All-purpose flour pulled bread
Overview
As we all know, bread flour or high-gluten flour is used to make bread, but the former has many additives. It is almost difficult to buy high-gluten flour without additives (even if the additives are not marked on the package). We abandon bakeries outside and work at home for a long time just to eat healthy bread without additives. Otherwise, all our hard work will be in vain, right? All-purpose flour is the flour usually used to make steamed buns and steamed buns. The advantages are that it has no additives, many brands to choose from, is cheap, and is easy to buy.
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Ingredients
Steps
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Put egg whites, milk, sugar and flour into the bread machine, start the default program and start kneading the dough. The dough will take shape in about 5 minutes. Stop the program and let the dough rest for 30 minutes. Then sprinkle the yeast evenly around the dough, start the default program or a separate dough mixing program and start kneading the dough. After all the yeast has dissolved (no grains of yeast can be seen), sprinkle salt evenly around the dough, continue kneading for 5 minutes and then prepare to add oil.
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The softened butter can be put in all at once. Vegetable oils such as corn oil and salad oil need to be put in three times, with an interval of about 3-4 minutes in between. You can start to check the dough level after kneading for about 20 minutes after adding oil for the first time (17 minutes for butter): take a small piece of dough and carefully stretch it out. A small hole will appear in the thin part. If the edge of the hole is smooth, it means that the dough has reached the complete stage. Stop kneading.
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Start the fermentation process (it can also ferment naturally when the room temperature is high). When the dough has risen to 2.5-3 times in size, dip your fingers in flour and poke a deep hole in the middle of the dough. If the dough neither rebounds nor collapses, it means the fermentation is complete. Start the default program to start kneading and deflating the dough. After 10 seconds, end the program and let it rest for 10 minutes. Take out the dough and divide it into two pieces of the same size. Roll each into a beef tongue shape and roll it up from top to bottom.
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Take out the mixing blade, put the two rolled doughs side by side into the bread barrel, start the fermentation process (or natural fermentation), and start the baking process when the dough has doubled in height (about half the depth of the barrel), which will take about 35 minutes.
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Immediately after baking, unmold the bread. Let the bread cool, then put it into a plastic bag and seal it for storage. If you have an oven, it is recommended to put it in the oven (close the door) when the bread is slightly warmer than your hand temperature, and then seal it after it is completely cool.
