How to make bread soft and drawable? There are many beginners complaining to me that they have been learning or can't make drawable bread. Otherwise, it's not soft. Let's talk about the steps to make soft and drawable bread.
Sausages with garland
Practice:
1. Put the water, egg liquid, sugar, salt and milk powder into the bread barrel and pour the high gluten flour. Sprinkle the yeast powder on it to start the 'dough 1' procedure. After 15 minutes and 15 minutes, the dough has been kneaded smooth.
2. Put the chopped and softened butter into the bread barrel to start the 'dough 2' program. After 30 minutes of dough mixing, turn off the bread machine and the dough can pull out the film.
3. Put the dough in the barrel for the first fermentation. When the dough is 1.5-2 times larger, the fingers are stained with high powder. If the dough is inserted into the dough without shrinking or collapsing, the fermentation is completed.
4. Weigh the dough, divide it into 5 parts, rub it round, cover it with plastic wrap and relax for 15 minutes, take one part of the dough, rub the long strip to make an inverted '6' character, and then wrap it into five rings (I'm so ugly).
5. Make five garlands in turn, put them into the bread mold, cut the sausage into 5 parts, and insert a section of sausage in the middle of each garland bag.
6. Put the baking tray with bread into the oven, put a bowl of water under it, start the 'fermentation' button, the bread will be fermented to twice the size, take out the bread and water, preheat the oven 180 degrees.
7. Brush a layer of egg liquid on the bread, put it into the middle and lower layers of the oven, 180 degrees, heat up and down, 18 minutes (time and temperature are only for reference, should be adjusted according to the actual situation of your oven).
8. The bread comes out of the oven and is put into a sealed container after being cooled and demoulded. I usually put it into a fresh-keeping bag and it's very soft and silky.