Bread machine milk toast(mian bao ji ban niu nai tu si )

Bread machine milk toast

Introduction:

Production steps:

Step 1: put all the ingredients (except milk and butter) into the bread barrel. Pay attention not to put yeast, salt and sugar together, but put them aside. Turn on the "noodle mixing" function and stir for 1 minute.

Step 2: open the lid, and then add milk. I add half of the amount first. The flour is absorbed, and then add 1 / 2 of the other half. The amount of milk in the original formula is 176. I don't use so much, only about 150g. The specific amount depends on the water absorption of the flour you use.

Step 3: at the beginning of kneading, you should not walk away. You should observe carefully and use a rubber scraper to gather all the flour around from time to time, so as to speed up the speed of dough forming.

Step 4: after a "dough mixing" procedure (a "dough mixing" procedure takes 15 minutes), the dough is basically formed. Grasp the dough by hand and test whether the humidity of the dough is appropriate.

Step 5: the dough is wet and sticky. After grasping, the hands are basically clean, and a small amount of flour sticks to the hands, which means that the dough humidity is appropriate.

Step 6: put the bread barrel back and turn on the "noodle" function again. At this time, you basically don't care about it, let it slowly knead! You can do your own things until you hear it "dribbling" to tell you that it has completed the task you told it.

Step 7: once again, after a "dough mixing" procedure, gently open the dough, and find that the dough can barely support the film, indicating that it has ductility.

Step 8: add butter softened at room temperature and cut into small pieces, and start the "noodle mixing" procedure for the third time.

Step 9: at the end of the third "dough mixing" process, it took 45 minutes to knead the dough, and the dough surface was very smooth.

Step 10: take out the dough and spread it to both sides. The surface of the dough is very smooth. Basically, the dough is kneaded in place.

Step 11: take another film! Nice glove film, right?

Step 12: shape the dough and put it back into the bread barrel for basic fermentation. Now that the room temperature is 20 degrees, I don't use the "fermentation" function of the toaster. I just use room temperature for the first fermentation. I didn't care about it for a long time. The first fermentation was slower, and the effect of the finished product was better! It took me about two hours to double the size of the dough. Poke it with your fingers, and the dough won't bounce back after it bounces.

Step 13: divide the dough into two parts and relax for 15 minutes.

Step 14: roll out the loose dough.

Step 15: roll up again and seal the mouth.

Step 16: take out the mixing knife, put the dough into the bread barrel, and ferment for the second time. Because the temperature of the second fermentation is higher than that of the first fermentation, the best temperature is about 38 ℃. According to the previous experience of bakers, the temperature of the toaster for secondary fermentation is the best.

Step 17: ferment twice until the bread barrel is full, and brush the surface with egg liquid.

Step 18: put it into the toaster again, close the lid and select the "baking" function. The time is 45 minutes and the color is "light".

Step 19: when baking bread, the surface temperature of the toaster is very high. Remember to keep children away from the toaster! It's just baked in the picture.

Materials required:

High flour: 300g

Yeast: 3 G

Milk: 150g

Egg liquid: 40g

Sugar: 50g

Salt: 5g

Salt free butter: 30g

Note: production experience: 1, the first key is the amount of water, less water, dough dry, film also can not support, so we must seriously do this step of water, do not be too troublesome, no matter what machine you use, even if it is hand kneading, you should also pay more attention to this step, careful, less water can be added slowly, more, basically back to heaven Count, so don't add all the water in the formula at one time, you should add 2 / 3 or half first, start the first kneading procedure, and the main task is to control the amount of water. 2. Many friends asked why they can't open the film. In fact, there are skills to support the film. You can't be impatient. You have to take your time. The dough with moderate water and kneading in place is easy to open the film. As long as you follow the law of dough stretching, it's not so difficult to pull out the beautiful glove film. 3. It's the first time to ferment at room temperature or above in southern cities, so it's recommended to ferment at room temperature for the first time. The best temperature for the first fermentation is between 25-28 degrees. For the present room temperature, although the room temperature does not reach 25 degrees, a little longer fermentation time can make the dough ferment more fully and the effect of the finished product is better. It's better to ferment the second time and the last time with a toaster. 4. Many people are obsessed with the "ugly appearance" of bread baked by the toaster. In fact, MI Ya thinks that her home-made bread can't be compared with the takeout bread. It doesn't matter if she looks almost as good as "beautiful in the heart". If you think it's ugly and hard to post, you can cut it to show its "beautiful in the heart" Or, the final fermentation and baking are carried out with the oven is also good, oh, the bread machine as a kneading noodle is also more than enough ha! As for the baking time, I tried to bake the rice bud for one hour and 45 minutes. Yesterday, I baked high-grade milk flavored toast for 40 minutes, and the effect was good. Next time, I'll reduce it, and try 35 minutes. Ha ha In fact, baking 40 minutes, the skin is not so hard, completely acceptable! 5. About the preservation of finished products, many people have asked how to preserve the baked bread. It is suggested that the rice sprouts should be packed in fresh-keeping bags and sealed at room temperature. In the current Nanchang weather (the average temperature is about 14-25 degrees), it is no problem to keep them for three days. The rest is to eat hard

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Mian Bao Ji Ban Niu Nai Tu Si