We all know that eggs contain a lot of lecithin and lipoproteins, both of which make eggs a natural emulsifier that is very suitable for baking.
This emulsifying effect is reflected in bread, specifically, it can make the water and oil in the liquid part better mix together, so as to achieve the effect of shortening the dough mixing time.
Under the blessing of this effect, the structure in the dough can be quickly balanced, and the inside of the baked bread is more delicate and soft.
Although Chenguang omitted the eggs in this recipe, it used a kitchen machine accessory that we do not often use to speed up some chemical reactions in the noodles, and also achieved the same effect to a certain extent.
In addition, the reason why I want to write such a recipe and share it with everyone is that on the one hand, it can give you some special choices; at the same time, I also hope that some friends who are allergic to eggs can also have more kinds of food to enjoy. Although
uses a kitchen machine to knead the noodles in the following specific operations, in the last part, Chenguang will explain to you a little about the methods and skills of hand-kneading noodles.
Ingredient list
- High-gluten flour x 350g
- Whole milk x 240g
- Instant dry yeast x 6g
- granulated sugar x 20g
- Salt x 6g
- Unsalted butter x 30g
-= Step 01 =–
Pour 6 grams of instant dry yeast into 240 grams of whole milk, stir the two evenly, and then pour 20 grams of caster sugar and 6 grams of salt into the milk, the same Set aside after mixing evenly.
-= Step 02 =–
Pour 350 grams of high-gluten flour into the whole milk, put the “Y-shaped stirring paddle” on the kitchen machine, and stir and mix the flour and milk at low speed until there is no dry powder. Time About 2-3 minutes.
-= Step 03 =–
Remove the "Y-shaped stirring paddle" from the cooker and replace it with the "Hook and Noodle Hook".
Knead at medium speed for another 5-6 minutes, until the dough becomes a smooth, non-sticky dough.
-= Step 04 =–
At this time, add 30 grams of completely softened (non-liquid) unsalted butter to the dough, and knead the dough at medium-low speed until the butter is basically absorbed.
Turn to medium-high speed and knead for 5-6 minutes, until the dough can pull out a nice translucent film.
-= Step 05 =–
Remove the kneaded dough from the mixer and shape it into a smooth circle by hand.
Put it in the fermentation pot, cover and ferment for 60-90 minutes, until the dough is fermented and becomes 2-3 times the original size.
-= Step 06 =–
Take the fermented dough out of the fermentation pot, and directly divide the dough into 2 equal parts without venting it.
Gently shape the 2 doughs into a round shape with a smooth surface, cover with plastic wrap or a damp cloth, and let it rest for 15 minutes.
-= Step 07 =–
After the relaxed dough is slightly ventilated, roll it with a rolling pin with the smooth side down and further ventilate it until the dough is about the size of 2 palms.
-= Step 08 =–
Fold the rolled dough from top to bottom with 8 fingertips of both hands, pressing it with your fingers every time it is folded.
Finally, pinch the closing part tightly to prevent "exploding" during secondary fermentation and baking.
-= Step 09 =–
Place the shaped bread in a baking pan, cover it with plastic wrap or a damp cloth, and place it in a warm environment for secondary fermentation.
The time is about 60 minutes, until the bread dough is fermented and doubled in size.
-= Step 10 =–
Sprinkle a little dry flour on the bread after the second fermentation through a sieve.
Then use a sharp knife to lightly score 5 cuts on the surface of each dough.
-= Step 11 =–
Preheat the oven at 170°C in advance, put the dough into the middle of the oven, and bake at 170°C for 22-25 minutes.
Until the coloring of the bread surface reaches the ideal state, it can be baked.
-= Step 12 =–
The baked bread may fit on the baking pan. Just shake the baking pan twice to separate the bread from the baking pan.
Place the bread on the grill and let it cool completely at room temperature before serving.
Key Points and Tips
-= Tips and Point 01 =–
If you do not have a kitchen machine at home to help knead the dough, you can also follow the instructions below to achieve almost perfect manual kneading, as long as you have enough proficiency, You can also knead a good glove film with your hands.
When kneading the dough by hand, it is also the same as the previous steps to mix the milk and the ingredients except the butter. When it is stirred into a large dough sheet, and then it is formed into a lump by hand. At this time, it can be added directly. Cover for 15 minutes of hydration.
PS: It needs to be explained here that since the strength of hand kneading cannot be compared with that of machines, hydration before hand kneading is very important.
This is also one of the reasons why many novice friends cannot knead a good dough by hand.
When the hydration is complete, the sticky dough will magically become less sticky, and it will become very malleable when pulled, so it will not be easily broken by you, This shows that the hydration of this dough is very successful.
PS: One more explanation. Before, a friend left a message in another bread recipe of Chenguang, and it was too troublesome to eat bread, and it took 3 or 4 hours to wait.
What Chenguang wants to say is that the reason why handmade bread is delicious and unique is that it does not rely on industrial preparations and can be obtained after baking in a short time.
He needs to ferment for a long time, let the yeast react with the flour enough, and then bake at high temperature to finally form that attractive aroma.
This is also one of the reasons why the main breads in some famous stores are fermented at low temperature overnight. Of course, this also makes the number of breads extremely limited and can only be purchased in a queue.
Next, I will talk about the kneading method after hydration. In fact, there are many kneading methods circulating on the Internet. Although they are different, the bottom line is that you must do your best to ravage this piece of dough in your hand.
It doesn't matter if you beat him, pull him or rub him, as long as you can hone his tenacity.
The method that Chenguang prefers is to use the weight of the upper body to knead the dough in your hand by rubbing clothes on the washboard until you can feel a very obvious feel in your hand: it is not easy to break the dough Well, that's almost it.
This method uses the weight of the body, so the kneading force can be greatly improved, and the hands will not feel particularly tired.
The next step is the kneading stage after adding butter. At this stage, the dough that was kneaded will become sticky and difficult to handle again, and it will stick everywhere on the operating table. Gather the dough together.
Judging from Chenguang's experience, if you gather like this 2-3 times, it will almost return to the previous state.
Here are some textual descriptions. If you have no friends at all, you may be confused.
If you have time, you can refer to this article by Chenguang " Rice Cooker Cooking Black Tea Bread, Knead the Glove Film in 10 Minutes, You Can Toast Bread Without an Oven", in this article, Chenguang mentioned above The manual kneading method has some more detailed pictures to show, I hope it can help everyone.
Mengguang smashing
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