Meat floss bread

Meat floss bread

Overview

Semi-automatic. Pause. The most satisfying bread machine bread ever. The bread made by the bread machine program always seems to be more solid. I have always been dissatisfied with the final volume of the programmed bread - it is said that the bread barrel is not much different from the 450g toast mold. Why can't the programmed bread grow as high as toast? Can the program bread be made taller and taller? It may be possible to reach the ideal height without using an automatic program, but then it will be stuck with the dough. After much thought, I decided to use a semi-automatic program. Semi-automatic means that the front half is machine controlled and the back half is controlled by humans. The bread program divides fermentation into 1, 2, and 3. According to the conventional bread making process, it can be understood as basic fermentation, intermediate proofing, and final fermentation. It starts with fermentation and is manually controlled. It is then baked when the dough reaches the ideal height. On second thought, the three-stage fermentation means that I have to go back to it twice, which is a bit troublesome. It is better to take over from fermentation 3. I have tormented the machine before. Assume that fermentation 3 lasts for 1 hour and bakes for 30 minutes. Then, you only need to come to it when the program counts down to about one and a half hours. Once it enters fermentation 3, immediately terminate the program, fill and shape the filling, and finally ferment to the desired level before using the baking program. It's theoretically possible, very feasible. After planning, enter the experiment. After adding the ingredients, leave and wander around the bread machine with 1 hour and 40 minutes left. The countdown is about 1 hour and 20 minutes, and fermentation 3 starts to flash. Decisively press the pause button, take out the bread bucket, take out the dough, stuff it and shape it, and put it back into the bread machine. ——I originally planned to terminate the bread program and use a separate fermentation program for fermentation, but found that I could terminate the suspension and directly use Fermentation 3 of the bread program for final fermentation. Immediately change the plan and re-enter fermentation 3. Reestimate the bread baking time to a maximum of 40 minutes - baking for an hour is too much. The countdown time at this time is approximately 1 hour and 20 minutes. To be on the safe side, observe the dough at any time when the countdown reaches 50 minutes, and stop or proceed with the subsequent steps according to the rising situation. The countdown has reached 35 minutes, and fermentation 3 is still continuing. However, I don't dare to let the program continue - I'm afraid that it will start baking in the next second. The dough seems to still have room to rise. When I was about to terminate the program, I suddenly had a flash of inspiration - how long is the pause? If the suspension requires manual release, there is no need to terminate the program at all, and the suspension can be continued indefinitely. It is expected that the dough will need to ferment for a final 15 minutes, and the countdown will be paused at 35 minutes and observed approximately every 5 minutes - in fact, the timing is not that strict. When I returned to the bread machine for the third time, the countdown of the bread machine showed 32 minutes, and a heat was radiating through the case. Apparently, it had automatically ended its pause and entered the baking stage. It seems a pity to have missed that critical point, but looking at the state of the dough, it seems to be pretty good, so let him be. . . . Finally. . . . The fluffiest and tallest bread machine bread ever. However, when I put the bread bucket out, I turned my head and looked at the bread machine with some doubts - are you sure you chose the dark burnt color? Pausing won't change the burn settings, right? . . .

Tags

Ingredients

Steps

  1. Materials

    Meat floss bread step 1

  2. Pour water and butter into bread bucket

    Meat floss bread step 2

  3. Add salt, sugar

    Meat floss bread step 3

  4. Pour in flour

    Meat floss bread step 4

  5. Dig a hole in the flour to bury the yeast

    Meat floss bread step 5

  6. Put the bread bucket into the bread machine and lock it

    Meat floss bread step 6

  7. Menu selection 4: French bread

    Meat floss bread step 7

  8. Choose 500g weight respectively, dark burnt color

    Meat floss bread step 8

  9. Start

    Meat floss bread step 9

  10. When the bread program has just entered step 3 of fermentation, press Pause and take out the bread barrel

    Meat floss bread step 10

  11. Take out the dough and roll it into a rectangular shape

    Meat floss bread step 11

  12. Spread pork floss

    Meat floss bread step 12

  13. Roll up

    Meat floss bread step 13

  14. With the mouth facing down, put it into the bread bucket

    Meat floss bread step 14

  15. Put the bread bucket back into the bread machine and lock it

    Meat floss bread step 15

  16. Press start and the bread machine starts fermentation 3

    Meat floss bread step 16

  17. When there are 35 minutes left in the program, press the pause button

    Meat floss bread step 17

  18. After about 15 minutes, the bread machine automatically ends the pause and enters the baking stage

    Meat floss bread step 18

  19. End of baking

    Meat floss bread step 19

  20. Take out the bread bucket

    Meat floss bread step 20

  21. Pour out the bread

    Meat floss bread step 21

  22. Let cool

    Meat floss bread step 22

  23. slice

    Meat floss bread step 23