Plain Bread
1.
The main ingredients are ready: 250 grams of high-gluten flour, 50 grams of low-gluten flour, 3 grams of high-sugar-tolerant dry yeast, 55 grams of eggs, 140 grams of cold water, 30 grams of caster sugar, 25 grams of butter; the chef machine I use for kneading, You can use bread machine other tools or hand kneading according to your own situation;
2.
Put all the ingredients except the butter into the kneading bucket, first use a spatula to mix the ingredients into a dough, and then use a chef's machine at low speed to beat into a smoother dough. The time is about 8 minutes, and the dough can pull out a thick film;
3.
Add the butter to the dough, first mix the butter completely into the dough at low speed, then turn to medium and high speed for whipping;
4.
About 10 minutes, the dough is fine and shiny, and does not stick to the basin wall, stop the machine, pull a piece of dough, can pull out a transparent and elastic film; kneading is over;
5.
The dough is rounded and placed in a basin, and the Mongolian plastic wrap is used for basic fermentation in a warm and humid place; the fermentation box I use has a temperature of 28 degrees and a humidity of 60, and the time is about 3.5 hours;
6.
The dough is twice the original size. There is a bang when tapping the dough with the palm of your hand. Dip your fingers in the flour and poke a hole on the top of the dough without collapsing or shrinking. Fermentation is successful;
7.
Pour the dough on the kneading mat, tap it a few times to exhaust, weigh it into 8 equal parts, knead the dough separately, cover with plastic wrap and relax for about 20 minutes, press the dough with your fingers and it will not rebound;
8.
Roll the dough into a beef tongue shape with the smooth side up, about 20 cm in length, turn it over so that the beautiful smooth surface is attached to the kneading pad, so that the surface is smooth after being rolled;
9.
8 pieces of dough are processed in sequence, rolled into a roll, and placed in 8 continuous molds;
10.
The raw bread rolls are fermented in a warm and humid place for the second time. I put them in a fermentation box with a temperature of 34 degrees and a humidity of 70 for about 1 hour. You can also use the fermentation process in the oven. If there is no fermentation process, close the oven tightly. Door, put a bowl of hot water inside;
11.
When the dough is twice the original size, brush a layer of egg liquid on the surface and sprinkle a little raw white sesame seeds; at this time, the oven is preheated to 200 degrees;
12.
Put the raw bread into the middle layer of the preheated oven, heat up to 180 degrees, lower the heat to 200 degrees, 18 minutes; the temperature and time are adjusted according to the actual situation of the oven and the color and taste you like; the temperature of the oven is very accurate, think If the color is light, you can bake it for 15 minutes and it can be out of the oven; the baked bread is immediately out of the oven and demoulded, and it can be stored in the bag when it is dried on the drying rack to the hand temperature, and it can be eaten directly or made into hamburger;
Tips:
1. If there is no mold for the small bread, it is directly kneaded into a ball shape, and the same is true for making a round hamburger;
2. The baking time and temperature are adjusted according to the actual situation of the oven, the size of the green body, whether there is a mold, etc.;
