My first work -- learning to make old bread(wo de chu nv zuo xue zuo lao mian bao )

My first work -- learning to make old bread

Introduction:

"My oven has been bought for 6 or 7 years, but it has only been used several times, basically idle equipment. Recently, I really want to settle down and learn how to bake. I've bought some tools and raw materials one after another. My interest is irresistible. It's really like that when I look up information on the Internet and read baking books. Because I'm a rookie, let's start with the simplest way to make bread. So I saw some posts about making old-fashioned bread. I'd like to learn from tiramisu and sand exposed bird's recipes and start preparing ingredients. Take out the electronic scale and various raw materials weighing, busy is not happy. Because I'm worried that they won't succeed, I'll cut their raw materials by half so as not to waste them. Ha ha, I'm really diligent and thrifty. Ingredients details; yeast head; high gluten powder 150g, sugar 12g, dry yeast powder 3G, milk 120g, water 120g main dough; high gluten powder 150g, sugar 40g, salt 3G, milk powder 12g, whole egg one, butter 35g, water 30g. Surface treatment: the amount of melted butter is appropriate

Production steps:

Step 1: dry yeast powder 3G, sugar 12g

Step 2: butter 35g, milk powder 12g

Step 3: high gluten powder 150g, sugar 12g, dry yeast powder 3G, milk 120g, water 120g, the above ingredients mixed together, after nearly two hours fermentation good yeast head.

Step 4: add all the ingredients of the main dough (except butter) into the fermented head, mix 150g high gluten flour, 40g sugar, 3G salt, one whole egg, 12g milk powder, 30g water

Step 5: soft and good waiting for the second fermentation of dough, because there is no practical experience in making bread for the first time, I can only do it according to the recipe. I found that the dough with me is too thin to knead together, so I had to add some thin noodles to continue kneading. I was also very worried, thinking that the bread was going to make soup. I added nearly 40g of thin noodles and changed the recipe I don't know if I can still make bread with that flavor? Whatever you like, let it be. So I kneaded and beat. I was very tired. It took me more than half an hour to form the film and pull out the thick film. At this time, I added butter and continued to knead and beat until the stage of complete expansion. I accidentally deleted that picture

Step 6: after more than two hours of fermentation, my noodles and I finally fermented. I was very excited to see that the dough was more than 2 or 5 times, and I was worried that it was too much.

Step 7: forget to use your fingers to dip some dry flour in the middle to test the degree of fermentation according to the prescription. When you are excited, you scratch the dough and leave a few finger marks. Then you think of the action you should do. In fact, the finger print in the middle is mended later!

Step 8: take out the dough in the basin to exhaust the air, then pull it into six pieces of the same size, rub the pieces into long strips, and then pinch the two ends together.

Step 9: roll the rolled noodles together like a twist

Step 10: tuck both ends of the rolled noodles in the bottom and wind them up from the middle.

Step 11: make the bread.

Step 12: put the prepared bread in the tin foil covered baking tray. Hehe, because he is not an old hand, the breads are made in different shapes, covered with plastic film and waiting for fermentation again.

Step 13: cover the fresh-keeping film. In order to keep the humidity and temperature, it takes about 20 minutes to wake up. When the volume grows up, it's OK. Put the bread into the oven. The middle layer is heated up and down 180 degrees for 30 minutes. After 20 minutes, take out the butter melted at room temperature, brush it on the bread with a brush, cover it with tin foil, and put it into the oven to continue baking

Step 14: golden and sweet old bread comes out, my first work is successful!

Step 15: show it, show it off and take photos.

Step 16: eating the old homemade bread, I remember the taste when I was a child. Sweet with a little bit of acid, it's really beautiful.

Materials required:

GAOJIN powder: 150g

Sugar: 12g

Salt: 3G

Milk powder: 12g

Whole egg: one

Butter: 35g

Water: 120g

Dry yeast powder: 3G

Milk: 120g

Note: when baking, pay attention to observe the temperature in the oven, don't overdo it. Cover with tin foil.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Wo De Chu Nv Zuo Xue Zuo Lao Mian Bao