Direct method to make bread
Direct method: also known as one-time fermentation method, which is to mix all the ingredients for making bread into dough at one time, and then perform the fermentation and production process. This method uses the after-salt and after-oil method, that is, salt and butter and are added after kneading the dough to a certain extent. This method is simple to make and can be easily completed even for beginners.
dough materials
A: high-gluten flour 160g, low-gluten flour 40g, fine sugar 20g, egg 30g, clean water 100g, salt and yeast powder 3g each
B: 20g butter
Method
1 Mix high-gluten and low-gluten flour, weigh half, add salt and put it in a small bowl. Pour other materials in material A into a large pot and mix.
2 Use a rubber spatula to stir the materials in the large basin thoroughly for about 3 minutes until tiny bubbles are seen.
3 Pour the flour and salt in the small bowl into a large basin, mix it with a rubber spatula to form a dough, lift it on the chopping board, and throw it gently forward with one hand. At the beginning, the dough has not yet been gluten, so the movement should be light.
4 Fold the dough.
5Adjust the middle finger of the left hand in the middle of the dough, and turn the dough to 90°
6 to lift the dough.
7 Slide the dough forward with one hand again.
8 repeatedly beat until the surface of the dough is slightly smooth.
9Brand the dough with both hands and pull out a slightly rough and slightly thick film.
10 Replace the dough in the basin and wrap it in butter. Press the dough repeatedly with one hand until the butter is completely absorbed.
11 First throw the dough in the basin until it becomes smoother again, then lift it to the chopping board and continue to beat it. The dough gradually develops tendon properties. At this time, increase the strength and speed until the surface of the dough is very smooth.
12 Cut off small pieces of dough and stretch them out to pull out small pieces of slightly transparent and not easily cracked film. This is the dough expansion stage: suitable for making soft bread.
13 continue to beat until the dough can pull out a large piece of slightly transparent and not easily cracked film. This is the complete stage of the dough: suitable for making toast bread.
14 Take a clean basin and apply a few drops of salad oil on the bottom of the basin. Put the dough, cover with plastic wrap, and ferment at 30C base for about 50 minutes.
15 When the dough is fermented to 2~2.5 times the original size, dip your fingers into the dough with dry flour. The holes do not shrink back immediately and become a basic fermented dough.
soup method to make bread
soup method: Take part of the flour and heat it (also available in open flame or microwave) to a certain temperature, so that the starch is gelatinized to make soup . After the soup is cooled, mix it with flour, water, yeast and other materials to make bread dough.
Advantages: starch gelatinization enhances the water absorption, so the bread tissue is soft, elastic and can delay aging.
Soup Ingredients: 25 grams of high-gluten flour, 100 grams of water,
dough Ingredients:
A: 150 grams of high-gluten flour, 50 grams of low-gluten flour, 2 tablespoons of milk powder, 3/4 teaspoon of yeast powder, 30 grams of fine sugar and eggs, 1/4 teaspoon of salt, 40 grams of water, 95 grams of soup
B: 25 grams of butter
1 Take 25 grams of high-gluten flour and 100 grams of water, pour it into a milk pot, and stir well until there are no obvious flour grains.
2 Turn on low heat, cook and stir until it becomes a paste.
3 The boiled soup should be covered with plastic wrap to prevent moisture loss. It should be moved to the refrigerator for 1 hour before it can be used.
4 After weighing 2/3 of the flour and salt from ingredient A, add other ingredients and soup to mix.
5 stir thoroughly with a rubber spatula and mix into a paste.
6 and mix 2/3 of the flour and salt into a ball, lift it on the chopping board and beat it (refer to the direct method steps 3 to 15) to make a fermented dough.
in the same way as making bread
in the same way: it is to mix more than 50% of flour with yeast and water, mix it into dough for fermentation and maturation to obtain seed dough, and then mix it with other raw materials to make the main dough for fermentation.
Advantages: long fermentation time, dough absorbs water while maturing, the internal phase is wet and soft, the texture is uniform and fine, large volume, good water retention, and the old
is slow to melt.
Disadvantages: Compared with the direct method, the dough is made for a long time and the operation is complicated.
Medium ingredients:
A: 1/2 teaspoon of yeast powder, 50g of water
B: 140g of high-gluten flour, 10g of fine sugar, 40g of whole egg
Down ingredients:
C: 20g of high-gluten flour, 40g of low-gluten flour, 40g of fine sugar, 2g of fine salt, 7g of milk powder, 35g of water
D: 30g of butter
1 First mix the yeast powder of material A and clean water, let stand for 5 minutes until the yeast melts until there are no particles.
2 Put material A and material B in a basin and mix well (about 3 minutes). The mixed dough covers the plastic wrap and ferment (30°C) for 35 minutes.
3 until the dough is fermented to twice the size.
4 Add the clean water from material C to the medium-sized material and mix.
5 added to all powders in the C material. Mix
6 into a clump, and repeat the direct method for 3 to 15 steps.
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