Refrigerated Liquid Type Net Bread
1.
Liquid seed material into the basin
2.
Use chopsticks to stir into a dough, cover with plastic wrap, ferment at room temperature for one hour, and then refrigerate to ferment for more than 16 hours
3.
Prepare liquid seeds and bread dough materials
4.
Put the liquid seed, fine sugar, salt, and soy milk into the bread bucket first
5.
Pour in the flour and yeast
6.
Start the kneading process, add softened butter after forming a dough
7.
Just pull out this transparent film gently
8.
The dough is rounded and basic fermentation is carried out in a barrel
9.
When the dough is 2.5 times its original size, dip your fingers in the flour and poke a hole in the top of the dough without collapsing or shrinking. Fermentation is successful.
10.
Take out the dough, place it on the kneading mat and divide it into two large and one small three parts
11.
After kneading into a dough, let it rest for ten minutes; roll one of the large dough into a thin strip and brush it with a layer of condensed milk
12.
Fold both sides to the middle into three folds
13.
Spread a layer of condensed milk on the top and put it in a 2 pound toast box
14.
Process another large piece of dough one by one, but the surface is no longer covered with condensed milk; pile it on top of the first piece
15.
Roll out the small dough into a sheet approximately equal to the bottom surface of the toast mold, and use a mesh knife to pull out a net-like pattern
16.
Cover the mesh face sheet on the folded dough, tidy it up by hand, and stuff the excess part to the bottom
17.
Put it in the oven for secondary fermentation, put a bowl of warm water to increase the humidity, if the oven has no fermentation gear, you can set the temperature at 38 degrees
18.
When the dough is 2.5 times the original size, take it out and brush the surface with a layer of egg liquid. At this time, the oven starts to preheat 180 degrees.
19.
Put the dough into the middle layer of the preheated oven, fire up and down at 180 degrees, about 35 minutes, when the surface color is too dark, cover with tin foil; after the oven is out of the oven, let it cool on the rack and put it in a bag for storage
20.
The reticulated bread looks pretty cute
21.
The structure of liquid bread is very delicate
Tips:
The liquid seed batter must be at room temperature for one hour first, and after the yeast takes effect, put it in the refrigerator to ferment. The time is at least 16 hours, and it can be extended. My batter took about 40 hours;
Soy milk can be replaced with water or milk;
Condensed milk can be left on, and other shapes are also very good;
Please adjust the time and temperature according to your own oven and bread shape.
