The first time I wrote the bread tutorial, I chose a bread that is very simple for baking novices, and a very delicious bread spread - butter condensed milk sauce, everyone to try it! This time, the Vienna bread is made with a medium-sized method. It is very soft and delicious. It can be used with the butter condensed milk sauce that is taught to you. It can also be made into a salty sandwich. It is a very versatile bread.
Dissolve the dry yeast in water, mix it with high-gluten flour, and knead it into a dough with no dry powder. (The amount of water in the formula can be reserved for 30g, and then the dough is added into a dough and then slowly added)
The handcuffs used this time, if a friend with a chef machine or a bread machine at home can use the machine directly. The middle dough needs to be smoothed to the surface, the handcuffs take about 7-8 minutes, the chef machine can simmer for about 5 minutes, and the dough is agglomerated, and the surface is smooth.
Roll the simmered dough into a round shape, close the mouth and pinch it tightly. Sprinkle a small amount of high-gluten flour or a little oil (butter, olive oil) in the fermenter to prevent sticking. Place the dough and cover with plastic wrap. It can be used up to 2 times larger. *tips: This is the kind of bread that is prepared for the day. If you want to make this bread, you can put the dough in the refrigerator for fermentation the night before, and take it out in advance before the next day. It’s ok
The middle dough is fermented
The picture above shows how the dough is fermented. The volume is twice as large, and the honeycomb hole at the bottom shows that it can be used. Next, let's make the main dough!
Put all the dry ingredients (high-gluten flour, low-gluten flour, whole-fat milk powder, white sugar, salt) in the main dough into the baking pot and beat them evenly with eggs.
The dry yeast is placed in milk and dissolved for later use. (10g of milk can be reserved, slowly added after the dough is agglomerated)
Before removing the medium dough, spread a thin layer of dry powder on the silicone pad to prevent sticking.
Squeeze the middle dough, discharge large bubbles, and cut into small pieces with a scraper or scissors.
Put the medium dough and milk into the baking pot in turn, you can carry out the kneading noodles, use the oil method to knead the noodles, and then add the butter to the expansion stage, and then add the butter to the full stage. I forgot to take a picture of butter. . . Basically, you can put butter on the chef machine for 5 minutes.
This time, the middle method is adopted, and it is easy to produce the film. The picture above is the last good shape, and the tough and thin fingerprint film has been produced.
After confirming that the dough is simmered, the dough is rounded, the mouth is pinched down, and the plastic wrap is covered to carry out a fermentation. The temperature is about 26 degrees and about 40 minutes.
The dough that has finished at the end of the dough is about 1.5 times larger. Use your fingers to dry the powder and poke the dough. It will not shrink or rebound slightly. If it collapses, it means that it is overdone. The over-fermented dough cannot. use.
The dough which was first fermented was vented and divided equally into 4 portions (about 130 g per serving).
The divided dough is rounded and placed in a hair setting for 15 minutes.
Rinse the loose dough with a rolling pin and turn it over. *tips: Everyone remembers to be smashing the roll so that the surface of the bread will be smooth. When operating, you can spread a layer of high-gluten flour on the silicone pad to prevent sticking.
After turning over, roll up from the long side, press it on the side of the curl, and pinch the mouth to make an olive shape.
After the whole shape is completed, it can be carried out twice, and the second environment is 35 degrees and is sent to 1.5 times.
Today, I spent about 40 minutes in the second round. The picture above is a good way to ferment quickly. At this time, preheat the oven to 180 degrees.
Use a plastic knife to draw 4 diagonal lines on the surface of the dough.
Before feeding into the oven, spray a large amount of water on the surface of the dough, put it in an oven preheated to 180 degrees, bake for 25 minutes, and cover it with a layer of tin foil to prevent the color from being too dark.
After putting it into the oven, it was squeezed together in 8 minutes. I used a square plate with a capacity of 28 by 28, and you can use a larger baking tray when you do it.
After 25 minutes, the bread was released, and immediately after being released, it was placed on the drying net to cool.
I took a picture of bread and brushed ~~
Next, let's prepare butter condensed milk sauce. The condensed condensed milk and butter plus fine granulated sugar exudes a rich milky fragrance. You can feel the special taste of the sugar granules with a bite, and it is suitable for bread or cake rolls.
Unsalted butter is softened at room temperature in advance to the extent that the fingers can press out the prints.
You can add the sugar into it by using the egg to beat the cream in the picture above.
Put the white sugar into it and mix it evenly to put the milk into it. * If you don't like the graininess of white sugar, you can use sugar powder instead.
Add the white sugar to the above picture so that you can add the condensed milk.
Continue to whipping after putting in condensed milk
After smashing the condensed milk evenly, it is very easy and simple. *tips: When you are working, you need to knock down the butter mixture on the egg, so that you can evenly beat it. *** After the butter condensed milk sauce is cooked, it will not be eaten on the same day. It can be stored in the refrigerator and taken out before eating.
After the bread is cool, use a serrated knife to cut it from the side. Apply a proper amount of butter condensed milk sauce to the middle of the bread. You can eat it at home. Today, there are strawberries in the house. It is better to slice the strawberries and add them. Every step is to take pictures for everyone. I hope to write it to everyone in detail, I hope you don't be too embarrassed! I will continue to write tutorials in the future. I hope everyone can make bread with me. If you have any questions about the tutorial, you can find me on Weibo. I will see you replying in the first time! Sina Weibo nickname: Xiao Ai is not busy. Http://weibo.com/u/2324174597
1. During the operation, it is necessary to use a thin layer for the powder. If it is not enough, then do not sprinkle it too much. The effect of the powder is only anti-adhesive and easy to operate. This dough is not particularly watery, and it is easy to operate. Very suitable for novice operations. 2. When dividing the dough, try to reduce the number of cuts and keep the dough intact. 3. When shaping, it must be smashing the volume. 3. When making butter condensed milk sauce, the butter does not need to be sent, just whipped into a creamy shape. 4. Make white sugar of butter condensed milk sauce, which can be replaced with sugar powder.