The old taste in the memory of the Post-70s(hou ji yi zhong de lao wei dao gang shi tu si )

The old taste in the memory of the Post-70s

Introduction:

"Shuangshuang feels that when making bread, you don't have to worry about his organization, but you must pay attention to its taste. The taste depends on the formula you choose. As long as the taste is right, the family will like it, right? The recipe of this Hong Kong Style toast introduced today is from Jin Dawang's blog. I adjusted it according to the bread maker. Thank you! People's memories of the old taste are often more unforgettable than the taste itself. When I was a child, 50 cents a bag of bread, sweet, fragrant, soft. As a little girl in the late 1970s, I can't forget that sweet memory. "

Production steps:

Step 1: put the ingredients (except butter) into the bread barrel, try to separate the water from the flour, dig a nest for the flour, and put the yeast powder in it, not with sugar and salt. Start the toaster and noodle function and work 15-20 minutes in advance.

Step 2: restart the machine and add diced butter. Choose the standard bread pattern, 750 grams, light color. (if the color on the bread maker is serious, you can put a layer of tin foil on the outside of the bread barrel) (2:58)

Step 3: when the bread maker works to the end of mixing, kneading is completed. At this time, the dough is flexible and elastic, the surface is very smooth, and there will be no potholes. （2:33）

Step 4: apply a little oil on both hands, cut off a small piece of dough with a knife, pull gently, and check the state of dough. The membrane should be thin and tough, not easy to break, and the edge should be smooth after breaking.

Step 5: after one fermentation set by the machine is completed (some machines start to ferment at one time, and then directly knead the dough to finish shaping), shaping is finished. (1:41-1:40, at this time, put the machine temporarily, no pause key, just put it in quickly) divide the dough into four, round.

Step 6: take a dough and roll it into an oval shape.

Step 7: fold it in half along the middle line.

Step 8: roll up.

Step 9: finish all four and put them in the bread barrel.

Step 10: spray a little water into the bread barrel with a spray can.

Step 11: put the bread into the barrel and ferment to 0:40.

Step 12: brush the surface with egg liquid.

Step 13: Sprinkle with almonds.

Step 14: bake for 40 minutes, take out 5 minutes in advance according to the coloring condition.

Step 15: after baking, pour out the bread from the bread barrel and put it on the air net to cool.

Materials required:

High gluten flour: 300g

Water: 152g

Egg: 36g

Salt: 2.5G

Yeast powder: 4G

Milk powder: 10g

Sugar: 60g

Butter: 30g

Egg liquid: right amount

Almond slice: moderate amount

Note: 1. Be familiar with the mixing time of your bread maker in advance. If the bread maker is set to start baking after only one fermentation, you can start shaping after the mixing. My setting is 2:33-1:41, fermentation, 1:41-1:40 stirring, 1:40-0:40 fermentation again, so in the middle of 1:40 minutes. 2. Don't add all the water at a time. According to the water absorption of flour, set aside about 10 and add slowly. The water content of the original formula is larger than that of this one, so I reduce it a little. 3. The mixing time depends on the power of the bread maker. Different bread makers have different mixing time, so it can't be generalized. I use this Mitsubishi dl100, and the mixing time is 40-45 minutes, so I mix noodles 15 minutes in advance, and the machine comes with 25 minutes. 4. There is a certain temperature difference in the baking temperature of the toaster, so even if some choose light color, they still bake a large thick skin. This kind of Pro can wrap a layer of tin foil on the outside of the bread barrel, bake for about 15 minutes, and take it out, which can prevent part of the heat conduction, and the coloring is moderate. 5. Brush egg liquid and sprinkle almond slices on the surface to look good, which can be omitted. During the operation, the machine does not need to be suspended, the brush can be done quickly, and the cover can be covered for baking.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Hou Ji Yi Zhong De Lao Wei Dao Gang Shi Tu Si