[grape Souffle bread] - simple but delicious (toaster version)(pu tao nai su mian bao jian dan er bu shi mei wei quan cheng mian bao ji ban )

[grape Souffle bread] - simple but delicious (toaster version)

Introduction:

"Since we came into contact with baking, our family has been making bread every day, including corn, oats, nuts, whole wheat, coarse cereals, all kinds of shapes and tastes. From flour to dough, and then to bread, this is a harvest process, with the dough growing, every pore is full of my happiness, happiness is slowly expanding in this warm kitchen. Grape pastry bread is a kind of bread that baby likes. He always likes to buckle the grapes with his hands, dig holes one by one, and then eat bread again. Every time he eats this bread, it makes people feel very attentive. Sometimes he counts a few grapes while eating. The pastry on the skin is sweet and crisp, which not only enriches the taste, but also makes the bread more beautiful. "

Production steps:

Step 1: dough material map.

Step 2: filling and surface decoration raw material diagram.

Step 3: in addition to butter, put the dough ingredients into a large basin in the order of liquid first and then powder, yeast last, and put them on the top of the flour.

Step 4: stir with chopsticks until there is no dry powder. (the purpose of this is to save the dough mixing time of the toaster.)

Step 5: put in the bread maker and start the dough mixing process. (15 minutes for 1 mixing procedure)

Step 6: at the end of the dough mixing process, there is a "tick" sound at the bread making opportunity. First, check the dough below, and then the thicker dough can be pulled apart. The dough is in the expansion stage.

Step 7: add the softened butter and start the mixing procedure again. After the end of mixing, continue mixing for 5 minutes, and then close the program manually.

Step 8: take a piece of dough and test it. You can pull out the perfect "glove film". At this time, the dough has reached the complete stage and can be used to make toast.

Step 9: round the dough and put it in the bread bucket.

Step 10: cover with plastic film, start the fermentation function of the bread maker, and ferment the dough to 2.5 times the original size.

Step 11: take out the fermented dough, exhaust, and divide it into four parts.

Step 12: roll round in turn, cover with plastic wrap and wake up for 15 minutes.

Step 13: take one and roll it into an oval shape.

Step 14: start at any end, fold it three times, and then place it at 90 degrees. (because we have to roll it later, put it straight and roll it)

Step 15: roll four dough in turn.

Step 16: start with the first dough, roll out the long strips and roll out the thin bottom at the same time. (the width of the dough is half the length of the bread barrel)

Step 17: spread raisins evenly. (if the raisins are very dry, soak them in water for 15 minutes in advance, and then use kitchen paper to suck out the water)

Step 18: roll up the dough tightly from top to bottom and make 4 dough in turn.

Step 19: put the four rolled dough into the bread barrel in turn.

Step 20: cover the plastic film, start the fermentation function of the bread maker, ferment to twice the original size, then take out the bread barrel, wrap it with a layer of tin foil and put it back. (the matt side of tin foil faces the bread barrel)

Step 21: brush a layer of egg liquid on the fermented dough, and then sprinkle appropriate amount of pastry. (I brush the egg twice to make the surface a little heavier.)

Step 22: start the baking function of the toaster, set the time to 35 minutes, select "medium" for coloring, turn on the toaster after 15 minutes, quickly remove the tin foil, and continue to finish the baking.)

Materials required:

High flour: 250g

Water: 120g

Salt: 3 G

Fine granulated sugar: 45g

Whole egg liquid: 30g

Milk powder: 15g

Dry yeast: 1 teaspoon

Butter: 30g

Pastry: right amount

When adding raw materials, avoid direct contact between salt and yeast to avoid salt killing yeast and affecting fermentation. When using the reservation function of bread maker, yeast should be placed on the top of flour to avoid contact with liquid and early fermentation. In addition, although the amount of salt is small, it can not be ignored. It can strengthen the gluten of dough and regulate fermentation. (in the use of salt and yeast, because the amount is relatively small, I think the use of spoon is more accurate, a small spoon of salt is equal to 5g, a small spoon of yeast is equal to 3G) 2: in front of and, I like to add the raw materials in a large bowl, stir them with chopsticks to a state of no dry powder, and then put them into the bread machine. This is to save the time of the bread machine, so that the mixed dough is put into the flour Generally, the "glove film" can appear after kneading for 35 minutes. However, the power of different bread makers is different, so if the dough can not reach the complete stage within this time, it is necessary to add some mixing time. 3: Because the heating tube of the toaster is on the four walls, if the color is light when baking, the color of the baked bread is just right, but the surface color is light. If the choice of color, then the surface of the bread color is just good, and the four walls of color will be a little too heavy. So when baking, you can wrap a layer of tin foil on the bread barrel, and then start the baking function. After baking for 15 minutes, you can take off the tin foil and continue baking. (the tin foil here is like baking bread in an oven, coloring it and then stamping it with tin foil. It is a good way to prevent excessive coloring of bread), so that the four walls and surface of the baked bread are just right. But if you like the coloring around a little lighter, you can remove the foil after baking for 20 minutes. On the contrary, if you like the color around the bread, you can shorten the time of wrapping tin foil. In addition, different portions of bread, baking time is also different, to deal with specific circumstances.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Pu Tao Nai Su Mian Bao Jian Dan Er Bu Shi Mei Wei Quan Cheng Mian Bao Ji Ban