“Bread is the healthiest and most nutritious of all baked goods and has far fewer calories than biscuits and cakes.In fact, making bread is not as difficult as imagined. Today, let’s start with a simple buttered bread roll and learn the basic methods of making bread.Give baby breakfast a change.”
How to make bread rolls?
Prepare all ingredients, butter softened, flour, milk powder, granulated sugar, salt mix well, dry yeast dissolve in half of warm water.
Add the egg yolk, the water in which the yeast is dissolved, and the other half of the butter, the dry mixture, to make a dough.Because the water absorption of different flour is different, the other half of water do not add once, according to the actual situation as appropriate increase or decrease.
At first, the dough will be sticky and the surface will not be smooth. If the dough sticks to the cutting board, you can pick it up with a plastic spatula and continue kneading.The dough will gradually become elastic, smooth and less sticky.
Knead the dough until it is stretched. It does not easily stretch very thin and any less will tear holes.
Add the softened butter and knead the butter vigorously into the dough.The butter will be absorbed by the dough, and as you continue to knead, the dough will become smooth and elastic.
Stretch the dough until it is ready. Stretch it carefully until it forms a thin film, which is not very strong and breaks easily. Then stop working.If you keep kneading, the dough will reach its full stage and can be used to make toast. We’ll break it down next time.
Put the dough into a bowl, cover it with plastic wrap or wet cloth, and let it rise for the first time at room temperature.
Ferment to 2~2.5 times its original size.The higher the indoor temperature, the shorter the fermentation time.
The leavened dough is forced out of the air, divided into 8 equal sections, and left to stand for 15 minutes at room temperature.
Take a dough and roll it with a rolling pin into an oval shape.
Roll it up top to bottom.
Roll the dough into a thick shape with a sharp end.
Hold the end of the point in one hand, and with the other hand use a rolling pin to roll from the end of the point to the thick end.
Then roll it down from the thick end.
Roll it up as shown in the picture
Roll all the dough and place them on a baking sheet with space between them.Place the baking sheet in the oven and conduct a secondary fermentation using the fermentation process, with a bowl of water in the oven to ensure humidity.B: About 40 minutes.
Once the dough has risen to twice its original size, it is ready to rise. Brush the surface of the dough with the whole egg mixture.Place in the preheated oven, 170 degrees, about 10 minutes, the top of the oven will be golden.
Kneading is the most important part of bread success and the most demanding.To save effort, use a cook machine or a toaster to knead the dough. The procedure is basically the same, and the dough film is tested in the same way.
Chopping board had better use metallic or silica gel mat, compare wooden chopping board more not easy stick.
Cool the bread thoroughly before wrapping it in a plastic bag, or it will become moldy.It can be kept at room temperature for two or three days, and put in the fridge to make the bread dry and firm.
- 200 g high gluten flour
- 110 g warm water
- 30 g butter
- 1 egg yolk
- 25 g sugar
- 10 g milk powder
- 5 ml yeast (dry)
- 3 g salt
- egg liquid