Making Classic Bread Dongling Magic Cloud Bread Machine

Published Jan 8, 2021 at 07:37am ET


Making Classic Bread Dongling Magic Cloud Bread Machine

Since contact with baking, the number of styles of bread has not been counted, but the most favorite thing to eat is this old-fashioned bread, it has no exquisite shape, how beautiful appearance, but that soft and tendon texture, the smell of bread is always reluctant, so it always appears in my hands again and again. Old-fashioned bread is absolutely the best choice. (The main ingredient is the material used in the fermentation head, and the auxiliary ingredient is the material used in the main dough of bread)

Food Material List

  • 1 Bread flour 210g
  • 2 Low-gluten flour 90g
  • 3 sugar 24g
  • 4 yeast 6g
  • 5 water 240ml

Operational steps

  • 1 Make yeast first. Yeast and water soluble in the main ingredient.
    Making Classic Bread
  • 2 Sift and mix bread flour and low gluten flour.
    Making Classic Bread
  • 3 Slowly pour the yeast water into the mixed flour, stir it on the side and then mix it into a ball. Without dry powder, it can be covered and fermented for about 2 hours.
    Making Classic Bread
  • 4 This dough has a high fermentation level, which means that the dough should be heated to swell and then fall back, with a honeycomb-like interior. Now the room temperature is higher, usually 2 hours.
    Making Classic Bread
  • 5 The fermented head is put into the bread barrel. The main dough material in the auxiliary material is put into the bread barrel in the order of liquid and solid. The butter is left behind. After 20 minutes of mixing, the butter is added into the bread barrel for 20 minutes, and the fermentation lasts for 1 hour.
    Making Classic Bread
  • 6 The noodles are very good, the flour is more, they are much higher than the bread barrel.
    Making Classic Bread
  • 7 Remove the dough and let it relax for 10 minutes.
    Making Classic Bread
  • 8 Divide the dough evenly into nine doses.
    Making Classic Bread
  • 9 Each agent is kneaded into strips and folded in half.
    Making Classic Bread
  • 10 Twist the folding agent into a twist and insert the two ends into the folding circle to form a circular joint.
    Making Classic Bread
  • 11 Do it well, put it on the baking tray, put it in a warm and humid place for final fermentation.
    Making Classic Bread
  • 12 Second fermentation to twice the size.
    Making Classic Bread
  • 13 Put it into the preheated oven at 180 degrees Celsius, lower layer, upper and lower fire, about 35 minutes.
    Making Classic Bread
  • 14 Butter is ready to melt when baking bread, 10 g is enough. (The butter is not in the ingredient)
    Making Classic Bread
  • 15 When the bread is out of the oven, immediately brush it with melted butter.
    Making Classic Bread
  • 16 finished product
    Making Classic Bread
  • 17 Finished products.
    Making Classic Bread

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Healthcare food category

Dessert, Snacks 2, Fried bread


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