Plain Bread

Name: Plain Bread
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 230g High-gluten flour; 30g Low-gluten flour; 55g egg; 30g Sugar; 30g butter; 1g salt; 3g Dry yeast; 135g Cold water; a little Brush egg liquid on the surface; a little White sesame

by meggy dancing apple

4.8 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

I have developed the habit of having breakfast every day, so I have to think about what to eat tomorrow when I am fine. No, I haven't eaten bread for a few days. Taking advantage of the free time today, I scooped out two bowls of noodles and let the bread machine knead it, saving myself trouble. Use the bread machine to knead out the glove film, the bread is soft and chewy, and make a few small hamburgers, adults and children eat so much!
We all know that making bread with high-gluten flour is delicious, but making small bread does not require that long drawing, so I added a small amount of low-gluten flour to increase the softness of the bread. The formula is right, and it can still hold up a beautiful glove film. Eating buns directly or spreading jam, sausage, and eggs are all good breakfast dishes. Hurry up and follow me to do it! "

Plain Bread

1. The main bread material is ready, low-gluten flour can increase the softness, and all high-gluten flour is also possible.

2. All ingredients except butter are put into the bread bucket.

3. Put the bread bucket into the Dongling 6D bread machine, start the kneading program for 20 minutes, when the dough is formed and moist and the thick film can be pulled out, add butter, continue kneading, complete the remaining 5 minutes, and then add another kneading The program takes 15 minutes.

4. The dough is soft and can be pulled out of a transparent and elastic film. After kneading, the dough is rounded and placed in a bread bucket. The fermentation process is started for 60 minutes, and a damp cloth is covered to prevent the dough skin from drying out; the fermentation time is adjusted according to the state of the dough.

5. The dough is twice as large as the original. Dip your fingers in flour and poke a hole on the top without collapsing or shrinking. Fermentation is successful.

6. Take out the dough and place it on the kneading mat, pat it lightly to exhaust, weigh it into 8 equal parts, knead it round and let it rest for 10-15 minutes.

7. Take a loose dough, pat it lightly to form a pie, fold the upper and lower sides to the middle, and press again.

8. Roll it from top to bottom, the joints blend naturally, and then rub it a few times with your hands to form an olive shape.

9. Put the shaped small dough in the 8 continuous molds of Xuechu, and carry out the second fermentation in a warm and humid place. I put it directly in the oven and fermented naturally.

10. When the dough is nearly twice the original size, brush the egg liquid on the surface and sprinkle a little white sesame seeds. At this time, the oven will begin to preheat 180 degrees; after the preheating is over, put the dough mold into the middle of the oven, and fire up and down at 180 degrees for 18 minutes. The temperature and time are adjusted according to the actual situation of your own oven.

11. After being out of the oven, it will be demoulded immediately, put in a bag after being left to cool on a drying rack, or cut open and sandwiched with eggs, ham, vegetables, etc., into a simple hamburger.

Tips:
1. If you don't have this cooking mold, you can use other molds, or directly make small balls and bake them on the baking tray. There is no problem.
2. The water absorption rate of flour is different, so the amount of water can be reserved about 10 grams, and then decide whether to add water according to the state of the dough.
3. The baking time and temperature are adjusted according to the oven, the material of the baking pan and the size of the dough.