I have heard many people say that making bread is too time-consuming, secondary fermentation + baking, no 3 hours can not be completed, especially in winter, fermentation is very slow. Then I recommend you to try the refrigerator refrigeration fermentation, it is too convenient to make bread, and low temperature fermentation, better organization. Make two at a time and put it in a 15L oven oven, not too convenient
By the corner of the eyebrow 【Bean Fruit Food Official Certification Master】
<h2>Royalties</h2>
Niigata bread flour 500 g
Salt 7 g
Sugar 60 g
Milk 340 g
Eggs 60 g
Fresh yeast 15 g
Milk powder 15 g
Butter 40 g.
<h2>Practice steps</h2>
1: Mix all the ingredients except butter, knead until smooth, add small pieces of butter, knead until a small piece of dough is ripped open, which can be pulled into a glove film. Place in a sealed bag and refrigerate overnight. Refrigerated fermentation should not exceed 72 hours
2. Take the dough out of the refrigerator 30 minutes in advance to restore normal temperature, then divide into equal 6 parts and cover with plastic wrap.
3. Roll out each small dough from top to bottom, roll out into an ellipse and roll it up from top to bottom.
4: Cover the rolled dough with plastic wrap and let it sit for 15 minutes
5. 5. Then roll out each portion of dough from the top to the bottom of the interface, roll it up from top to bottom, and squeeze it tightly.
6. Put in the toast box of the school kitchen and put it in a warm place to ferment.
7. Ferment until the toast box is eight minutes full and send it to the preheated CO315 oven oven.
8: Bake at 175°C for 33 minutes. Because I wanted square toast, I added a lid.
9, not only good looking but also delicious
10. The soft brush is super delicious
<h2>Tips</h2>
1. I use a low-sugar toast box, ordinary toast box please extend the baking time as appropriate. 2. For the specific time temperature, please refer to your own oven. 3. Please increase or decrease the amount of liquid in the dough according to the water absorption of your flour.
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