Refrigerated Chinese Bread

Overview

The medium seeding method divides bread fermentation into two stages, and there are many different methods. This time, 17-hour refrigerated medium-tempering is used, which means that 70% of the dough is placed in a refrigerator at 0-5 degrees for at least 17 hours (no more than 72 hours) to form a medium-sized dough, and then the remaining dough is added to ferment again. Medium bread is chewy and moist, which can slow down the aging process. The slow fermentation of bread can better release the fermented flavor of flour. The recipe comes from the unicorn fairy and has a natural bread aroma.

Tags

• baking
• bread
• breakfast
• afternoon tea
• butter
• egg liquid
• high powder
• medium seed: dry yeast powder
• medium species: salt
• medium species: water
• medium type: milk powder
• medium variety: high powder
• sugar
• yeast powder
• milk
• salt
• water

Ingredients

Steps

1. 1 Mix all the ingredients in Zhongzhong evenly, knead it into a dough, ferment it at room temperature for 1 hour, then place it in an environment of 0-5 degrees and refrigerate it for 17 hours.

   

2. 2 Divide the chilled medium-sized dough into small pieces and add the remaining ingredients except butter. (Do not add milk and egg liquid, just brush the surface)

   

3. 3 Knead the dough to the expansion stage. Add the butter and continue kneading until the butter is fully incorporated into the dough.

   

4. 4 Let the dough rise in a warm place until doubled in size. There is no rebound when pressing the hole. The dough does not collapse.

   

5. 5 Divide the dough into small portions, about 40 grams, roll into balls, cover with plastic wrap, and place in a warm place to continue fermenting.

   

6. 6 Let the dough rise until doubled in size, brush with milk and egg wash. Make a few cuts with a knife.

   

7. 7 Preheat the small oven to 140 degrees (180 degrees in the recipe), set the middle layer, and heat up and down for 10 minutes.