The simplest bread practice steps

Preparation materials: high gluten flour 225 grams, 10 grams of sugar, dry yeast 4.5, 180 grams of water, salt (the main dough) 2.5 grams of 25 grams of milk powder, 1.5 eggs, 35 grams of cooking oil, 10 grams of softened butter

Steps to make:

1, baking powder mixed with water, add the high gluten flour and slightly stirred, and then add the sugar and mix well;

2, covered with plastic wrap sealed, refrigerator refrigerated fermentation overnight, or room temperature fermentation of two times the size of the dough back to the summer about 1.5 to 2 hours;

3, fermented leavening;

4, all the ingredients are mixed, and then add the leavening materials, and put in a bread machine and dough;

5, dough kneaded until the surface is smooth, have a better extensibility to take out, and with a finger dipped in dry After poking a small hole with a finger dipped in dry flour, it didn't spring back;

6. Knead the fermented dough a little bit to exhaust it;

7. Then divide it into about 100 grams of dosage, and put the dough on the baking sheet into the oven, and bake it for about 15 minutes at 180 degrees Celsius in the upper and lower heat until the surface is colored;

8. Spread the surface of the old bread with the softened butter in advance;

9, After cooling for a while, press the bread with your finger to get a good resilience, and tear the bread to pull the threads well, indicating that the old bread production is more successful.