Bread machine version whole wheat black sesame toast(mian bao ji ban quan mai hei zhi ma tu si )

Bread machine version whole wheat black sesame toast

Introduction:

"Mi Ya started to make bread in August this year. Since then, it's out of control. I have to make bread at least twice a week. Otherwise, I feel uncomfortable. Especially when I know that my mother-in-law likes my bread, I can make bread without sleep. A while ago, I was so hot that I took part in the year-end competition of gourmet, so I gave up making bread for the time being. In those days when I didn't make bread, I also read a lot of Posts and books, but I didn't read "BBA" seriously. I prefer the narrative words written by the author in the front pages, which are simple, warm and not boring Er, it seems that I'm off the point When I didn't make bread in those days, I always thought about what bread to make next time? When thinking about making bread, I can't concentrate on how to make the theme competition works, and then I want to make bread more, and the theme competition has no inspiration I'm a little fidgety, and my husband said, "why do you bother yourself so much? Don't you go to gourmet just for fun? " A word awakens the dreamer, and I suddenly realize What I want to do should be what I like! So, I decided to continue to make my favorite bread! Then, my whole egg toast and pure milk whole wheat toast were born, hehe In fact, I want to talk about my experience in making bread in recent months. Now let's get to the point! The key to making bread is kneading and fermentation. Now my biggest progress is kneading noodles - using the bread machine, I can knead the beautiful film! It's something that I'm very happy about right now. Maybe I'm not doing very well, but it's really different than before. Maybe everything is like this. Although we have the experience of our predecessors, if we don't operate by ourselves and experience some failures, we can never really understand the valuable experience left by our predecessors and learn anything. For example, kneading noodles, I hope I can take a shortcut at the beginning, but later I found that making bread is a real job, not careless at all! Read a lot of posts, in Sina's "small single"（ http://blog.sina.com.cn/ce32fc ）I learned a lot of basic knowledge in my post. The main problem is the bread machine kneading. His description is very detailed. According to his method, I gradually feel that every time I knead the dough with the bread machine, I knead the dough twice for a total of 40 minutes. The first time I knead the dough for 20 minutes, the bread machine entered the fermentation process. At this time, I chose the "dough" process again, put in the butter and stir for 20 minutes. Then take it out, beat 100-150 times, cooperate with kneading action in the middle, it takes about 5 minutes in total. When you fall to 100 times, you can check the condition of the pull-down film, if not, continue to beat until you can pull out a beautiful film. Generally, you can beat about 150 times. If you do all this, the dough still can't pull out the film, and it is easy to break when pulling, it is likely that the water is not enough. The problem of adding water to dough is also very important. Now I'm going to talk about the problem of adding water: occasionally in a post (I don't remember who the author is), the blogger mainly talked about the problems that should be paid attention to at the beginning of kneading dough with a bread maker. For example, from the time when the materials go down to the time when the dough is formed, we should stay by the bread maker, and mainly pay attention to whether the water consumption of the dough is appropriate. Because different flour water absorption is different, and different weather, different batches of flour will affect the water absorption of flour, I have a deep understanding of this! The water consumption of the first day may not be enough the next day. Therefore, when kneading the dough with the bread maker, first add 2 / 3 of the water in the square. When the bread maker kneads the raw materials into a dough, if the stirring knife of the bread maker turns hard, pinch the dough with your hand. If the dough is hard, it means that the dough is dry. You need to add water. The way to add water is to add water to the dough instead of pouring it directly into the bread barrel, and do not add the remaining 1 /3 of the total amount of water added, it is best to add half of the amount, if there is the same situation before, and then add the other half of the water. If the remaining 1 / 3 of the water is added, and this happens, you need to add extra water, usually 10-20g at a time. It's better for beginners to add it slowly. If you add less, you can add more. If you add more, it's troublesome! If the mixing knife can rotate more freely, and the dough is wrapped on the mixing knife instead of being thrown around, it's basically OK. Then you can pinch the dough with your hand to make it wet and soft, but it won't stick to your hand. Dough fermentation, my current experience is "can't grab fast"! I used the "fermentation" function of the oven to ferment. Later, I measured it with a thermometer. When my oven started the fermentation function, the temperature inside was about 50 degrees! The best temperature for dough fermentation should be about 28-30 ℃. In this way, the temperature of the "dough" program is the most appropriate, but after the dough is shaped for the last time, it is not suitable for fermentation in the bread machine. According to the gourmet "big spoon" method, use the steamer to ferment - that is, pour water into the steamer, heat it to 50 degrees, then close it, put the container containing dough on the steaming rack, and cover it with the lid. The effect of fermentation is very good, that is, the water is easy to be cold in winter, and it is troublesome to heat it again in the middle. There are also ways to provide small bills: use foam box fermentation -- put a bowl of warm water in each end of the foam box, then put the dough into the foam box, and seal the bubble box. The beauty of the gourmet beauty delicacy has been tried. The result is good. At present, I haven't found the foam box yet, only make full use of my bread machine. So this time, instead of using the oven, I use the toaster to make toast. Let's take a look at my production process and the effect of the finished product! "

Production steps:

Materials required:

Medium dough: moderate

Whole wheat flour: 130g

High gluten flour: 95g

Instant yeast: 4G

Water: 50g

Main dough: moderate

Salt: 1 / 2 teaspoon

Honey: 25g

Salt free: 15g butter

Black Sesame: 2 tablespoons

matters needing attention:

Production difficulty: Advanced

Process: Baking

Production time: one day

Taste: Original

Chinese PinYin : Mian Bao Ji Ban Quan Mai Hei Zhi Ma Tu Si