Breadmaker Version Whole Wheat Black Sesame Toast
by Rice sprouts
Favorite
Difficulty
Hard
Time
24h
Serving
2
Mi Ya started to make bread in August of this year. Since then, it has been out of control. I make bread at least twice a week, otherwise I feel uncomfortable. Especially after knowing that my mother-in-law likes the bread I make, I can make bread. The point of restless sleep. A while ago, I had a hot head and participated in the year-end competition for gourmets, so I temporarily put aside bread making.
In the few days I didn’t make bread, I read many posts and books, but I didn’t read "BBA" seriously—I prefer the descriptive pages written by the author on the front. , It doesn’t look boring... uh, it seems to be off topic...
When I didn't make bread in those few days, I always wondered what kind of bread should I make next time? When I was thinking about making bread, I couldn’t concentrate on thinking about how to make the theme contest, and then I wanted to make bread. The theme contest had no inspiration... I was a little irritated, and my husband said, "Why do you want to toss yourself like this? You go to a gourmet Isn’t it just to have fun?” A word to wake up the person in the dream, I suddenly realized... what I want to do, I should like it! So I decided to continue to make the bread I like! Then, my whole egg toast and pure milk whole wheat toast were born, hehe...
In fact, I want to talk about the experience of making bread in the past few months. Let's get to the point now!
The most important thing to make bread is kneading and fermentation. Now I have made the most progress mainly in kneading the dough-using the bread machine, I can basically knead a beautiful film! This is what makes me happy at the moment. Maybe I'm not doing well, but it's really different than before.
Maybe everything is like this. Although you have the experience of the predecessors, if you do not personally operate and experience some failures yourself, you will never be able to truly understand the precious experience left by the predecessors, nor can you really learn something. For example, when kneading noodles, I hoped that I could take shortcuts at first, but then I discovered that making bread is really a real job, and I can't be sloppy at all! After reading many posts, I learned a lot of basic knowledge from the posts of Sina's "Xiaodan" (http://blog.sina.com.cn/ce32fc). Mainly the problem of bread machine kneading. His account was very detailed. According to his method, I gradually got the feeling-every time I use the bread machine to knead the dough, I use the "dough" procedure twice for a total of 40 minutes — -When kneading for 20 minutes for the first time, the bread machine enters the fermentation program. At this time, select the "dough" program again, add butter, and stir for 20 minutes. Then take it out and beat it 100-150 times, with the kneading action in the middle. It takes about 5 minutes in total. When it falls to 100 times, you can check the condition of the film. If it fails, continue to beat it until you can pull out a beautiful film. , Generally, about 150 beats are enough. If you have done all of these, the dough still cannot be pulled out of the film, and it is easy to break when pulling, it is probably because of insufficient water. The problem of adding water to the dough is also very important. The next thing I want to talk about is the problem of adding water:
Occasionally in a post (I don’t remember who the author is), the blogger mainly talked about the problems that should be paid attention to at the beginning of kneading dough with a bread machine. By the side, it is mainly to pay attention to whether the water consumption of the dough is appropriate. Because different types of flour have different water absorption properties, and different weather and different batches of flour will affect the water absorption capacity of flour, I have a deep understanding of this! The water consumption of the first day may not work the next day. So when using a bread machine to knead the dough, first add 2/3 of the amount of water in the cube, and wait for the bread machine to knead the ingredients into a ball. If the mixing knife of the bread machine is more difficult to rotate, knead the dough with your hands. If the dough is more Hard, this means that the dough is relatively dry. Add water. The way to add water is to add water to the dough instead of pouring it directly into the bread bucket. Don’t add up the remaining 1/3 of the water at a time. It’s best. It is to add half of the amount. If the previous situation occurs again, add the other half of the water. If the remaining 1/3 of the amount of water is all added, and this happens, then additional water should be added. Generally, 10-20 grams at a time. It is better for novices to add slowly. If you add less, you can add more. Too much can be troublesome! If the mixing knife rotates more freely, and the dough is wrapped around the mixing knife instead of being thrown around, it is basically fine, and then pinch the dough with your hands. It is wet and soft, but does not stick to your hands. .
The fermentation of the dough, my current experience is "not fast"! I used the "fermentation" function of the oven to ferment before, and then measured it with a thermometer. The temperature inside my oven was about 50 degrees when the fermentation function was activated! The best temperature for dough fermentation should be around 28-30 degrees. In this way, the temperature during the “doughing” program of the bread machine is the most suitable, but after the dough is shaped for the last time, it is not suitable for fermentation in the bread machine. According to the gourmet "big frying spoon" method, use a steamer to ferment-pour water into the steamer, heat it to 50 degrees, then close it, place the container with the dough on the steaming rack, cover the pot, and leave it to ferment The effect is very good, that is, the water is easy to be cold in winter, and it needs to be heated again in the middle, which is more troublesome. There is also a method provided by "Xiaodan": use a foam box to ferment-put a bowl of warm water at each end of the foam box, then put the dough in, and seal the foam box. The gourmet beauty "Wu Si Yuan Ren" will try Now, it works well. I haven't found a foam box yet, I have to make full use of my bread maker! So this time I did not use the oven but the bread machine to make toast throughout the whole process. Let’s take a look at my production process and the effect of the finished product! "
In the few days I didn’t make bread, I read many posts and books, but I didn’t read "BBA" seriously—I prefer the descriptive pages written by the author on the front. , It doesn’t look boring... uh, it seems to be off topic...
When I didn't make bread in those few days, I always wondered what kind of bread should I make next time? When I was thinking about making bread, I couldn’t concentrate on thinking about how to make the theme contest, and then I wanted to make bread. The theme contest had no inspiration... I was a little irritated, and my husband said, "Why do you want to toss yourself like this? You go to a gourmet Isn’t it just to have fun?” A word to wake up the person in the dream, I suddenly realized... what I want to do, I should like it! So I decided to continue to make the bread I like! Then, my whole egg toast and pure milk whole wheat toast were born, hehe...
In fact, I want to talk about the experience of making bread in the past few months. Let's get to the point now!
The most important thing to make bread is kneading and fermentation. Now I have made the most progress mainly in kneading the dough-using the bread machine, I can basically knead a beautiful film! This is what makes me happy at the moment. Maybe I'm not doing well, but it's really different than before.
Maybe everything is like this. Although you have the experience of the predecessors, if you do not personally operate and experience some failures yourself, you will never be able to truly understand the precious experience left by the predecessors, nor can you really learn something. For example, when kneading noodles, I hoped that I could take shortcuts at first, but then I discovered that making bread is really a real job, and I can't be sloppy at all! After reading many posts, I learned a lot of basic knowledge from the posts of Sina's "Xiaodan" (http://blog.sina.com.cn/ce32fc). Mainly the problem of bread machine kneading. His account was very detailed. According to his method, I gradually got the feeling-every time I use the bread machine to knead the dough, I use the "dough" procedure twice for a total of 40 minutes — -When kneading for 20 minutes for the first time, the bread machine enters the fermentation program. At this time, select the "dough" program again, add butter, and stir for 20 minutes. Then take it out and beat it 100-150 times, with the kneading action in the middle. It takes about 5 minutes in total. When it falls to 100 times, you can check the condition of the film. If it fails, continue to beat it until you can pull out a beautiful film. , Generally, about 150 beats are enough. If you have done all of these, the dough still cannot be pulled out of the film, and it is easy to break when pulling, it is probably because of insufficient water. The problem of adding water to the dough is also very important. The next thing I want to talk about is the problem of adding water:
Occasionally in a post (I don’t remember who the author is), the blogger mainly talked about the problems that should be paid attention to at the beginning of kneading dough with a bread machine. By the side, it is mainly to pay attention to whether the water consumption of the dough is appropriate. Because different types of flour have different water absorption properties, and different weather and different batches of flour will affect the water absorption capacity of flour, I have a deep understanding of this! The water consumption of the first day may not work the next day. So when using a bread machine to knead the dough, first add 2/3 of the amount of water in the cube, and wait for the bread machine to knead the ingredients into a ball. If the mixing knife of the bread machine is more difficult to rotate, knead the dough with your hands. If the dough is more Hard, this means that the dough is relatively dry. Add water. The way to add water is to add water to the dough instead of pouring it directly into the bread bucket. Don’t add up the remaining 1/3 of the water at a time. It’s best. It is to add half of the amount. If the previous situation occurs again, add the other half of the water. If the remaining 1/3 of the amount of water is all added, and this happens, then additional water should be added. Generally, 10-20 grams at a time. It is better for novices to add slowly. If you add less, you can add more. Too much can be troublesome! If the mixing knife rotates more freely, and the dough is wrapped around the mixing knife instead of being thrown around, it is basically fine, and then pinch the dough with your hands. It is wet and soft, but does not stick to your hands. .
The fermentation of the dough, my current experience is "not fast"! I used the "fermentation" function of the oven to ferment before, and then measured it with a thermometer. The temperature inside my oven was about 50 degrees when the fermentation function was activated! The best temperature for dough fermentation should be around 28-30 degrees. In this way, the temperature during the “doughing” program of the bread machine is the most suitable, but after the dough is shaped for the last time, it is not suitable for fermentation in the bread machine. According to the gourmet "big frying spoon" method, use a steamer to ferment-pour water into the steamer, heat it to 50 degrees, then close it, place the container with the dough on the steaming rack, cover the pot, and leave it to ferment The effect is very good, that is, the water is easy to be cold in winter, and it needs to be heated again in the middle, which is more troublesome. There is also a method provided by "Xiaodan": use a foam box to ferment-put a bowl of warm water at each end of the foam box, then put the dough in, and seal the foam box. The gourmet beauty "Wu Si Yuan Ren" will try Now, it works well. I haven't found a foam box yet, I have to make full use of my bread maker! So this time I did not use the oven but the bread machine to make toast throughout the whole process. Let’s take a look at my production process and the effect of the finished product! "
