Whole-wheat Butter Bread-refrigerated Fermentation Method, Zero Butter, Small Freshness in Spring
1.
Prepare all ingredients in advance
2.
Put the liquid material in the mixing tank of the cook machine first, and then put the powder
3.
Turn the cook machine on 2 and stir for 18 minutes until it is like a glove film as shown in the figure.
4.
Put it in a clean container and send it to refrigerated fermentation
5.
Take the dough out the next day, and prevent it from returning to temperature for 2 hours in a warm place. When the fingers are inserted into the dough to form a round hole that will not shrink or rebound, it means that the fermentation is complete
6.
Divide the dough equally into 5 portions
7.
Roll into a beef tongue
8.
Then roll up
9.
Put it in a non-stick mold for final fermentation
10.
When the dough rises to 1.5 times the size
11.
Preheat the oven at 175 degrees and bake for 25 minutes
12.
200g whipped cream, add 20g powdered sugar and beat until it is decorated like a flower
13.
Put the whipped cream into a piping bag, cut the bread with a knife, but don’t cut it
14.
Squeeze a layer of cream in the middle of the bread and another layer on the top
15.
Put nuts and marlin sugar on the top for decoration, and finally sprinkle a small amount of milk powder to increase the flavor.
Tips:
1. The refrigerated and fermented dough needs to be placed in a warm place in the room to warm up, and the shaping operation can be started after confirming that the dough has been fermented.
2. Because refrigerated fermentation requires greater vitality of yeast, do not use yeast powder that has been opened for a long time, because once the sealed yeast powder is opened, the yeast vitality will also be affected by the humidity and temperature in the air, and the vitality will become weaker.
3. If the prepared bread cannot be eaten at one time, wrap it in a sealed bag, freeze it, and bake it in the oven at 180 degrees for 3-5 minutes the next time you eat it. The taste will be the same as the freshly baked bread.
