Many people make bread at home, hoping to be able to serve freshly baked rolls at the dinner table.
However, sometimes the finished rolls end up with cracks.
The main reasons for failure can be listed as follows:
<Major causes>
・Insufficient fermentation (1st and 2nd fermentation) ・The dough is rolled too tightly ・The surface of the dough has dried out ・The inside of the oven is dry (due to high temperature)
Try making bread, which many people tend to shy away from, and have fun with Chef.
Cook with Chef
Discover the benefits of cooking with the smart non-fry oven Chef.
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The Chef can handle everything from the first rise, second rise, and baking, making bread easy.
If you use a wire rack, you can cook up to eight items at once , and you can also grill sausages and bacon on the bottom shelf along with the bread.
If you ferment the dough at room temperature, it may not ferment properly or may take a long time depending on the temperature, but Chef's fermentation mode maintains a constant 40°C for a long time, so you can ferment the dough without any problems in any season.
After the dough has risen a second time, it is necessary to preheat it to 200°C before the dough starts to deflate. Another advantage of the Chef is that it can preheat to a high temperature in a short amount of time thanks to the hot air circulation that heats the ingredients from all directions.
Basic roll bread
[Cooking time: 40 minutes] (excluding rising time)
[Energy: 125kcal]
[Salt equivalent: 0.5g]
■Materials (for 4 pieces)■
100g strong flour
1g dry yeast
1/4 teaspoon salt
2 teaspoons sugar
50cc milk (warmed to 40℃)
1 1/2 tablespoons water
15g salted butter
■Accessories to be used■
mesh basket
■Preset Button■
Fish *Please refer to the recipe to set the temperature and time.
■Set temperature/time■
200℃/10min
■Steam ON/OFF■
OFF
How to make it
point
Keep the key points in mind and try applying them in various ways.
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Fermentation is an important step in the bread-making process.
The fermentation time varies depending on the temperature and humidity of the day, so you need to keep an eye on the dough until it has risen properly.
The milk should be warmed to 40°C so that the yeast can work actively.
Venting the dough after fermentation helps to make the dough finer and activate the yeast. Gently press from the center outwards to crush any air bubbles.
If the dough is difficult to stretch in step 3, cover it with a cloth again and leave it for a while.
You can also add raisins or walnuts in step 1 to make a variation.
Cooking time reduced to near zero.
Smart Non-Fry Oven Chef
We have taken two features to the extreme: healthy, oil-free fried food cooking, and hands-off cooking, which means you can cook just by setting the ingredients.
Make your everyday cooking easier, more fun, and healthier.
Expands the fun and possibilities of cooking.
#Epeios's recipe
Share your recipes with everyone on social media
Why not share your dishes and recipes made with Epeios products with everyone on social media?
We are looking for submissions of any recipe, from those based on the official Epeios recipe to your own original recipe arrangements. Please share it on Instagram or Twitter with the hashtag "EpeiosRecipe" ♪
#Epeios's recipe
Share your recipes with everyone on social media
Why not share your dishes and recipes made with Epeios products with everyone on social media?
We are looking for submissions of any recipe, from those based on the official Epeios recipe to your own original recipe arrangements. Please share it on Instagram or Twitter with the hashtag "EpeiosRecipe" ♪
Chef introduces fun and healthy recipes for everyday cooking, including classic recipes created by a registered dietitian!
