The kneading process of Xiangxi's manual egg beater(niu nai tu si xiang xi de shou dong da dan qi rou mian guo cheng )

The kneading process of Xiangxi's manual egg beater

Introduction:

"When I make bread, I usually knead it by hand. When I do it, my wrist hurts. Although it is clearly stated in the instructions of the egg beater that I can knead it, I always feel uneasy. It's really good to try it today. As long as it doesn't exceed 500g, I can knead it more quickly with the egg beater, which is faster than the bread maker and manual kneading. But one thing to pay attention to is to stir it for one minute and rest for half a minute It'll take you 10 minutes. "

Production steps:

Step 1: put all ingredients except butter into the basin and stir with chopsticks until there is no dry powder

Step 2: continue stirring until the ball is together

Step 3: start to beat with the manual egg beater, and slow the whole process

Step 4: stir a minute to rest, stir four minutes after the surface is basically smooth

Step 5: stir for another minute to pull out the fragile film

Step 6: add butter at this time

Step 7: stir for another minute, the surface is smooth and very soft

Step 8: easy to pull out the film is not easy to break, knead the end of the whole even rest 10 minutes to do, fast enough.

Step 9: put the kneaded flour in a basin and ferment in a warm place

Step 10: ferment to twice or two and a half times the size, touch your fingers with flour, and you can't pop it up.

Step 11: after exhausting the hair, divide it into three parts evenly. I divide it by weight

Step 12: knead round, cover with plastic wrap and wake up for 10 minutes

Step 13: pick up a piece of rolling cake

Step 14: roll up from one end

Step 15: turn 90 degrees and roll the growth cake

Step 16: roll it up again

Step 17: all rolled up and put into the mold for secondary fermentation

Step 18: ferment to eight minutes and cover with toast

Step 19: preheat 180 degrees in the oven for 35 minutes, then cook. When cooked, pour out the bread and cool it thoroughly.

Materials required:

High flour: 260g

Yeast: 3 G

Fine granulated sugar: 35g

Milk: 130g

Butter: 30g

Egg: 1

Table salt: 2G

Note: be sure to pay attention to the rest of the egg beater

Production difficulty: simple

Process: firing

Production time: several hours

Taste: sweet

Chinese PinYin : Niu Nai Tu Si Xiang Xi De Shou Dong Da Dan Qi Rou Mian Guo Cheng