Combining the refrigerated medium and liquid methods to create salty and fluffy cheese and seaweed soft bread

Overview

I often make bread. Lao Wu said it was good, my friends said it was good, but my mother said it was not good. When asked what is not good, the answer is: it cannot bite. What else is not good, the answer is: it is not sweet. It turns out that my mother likes soft sweet bread, but her teeth are not good, so she cannot bite the baguettes I make. In order to please my mother, I searched everywhere for recipes to make soft bread, but it also had to meet my requirements, that is, there should never be too much sugar or too much oil, otherwise it would be better not to make it. I looked through the baking book at home and found a recipe for the basic dough of Taiwanese soft bread in Wang Chuanren's book. It uses both the medium seeding method and the liquid seeding method. This is the first time I have seen this method. I thought it was novel and decided to give it a try. However, the dough recipe itself didn’t quite meet my requirements, so I made some cuts.

Tags

• baking
• bread
• butter
• cheese powder
• dry yeast a
• dry yeast b
• egg
• high gluten flour
• shredded seaweed
• sugar
• water a
• water b
• whole wheat flour
• salt

Ingredients

Steps

1. 1 Mix all the ingredients (high-gluten flour, eggs, water A, dry yeast A). I didn’t mix it evenly, but it’s better to be even. Ferment at room temperature for 1 hour and refrigerate for more than 12 hours. According to Wang Chuanren's book, it is room temperature fermentation for 2 hours. Due to time constraints, I changed it to refrigerated medium fermentation. It took almost 20 hours. The medium fermentation was three times the original size and the inside was honeycomb-shaped

   

2. 2 Tear the fermented Chinese dough into small pieces, add all the water in the main dough (Water B), and stir into a paste

   

3. 3 Add the other ingredients in the main dough except butter and shredded seaweed to the pasty medium-sized dough, stir until the expansion stage, add softened butter, and beat until complete. Shaping and fermenting for the first time

   

4. 4 The fermentation box is at 28°C, about 1 and a half hours, and the first batch is over. Dip your fingers in flour or water and poke a hole in the dough. If it doesn't shrink back, it means the dough is fermented.

   

5. 5 Divide the dough into 4 equal parts, roll into balls and let rest for 20 minutes. Remember to cover with plastic wrap to prevent moisture from evaporating.

   

6. 6 After resting, shape the dough into an olive shape. Put it into the mold and put it into the fermentation box for the second fermentation. 35℃, 1 and a half hours (this time is variable and depends on the condition of the dough. Touch the dough lightly with the back of your finger. If it has slight elasticity and does not shrink back, and the volume has increased to more than twice its original size, then it is ready)

   

7. 7 Spray water on the surface of the dough and sprinkle with chopped nori.

   

8. 8 Preheat the oven to 180°C and bake for 30 minutes. The heat in my oven was too high, so after the surface was browned I switched to single setting. That’s it, you still have to cover the surface with tin foil

   

9. 9 After the bread is cooled, put it in a box or seal it with a plastic bag. The skin will be slightly wrinkled the next day, which will look good. It just so happened that I had a good day the next morning, so I clicked a few more pictures

   

10. 10 Look, the skin is wrinkled, it looks so soft

    

11. 11 Bread is for eating, not for looking at. Come on, fry an egg, cut an avocado, and add a little soy sauce. It's absolutely delicious.

    

12. 12 The Phalaenopsis at home is about to fail, so I took the opportunity to take a photo with the Phalaenopsis, hehe, I can only see a shadow