The Spring of Bread (70% Chinese Method)
1.
Prepare to measure and take the middle-type dough materials
2.
Knead the middle-species dough, put the egg liquid on the bottom first, then put the flour, the yeast in the middle of the flour, and the salt on both sides of the flour, knead to form a dough, without filming, just smooth and non-sticky hands. Then put it in the fresh-keeping box and cover it, and put it in the refrigerator compartment (note: non-frozen!!!) for low-temperature fermentation. It takes about 16 to 24 hours to ferment to 2 to 3 times the original dough. The fermentation of the middle kind of dough is very important and directly affects the soft taste of the finished product.
3.
After the fermentation of the middle kind of dough is completed, knead it by hand, vent it properly, divide it into several squeezers, mix the main dough material, and knead it again. This time, it is necessary to perform heavy manual operations until a piece of film can be pulled out by kneading it out.
4.
What I want to explain here is that I use a one-time fermentation, so I directly divide the dough into three equal parts, roll each dough into an oval shape, sprinkle some cooked red beans on top, roll the bone into 2.5 circles, and put it in Toast box. Wrap it with plastic wrap.
5.
It is still cold in spring, so I put it directly in the oven and fermented with the fermentation stall. It is best to put a plate of warm water underneath to keep the fermentation humidity. Generally, it takes about 90 minutes, and you can see that the dough reaches 90% of the toast box. that's fine.
6.
Wrap the toast box with tin foil. Depending on the oven temperature, mine is Changdi's. The temperature is high. The upper and lower temperature is 150 degrees. The aroma will be full of the room after baking for about 45 minutes. Note here that the oven does not need to be preheated. As the oven slowly heats up, the dough slowly adjusts to this temperature.
7.
Pour out the toast box on the drying rack immediately after it is out of the oven. It is also very delicious to eat while it is hot. You can also cool the slices. Remember, you must put it in a sealed bag or box after cooling.
Tips:
I didn't put butter here, because I used whipped cream, and the fat is enough for the dough to come out of the film.
In addition, the amount of whipped cream and milk I have here must depend on the humidity of the dough in my flour, and do not blindly follow my ration. You can slowly add liquid to the kneading dough, try not to add flour, my amount is a 450g toast box.
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