27's cooking diary -- the general process of manual bread making without bread maker(de peng ren ri ji mei you mian bao ji de shou gong mian bao zhi zuo de yi ban liu cheng )

27's cooking diary -- the general process of manual bread making without bread maker

Introduction:

"Recently, I began to be infatuated with bread. However, 27 has no bread maker, so I studied the method of hand-made ordinary bread dough ~ en ~ the following is the ingredients of Danish bread dough, but the steps of other bread dough are the same ~ en ~ ~"

Production steps:

Step 1: prepare the ingredients.

Step 2: dissolve the yeast powder in the normal warm water in the formula (for example, my water is 88g, then use 44g warm water to dissolve).

Step 3: pour the flour and other dry ingredients together and mix them well.

Step 4: after mixing, pour in the dissolved yeast.

Step 5: add the remaining water.

Step 6: add the egg.

Step 7: start to knead the dough (at this time, it will be very sticky and the surface is not smooth, but stick to kneading and don't add flour easily). If the dough sticks to the chopping board, use a scraper to save the pieces of dough stuck to the chopping board and knead them into the large dough until they are smooth.

Step 8: knead until the dough is a little elastic, add butter and continue to knead (if someone in the family has more strength, ask him to knead it! If there is a child, it can also be put in a bag that won't be broken. Let the child step on it and knead it. Let it stand and wait for him to ferment until the dough expands to about 2.5 times of the original. Even if the fermentation is finished, it will take about 1 hour.

Step 9: poke with your fingers, the dough will not continue to sink, nor will it bounce back. This is the perfect time for dough fermentation.

Materials required:

High gluten flour: 170g

Low gluten flour: 30g

Butter: 20g

Milk powder: 12g

Egg: 40g

Water: 88g

Fine granulated sugar: 50g

Salt: 3G

Dry yeast powder: 5g

Note: 1, the final purpose of adding butter can make kneading easier, you can also start to join, en ~ see personal preferences. 2. When kneading dough, we must exert ourselves. It's a process to lose weight. 3. The temperature is also very important in the fermentation process. It depends on the temperature of different bread methods. It needs to be done. Good appetite. See you next time~~~~

Production difficulty: Advanced

Process: firing

Production time: several hours

Taste: Original

Chinese PinYin : De Peng Ren Ri Ji Mei You Mian Bao Ji De Shou Gong Mian Bao Zhi Zuo De Yi Ban Liu Cheng