How to Make moist & fluffy white Bread 더 오래 촉촉한 우유식빵 만들기 l 중종법 sponge dough method l 베이킹로시
21.8 هزار بار بازدید -
6 سال پیش
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Why do homemade bread taste bad after a day?
Let me tell you how to make bread that is soft and fragrant for a long time.
This video is about making basic White bread.
* How to knead bread with a kneading machine
* Tips on how to look at the dough
* First fermentation point checked
* Dough temperature
* 3 methods of bread forming
* Comparison of bread soft after 48 hours
The above is recorded in sequence in the video.
Write a recipe below as there is a lot of information in the video.
※ Ingredients (540g white bread 1, 270g mini bread 2 )
*** 종반죽 sponge dough
강력분 300g strong flour / 우유 240g milk
설탕 15g sugar / 드라이이스트 5 dried yeast
*** 본반죽 main dough
강력분 300g strong flour / 우유 220g milk
설탕 20g sugar / 소금 12 salt / 드라이이스트 10 dried yeast
버터 30g unsalted butter
1. Mix the whole Ingredients for sponge dough with a spatula and ferment it 3 times.
☆ Finish by mixing for a short time.
* Waiting for sponge dough may be boring, but I hope you'll try it.
This is a recipe that many of my blog friends have verified that it's really soft. :)
2. Mix the dough with the sponge dough (except butter).
Using a hand or machine, make the amount of gluten shown in the video.
- Low speed for 5 minutes
- 5 minutes in butter and 1st or 2nd layer
- 10 minutes at medium speed
- Additional 5-10 minutes after considering the conditions of the dough
* Depending on the strength of the machine or the combination of materials, the completion time of the dough will vary.
It is better to check the condition of the dough than time.
* I used a Swan mixer and the kneading phase is divided into low speed, 1-6, and high speed.
I use only up to 3 speed of dough for bread.
3. After Rounding, First fermentation
4. This recipe is made with 2 white bread or 4 mini-size (15 cm).
So I made one bread and two mini-size pieces.
- One bread needs three 180 grams of dough.
- 1 Mini requires 270g of dough.
* Select: Apply egg water or milk after forming to improve gloss and color.
I skipped this recipe because it's milk bread.
5. Apply the second fermentation so that it rises 1 to 2cm above the mold.
High temperature of dough or room makes it more fermentable.
So, the video showed the height of the dough in summer and winter.
6. Baking : about 20 minutes at 170 degrees.
* You may substitute water for milk.
If replacing with water, set the baking temperature to 180 to 190 degrees.
* If you think that the sponge dough method is a hassle,
You can make basic milk bread if you mix all the ingredients together.
Why do homemade bread taste bad after a day?
Let me tell you how to make bread that is soft and fragrant for a long time.
This video is about making basic White bread.
* How to knead bread with a kneading machine
* Tips on how to look at the dough
* First fermentation point checked
* Dough temperature
* 3 methods of bread forming
* Comparison of bread soft after 48 hours
The above is recorded in sequence in the video.
Write a recipe below as there is a lot of information in the video.
※ Ingredients (540g white bread 1, 270g mini bread 2 )
*** 종반죽 sponge dough
강력분 300g strong flour / 우유 240g milk
설탕 15g sugar / 드라이이스트 5 dried yeast
*** 본반죽 main dough
강력분 300g strong flour / 우유 220g milk
설탕 20g sugar / 소금 12 salt / 드라이이스트 10 dried yeast
버터 30g unsalted butter
1. Mix the whole Ingredients for sponge dough with a spatula and ferment it 3 times.
☆ Finish by mixing for a short time.
* Waiting for sponge dough may be boring, but I hope you'll try it.
This is a recipe that many of my blog friends have verified that it's really soft. :)
2. Mix the dough with the sponge dough (except butter).
Using a hand or machine, make the amount of gluten shown in the video.
- Low speed for 5 minutes
- 5 minutes in butter and 1st or 2nd layer
- 10 minutes at medium speed
- Additional 5-10 minutes after considering the conditions of the dough
* Depending on the strength of the machine or the combination of materials, the completion time of the dough will vary.
It is better to check the condition of the dough than time.
* I used a Swan mixer and the kneading phase is divided into low speed, 1-6, and high speed.
I use only up to 3 speed of dough for bread.
3. After Rounding, First fermentation
4. This recipe is made with 2 white bread or 4 mini-size (15 cm).
So I made one bread and two mini-size pieces.
- One bread needs three 180 grams of dough.
- 1 Mini requires 270g of dough.
* Select: Apply egg water or milk after forming to improve gloss and color.
I skipped this recipe because it's milk bread.
5. Apply the second fermentation so that it rises 1 to 2cm above the mold.
High temperature of dough or room makes it more fermentable.
So, the video showed the height of the dough in summer and winter.
6. Baking : about 20 minutes at 170 degrees.
* You may substitute water for milk.
If replacing with water, set the baking temperature to 180 to 190 degrees.
* If you think that the sponge dough method is a hassle,
You can make basic milk bread if you mix all the ingredients together.
6 سال پیش
در تاریخ 1397/10/18 منتشر شده
است.
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