Old fashioned wheat bread(mai xiang lao shi mian bao )

Old fashioned wheat bread

Introduction:

"This is the bread with the highest serving rate in my family. The recipe comes from" love and freedom "of the Internet baking master. It's said that the authentic recipe takes 5000 ocean to win. It's really hard for the "love and freedom" teacher to uncover the secret. Although I still don't know why it's called "old", it's really delicious. Of course, or that sentence, delicious food is not healthy, this bread is a bit high in oil and sugar. How to do? Find a way to neutralize it! I made a little change: first, milk is used instead of water, so there is no milk powder, so the bread is softer and full of milk flavor; second, whole wheat flour is used instead of part of low gluten flour to balance high oil and sugar, so that the bread is more nutritious. It can also relieve the guilt of satisfying the appetite. So it's called "the smell of wheat."

Production steps:

Step 1: mix the flour and sugar in the main ingredient evenly;

Step 2: heat the milk to about 30 ℃, add yeast powder, stir well and let it stand for 5 minutes;

Step 3: pour yeast milk into flour and stir while pouring;

Step 4: stir into a thick batter, cover it with plastic film and ferment at room temperature;

Step 5: is it OK to send it to this level? no way!

Step 6: to this extent, the batter grows to the maximum and begins to collapse.

Step 7: all the ingredients except butter in the mixture, milk should be added at one time, leave a little to adjust the hardness of the dough, and start kneading;

Step 8: knead until the dough is gluten, (as shown in the picture) pull apart a section of dough to keep constant degree, add softened butter and continue kneading;

Step 9: knead until the film can be pulled out (as shown in the figure), that is, in the stage of complete expansion, the dough is kneaded!

Step 10: round the dough, put it into the basin for fermentation, ferment it to 2-2.5 times the size, and poke a hole from the top with the finger stained with flour. The hole does not shrink and the dough does not collapse (as shown in the picture), and the fermentation is just right;

Step 11: take out the dough to exhaust, divide it into 9 equal parts, and immediately rub into long strips;

Step 12: knead each dough to about 60cm;

Step 13: fold from the middle;

Step 14: twist the twist alternately from the side far away from the body, counting: one, two, three, four, a total of four times;

Step 15: insert the right side into the hole on the left side;

Step 16: a little sorting, into five petals;

Step 17: after all of them are ready, put them into the baking tray, and brush oil on the baking tray in advance;

Step 18: for the final fermentation, I put the baking tray into the oven, put a bowl of hot water at the bottom, and ferment to 2-2.5 times the size (as shown in the picture);

Step 19: put into the oven preheated at 180 ℃ and bake for about 30-35 minutes until the surface is golden. Brush with melted butter as soon as you come out of the oven.

Materials required:

High gluten flour: 250g

Whole wheat flour: 50g

Fine granulated sugar: 24g

Yeast powder: 6g

Milk: 300g

Salt: 1.5 TSP

Whole egg: 90g

Main material: all

Salt free butter: 72g

Note: 1. Whether it is the basic fermentation or the final fermentation, it depends on the state rather than the time. Different temperature and humidity will affect the fermentation time; 2. During the final fermentation, you can use the oven with a bowl of boiling water or room temperature fermentation. If it ferments at room temperature, cover it with plastic film or plastic bag. I think room temperature fermentation is better, and the bread texture is more delicate. 3. You can also brush the bread with egg liquid before baking, and you don't need to brush butter after baking. However, the color of butter is more beautiful and the bread is more attractive!

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Mai Xiang Lao Shi Mian Bao