High-gluten flour 250g sugar 50 grams
Egg liquid 30g Butter 25 grams
High sugar resistant yeast 4 grams Salt 2 grams
Milk powder 15 grams Milk 135 grams
How to make hydration bread Illustration of how to make hydrated bread 1

Step 1

First mix the ingredients except butter, salt and yeast, add the liquid first and then the flour, and knead it into a dough. Pack it in a plastic bag or basin and put it in the refrigerator for more than 4 hours. Illustration of how to make hydrated bread 2

Step 2

Take the dough out of the refrigerator, add salt, yeast and butter in order and knead it. I use a kneading machine. Illustration of how to make hydrated bread 3

Step 3

It takes about twenty minutes to knead the glove film. Illustration of how to make hydrated bread 4

Step 4

Place the dough in a bowl and cover it with plastic wrap for proofing. Illustration of how to make hydrated bread 5

Step 5

It takes about 50 minutes. In summer, when the temperature is high, I let it rise at room temperature, and it can rise to twice the size. Illustration of how to make hydrated bread 6

Step 6

After the dough has risen, take it out, beat it to deflate, divide it into several small portions, cover it with plastic wrap and let it rest for ten minutes. Illustration of how to make hydrated bread 7

Step 7

Make the relaxed dough into the desired bread style, and then proof it twice. After proofing, you can bake it in the preheated oven. The middle layer should be 180 degrees for 20 minutes. Notesurface coloration Illustration of how to make hydrated bread 8

Step 8

Can be made into various shapes of bread Illustration of how to make hydrated bread 9

Step 9

Meat floss bread is especially delicious Illustration of how to make hydrated bread 10

Step 10

The heart-shaped coconut is also very soft and delicious Cooking tips for hydration bread

1. It is easier to knead out the glove film at low temperature. Of course, it is not necessary to remove the glove film if you do not make toast. 2. I only used 130 grams of the 135 grams of milk in the recipe. I used Jinxiang’s high-quality powder. It is recommended not to pour all the milk at once. Keep some of the milk to observe the condition of the dough and finally decide how much to add. 3. I think this method is relatively simple. If you don’t have high aspirations and just want to make it yourself and eat it, then it’s OK. I find it troublesome to use the medium seeding method or the Polish seeding method.