Main Ingredients:
High-gluten flour: 170g; Low-gluten flour: 30g.
Auxiliary Ingredients:
Butter: 20g; Milk powder: 12g; Egg: 40g; Water: 88g.
Seasoning:
Fine sugar: 50g; Salt: 3g; Dry yeast powder: 5g.
Flavor: Original; Technique: Baking; Time-consuming: Several hours; Difficulty: Advanced.
General Steps of Handmade Bread Making Without a Bread Machine by 27’s Cooking Diary
Prepare the ingredients.
Dissolve the yeast powder in warm water according to the recipe (for example, if the water is 88g, use 44g of warm water to dissolve the yeast).
Pour the weighed dry ingredients together and mix well.
After mixing well, pour in the dissolved yeast.
Add the remaining water.
Add the egg mixture.
Knead the dough vigorously (at this point, it will be very sticky and the surface will not be smooth, but keep kneading without adding flour), if the dough sticks to the board, use a scraper to scrape the scraps of dough stuck to the board and knead them into the large dough until it becomes smooth.
When the dough is slightly elastic, add the butter and continue to knead vigorously (if someone in the family has stronger strength, ask them to help knead! If there are children, they can also be put in a bag that won’t be broken and let the children step on it~ hehe~~) After kneading, let it rest and wait for it to ferment until the dough swells to about 2.5 times its original size, which takes about an hour.
Poke the dough with your fingers, and the dough will not continue to sink or bounce back. This is the perfect time for the dough to ferment.
