Recipe: Soft bun (peanut oil version)

Home Cooking Recipe: Soft bun (peanut oil version)

Notes:

I have to say too much today, very embarrassed, and work hard to make better bread. This bread is a recipe for group friends. The sugar oil has changed. Although this vegetable oil version does not have the fragrance of butter, it has captured me and has not gone to the bakery for a long time. 38L of baking sheet, a pound of high-powder bread should be able to squeeze, about 20 to 24, a dough agent is almost 30, 40g, the finished head and cream bag are similar. Because it is rare to use 40 minutes of handcuffs to fall to the full stage of the glove film, that excitement, so we must record the process, hope better and better, thank you for your experience sharing with baking friends. Filming practical video http://v.youku.com/v_show/id_XMTMzNjg4ODk1Mg==.html?from=s1.8-1-1.2&x Today, I have a new skill in the dough, everything is mixed (except Oil or softened butter) Afterwards, you can pour the dough as much as possible. After a while, the dough has gluten. It can peel a thick film slightly but it is easy to break. Then you can refuel. ), continue to lick, slowly the oil will be absorbed by the dough, you can beat it. You don’t have to throw the dough out like the video, but hold the dough to the dough. Slowly smash the image of the cake as wide and flat, and then fall back once, change to grab a place and then continue to fall back. After a few breaks, take all the dough back and repeat the way of breaking the cake (remember to use smart, wrist one front After a swaying approach, it is much easier than using arrogance.) This is more labor-saving and faster film release. When the dough starts to become a little elastic and smooth, you can try the aponeurosis. If the dough can already form a thin film, but the film is not particularly tough, it is more likely to break; the cracked hole has an irregular shape rather than a smooth circle. At this time, the dough has reached the expansion stage. If you do most of the sweet bread and conditioning the bread, you can stop the noodles at this stage. For example, honey bean mexican, cheese fluffy bread, hot dog bread, etc... After the expansion phase, if you continue to knead, the dough will reach the full stage. At this time, the dough can be opened with a very tough film, that is, it is not easy to break with a finger lick. Even if the film is broken, the cracked hole will have a very smooth round hole. The full stage dough can be used to make most of the toast. Such as high-grade milk toast, cream white toast and so on. After you reach the full stage, don't continue to look at it. Otherwise, if you turn over your head, the gluten will break, the dough will lose its elasticity, become sticky, and it will break. Bread is made with the dough over the head. The bread is small, the holes are rough, and the mouthfeel is poor. (This paragraph quotes Junzhi, I feel very good.) The coloring of the bread needs to be worked hard. Today, the egg oil mixture is brushed, and the oil is baked one minute before the furnace is baked, but the effect is almost the same.

Ingredients:

Steps:

  1. Home Cooking Recipe: Winter is cold, so you can also use warm water and noodles. Prepare 250ml of warm water in the measuring cup, take 20ml and let the yeast melt for 5~10 minutes to be used (the water of the melted yeast is about 30~40 degrees, too hot will make it lose its activity).

    Winter is cold, so you can also use warm water and noodles. Prepare 250ml of warm water in the measuring cup, take 20ml and let the yeast melt for 5~10 minutes to be used (the water of the melted yeast is about 30~40 degrees, too hot will make it lose its activity).

  2. Home Cooking Recipe: Take 150ml of warm water to melt the sugar and salt in the measuring cup, melt it, pour it into the sieved high-gluten flour and mix well. Add the beaten egg liquid, then add the yeast to stir. (If the yeast is resistant to high sugar, you can not use it. In a step-by-step process, the yeast sugar can be melted into the flour at a time. At this point, slowly add the remaining warm water while stirring the flour mixture. The water absorption of the flour is different. If the remaining water is still dry, it is suitable to add some water.

    Take 150ml of warm water to melt the sugar and salt in the measuring cup, melt it, pour it into the sieved high-gluten flour and mix well. Add the beaten egg liquid, then add the yeast to stir. (If the yeast is resistant to high sugar, you can not use it. In a step-by-step process, the yeast sugar can be melted into the flour at a time. At this point, slowly add the remaining warm water while stirring the flour mixture. The water absorption of the flour is different. If the remaining water is still dry, it is suitable to add some water.

  3. Home Cooking Recipe: After the flour is stirred into a dough, move it to the big chopping board and start to “smack” the “poor dough” in the way you can. If you have a smooth surface or a sticky hand, add peanut oil (post oil method). Operation until the film is released, the dough can be peeled out according to the above method, and today's small bread only needs to be smashed to the expansion stage. But I got to the full stage and looked at the picture.

    After the flour is stirred into a dough, move it to the big chopping board and start to “smack” the “poor dough” in the way you can. If you have a smooth surface or a sticky hand, add peanut oil (post oil method). Operation until the film is released, the dough can be peeled out according to the above method, and today's small bread only needs to be smashed to the expansion stage. But I got to the full stage and looked at the picture.

  4. Home Cooking Recipe: After the film is discharged, the dough is placed in a deep basin, and then placed in a steamer with warm water for the first fermentation of the dough (the dough is covered with a damp cloth or plastic wrap, the hot water can not touch the dough The basin, afraid of hot cooked dough, should be separated from the hot water by the shelf. It can be fermented directly at room temperature in summer, but the time in the winter is long.), about 40 to 60 minutes, the fermentation is 2 to 2.5 times larger than the dough. Fingers dipped in flour or water to poke a hole in the center of the dough, the hole does not retract and the side does not collapse, leaving the original fermentation.

    After the film is discharged, the dough is placed in a deep basin, and then placed in a steamer with warm water for the first fermentation of the dough (the dough is covered with a damp cloth or plastic wrap, the hot water can not touch the dough The basin, afraid of hot cooked dough, should be separated from the hot water by the shelf. It can be fermented directly at room temperature in summer, but the time in the winter is long.), about 40 to 60 minutes, the fermentation is 2 to 2.5 times larger than the dough. Fingers dipped in flour or water to poke a hole in the center of the dough, the hole does not retract and the side does not collapse, leaving the original fermentation.

  5. After the first fermentation, the dough is taken out and vented until the cross-section of the dough has no obvious bubble holes, that is, the exhaust gas is completed. Then began to shape, the round buns are smashed into balls and placed on the baking sheet, separated by 2 to 3 cm. Spray the water on the surface of the bread, put it in the oven, put the bowl of hot water under the baking tray to make the second fermented bread, and then change the water. After about 40 to 60 minutes, the bread is fermented to a size of 1 to 2 times. The flour presses the edge of the bread and looks at it. If the mark does not recover, it will not be returned. If the oven has a fermentation function, put a bowl of warm water in the oven, and adjust the time for about 40 to 60 minutes.

  6. Take out two good breads, preheat the oven for 5 to 10 minutes and 160 degrees. The bread is brushed with egg oil mixture or oil. The bread is baked in the oven. The second layer of 160 degrees is fired for 20 minutes, one minute before the furnace. Brush the oil.

  7. A little cracked bow toast, you can wear it.

Tips:

1. The water can be changed into milk, or add some milk powder, so that the milk is more concentrated. 2. Peanut oil can be replaced with butter by a quarter, which is more delicious. If you feel peanut oil, you can change it to other vegetable oils. 3. Yeast can be used with 6g, warm water and dough can be used in winter; cold water or ice water and noodles should be used in summer. If it is ordinary yeast, remember to use sugar salt to separate it, so as not to lose its activity, which is not conducive to fermentation. 4. If you like to eat sweets, sugar can be added to 150g, 120g of square, which is slightly sweet. 5. When the bread is shaped, it is not necessary to brush the egg liquid when it is baked in the oven. (The surface is sprayed with water, this step may or may not be needed). After the furnace is baked, brush the honey water, the color is just as beautiful. 6. Today, the small toast is also baked for the second layer for 25 minutes, the color is deep, or the third layer is safe.


Look around:

soup ming taizi durian tofu pizza pumpkin pork margaret jujube noodles fish sponge cake bread cake watermelon huanren pandan enzyme red dates baby prawn dog lightning puff shandong shenyang whole duck contact chaoshan tofu cakes tea