Milk flavored bread -- electric egg beater, noodle and oven fermentation(nai xiang mian bao dian dong da dan qi he mian kao xiang fa jiao fa )

Milk flavored bread -- electric egg beater, noodle and oven fermentation

Introduction:

"It's hard to make bread. First of all, dough mixing is a hard work. When hand kneading comes to the complete stage, it's really tiring. Many people use a toaster to replace it in order to save effort. Secondly, fermentation is a technical activity. If the fermentation is not in place or too much, we can't make good bread. In addition, fermentation is greatly affected by the ambient temperature. For example, in Northeast China, it's already minus 5 degrees, but it's not heating time. It's freezing in the room. If you want to ferment at room temperature, you have to be patient. You can't start fermentation in a day. However, if there is a good tool, it is not difficult to make bread. This is a convenient way to make bread by using electric egg beater and noodle and the fermentation function of oven. However, it should be noted that not all electric egg beaters can make noodles, so please don't rush to try it first, look at the manual of your own egg beater and confirm whether you are competent for the function of making noodles. I use the Qihe egg beater, 938 series generally can be mixed with noodles. The new type of oven basically has fermentation function. If not, put hot water in the oven and change it after it is cool. This method can also simulate the fermentation function. This method is more helpful for people who don't have a toaster to help them and don't want to be tired of hand kneading noodles. "

Production steps:

Step 1: prepare all the ingredients you need

Step 2: put all the ingredients except butter into the flour and basin. Note: do not put all the water at one time, the amount of water absorption of each kind of flour is different, it depends on the situation. First, use a silicone scraper to make the dough into a ball to facilitate the beater and dough.

Step 3: check the instructions of the egg beater. If it has the function of blending, select the blending hook to be installed on the egg beater.

Step 4: always use the first gear to stir the dough at low speed, and stop every 30 seconds to rest for 30 seconds, so as to prevent the eggbeater from burning out due to overload. At first, the dough is sticky and sticks to the bottom of the basin. When the dough starts to be less sticky, that is, it takes about 3 to 5 minutes to stir, and it's almost time to expand. At this point, add the softened butter and continue to beat for 3-5 minutes, stopping occasionally to check the gluten formation. When a small piece of surface is taken and slowly unfolded to form a film that is not easy to break, it reaches the complete stage. It's over.

Step 5: cover the basin with plastic film, put it into the oven and turn on the fermentation function.

Step 6: fermentation about 60 minutes, dough volume increased to more than 2 times the original. It shows that there are no bubbles (if there are bubbles, it means that the fermentation is too much). Stick your finger on the surface and insert a hole in the middle. The hole does not retract and the surrounding surface does not collapse, which means that the fermentation is just right.

Step 7: take out the dough, knead the dough by hand on the panel, squeeze out the air in the dough, divide it into 8 equal parts, cover it with plastic wrap, and wake up for 10 minutes. If the room temperature is very low, you can put the dough on the baking tray, put the baking tray into the oven, and use the remaining temperature in the oven after just fermentation to wake up.

Step 8: after waking up, knead each dough into a carrot shape.

Step 9: roll it into pieces and keep one end big and the other small.

Step 10: start from the big end of the patch and roll it up towards the small end.

Step 11: try to roll the dough as compact as possible, without gaps in the middle.

Step 12: roll the end of the roll as thin as possible, and place it on the baking plate. (if the mouth is not closed down, the dough with small head will be warped during the baking process, which will affect the shape of the bread.) after all rolls are rolled, place them on the baking tray covered with oil paper, and keep a certain distance between each roll.

Step 13: put the baking tray into the oven, turn on the fermentation function and carry out secondary fermentation. At the same time, put a plate of hot water in the lower layer of the baking tray to simulate the adaptive humidity (80%) required by the secondary fermentation of bread, so as to prevent the loss of moisture in the fermentation process of bread. (the glass is full of water mist, so the picture is not clear.)

Step 14: change the hot water when it's cool. In about 40 minutes, the bread rolls are fermented to about twice the original volume.

Step 15: take out the baking tray and adjust the oven temperature to 170 ℃. Brush the bread with a layer of whole egg.

Step 16: when the heating tube of the oven turns from red to black, the surface oven temperature has reached the preheating temperature. Put the baking tray in the middle of the oven, heat up and down, 170 degrees, bake for 15 minutes. (adjust the temperature and time according to the temperature of each oven)

Step 17: cool in the air, put it in the fresh-keeping bag or box, and eat it the next day. The taste is more beautiful and the milk aroma is more rich.

Materials required:

High gluten flour: 200g

Milk powder: 10g

Yeast: 2G

Whole egg liquid: 40g

Fine granulated sugar: 20g

Salt: 2G

Butter: 30g

Water: 80g

Precautions: (1) the egg beater should not work continuously for too long to avoid burning out. (2) When making a roll, make sure to close it down, otherwise you will be surprised to find that the bread has horns in the process of baking.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Nai Xiang Mian Bao Dian Dong Da Dan Qi He Mian Kao Xiang Fa Jiao Fa