Buns(xiao mian bao )

Buns

Introduction:

"Another long holiday is coming. In this season of growing grass and flying warblers, where should we go? Outing tour? Taste the unique charm of the birthplace of China's rural tourism, "May Day" flowers and fruits at that time, home can also enjoy the happiness, the joy of making food. I see that many novices often encounter many problems when they learn to make bread. These problems make them fail repeatedly and finally lose confidence. The most common problem is that it is difficult to knead the dough into a thin film, and it is very hard to knead the dough; the baked bread is as hard as a stone; the dough kneaded according to the formula is either too hard or too soft, and it is difficult to master the hardness of the dough; sometimes the internal organization is OK, which is very elastic The kind of sex is not like all kinds of problems such as the soft bread I bought I have encountered these problems before. I often encounter these problems without mastering the bread making skills. However, I have summed up some experience in the process of making bread for many years. I would like to share with my friends here. I hope the novices can also get some inspiration. This is just my personal opinion. If there is any difference, I sincerely welcome to discuss it. 1. It's difficult to knead dough into thin film shape - thin film shape is the basis of making bread. It's really hard to knead dough into thin film shape by hand, but it also needs skills. It's even more difficult for novices. Kneading for a long time sometimes will produce thin film shape. Therefore, using bread maker is the best choice. It's easy and labor-saving, but if you want to knead thin film shape bread maker, it's not omnipotent The dough program only takes 20 minutes. My experience is that it takes more than 2 times, or even 3-4 times, to start the program repeatedly, that is, the film shape can be produced at the complete stage. Each bread maker has different functions and can be flexibly applied according to its own bread maker. 2. The baked bread is as hard as stone - this is mainly because the fermentation is not in place. After the dough is fermented to twice the size, you can do this. Poke a hole with the finger stained with flour. If the dough doesn't shrink, it will be well developed. Don't over develop it. Then exhaust the air and ferment the dough for the second time. Put the dough into the baking mold and finally ferment it. This is a must, and it is the best effect to ferment it completely before entering the oven. Reasons for failure: first, insufficient yeast or yeast failure; second, the ambient temperature of dough is too low; third, the temperature of water or milk dissolving yeast is too high, preferably no more than 40 ℃. 3. The same formula can make the dough either hard or soft. It's hard to master the hardness of the dough. Each brand of high gluten flour has different water absorption, so it can't be generalized. You need to add water or milk according to the situation of the flour. It's not easy to add enough at one time. You need to add it slowly in the mixing process. You only need to carefully and repeatedly experiment to master it. This kind of bun is a very professional baking friend of mine on the Internet You saw that the original formula was 100g milk, but I found that the milk was insufficient or even very insufficient in many experiments, and the best effect was when it was added to 180g. 4. Homemade bread is not as soft as bought bread - bought bread is really delicious, mainly because there are a lot of food additives. Food additives are to improve the quality of food color, aroma and taste. Adding colorants, color protectants, bleaching agents, edible spices, emulsifiers, thickeners and other food additives can significantly improve the sensory quality of food, as well as improve the sensory quality of food Chemical substances or natural substances added to meet the needs of preservation and processing technology. Although harmless, but eating for a long time is also very unfavorable, do not have these, most assured! If the above points are mastered slowly, without any additives, you can also make soft and delicious bread as you bought it. In general, recipes are important, kneading and hair noodles are more important. As long as you master the operation skills, simple recipes can also make great bread. This kind of bread is a simple recipe. It's super soft, just like cotton wadding. After putting it in the refrigerator for a while, it's still soft after warming up. If you don't believe me, you can see the picture below ~ "

Production steps:

Materials required:

High flour: 250g

Yeast: 3.5g

Salt: 1g

Egg: 1

Milk: 180g

Sugar: 50g

Low powder: 5g

Black Sesame: 10g

matters needing attention:

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Xiao Mian Bao