Cotton-like Softness-hokkaido Bread

Cotton-like Softness-hokkaido Bread

1. All the ingredients are spare

2. The ingredients in the main ingredient are the raw materials of the soup. Mix the high powder and water in the main ingredient evenly, heat it to 60 degrees over a low heat, and keep stirring until you see the noodle soup becoming a slightly thick batter. After cooking, serve it. Leave the stove surface, let cool and set aside

3. Pour the egg, fresh cream, milk, soup and other liquids into the bread machine, and mix evenly with chopsticks

4. Weigh the high flour and pour it into the bread machine, place the salt and sugar on the opposite corners, pinch a hole in the middle with your fingers, and pour the yeast powder into the hole

5. Cover the lid of the bread machine and set a kneading button (10 minutes). After the kneading program is over, the dough is initially kneaded into a ball

6. Set a kneading button again, the dough becomes slightly more delicate

7. After the third kneading process, the state of the dough is more delicate.

8. After pulling a ball of dough to check, the dough can already be pulled out of the rough film

9. Pour the melted butter into the bread machine

10. Set up a kneading program again

11. At this time, the dough can already pull out a beautiful glove film

12. Set up the dough program (about one and a half hours) to ferment the dough.

13. Take out the fermented dough, use a rolling pin to vent it lightly, and divide it into three parts

14. Take a portion as a demonstration. Reunite the dough and place it on the countertop. Use a rolling pin to dry it into a beef tongue shape.

15. Roll up from top to bottom

16. After squeezing it slightly, roll it out again and roll it up

17. Roll all three doughs and put them in the mold

18. Put the toast box into the steam oven, set up the fermentation program, and let the dough be 80% full

19. This is the state of fermented dough

20. Put the toast box into the preheated oven and bake at 165 degrees for 35 minutes.

Tips:

1. If you don't have a thermometer, you can visually check it when making the soup. Stir until the noodle soup becomes more viscous, and the pattern of stirring will not disappear quickly, indicating that the soup is OK.
2. According to the state of the dough, it is not necessary to set up three kneading procedures to put butter, as long as the surface of the dough becomes smooth, the two kneading procedures can also produce film.
3. If the temperature is relatively high, add the butter and directly set the noodle stall to make the noodles. Omit a kneading procedure.
4. Check whether the dough has fermented well. Dip some flour with your fingers, and pin a hole in the middle of the dough. If the hole does not shrink or collapse, it means that the dough has been fermented successfully.
5. If there is no fermentation oven, a simple fermentation method can be adopted: the bread embryo is placed on the baking tray, and a bowl of boiling water is placed underneath to create a suitable fermentation environment for temperature and humidity. Generally, the dough can be fermented after 40 minutes. , If the weather is particularly cold, you can change the boiling water halfway.