All-purpose flour can also be used to make bread---milk meal buns
Overview
After the success of drawing bread last time, I gained more confidence in making bread. One day later, I started to try to make bread with all-purpose flour again. The buns that are still admirable from appearance to taste are finally out of the oven. From kneading the dough at 9:15 in the morning to starting baking at 6:30 in the evening, the fermentation process is all done in a natural environment. It was not dried in the sun or put in the oven for low-temperature fermentation. Instead, the yeast was slowly fermented in the natural environment, so the whole process took a long time, but the taste of the bread was still good, and it was worth the long wait. Still using the same recipe as the last time I made the brushed toast. After having a big meal out at noon, I hurried home and saw that the noodles had risen well. They were already 2.5 times as big as before. The basic fermentation took 4 hours at room temperature. The kneading process has become longer, from the previous 5 minutes to 10 minutes. Using all the bread flour can basically reach the complete stage in 5 minutes, but the all-purpose flour used this time cannot reach the expansion stage after 10 minutes. After shaping, the final fermentation took nearly 4 hours. After dinner, I started baking immediately. I didn’t expect that my attempt with all-purpose flour would be successful this time. The taste is a bit harder, not as soft as bread flour; it is also chewy and has a stronger wheat flavor. This kind of taste is exactly what my mother-in-law likes, and she loves eating this kind of non-stick bread. I think what my mother-in-law said was softer and more moist bread. The one with a shiny surface is painted with egg liquid and sprinkled with a little sesame seeds; the one with a matte surface is painted with a mixture of milk and a little vegetable oil, and then sprinkled with a few crispy chips.
Tags
Ingredients
Steps
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Mix 170 grams of all-purpose flour and all other ingredients. The batter is relatively thin at this time. Cover with plastic wrap and let it ferment on its own
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Ferment the flour until it doubles in size.
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Mix the remaining 100 grams of flour into the wet batter and knead the dough until smooth, about 10 minutes. No need to add water in this step. Just knead the dough until it is smooth. It doesn't matter if it has not reached the expansion stage.
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Knead the smooth dough, cover with plastic wrap and let rest for 15 minutes.
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Divide the dough into 9 equal portions. Cover with plastic wrap and let rest for 15 minutes.
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Roll into tongue shape
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Roll up. Repeat this once and roll it into a long tongue shape.
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Place in the oven and let rise until doubled in size.
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Place in the preheated oven at 180 degrees Celsius for about 18 minutes.
