One-time Fermentation Milk Drawing Bread

Name: One-time Fermentation Milk Drawing Bread
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g High-gluten flour; 50g egg; 200g milk; 50g butter; 25g honey; 30g Caster sugar; 5g Dry yeast; 5g salt; 60g Cold water; a little Brush egg liquid on the surface

by meggy dancing apple

4.7 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

When we make bread, we often mention "first-fat" and "second-fat". The full name is actually primary fermentation and secondary fermentation. Many novice bakers often have such doubts. After the bread is fermented once, the yeast has survived and the dough has expanded. Why do you need a second fermentation? The long-standing argument is: because the product of the primary fermentation, no matter the structure and flavor, it can not be compared with the product of the secondary fermentation.
In a more detailed analysis, the purpose or benefits of the second fermentation are as follows:
1. Exhaust the carbon dioxide produced by the yeast fermentation in the dough, thereby supplying fresh oxygen, and improving the activation of the yeast;
2. Make the surface temperature of the dough closer to the internal temperature;
3. The gluten is strengthened by the impact given to the dough (beating/folding/rounding).
But wouldn’t it be impossible to get delicious toast without secondary fermentation? Answer: No.
Today I brought soft toast that only needs to be fermented once. Although I didn't take any measures to cool down because of the hot weather, and the state of the dough was not perfect, the final product was not only soft, but also brushed and sliced, which could be eaten by hand.
For office workers who want to eat toast but haven't operated it for a long time, or those who don't want to spend too much time, this time the tricks of fermentation are well mastered, and there is also a "good taste". Let's make a long story short, pay attention to my important operations in the process, it is simple and easy to make high power, it can stretch the filament without secondary fermentation, and it is really enjoyable to eat half of it by hand. "

One-time Fermentation Milk Drawing Bread

1. All ingredients are ready: high-gluten flour (bread flour), dry yeast, salt, sugar, milk, cold water, honey, butter; you can also use milk or cold water (ice water);

One-time Fermentation Milk Drawing Bread recipe

2. Put all the ingredients except butter into the kneading bucket, whipping at a slow speed to form a dough, add butter when the thick film can be pulled out, and mix the butter into the dough at a slow speed;

3. Turn to high speed to make the dough become gluten. The dough is smooth, moisturized and non-sticky. Grab a piece of dough and gently support the transparent and elastic film in your hand; the dough state in the picture is not very good because the edge of the small hole is not Smooth and jagged, but because the temperature of the dough has risen to 30 degrees, it won’t be any better after kneading, so after kneading the dough, use the following operations to increase the strength of the dough;

4. Weigh the dough into 6 equal parts, round them separately, cover with plastic wrap and let stand for 15 minutes;

5. Take a loose dough and roll it into a rectangular piece of 30 cm long and 7 cm wide;

6. Rolled into a roll from top to bottom, with the seal facing down;

7. Process the other 5 doughs in sequence, cover with plastic wrap and relax for 15 minutes;

8. Take a loose dough and roll it out about 40 cm long and a long dough sheet with a width less than the width of a toast box of 450 grams, with the smooth side facing down;

9. Rolled into a roll from top to bottom, a total of 3.5 turns; this is a method for fermented toast to draw silk and make up for the lack of dough state. The longer the dough is rolled, the better the drawing effect;

10. Each roll is rolled and placed in a toast mold; it is fermented in a warm and humid place; I put it directly in the oven with a bowl of hot water to ferment naturally.

11. When the dough rises to 10 minutes full, brush a layer of egg liquid on the surface; the oven starts to preheat 200 degrees;

12. Put the toast greens into the middle and lower layer of the preheated oven, heat up to 170 degrees, and lower to 200 degrees. When the surface color is satisfied, you can quickly open the oven door and cover with a piece of tin foil to prevent over-coloring; The time and temperature of the system are adjusted according to the actual situation of the oven;

13. From the back of the oven, shake the mold on the table a few times, demold the toast, and slice it or put it in a bag when it is aired on a drying rack to hand temperature.

14. Milk brushed bread, elastic and brushed!

Tips:
1. Although the kneading method used for this toast is not perfect, it saves at least two hours. At the same time, the texture of the toast is slightly less delicate, and the drawing and elasticity are very good; by rolling the dough Roll a few more turns to make up for the lack of dough condition;
2. The baking time and temperature are adjusted according to your own oven and the mold material used.