Today, I will explain how to usethebreadmakerto make basic

　toast

loafof bread.In fact, all kinds of bread follow the same process; once you master the method and tips, you can make soft and delicious bread at home as well.Bread-making ingredients for using the bread machine include:1. Bread flour (or high-gluten flour), 3 cups

1.anegg

1 piece1.milk

(various flavors) 200 ml1. Granulated sugar3-5 tablespoons

1. Salt, 1 teaspoon

1.butter(orcream

/butter) 20 grams

1. Yeast (included in the kit), 4-5 teaspoons1.banana, instantcoffeemilk powder,，grapedried nuts，peach(optional)Start making the bread

　　Steps:

　　1. Sourdough: 150 grams of high-gluten flour, 2 grams of yeast, 90 grams of egg, 20 ml of milk, and 15 grams of sugar. Mix all ingredients to form a slightly smooth dough and place in a container for refrigeration fermentation for 17 hours.

2. Main dough: 150 grams of high-gluten flour, 2 grams of yeast, 20 ml of milk, 15 grams of sugar, and 4 grams of salt.

Mix the sourdough pieces with the main dough3. Choose 5 for sweet bread program, start mixing at 2:45, take out and knead for 5 minutes, pour in a small amount of corn oil into the bucket.

Take it out at 2:20 and knead for 3 minutes.Leave to rest for 30 minutes inside the bread machine.Turn off the power.4. Kneaded dough, remove and shape5. Divide into three parts, round up, leave to rest for 10 minutes.Roll out and fold carefully to expel air, this is key to achieving stretchy bread.

6. Place the shaped dough back into the machine, let it rise at a warm place until 8-9 times its size.

Start baking at step 12.

Bake for 35 minutes.

8. The homemade loaf is not as aesthetically pleasing as those from bakeries, but the ingredients are safe and very healthy.9. Once you've mastered making basic bread, you can add your favorite ingredients during the second fermentation, such as salted egg, red bean paste, peanut sauce, etc.If you have an oven, you can shape it into braids and sprinkle with almonds.

10. Look at this structure, thread by thread.

11. Very soft, I suggest eating it with your hands.Golden rules for making bread:1. Use specialized ingredients: high-gluten flour must be used for bread; good yeast is necessary, and you may use improver agents if desired, along with eggs, milk, butter (or vegetable oil), salt, sugar, etc.;2. Start by following the instructions and recipes in the manual; later, as you accumulate experience, apply your knowledge flexibly;，3. Too much yeast can cause excessive expansion resulting in large holes in the bread.Too much water will make the bread sticky inside and difficult to bake properly.Salt and sugar inhibit fermentation; too much of either or insufficient yeast and no improver agent may result in poor fermentation, leading to dense bread like a steamed bun;4. If your bread is too hard or has a tough crust, opt for lighter browning or add more water or replace the water with an equal amount of egg and milk.5. The residual heat from baking can continue to cook parts that were not fully baked; if the crust is too hard or burnt, you may need to finish earlier by a few minutes or even 10-20 minutes;6. Adding butter would be ideal; vegetable oil works as well.7. Improver agents can make bread fluffier and more palatable but are harmful to health; it's best not to use them long-term.8. Improver agents are optional, yet they improve the quality of your bread significantly when used.~

Fermentation tips:

Some customers report that their homemade bread resembles a steamed bun due to poor fermentation. The main reason is improper fermentation.

　1. Fermentation method: use dry yeast (commonly known as leavening powder or yeast);

milkpowder is a natural substance; overuse can result in undesirable outcomes, only increasing the rate of fermentation;My advice for beginners is "better too much than not enough"; more is advisable to ensure successful fermentation.The general ratio is 1:100 yeast to flour, but be flexible based on temperature, humidity, water temperature, and flour type, adjusting as needed to gain experience and improve your technique.You must uselow-gluten flour.It is best to use self-rising flour or baking powder. Also, make sure the eggs for cakes are well beaten before use;

Start by following instructions and recipes closely; as you gain experience and improve your skills, you can apply them more flexibly;

Putting too much yeast will cause over-inflation, leading to large holes in the bread;Adding too much water will make the inside of the bread sticky and uncooked;Salt and sugar inhibit fermentation. Too much salt or sugar, or insufficient yeast with no improver can result in poor fermentation, making the bread resembletangyuan (glutinous rice balls);;

If the bread is too hard or the crust is too tough, choose a lighter baking color, add more water slightly, or replace some of the water with an equal amount of eggs and milk;

The residual heat after baking can further cook parts that were not fully baked;Therefore, if the crust is too hard or burned, you can reduce the baking time by a few minutes or even several minutes;

Butter is best, though vegetable oil will suffice if unavailable;Improvers are chemical substances that make bread fluffier and tastier but are harmful to health; it's advisable not to use them long-term;Improvers can be used if needed, as they enhance the effect of the bread.

　Tips for Proofing

Some customers reported their homemade bread resembled tangyuan due to unsuccessful proofing. The main reason is poor proofing and fermentation issues.

　　Proofing method:

Use dry yeast powder (commonly known as baking powder or yeast);Baking powder is a natural substance, overuse can lead to undesirable results, only speeding up the fermentation process;My experience is "better too much than too little," especially for beginners; it's better in quantity because this ensures the success rate of proofing;Typically, the yeast-to-flour ratio is 1:100, but don't be overly rigid, as temperature, humidity, water temperature, and flour type can all affect fermentation time and quality. Adjust flexibly based on experience, gradually improving your skills.