Name: Combining The Refrigerated Medium and Liquid Methods to Create A Salty and Soft Cheese and Seaweed Soft Bread
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 210g High-gluten flour; 50g egg; 80g Water a; 1g Dry yeast (A); 90g Whole wheat flour; 2g Dry Yeast B; 10g salt; 25g Sugar; 10g cheese powder; 65g Water b; 25g butter; Some Crushed Nori

Combining The Refrigerated Medium and Liquid Methods to Create A Salty and Soft Cheese and Seaweed Soft Bread

1. Mix all the ingredients of the middle species (high-gluten flour, eggs, water A, dry yeast A). I did not mix them evenly. It is better to be even. Ferment at room temperature for 1 hour, and put it in the refrigerator for more than 12 hours. In Wang Chuanren’s book, it was fermented at room temperature for 2 hours. Because of time, I changed it to medium-sized cold storage, which was about 20 hours. The medium-sized fermented to three times the original size, and the inside was honeycomb-shaped.

2. Tear the fermented medium dough into small pieces, add all the water (water B) in the main dough, and stir to form a paste

3. Add the other ingredients in the main dough except butter and seaweed to the mushy medium-seed dough, stir to the expansion stage, add the softened butter, and beat to the complete stage. Plastic surgery, first fermentation

4. Fermenter is 28°C, about one and a half hours, one shot is over. Dip your fingers in flour or water, poke a hole in the dough, do not shrink, that is, fermentation is complete.

5. Divide the dough into 4 equal parts, roll round, and let stand for 20 minutes. Remember to cover with plastic wrap to avoid evaporation of water.

6. After standing, the dough forms an olive shape. Put it into the mold and put it into the fermentation tank for the second fermentation. 35℃, 1 and a half hours (this time is variable, depending on the state of the dough. Gently touch the dough with the back of your finger, it has weak elasticity, does not shrink, and the volume has increased to more than twice the original size. )

7. Spray water on the surface of the dough and sprinkle with crushed sea moss.

8. Preheat the oven at 180°C and bake for 30 minutes. My oven was too hot, so after the surface was painted, I switched to a single fire. That's it, you have to cover it with tin foil

9. After the bread cools, put it in a box or seal it with a fresh-keeping bag. The skin will be slightly wrinkled the next day and look good. It happened to be well raised the next morning, I clicked a few more

10. Look, the skin is wrinkled, it looks so soft

11. Bread is for eating, not for viewing. Come, fry an egg, cut an avocado, and serve with a little soy sauce. It's absolutely beautiful.

12. The Phalaenopsis at home is about to lose, take the opportunity to take a photo with the Phalaenopsis, hehe, only a shadow can be seen

Tips:
1. Wang Chuanren’s recipe does not use the cold storage medium seed. I changed it to the cold storage medium seed because of the time. The fermentation time is prolonged, and the bread flavor will be better.

2. The amount of oil and sugar in Wang Chuanren's formula is about twice that of mine, and I have cut it according to my personal habits.

3. Generally, bread with chopped green onion or chopped seaweed, or chopped almonds on the surface. Spread egg liquid on the surface of the dough or squeeze it with salad dressing. The surface is coated with egg liquid. Basically, I will not do it without giving it away, because only a little bit is used, and the remaining egg liquid is too wasteful. I usually don't buy salad dressing at my house, so I sprayed it with water so that the seaweed can stick to it.