Light milk old-fashioned bread-You Are Foodie

By Franklin
27

Light milk old-fashioned bread

An old-fashioned bread with childhood memories. The taste is still the same as that of childhood. It has a unique flavor of flour and the fermentation flavor of dough fermentation ~If you want to recall your childhood like me, you may as well try this bread!This is a 35*25*5 baking tray.

1. The amount of liquid can be increased or decreased according to the adsorption capacity of flour. Knead until the dough is moderate in hardness and softness.2. When the room temperature is less than 15 ℃, the pure milk is stirred in the microwave oven. The milk is added into the yeast at 38 ℃, and then the seeds are kneaded. (you can also activate the yeast in the kneaded dough at room temperature. The kneaded dough will be kept at room temperature for 30 ~ 90 minutes, and the dough will be slightly expanded and sent to the refrigerator for refrigeration.)3. When mixing the main dough in the middle, knead the film, which is thin and firm. You can't just ask for thin, too much will affect the expansion in the baking process.4. After shaping, it can be fermented in a fermentor or in an oven. I ferment in an oven at 38 ℃ and 75% humidity. Fermentation to 1.5 ~ 2.5 times.5. Bake according to the temperature of your oven. The recipe is suitable for my oven temperature.

Step 1 . Medium: 210g bread flour, 90g low gluten flour, 30g fine granulated sugar, 160ml pure milk, 80ml light cream, 7g yeast, mix and knead into a smooth dough. Put it into a container, cover it with fresh-keeping film, put it in a bag, tie it tightly and seal it, and refrigerate it for 10 ~ 18 hours.

Step 2 . The main dough, fermented medium seed, is divided into several equal parts, mixed with 210g bread powder, 90g low gluten flour, 84g fine granulated sugar, 50ml pure milk, 70ml light cream, 100g egg liquid, 45g milk powder, 7g salt, 30g butter, and kneaded into glove film

Step 3 . Put the kneaded dough into a container, cover it with fresh-keeping film, wrap it in a bag, tightly seal it, and ferment it at room temperature to 1.5 ~ 2.5 times its size. The fermented dough can be inserted into the dough with a little dry powder on the fingers, and the face will not shrink or collapse.

Step 4 . Take out the fermented dough and exhaust it by hand, and divide it into 6 equal parts. The reunion is covered with fresh-keeping film and relaxed for 5 minutes.

Step 5 . Take out a piece of dough, roll it into a long strip, and fold both ends inward. Fold both ends in half and fold them like a quilt

Step 6 . Press the bonding place

Step 7 . Stack them together and relax for 10 minutes.

Step 8 . Take a piece of flour and knead it into strips.

Step 9 . Twist it like a fried dough twist and tie four knots

Step 10 . Put one end into the face

Step 11 . Knead the two ends tightly, and put the plastic into the non stick baking pan.

Step 12 . The shaped bread germ can be fermented again, either in the fermentation box or in the oven; I choose to ferment in the oven. Put a bowl of hot water under the oven and ferment the bread germ to 1.5 ~ 2 times the size.

Step 13 . At this time, the oven is preheated to 190 degrees and heated up and down. Fermented bread germ morphology. Apply a thin layer of egg liquid on the surface

Step 14 . Sprinkle white sesame seeds on the surface and bake in the preheated oven

Step 15 . Baking: fully preheat the oven at 180 degrees, put in bread germ after preheating, and bake for 32 ~ 35 minutes.

Step 16 . Bake the bread germ, shake the mold, immediately buckle it on the baking net, cool it, put it in a bag and seal it for storage

Step 17 . Delicious egg milk old-fashioned bread

Step 18 . The state of the back skin of bread

Step 19 . Organizational status, wire drawing, no, No

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