Bread Making Machine
1.
Mix the middle kind of ingredients evenly, knead it into a dough (it doesn't need to be smooth, but even), put it in a warm place and ferment to 2-2.5 times its size.
2.
Break the medium dough into small pieces and mix with the main dough ingredients
3.
Knead into dough.
4.
Start pressing the dough (because the noodle press is relatively small, I divide the dough into 4 pieces. Roll out in batches), flatten the dough to a thickness of less than 1cm, and adjust the noodle press to the widest level 1. Put the dough into the dough press, and after pressing it again, roll it up, flatten it, and press it again. Or use the method of folding. After pressing, fold the two sides toward the center line like a quilt, and finally fold it in half along the center line. At least ten or twenty times, pull the dough and you will see the "legendary" glove film coming out
5.
Divide the pressed dough into rounds. Divided according to the size of 50G. Cover with plastic wrap and let it rest for 20 minutes.
6.
Take out the dough after standing, you will find that the dough is loosened a lot and the surface is shiny. At this time, use a rolling pin to flatten it slightly, and then use a noodle press to pass the dough once to form an oval dough. Roll up the oval dough, put it in a baking tray, and arrange it evenly.
7.
The final fermentation is carried out at a temperature of 38 and a humidity of 80%. Send to twice the size. (Put the baking tray in the oven and put a bowl of hot water in it)
8.
Take out the baking tray and coat with a layer of egg white.
9.
Preheat the oven to 180 degrees and bake for 20 minutes. The last few minutes may need to be covered with tin foil to control the color depth. The bread can really be brushed, and it's close to the ones sold outside. It was divided up as soon as it came out of the oven. I didn't take the internal details.
Tips:
1. The noodle press is not suitable for very soft dough. The dough at the beginning was very sticky, and it was difficult to press it smoothly, so I had to add some dry powder. Too much dry powder is mixed, and the structure becomes tighter with repeated rolling, so the rolled dough feels harder. However, don't worry, continue to divide and round up.
2. The freshly baked bread is very soft and has an attractive fragrance. The cold bread will feel harder after putting it in the microwave oven for 30 seconds, the aroma will come out immediately
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