How to make bread

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                                           How to make bread

Ingredients

High-grade flour 250g

Caster sugar 45g

Milk powder 25g

Milk+eggs 165g

Salt 2g

Yeast powder 4g

Butter 25g


1. Weigh the ingredients directly in the bucket of the bread machine. Put in a whole egg first.


2. Add fresh milk; the total weight of milk and eggs is 165g.


3.  Add salt, sugar, and milk powder. Note that put the salt and sugar in two different corners of the bucket.
4.  Add high-grade flour.

5. Add the yeast powder and put it on the flour, not in the milk.
6.  Put the bread bucket into the bread machine, and select the dough to work for one and a half hours.

7. The bread is stirred automatically.

8. Use chopsticks to stir the not been mixed flour. The bread machine will automatically stop for 5 minutes after working for 5 minutes. At this time, add butter pieces.

9. After 5 minutes, the bread machine will continue to stir for 20 minutes. When the stirring is complete, select the 1-hour dough-producing period.
10. The baking process is complete, a full bucket.

11. Take it out and divide it into two pieces, flatten the dough with your hand to exhaust air, repeat a few times and arrange it into a dough, and left it to rest for ten minutes.
12. Roll out one of the dough balls with a rolling pin, and roll them out as thin as possible.

13. Roll up from one side.

14. Continue to roll it out and exhaust.

15. Roll up again. Repeat the above steps for another dough.
16.Put the finished dough into the toast box and close the lid.
17. Put it in the oven, put it in the oven with bakeware and warm water, close the oven door for the second fermentation. If the room temperature is above 25 degrees, put the bread into the oven for natural fermentation. In winter, select the temperature to below 100 degrees and  60 minutes for fermentation. 

18. The dough is fermented for the second time, and the toast box is 90% full.
19. Adjust the oven to 200 degrees, bake the middle and lower layers for 40 minutes, take them out and let them cool on the frill, and put them in a plastic bag immediately after some residual temperature. They will be soft after three or four days.

20. Soft, natural wheat!























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