Don't leave a message again, I really can't see it, novice! first! recognize! true! read! read! positive! Text! If you really have a serious problem with the text, you can add me to WeChat: zhaiyis. Please ask the following questions: [Flour, yeast, medium, main dough, fermented state, preferably photo], no Answering the questions that the text has been replied to, and those who "I did exactly according to the prescription, why not why the film is not soft, why not color", etc. I can only turn a blind eye to the problem of God, time and energy are limited, forgive me! Bread, as you can see, is as soft as a cloud. If the mouth can be used to describe bread, then it is none other than it. When the bread was just baked, the baking sheet was very hot, the bread was very soft, and I was a little bit confused. I don’t know how to carry them out unscathed, the taste is good, the fragrance is soft and delicious, and everything is crushed. Pack, haha. Thank you for your interest in this recipe. I will reply to the problem here: First, regarding the material substitution problem, the materials in the formula are the most commonly used for baking, so don't ask the alternative question. Second, the medium-sized dough can be smoothed, and no film is required. Third, the middle dough is cut into small pieces in the second step to add the main dough. 4. Regarding the temperature and time of the first fermentation, I sent it about 25 degrees for about 3 hours. If the room temperature is too low in winter, there is no fermentation tank. I will teach you a big move. If you have nothing, hold the basin on your body for a while. Haha, of course, don't hold it, I am afraid that you are tired, and the dough is too hot. The first fermentation temperature can not be high, it is not recommended to use the oven, bread machine or hot water. If the room temperature is too high in the summer, the liquid (eggs, milk) should be fully refrigerated in the refrigerator. Fifth, the state of the main dough is very wet at the beginning, the chef machine and the bread machine are not stressful, the students of the handcuffs may doubt the life, the firm belief, try not to add powder, and it will not stick to the film. At the end of the plastic surgery, I didn't stick the powder at all. In the summer, the machine must be covered with ice. The water absorption of the flour is different, the ambient temperature and humidity are different. For the first time, the main dough can be reserved for 10 grams of milk, depending on the situation. Remember, try not to add powder. Sixth, the last fermentation, if there is no fermentation tank, you can put a plate of about 60 degrees of hot water at the bottom of the oven, do not open the oven fermentation, pay attention to not open the temperature does not open the temperature does not open the temperature! 7. After the fermentation is completed, the water basin should be taken out, not baked in a water bath. Eight, my baking tray is a 28*28 gold plate, different sizes of different shapes of the mold, their own conversion, including toast. Nine, once again, the purpose of the proof of step 5 is to relax the dough and make the dough work well. It is not fermented and does not need to be several times larger. 10. Don't ask how long it takes to ferment or how long it takes to finish the dough. Look at the dough. You must learn to look at the bread. XI. Regarding why the roasting is not long, hard, collapsed, rough, etc., please check the flour and yeast by yourself. The dough is not required. The state of fermentation is not appropriate. Your own operation process diagram, such questions are no longer answered. 12. Oven temperature and time should be adjusted according to your own oven. Thirteen, the medium-sized dough can be refrigerated and fermented, at least for more than 17 hours, and the refrigerated dough is less than three times longer. It is not necessary to restore room temperature when used. 14. Preservation of bread: Seal the bag when it is warmed to the hand temperature and store at room temperature. Do not put the refrigerator in the refrigerator, if it can not be eaten in two or three days (it is estimated that this bread does not exist) can be sealed and frozen, taken out before eating to restore room temperature and baked at 150 degrees for about 3 minutes, the taste is almost unaffected. Fifteen, other questions are high powder, what is stirring, what is medium, what is the film, please Baidu, thank you.
All the ingredients of the dough are mixed evenly, and the dough is smoothed and placed in a large bowl of plastic wrap to be fermented to 3 to 4 times at room temperature.
In the dough bowl, first add the liquid material of the main dough (the egg size is different, the total amount of egg liquid and milk is about 80 grams), salt and sugar, and cut the small pieces of the dough into the cylinder, and then put the high powder in turn. Milk powder and yeast, stir until the dough is gluten.
Add softened butter and continue to stir.
Stir to the dough to pull out a large piece of tough film.
Round the dough and cover the plastic wrap at room temperature for about 30 minutes (the time is shortened when the weather is hot).
Divide into 10 small doughs, each about 62 grams, rounded, and covered with plastic wrap for 20 minutes.
Take a small dough and squirt the flat exhaust, slightly grow oval.
The left and right sides are folded in half.
It is made into a tongue shape.
Roll up and down in the middle.
The rolls are connected to the center.
Turn over and place in the baking tray, and then put all the dough into the baking tray.
Cut with a sharp blade, put it in the upper part of the oven, put a plate of hot water at the bottom, and finally ferment for about 45 minutes.
The dough is taken out, the surface is sieved with a layer of high powder, and the oven is preheated to the upper and lower tubes by 180 degrees.
Put the baking tray into the oven, adjust the temperature to 165 degrees, bake for about 18 minutes, pay attention to the observation, and add tin foil after the surface is colored. I used the Hai C45 oven, the temperature and time were adjusted according to my own oven.
Meng Meng, 喵~~