EN44
Plain bread
●
Forming
ʗ
Divide the dough into 20 equal parts, and roll them into the
desired shape.
＊ After the "dough" is finished, put it on a board sprinkled with a
little flour so as to form a shape easily.
●
Fermentation
ʘ Most recipes require dough fermentation before baking, namely, the
dough should swell after forming. Usually the dough should be placed
in a warm place (at about 40 ˚C) for fermentation, till its size is doubled.
ɑ Fermentation time
—
Bread rolls: about 25 min; Whole wheat:
about 50 min
ɑ To prevent the crust from becoming too dry and hard, use a big
plastic bag or a plastic wrap coated with a little edible oil to
cover the dough.
＊If the fermentation temperature is low, the fermentation time
should be prolonged.
●
Baking
ʙ Brush milk, salt water, egg liquid or edible oil. Sprinkle sesame
seeds, etc. Bake the bread rolls for 10 min to 15 min in an oven
preheated to 220 °C, or bake them to golden yellow.
Ingredients
Bread dough
(P. EN34 - EN43)
Quantity at a time
Egg (liquid) 25
g
ɑBalls
ɑKnotted bread
ɑHedgehog bread
Raisin
(Coated with egg liquid)
Various flavored bread
Use bread dough
Tools used for bread-making with dough
Tools that may be used
for making bread
ɑ Kitchen scissors
ɑ Bread molds
ɑ Plastic wrap
ɑ Thermometer and
others
ɑ Dough rolling board ɑ
Scale (Unit: 1
g
)
ɑ Scraper ɑ Rolling pin ɑ Small towel
(Soaked and wrung dry)
ɑ Baking paper
*
Tools used for making bread dough should be separately bought by customer.
ɑ Atomizer ɑ Brush ɑ Oven
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