Original Meal Buns
1.
All the ingredients are ready: high-gluten flour is used to make bread, with a protein content of more than 13%, and a little cake flour is added to make the finished bread taste softer; now it is hot, these materials should be refrigerated before use. It is better to use ice cubes to soak in water to knead the noodles. The temperature of the dough is controlled at about 25 degrees to make the taste more perfect. You can use a bread machine or hand kneading without a chef's machine;
2.
Eggs, cold water, yeast, sugar, and salt are put into the kneading bowl. Use chopsticks to mix the ingredients together. You can ignore this step, because I use coarse sugar, which is not easy to melt; don’t worry about white sugar and salt. Kill, it doesn't matter for a while, the sugar will provide more nutrients to the yeast;
3.
Weigh the flour into the basin, I use the Changdi chef machine, first mix all the ingredients into a dough with gears 1, 2, and then add butter after the dough is moisturized to pull out the thick film;
4.
First use the second gear to knead the butter fully into the dough, then change the 3rd and 4th gears to knead out the dough, smooth and delicate, and the dough does not stick to the basin wall; pull a piece of dough, gently pull out with both hands, the dough is very soft and obedient, and can support Make a transparent and elastic film, poke a hole with your finger, the edge of the hole is smooth, a little bit of jagged is no problem to make this kind of sweet bread;
5.
Take the dough out of the kneading bowl, and put it in a sealed box for basic fermentation. I use a large crisper. One is transparent and the state of the dough can be seen, and the other is that the sealing effect is good and will not evaporate. Moisture
6.
When the dough has reached 2-2.5 times its original size, dip your fingers in flour and poke a 3 cm deep hole on the top of the dough. It will not collapse or shrink, and the fermentation will be successful; it will shrink once you press it, indicating that the fermentation is not in place, and then continue. Let it go for a while; if there is obvious air leakage and collapse around the dough, and there is obvious sour taste, it means that the fermentation is too much, and it can only be used as old fertilizer;
7.
Take out the dough and place it on the kneading mat, pat the dough lightly with your hands for a few times to exhaust, weigh it with an electronic scale, and divide it into 8 equal parts.
8.
Take a loose dough, roll it while rolling it, and roll it into an isosceles triangle. The longer it is, the more beautiful the finished product will be. If it is rolled back, it means that the looseness is not enough. Continue to relax for a few minutes before rolling;
9.
Roll it from the wide edge to the tip, not loose or tight, just roll it over, and the seal is pressed underneath;
10.
Process the other doughs one by one, and place each one on a baking sheet covered with tarpaulin. If the baking sheet is not sticky, you can place it directly;
11.
The green bread is placed in a warm and humid place for secondary fermentation. I put it in the oven and use its fermentation function. If the oven does not have a fermentation function, control the temperature at 38 degrees Celsius, and then put a bowl of hot water to increase the humidity; wait for the dough When it is twice the original size, brush a layer of egg liquid on the surface of the dough, sprinkle a little white sesame seeds; white sesame seeds can also be replaced with black sesame seeds, almond slices, etc.; the oven can be preheated before brushing the egg liquid, and the heat is 180 degrees. ；
12.
Put the raw bread into the middle of the preheated oven, and fire up and down 180 degrees for 20 minutes; the time and temperature are adjusted according to the actual situation of your own oven; the baked bread is immediately out of the oven, transferred to the drying rack, and dried to hand temperature Store it in a bag, eat it directly, slice it, or make it into a hamburger.
13.
This private bread recipe is delicately organized, and a bite is really exciting. Breakfast is great for two!
Tips:
1. Different brands of flour have different water absorption rates and different egg sizes, so the amount of liquid can be reserved for 10 grams, according to the state of the dough to decide whether to add more water;
2. In hot weather, if all materials can be used after refrigeration, the temperature of the dough can be effectively reduced, the growth of yeast can be inhibited, and the fascia can be better formed;
3. Different cook machines have different gear positions and strengths, so a unified time cannot be given. The time is determined according to the situation of the machine and the state of the film;
4. The roasting time is only a reference, adjust it according to the temper of your own oven.
