Japanese interstitial wrap method, authentic Japanese bread making method

Breadbread: 300 g, skim milk, 200 ml, yeast, 4 g, salt, 3 g, sugar, 10 g, olive oil, 30 g, rosemary, baby tomatoes, olives, appropriate amount of Parmesan cheese powder, appropriate amount.

Illustration of the steps of the preparation of bread.

Step 1: Pick the rosemary leaves in advance (no stems) and soak them in olive oil overnight (you can also add a clove of garlic to them) You can also soak a little more at a time, the olive oil that has been soaked in rosemary tastes good when used to make dishes.

Step 2300 g flour, 200 ml skim milk (or switch to 100 ml milk + 100 ml water), 3 g salt, 10 g sugar, 4 g yeast, 10 g olive oil soaked in rosemary. Above, put it in the kitchen machine, mix it in 1-2 gear for 2 minutes, change to 4-5 gear and knead it for 10 or 15 minutes or so, and then remove the tendons.

Step 3Add the remaining 20 grams of rosemary-soaked olive oil to the kneaded dough and add a few rosemary leaves. Kitchen machine 1-2 gear, mix for 30 seconds, change to 7 gear (maximum gear) knead for about 1-2 minutes, the dough can be smooth (my kitchen machine is very fast, basically less than 1 minute, observe by yourself).

Step 4: Remove the smooth dough and drop it heavily into the container (or countertop) and repeat 2-3 times.

Step 5 Smooth the dough, put it in a container, cover with plastic wrap and a towel, and let it ferment for about 20 minutes. The dough is about twice the size of the dough.

Step 6Take out the fermented dough, knead it casually, and exhaust it. Then tidy it up, roll it out (or pull it flat), put it in a baking tray with a thickness of about half of the baking sheet, then cover it with plastic wrap and a towel, and let it ferment for about 20 minutes.

Step 7: Cut the tomatoes into flowers (not too thin), cut the olives into 6 petals to make the leaves, and the remaining rosemary soaked in olive oil to make the flower stems.

Step 8space

Once the dough has risen to about the height of a baking sheet, it's time to swing! (You can preheat the oven at the same time). When placing it, poke a hole in the place with your fingers first, and then stuff the material inside, which will be more stable and tight.

If you have the remaining materials that have not been laid out, you can cut them into small points and scatter them at will.

Step 9space

Sprinkle some Parmesan cheese powder on the surface and put it in the oven at 180-200 degrees for about 20-30 minutes. It depends on the temper of the respective oven, my oven is relatively slow, and I adjusted it to 230 and baked it for a while, so I have to observe and adjust it while baking.

Step 10space

Bake until golden brown and baked! Some rosemary doesn't fit snugly when it's placed, so it goes off track when roasted

Ingredients: 200 grams of high powder.

Low powder 50 grams.

Eggs + water 150 g.

10 grams of milk powder.

One teaspoon of yeast grams.

Salt 3 g g.

25 grams of butter.

Beetroot powder, matcha powder.

Cocoa powder mold cotta wheel mold.

The Japanese style insert pack is made.

Direct method, complete expansion, color matching, one shot, styling is equal to relaxation, two shots 38 degrees, steam baking in the furnace 190 degrees, 35 minutes, next time change the red velvet pigment, God knows the color matching process, if you want to abuse yourself, please enter the hole!

Please click Enter a description.

Green dough 110

Please click Enter a description.

41 grams of watermelon seed dough, 7 pieces of 3g, and the rest for texture.

Please click Enter a description.

Layer upon layer.

Please click Enter a description.

100 grams of white dough.

Please click Enter a description.

Wrap it up. <>

Please click Enter a description.

into the mold. <>

Please click Enter a description.

Stand up. <>

Please click Enter a description.

When I cut it, the red color faded.

Please click Enter a description.

1. Ingredients: 350 grams of flour, 21 grams of butter, 21 grams of sugar, 35 ml of milk, 180 ml of water, 5 grams of dry yeast, and grams of salt.

2. First of all, add flour, sugar, salt, dissolved dry yeast, water and milk to the rice cooker.

3. Then stir until the dough is formed, then add the butter.

4. Keep kneading the dough until the dough is no longer sticky, then arrange it into a round shape and put it in a warm place for 60 minutes for the first fermentation.

5. After fermentation, the dough will expand, and then 40 air will be pumped out (a few light falls from a height of 50 cm are OK).

6. After the air is extracted, the Qi cavity is fermented for the second time, and the time is still 60 minutes.

7. After that, you can bake the bread in the rice cooker, and after baking for about an hour, turn it over and continue to bake.

8. Bake for one hour and then turn over again, a total of three times to bake. That's it.