Bread is more suitable for northerners than cake. Many people around me prefer to eat bread because Northeasterners don’t love sweets very much. Only the new generation likes cake pastries. In fact, the production of bread is very cumbersome, especially for people who pursue taste like me. I prefer medium and liquid bread. After low-temperature refrigeration and fermentation, the wheat flavor of bread is more rich. It is by no means that the bread baked in three hours outside the bakery can be compared with drops. I can’t get tired of eating for free.
Liquid seed 180g high gluten flour
2 g yeast in liquid
205g fresh milk
420g main dough: high flour
155g fresh milk
6 g salt
Appropriate amount of flaxseed
Step 1Put the liquid materials into the fresh-keeping box, mix well, and refrigerate in a sealed refrigerator for more than 18 hours
Step 2Flaxseed soaked in water one night in advance
Step 3Pour the liquid seed batter into the cook's machine, add all the materials of the main dough except butter, add flaxseed, knead evenly, and stir until the expansion stage
Step 4After adding butter and kneading it until it is complete, remove the film
Step 5Put it in a clean basin, cover it with plastic wrap, and ferment it in a warm place until it is twice as large
Step 6Take out the split, small toast, each need 140 grams of dough. Each fancy mold needs 100g dough, divided into 4 parts, and each 8-connected mold needs 60g dough, which can be divided and rounded according to their own needs. Divide well, cover with plastic wrap and wake up for 10 minutes.
Step 7Roll the dough out and roll it up twice
Step 8Put the shaped dough into the mold, put it into a warm place and continue to ferment until it is twice as large
Step 9Put the shaped dough into the mold, put it into a warm place and continue to ferment until it is twice as large
Step 10Heat the oven up and down 180 degrees for 20-25 minutes. Please set the temperature and time according to your own oven.
Step 11Bake well, take out and cool, seal and save.