Chilled Medium-grown Bread

Name: Chilled Medium-grown Bread
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 50g High fan; 1.4g salt; 12g Sugar; 40g water; 0.6g (1/8 tsp) yeast; 10g butter; Some Egg liquid; Some milk

by wabjtam1234

4.9 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

The Chinese method divides the fermentation of bread into two stages, and there are many different methods. The 17-hour refrigerated medium seed is used this time, that is, 70% of the dough is placed in a refrigerator at 0-5 degrees for at least 17 hours (not more than 72 hours) to form a medium seed, and then the rest of the dough is added to ferment again. The middle kind of bread is chewy and moist, which can delay the aging rate. The slow fermentation of bread can better release the flavor of flour fermentation. The recipe comes from the horned fairy and has a natural bread fragrance. "

Ingredients

50g High Fan
1.4g Salt
12g Sugar
40g Water
0.6g (1/8 tsp) Yeast
10g Butter
Some Egg Liquid
Some Milk

Chilled Medium-grown Bread

1. Mix all the ingredients in the middle plant evenly, knead it into a dough, ferment for 1 hour at room temperature, put it in a 0-5 degree environment, and refrigerate it for 17 hours.

2. Divide the refrigerated medium type dough into small pieces and add the rest of the ingredients except butter. (Milk and egg liquid are not added, just brush the surface)

3. Knead the dough to the expansion stage. Add the butter and continue to knead until the butter is fully integrated into the dough.

4. Ferment the dough in a warm place to 2 times its size. The hole does not rebound when pressed. The dough does not collapse.

5. Divide the dough into small portions, about 40 grams, round it, cover with plastic wrap, and leave it in a warm place to continue the second fermentation.

6. The dough is fermented to twice its size, and brushed with milk and egg liquid. Make a few strokes with the knife.

7. Preheat a small oven at 140 degrees (180 degrees in the cube), middle level, upper and lower heat, 10 minutes.

Tips:
1. Refrigeration temperature 0-5 degrees

2. Refrigeration time 17-72 hours

3. Fermentation of the dough after refrigeration is about 1.2-1.5 times the size.