Dough press to make bread

Overview

I didn’t buy a bread machine. It was a very depressing job every time I made bread and dough and used gloves to film it. Occasionally, I saw on the Internet that you can use a noodle machine to press dough and form a film. I couldn’t wait to try it, and the film-forming effect was really good. The bread I made was really stringy, and it was close to the ones sold outside. It was divided up as soon as it came out of the oven. I didn’t take any pictures of the internal details

Tags

• baking
• pregnant women
• maternity
• old man
• breakfast
• students
• butter
• egg yolk
• high gluten flour
• milk powder
• sugar
• whole eggs
• dry yeast
• milk
• salt
• water

Ingredients

Steps

1. 1 Mix the medium ingredients evenly, knead it into a dough (it doesn't need to be smooth, it just needs to be uniform), and put it in a warm place to ferment until it is 2-2.5 times in size.

   

2. 2 Break the medium-sized dough into small pieces and mix with the main dough ingredients

   

3. 3 Knead into dough.

   

4. 4 Start pressing the dough (because the dough press is relatively small, I divided the dough into 4 pieces and rolled them out in batches), flatten the dough to a thickness of less than 1CM, and adjust the dough press to the widest 1 setting. Put the dough into the dough press, press it once, roll it up, flatten it, and press it again. Or use the folding method. After pressing, fold both sides toward the center line like folding a quilt, and finally fold it in half again along the center line. At least ten or twenty times, you will see the "legendary" glove film come out when you pull the dough

   

5. 5 Divide the pressed dough into rounds. Divided according to the size of 50G each. Cover with plastic wrap and let rest for 20 minutes.

   

6. 6 Take out the dough after resting and you will find that the dough has relaxed a lot and the surface is shiny. At this time, use a rolling pin to flatten it slightly, and then pass the dough through the dough machine once to form an oval dough. Roll up the oval dough, place it on the baking sheet, and arrange evenly.

   

7. 7 The temperature is 38°C and the humidity is 80% for final fermentation. Let grow until doubled in size. (Put the baking pan in the oven and put a bowl of hot water in it)

   

8. 8 Take out the baking sheet and coat with egg white.

   

9. 9 Preheat the oven to 180 degrees and bake for 20 minutes. You may need to cover with tin foil during the last few minutes to control the depth of color. The bread is really stringy, and it is similar to the ones sold outside. It was divided up as soon as it was baked, and I didn’t take any pictures of the internal details