1.
Kneading steps: (reference for household chef machine)
1: Flour➕fresh yeast➕milk➕sugar➕egg➕water➕light cream, knead into a dough at low speed.
2: Turn to medium speed and knead for 3 minutes ➕ continue to knead with salt
3: Knead until the dough is slightly delicate, tear off the thick film state and add softened butter. Low speed allows the butter to be completely absorbed, then turn to medium and high speed. My cook machine is at gear 6.
4: 6 levels of kneading to the state where the film can be pulled out//completely, that is, a tough and ductile film is pulled out, the film is uniform, thin, fingerprints, and holes are smooth, and the surface temperature is controlled at 24 Between -26 degrees.
2.
The kneaded noodles are fermented for the first time.
Temperature: 28℃
Humidity: 75%
Time: about 40-60 minutes.
🔺Key point: Fermentation time is not fixed, you need to judge the state, see that the volume is twice as large as the fermented product, dip your fingers in the powder, and lightly press the surface to feel the air inside, leaving a shallow pit on the surface, slow speed Rebound, that is, the fermentation is good.
3. The fermented dough does not need to be exhausted, and it is divided into 170 grams each
4. Round and relax for about 20 minutes.
5.
Roll out the loose dough as shown in the picture.
Before rolling, sprinkle a thin layer of powder on the countertop to prevent adhesion, and keep the strength uniform. After rolling, turn it over, and then roll up, the smooth surface is always facing outward~
If there are bubbles, pat it off gently
6.
Roll it out and roll it into a cylindrical shape, about 1.5 turns.
Continue to relax for about 20 minutes.
7. Then roll it out about 35cm long, then turn it over and roll it up.
8.
The circles are in the same direction and placed in the toast box.
The last fermentation:
Temperature: 33 degrees Humidity: 85%
Ferment to 9 minutes full, and send it to the preheated oven for baking.
9.
Put it into the preheated oven, the lowest position
Upper heat: 165 degrees Lower heat: 230 degrees bake for 32 minutes
✔️I am Beiding oven, Sanneng low sugar toast box.
⚠️ Important reminder, the temperature given is for reference!
What works for me, may not suit your oven!
If you usually bake at 180 degrees is good, please continue to bake at 180 degrees~
10.
Pour out immediately after baking and put it on the drying net. When it is warm to your hands, seal it and put it in a fresh-keeping bag, let it cool thoroughly and then slice it. If you can’t finish eating within 3 days after slicing, wrap it tightly with plastic wrap and put it in Frozen in the refrigerator.
Defrost in the oven when you eat, or heat it up in the toaster.
11. 😋😋😋
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