I've recently been enjoying making bread, and every day my house smells of dough fermenting and the aroma of freshly baked bread. It's really rewarding to see the dough transform before your eyes. Everyone knows that bread making is particularly important for the dough, especially for sourdough bread, which requires kneading to form 'hand-made film.' Lately, I've been experimenting with hand kneading and bread machine kneading, and the resulting taste hasn't much difference, just the hand-kneaded takes longer and is more tiring, while the machine is much faster and easier. How can I make hand kneading as fast as possible without being so tired? I actually experimented with this, and bread lovers should definitely take a look!

Bread Dough Making

Ingredients: 280g high-gluten flour, 24g sugar, 12g milk powder, 5g salt, 25g egg liquid, 160g water, 50g butter, 2.8g dry yeast

This is the bread machine recipe's bread dough ratio, everyone can adjust it according to their needs, or use other ratios, this ratio makes bread that isn't too sweet, and you can taste the salty flavor. If you use a bread machine, just put all the ingredients except the yeast into the bread bucket, and put the yeast in the yeast box, start the bread dough program, about 1 hour will be fine, you can take it out and use it. Today we will focus onHand Kneading Method – Resting Method

▶ Mix the butter and yeast except for the butter and yeast like normal kneading, first form a dough, then knead it into a dough, and form a ball. Cover it with plastic wrap and let it rest for 1 hour. If the time is longer, it must be put into the refrigerator. I put it in the refrigerator at night, and start making it in the morning.

▶ Before starting to make, check the dough, you can clearly feel the extensibility becomes very strong when stretching and pulling the dough. Dissolve the yeast in a small amount of warm water, cut the dough into small pieces, pour the yeast water in, and knead it evenly.

▶ Move the dough to the panel, like rubbing clothes, kneading and pulling, now it's very sticky, don't add flour, keep kneading, you can use a scraper to assist. Knead for 10 minutes, spread the dough, put the room-temperature softened butter on it, then continue kneading, kneading for a while, use a scraper to gather it, grab it and pull it on the panel, then pull it back and pull it again. Slowly, the dough is no longer sticky, just like this kneading and pulling method, about 20 minutes, check the dough, it should be almost ready to form film.

▶ Cover the dough with a damp towel or plastic wrap and place it in a warm place to ferment. While the dough is fermenting, make the custard cream.

The Easiest Custard Cream Recipe

Ingredients: 4 eggs, 70g butter, 80g sugar, 50g flour, 80g cream, 80g milk

▶ Put eggs into a non-stick pan, add sugar, cream, milk, and stir evenly. Cut the softened butter into small pieces and put it into the pan, then pour in the flour, and stir evenly.

▶ Heat over a small fire while stirring, the custard cream will become more and more viscous, until it becomes very thick and not flowing, turn off the fire. Taste a little, fragrant and sweet, really delicious.

Making Custard Cream Bread

▶ Dip your fingers in some flour, poke a hole in the dough, don't it retract and collapse, it means the dough is well-fermented. Take it out, press it flat, and if it's sticky, sprinkle a little high-gluten flour, use the pressing method to flatten it, gas is discharged, then fold it up, press it again, discharge gas again, do this 10 times.

▶ Arrange the dough into a long strip, divide it into uniform small pieces, take a small piece, flatten it, put the custard cream on it, fold the seam down, roll it into a ball, and put it into the mold that has been coated with oil.

▶ After packing everything, arrange it in the mold, spray a little water, and conduct two fermentations. I put it in the oven, and the water bowl in the oven.

▶ About an hour later, the bread will rise to twice its size, take it out. Preheat the oven to 180 degrees.

▶ Brush the surface with egg yolk liquid, sprinkle with black sesame seeds for decoration, bake at 180 degrees for about 20 minutes, if it turns dark in the middle, cover with tin foil to prevent it from darkening.

Dense milky fragrance, soft, really delicious! You must try it.