Bread debut

Overview

I've been learning baking with Junzhi for a while. Whether it is the previous egg tarts, cakes or pizzas, they are all popular among my loyal foodies. O(∩_∩)O~ I read it again yesterday: the first step of handmade bread---the kneading and fermentation step diagram (super detailed), and I couldn't help but have the urge to make bread

Tags

• baking
• baking powder
• egg
• flour
• white sugar

Ingredients

Steps

1. 1 A. Yeast + a small amount of warm milk. B. 2 eggs (a bit too much). Beat + oil (about 10ml) and mix well. C. Flour, baking powder, sugar, and salt. Mix well. Then + A + B + milk, knead the dough vigorously. The dough at this time will be very sticky and the surface is not smooth. But keep kneading and don't add flour easily. As you knead, the dough will gradually become elastic and the surface will become smooth. Moreover, as the gluten forms, the dough will begin to become less sticky. Kneading dough is a laborious job. In order to create enough gluten, we have to put a lot of effort into the kneading surface. My poor wrist still hurts today~~~~(>_

   

2. 2 After that comes fermentation. Due to the low temperature now, it took about 3 hours for one fermentation to ferment the dough to 2-2.5 times in size. Dip your fingers in flour and poke a hole in the dough. The hole will not shrink back.

   

3. 3 After the first fermentation is completed, we need to reduce the weight of the dough. Deflate the fattened dough and let it "thin" down again, then divide it into required sizes, knead it into smooth balls, and ferment in the middle. This process takes about 20 minutes. After the intermediate fermentation is completed, we can shape the dough into the required shape for the second fermentation

   

4. 4 The second fermentation (also called the final fermentation) is generally required to be carried out at a temperature of about 38 degrees. In order to keep the dough surface from losing water, it must have a humidity of more than 85%. To maintain these temperature and humidity conditions, place the dough in the microwave after arranging it on the baking sheet, place a pan of boiling water in the bottom of the microwave, and close the microwave door. Water vapor will create the required temperature and humidity in the sealed space of the microwave oven. The final fermentation takes about 40 minutes. Let it rise until the dough doubles in size.

   

5. 5 O(∩_∩)O Haha~ Almost successful. Brush the surface of the bread with egg wash and put it in the oven to bake!

   

6. 6 The miserable oven can only take 5 minutes first, then cover with aluminum foil for 5 minutes + 5 minutes before fresh bread comes out of the oven

   

7. 7 How is it? Have you got an appetite? (¯﹃¯) The remaining dough was used to bake red bean paste rolls

   

8. 8 Look at my loyal foodie, regardless of the fact that it’s already early in the morning, I forgot about losing weight and couldn’t wait to start tasting it