Novice Bread (2): Pondomi Toast

Name: Novice Bread (2): Pondomi Toast
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 250g High-gluten flour; 20g Sugar; 4g salt; 10g milk powder; 160g milk; 4g yeast; 10g butter; 10g lard; a little Surface decoration-egg liquid

by Rice sprouts

4.6 (1)

Favorite

Difficulty

Hard

Time

2h

Serving

2

Many novices have asked me this question, why is my dough so wet and sticky? Can't handle wet and sticky? I used to think about this issue from the perspective of water consumption, and suggested that they follow the method I said: first add 2/3 of the amount of water, don't add enough water all at once. But the problem of sticky dough still exists. I suddenly remembered that this problem also occurred when I made bread for the first time. Later, I found that the root of the problem was not the problem of the amount of water, but the problem of the flour I chose!

I discovered this problem accidentally. I found that many bread bakers use golden elephant bread flour, so I bought some golden elephant high-gluten flour online. As a result, I found that the sticky dough problem was solved. It turned out that it was not the problem of adding water or kneading the dough, but that I didn't choose the right flour! After communicating with some friends, I realized that many of the so-called "high-gluten flours" in the supermarket actually fail to meet the requirements for making bread! So, when a novice mentioned to me the problem of sticky dough, I was the first to ask: What flour do you use?

For novices, the choice of flour is the basis of all operations, and Miya's suggestion is that it is best to buy special bread flour for making bread, so the chances of success will be higher. Golden elephant bread flour is mostly used on the Internet, but others are also useful. You can learn about this by yourself. I will not list them one by one to avoid the suspicion of advertising. "

Ingredients

250g High-gluten Flour
20g Sugar
4g Salt
10g Milk Powder
160g Milk
4g Yeast
10g Butter
10g Lard
a little Surface Decoration-egg Liquid

Novice Bread (2): Pondomi Toast

1. Mix all the ingredients except butter and lard. Be careful not to mix the yeast with sugar and salt, but keep them in different places.

2. Then press the "Menu" key.

3. Select the "kneading" program and close the lid. The time for one kneading program of my bread machine is 15 minutes.

4. Knead for a minute, mix the dry ingredients evenly, pour in the milk, add 2/3 first.

5. Then add the remaining 1/3 of the amount of water according to the water absorption of the dough. This is a kneading procedure, after 15 minutes.

6. Take it out, the surface of the dough is not smooth yet, continue a kneading procedure for 15 minutes.

7. The surface of the bread has begun to be smooth.

8. Has a certain degree of malleability.

9. Add butter and lard and continue with the third kneading procedure.

10. After the third mixing procedure, I switched to manual. Many novices rely on the machine when making bread. In fact, after 45 minutes of kneading, the film may come out at any time, but it is difficult for us to grasp this state with the machine, so at this time, it will be easier to grasp it by hand kneading. . Knead the dough like washing clothes and folding clothes, plus the action of throwing the dough, as shown in the figure, center the arm, and throw the dough out. Because the dough is gluten, it will be stretched, stack the dough, and then fall again. , With the kneading action in the middle, generally 100 times are fine, sometimes 150-200 times, depending on the specific situation at the time.

11. Check the filming of the dough at any time, until the complete stage.

12. The shape is reshaped and the first fermentation is carried out. Approximately 1.5-2.5 times larger.

13. The fermented dough is taken out and flattened to exhaust.

14. Divide the dough into three equal parts, take one of them, hold the dough into a cup shape, press the dough, and knead it clockwise to form a small smooth dough.

15. After the dough is properly shaped, let it rest for 10 minutes.

16. Reshape it into the toast box, continue the second fermentation and bake, and set the temperature of the oven at 180 degrees. Regarding the problem of toast shaping, I have talked about it before, but I won't repeat it this time, or let's talk about shaping in the future! Anyway, I'm lazy this time!