A pecan bread
By VicentaLakin
I wanted to make plastic bread, watch the olive-shaped bread made by the masters, and try it, so I did it twice a while ago, for the first time because of a common knife, which was ugly, and for the second time, a little better. It's good that we've been pursuing it at home with a sense of taste and hygiene, so it's second。
Recipe Recommendations
- high-gluten flour 205 grams
- low-gluten flour 25 grams
- wheat germ 20 grams
- brown sugar 30 grams
- salt 3 grams
- yeast powder 3 grams
- water 160 grams
- butter 20 grams
- walnut kernel 50 grams
- sweetening
- roast
- several hours
- simple
Steps for A pecan bread
1
All raw materials other than butter and walnuts are rubbed together to extend surface smooth。
2
Add butter to the extension phase and walnut rubbing。
3
The noodles are fermented。
4
It's twice as big。
5
The base fermentation is over, the noodles are divided into six equals and the roll is loose for 15 minutes。
6
The cones of the loose pasta become elliptical。
7
Turning over, presses the bottom of the thin and rolls from top to bottom into olive form。
8
The face of the dough is watered and then the seed of wheat is fermented on the grill for final fermentation。
9
Finally, the fermentation ended, with a sharp knife or blade opening in the middle of the face and squeezed into butter at the opening。
10
The oven at 180°C, mid-level, top-fire, about 20 minutes。