Refrigerated Liquid Seed Bread

Overview

The refrigerated liquid type is fermented dough with a relatively large water content. By keeping it in the refrigerator for a long time at low temperature and slowly fermenting, the yeast has enough time to brew out a good taste, so that the bread made has a soft texture, good elasticity and a fermented aroma. I happened to have a bowl of oatmeal and soy milk on hand, so I used the soy milk to knead the main dough, then layered it, spread it with condensed milk, and finally used a raster knife to make a mesh pattern to cover the surface of the dough. This recipe is based on the recipe made by gourmet expert Rulian Jingxin, with slight modifications.

Tags

• baking
• breakfast
• afternoon tea
• brush the surface with egg wash
• butter
• clear water
• condensed milk
• high gluten flour
• soy milk
• yeast
• dry yeast
• fine sugar
• salt

Ingredients

Steps

1. 1 Put the liquid material into the basin

   

2. 2 Stir into a ball with chopsticks, cover with plastic wrap, ferment at room temperature for one hour, then refrigerate for more than 16 hours

   

3. 3 Prepare the liquid and main bread dough ingredients

   

4. 4 First put the liquid seeds, fine sugar, salt and soy milk into the bread bucket

   

5. 5 Then pour in flour and yeast

   

6. 6 Start the kneading process and add softened butter

   

7. 7 Just pull out this transparent film gently

   

8. 8 The dough is rounded and fermented in the bucket

   

9. 9 When the dough is 2.5 times its original size, dip your fingers in flour and poke a hole in the top of the dough. If it does not collapse or shrink, the fermentation is successful

   

10. 10 Take out the dough, place it on the kneading mat, and divide it into three parts, one large and one small

    

11. 11 Knead the dough and let it rest for ten minutes; roll one of the large dough into a long and thin strip and brush a layer of condensed milk on top

    

12. 12 Fold both sides into three folds toward the middle

    

13. 13 Spread a layer of condensed milk on top and put it into a 2-pound toast box

    

14. 14 Process the other large piece of dough in sequence, but no longer apply condensed milk on the surface; stack it on top of the first piece

    

15. 15 Roll out the small dough into a piece that is roughly equal to the bottom of the toast mold, and use a razor knife to draw out a mesh pattern

    

16. 16 Place the mesh dough sheet over the folded dough, arrange it with your hands, and tuck the excess to the bottom

    

17. 17 Put it in the oven for secondary fermentation. Put a bowl of warm water to increase the humidity. If the oven does not have a fermentation setting, you can set the temperature to 38 degrees

    

18. 18 When the dough is 2.5 times its original size, take it out and brush the surface with egg wash. At this time, the oven starts to preheat to 180 degrees

    

19. 19 Put the dough into the middle layer of the preheated oven, heat it up and down to 180 degrees, and cook it for about 35 minutes. If the surface is too dark, cover it with tin foil; after taking it out of the oven, let it cool on a rack and store it in a bag

    

20. 20 The netted bread looks quite cute

    

21. 21 The texture of liquid bread is very delicate