: the toast is immediately turned over and put on the baking net to cool.

Step 24: when it's cool to the palm temperature, put it in a fresh-keeping bag and slice it the next morning.

Materials required:

Water: 145g

Salt: 1 / 2 teaspoon

Fine granulated sugar: 40g

Milk powder: 12g

Egg liquid: 20g

High flour: 270g

Dry yeast: 1.5 TSP

Butter: 25g

Note: it is very easy to be a successful toast. Although it is not the most perfect, it has made a lot of progress in my baking process. Baking it is not as easy as we usually cook, free collocation, its formula is very important, raw materials should be accurate. And there are many details need to pay attention to: 1: because everyone uses different flour, each kind of flour has different water absorption, so when trying a new formula, the amount of water should not be added at one time, but should be increased or decreased according to the humidity of the dough. 2: When adding materials, the general order is water, salt, sugar, egg liquid, milk powder, high powder, and the last is yeast (salt and sugar are placed diagonally). In other words, liquid is put first and then powder is put. This is because ordinary bread machines have reservation function. The purpose of doing this is to avoid yeast contacting liquid and play its role in advance in the reservation process. If it was made by mixing at that time, it would be more casual. And I'm used to it whether I make an appointment or not. 3: Butter is best added after the dough is kneaded out of the fascia, that is, when the dough reaches the expansion stage, which is conducive to the formation of gluten. 4: Summer temperature is high, you can choose to use ice water and ice eggs, so that the bread machine in the kneading process will not be too hot, also will not cause the dough too sticky. 5: When mixing flour, I first mix the raw materials into a powder free state and then put them into the bread maker to save the time of mixing flour. In this way, two mixing procedures, that is, 30 minutes, can produce a perfect "glove film". Of course, different bread makers have different powers. If the two mixing procedures can not make the dough reach the complete stage, it is necessary to increase the mixing flour as appropriate Time. 6: When detecting whether the dough is kneaded to form a film, it is to take a small piece of dough, not the whole dough. Use the thumb and index finger of both hands to pull away slowly in the opposite direction. If the method of detecting dough is not correct, it is clear that it has reached the complete stage, but it is mistakenly thought that it has not. In this case, if you continue to knead the dough, it will knead too much, leading to gluten fracture. 7: Fermentation is also an important link. If the fermentation is insufficient, not only the volume of bread will be smaller, but also the taste will be dry and hard. But if it's over fermented, the dough will sour and the baked bread will collapse. In the first fermentation, the dough is generally fermented to about 2 to 2.5 times the size of the original dough. After the dough is fermented, dip your fingers in the flour and poke a hole in the dough. The hole will not retract or collapse. If the edge of the hole collapses, it means that the fermentation is excessive. 8: Fermented dough, to the inside of the gas discharge, and then split, wake up, plastic surgery. If there is gas left in the dough, there will be holes in the baked bread. 9: Every one of them

Production difficulty: Advanced

Process: Baking

Production time: Several

Chinese PinYin : Xi Liao Na Xie Bu Qi Yan Que Hen Zhong Yao De Xi Jie Yuan Wei Nai Xiang Tu Si