Huaiyang cuisine

Bread

Bread is a soft bread with a rich aroma and a very soft taste, accompanied by a creamy aroma.

Food Material List

  • 1 Strong flour 250g
  • 2 milk 110g
  • 3 Egg 1
  • 4 Granulated sugar 50g
  • 5 salt 2.5G
  • 6 Yeast powder 3G
  • 7 Powdered Milk 10g
  • 8 butter 40g

Operational steps

  • 1 Weigh the flour, sugar, salt and milk powder and mix well.
    Bread
  • 2 Stir yeast and warm milk and eggs to dissolve evenly
    Bread
  • 3 Knead the dough and place it on the board. At this time, the dough will be very sticky and the surface is not smooth. But keep kneading and dont add flour easily. < br /> If the dough sticks to the board, you can use a plastic scraper to shovel up the fragmented dough sticking to the board and knead it back into the big dough.
    Bread
  • 4 Knead and knead, the dough will gradually become elastic, the surface will become smooth, and, with the formation of gluten, the dough began to become less sticky.
    Bread
  • 5 After kneading to a certain extent, try to open the dough. At this time, the dough is not easy to roll very thin, a little thin will be pulled out a lot of cracks. Its time to add butter.
    Bread
  • 6 Add the softened butter to the dough and rub the butter into the dough vigorously.
    Bread
  • 7 Starting dough looks a little “horrible”. But as the dough is kneaded, the butter is gradually absorbed by the dough.
    Bread
  • 8 Keep kneading and the dough becomes smooth and elastic again.
    Bread
  • 9 Testing the strength of gluten. Carefully roll the dough away to see if a thin film can be formed.
    Bread
  • 10 After kneading to the expansion stage, if the dough continues to knead, the dough will reach the complete stage. At this time, dough can break a very tough film, even with a finger, it is not easy to break, the cracked hole will show a very smooth round hole.
    Bread
  • 11 The kneaded dough is put into a basin, covered with a fresh-keeping film or wet cloth, and fermented at room temperature for the first time. Fermentation time depends on temperature. High temperature shortens fermentation time, while low temperature prolongs fermentation time. In about an hour, the dough can be fermented.
    Bread
  • 12 Criteria for judging whether the fermentation is completed: dough is 2-2.5 times as large as the original, dip your finger in the flour, and poke a hole in the top of the dough. When the finger is pulled out, the holes are neither collapsed nor retracted, but remain as they are, and the fermentation is completed.
    Bread
  • 13 Exhaust the fermented dough
    Bread
  • 14 According to the requirements of the formula, divide into the number of portions needed, and wake up at room temperature for about 15 minutes.
    Bread
  • 15 Take a medium-fermented dough, press flat, and wrap in 25 grams of red bean paste or jujube paste.
    Bread
  • 16 Wrap the dough with red bean paste and place it on the board with the mouth closed.
    Bread
  • 17 Roll an oval shape with a rolling pin. Cut 4 knives vertically on the long ellipse without cutting the head and tail.
    Bread
  • 18 Cut the dough, pinch both ends, twist the dough into a single knot and place the knotted roll in a 10CM diameter bakery paper holder.
    Bread
  • 19 This is stuffed with jujube paste, snack bag.
    Bread
  • 20 Take a dough and twist it into the shape of a thick end and a sharp end.
    Bread
  • 21 Knead the dough with your left hand and roll it from the tip to the thick end with a rolling pin in your right hand. The left hand rolls the dough down from the thick end, while the right hand constantly pulls the tip of the dough. This step did not take pictures, not enough hands…
    Bread
  • 22 Put the rolled dough on the baking tray. Make all the dough in turn and put it in the baking pan. There should be enough space between each dough. Put the dough in a pot of hot water at 35 degrees Celsius and 80% humidity on the oven baking tray for final fermentation, usually for about an hour.
    Bread
  • 23 When the dough is twice the size of the original dough, it is fermented. Brush the dough gently with a layer of whole egg liquid.
    Bread
  • 24 Place in a preheated 180 degree oven and bake for one or tow centimeters until the surface is golden.
    Bread
  • 25 Milky Jujube Mud Bag
    Bread

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