[Home Bread Practice]_Home Bread Practices_Home Bread Practices_How to Make Home Breads
Of course, healthy life cannot be separated from nutritious cuisine, and of course, nutritious cuisine cannot be separated from skilled cooking skills.
So we often learn to cook at home, so that the cooking technology will become better and better. Today, I will introduce the practice of home bread for everyone. Come and improve your cooking technology!
1 bread material.
2 all ingredients.
12 Assorted dried fruits.
21 Mix all dried powder, sugar, and yeast.
12 Continue stirring to make it small.
After 21, make the noodles with the oil method, first mix the dry powder, soup, eggs, milk and water into a dough.
1 Completely blend the noodles with the kneading oil to make it stick, until the softness of the dough can break out of the fascia.
2 After kneading the muscles, knead the chopped crisps into the dough.
1. Cover the basin with plastic wrap and keep warm to start basic fermentation.
2 Then knead the dough and smooth it, knead the dough left and right, and put it into the basin.
I don’t have an incubator at home. I use a steamer and it works well.
The temperature is controlled at 30-40
degrees and the lid is covered.
In order to further maintain the temperature, I wrapped an old towel and it took only 40 minutes.
Take out the fermented dough, step on the air, and then use a squeegee to cut out the dough.
121 Three small doughs are divided into 9 parts, and each part is rolled into a long piece with a rolling pin.
212 Then divide the dough into three portions and knead for 15 minutes to start making fragile toast.
Put fruit in the middle.
18 years old
Roll the slivers after placing them.
A total of 9 rolls.
Nine long strips are grouped into three fragile groups.
Put in a toast mold.
Separate the three groups of fragiles in the mold.
1 Cover the steamer and fill it for final fermentation.
2 Cover with plastic wrap.
25 years old
1 Start making raisin snail bread at the time of toast fermentation. Roll the pasta into long slices and roll it into raisins and roll into rolls.
2 It takes about 30 minutes to keep warm.
Then roll up the noodles and press the terminal under the dough to form a snail.
Put the plated blank into a baking dish.
Then start making snail bread stuffed with red bean paste in the same way.
30 years old
The method is the same.
Put the plated blanks together in the baking tray. Leave a gap between the two blanks. The blanks are too easy to stick when they are fermented. A distance of about 2 inches is sufficient.
Next, make a meal bag with red fruit filling. Press the dough flat and wrap the filling.
Then code the disc to leave space.
Put the bread dough in a preheated 40 掳 C oven to start the final fermentation. Place a pan of boiling water under the baking pan to keep it at a certain temperature and humidity.
Remove the coated egg liquid from time to time when the billet is double and a half large.
Sprinkle with sesame and grit.
Pre-heat the oven in advance, and adjust the oven temperature to 180 degrees for 15 minutes.
Toast bread is baked at a temperature of 165 degrees for 35 minutes and can be recovered.
Make the remaining dough into two baguettes.
After the baguette blanks are finally fermented, use a thin-blade knife to draw a few oblique openings evenly.
Then apply egg liquid to bake.
Baguettes are baked at 180 degrees for 15 minutes.
At this point, the baking operation is all completed.
Dry the toasted baguettes and cut them with scissors from the side when there is a little bit of heat. Add ham slices and cheese residue sandwiches, which are called “French Big Mac Sandwiches” because they are big.
Maybe you have eaten home bread before, but you never know how it came out.
And for those who know its true practices, why else do you do it yourself?
In this way, you will experience the real sweetness.