100% Medium Type Hokkaido Shredded Bread
1.
Put all the Chinese ingredients into the bread bucket, and start the "Custom Kneading" program (my bread machine is Baicui 8500, and the "Custom Kneading" program is 13 minutes by default) and knead it into a dough. Knead until the surface is smooth.
2.
Cover with a piece of baking grease paper, and flick some drops of water on the grease paper with your hands
3.
Cover with a wet towel
4.
Then put on the lid of the bread machine and let the dough rise naturally (not plugged in)
5.
The temperature here is not high (less than 20 degrees), and the dough ferments very slowly because it contains a lot of light cream. I made the noodles before going to work in the morning, and went home from get off work in the evening (6 o'clock in the afternoon). It happened to be twice the size. When I picked it up with my hands, I felt the dough was light and fluttering. When I turned it over, there were obvious holes on the bottom.
6.
Tear the middle seed into the bread bucket, and put in the main dough material (don't put the butter first). Note: The sugar and salt are placed on the two ends of the bread bucket, and the yeast must not touch the salt when sprinkled on the dough.
7.
Start the iMix program (20 minutes). After the program is over, apply olive oil with your left hand, pinch the dough, and use scissors to cut a small piece of dough with your right hand. Pinch it with both hands and slowly stretch it around. At this time, the dough has not reached the complete stage. , It can't pull out a large piece of film, and it is easy to break.
8.
Add softened butter and start the iMix program again
9.
After the program is over, take a small piece of dough and slowly stretch it with both hands. At this time, the dough is easily stretched into a large film that is not easy to break. Poke the hole with your finger. There are no jagged edges on the edge of the hole, and the dough is kneaded like this It's okay.
10.
Knead the small dough and the large dough again, press to expel the air, and roll it into a relatively square dough. Brush a layer of condensed milk (as much as you like) on the top, sprinkle with cranberries, and cut into quarters.
11.
Then cut into 8 pieces vertically (try to cut evenly, you can cut with a ruler)
12.
Oil the mold (9-inch hollow pattern)
13.
Laminate the four face sheets in each vertical row, put them in the mold vertically, and cover them with plastic wrap to ferment
14.
Send it to twice the size again, then start to preheat the oven, and fire up and down 180 degrees
15.
Brush the surface with a lot of condensed milk, sprinkle coconut, cranberry
16.
Put it in the middle and lower level of the preheated oven, and bake at 180 degrees for 20 minutes (cover with tin foil in time after painting). After being baked, it is removed from the oven and placed on the grill to cool. This bread is torn layer by layer and eaten by hand. It's really not easy to stop!
Tips:
1. The fermentation time should be adjusted according to the ambient temperature. If the weather is hot, you can put it in the refrigerator for 17 hours to slowly ferment, and the bread will taste better.
2. When I take a small piece of dough to check the degree, I put olive oil on my hands. One is to prevent the cut surface of the dough from sticking to the hands, and the other is that adding olive oil to the dough can delay the aging of the finished bread.
