Fang‧Homemade Flavor｜Healing Fresh Milk Meal Pack

Yesterday evening, I received news that due to the epidemic, the services of the elderly care center were suspended, and the follow-up episodes of the series could not be seen for the time being. So I turned on the oven and continued to bake, write, and catch up. I didn't have time to make bread when I was serving at the old center, so I went to the bakery to buy it. I found that the price had risen and the bread was a bit oily, so I still used to make my own bread.

This recipe is very simple and fast (there is a bread machine/mixer for more detailed kneading), I had a temporary idea last night, I hope it will be used for today's breakfast, so the yeast is directly quickened and has a short fermentation time.

Recipe :
High-gluten flour: 250g
Fresh milk or water: 180CC
Yeast: 3g
Salt: 3g
Sugar: 20g
Cream: 20g

Yesterday, I especially looked at the mixing principle of the mixer. Because the mixer at home does not have a variable speed, it can only be controlled by time. In the past, I always felt that it would be too soft and sticky to be beaten all the time. Later, I saw other people’s practices. If the dough is constantly sticky, you can stop mixing (instead of adding flour), scrape the dough around the mixing steel with a utensil, and then combine it into a Make a mass, then continue to stir. So I changed the practice to stop scraping after stirring for about 5 minutes, and then continue for 5 minutes for 3-4 times. Finally, a film-like smooth surface can be formed.

practice:
1. Put all the ingredients except the cream into the mixing bowl and keep stirring until the smooth surface like a glove can be pulled out by hand. If you don't have a mixer, knead by hand.
2. Shape the dough into a ball and ferment for 1 hour. (The time varies according to the temperature, the finger insertion will not spring back, it will be completed)
3. Divide the shape into 12 small circles of equal parts. Cover with a damp cloth and continue to ferment for 50-1 hours until it doubles in size.
4. Preheat the oven to 180 degrees. Put in the fermented dough for about 12-15 minutes.

5. The egg yolk can be coated on the surface of the bread 5 minutes before the oven to increase the color.

This morning's small meal package is completed! The texture of the bread is very delicate and soft as soon as it is opened, I love it!