A versatile sandwich base bread with low oil sugar

A very versatile sandwich base bread; The bread is crispy on the outside and soft on the inside, the dough composition is low, and the finished wheat is fragrant. Children who prefer sweet and soft bread also love to eat it~

Ingredients

Breadcrumbs 200 g

Roastedall-purposeflour(lily) 400 g

Freshyeast 18 g

Seasalt 12 g

Sugar 18 g

Milkpowder 18 g

Wholeeggliquid 30 g

Water 420 g

Butteroroliveoil ~18 g

Cooking Instructions

The formula has a low proportion of oil, and this time we use the first oil method to make noodles;
Mix all ingredients in the dough ingredients (including butter or olive oil) and place in a machine mixer for 15 minutes.
Stir in 1 or 2 gear at low speed for half a minute, and then increase the speed to 6-7 gear after no dry powder. It's normal to stick to the cylinder at first, keep playing.
PS: Novices, please remember to reserve water adjustments.
Stir until it is close to full expansion, and it is possible to pull out a translucent film with good ductility.
Take out the dough and arrange it at a temperature of about 26 degrees Celsius and put it in a container
The base fermentation is carried out for 60 minutes in an environment with a temperature of 28Â°C and a humidity of about 75%.
Ferment to about 2.5 times.
Remove the dough and divide it into about 110g/piece of dough.
After rounding, let it rise for 15 minutes at a temperature of 28Â°C and a humidity of 80%.
Take a loose dough and flatten it to vent
Turn over and fold twice from top to bottom
Put in the mold,

no mold can be placed directly on the baking sheet;
Put it in an environment with a temperature of about 32 degrees and a humidity of 80% to

ferment, tips: remember to preheat the oven when it is almost ready.
Ferment to twice the size and cut in the middle of the surface
Once the oven is preheated in place, press the steam button to preheat, remembering to do so in advance.

Put the dough base in the oven, steam for 8 seconds, and

bake the sp50 after the end of January 2022 at 230 degrees on the top and 230 degrees for about 14 minutes; If you don't use a mold to put the baking tray directly, it is recommended to use a 200~210 degree

baking tray model SN1314.

For other types of ovens, please refer to the temperature and time of the same type of bread for baking.
Out of the furnace shake the mold, demoulding.
Store tightly sealed after cold penetration.
Generally, I set aside the amount I want to eat that day and leave it at room temperature, and freeze the rest. When you want to eat it, you can thaw it in advance.
After cross-cutting, heat the noodles in a pan and you can clip a variety of your favorite ingredients, such as meat, fried eggs, vegetables, etc
I made a beef cheese sandwich, by the way:
pick a piece of favorite beef, slice it, the cast iron pot is very hot and hot,
add olive oil, onion and stir-fry it with a spatula and pull it to one side of the pot, and spread the beef slices on the other side, don't flip, wait until one side is fried Maillard reaction, + freshly ground sea salt and black pepper, turn it a few times, turn off the heat, add your favorite cheese and melt it with residual temperature.
You can make it look like you like, and you can be thrifty by others