Black, red, cinnamon bread
By VicentaLakin
Tomo used to make a very good beer bread, and it's popular recently, so let's give you another one of these black breads, some of which is added to it, and bring more special flavors to the whole bread, plus red sugar's special scent, enough nutrients, ha ha ha ha ha ha. Today's bread is made with a beautiful, non-sticked model, you know, with a different model and a different kind of bread, but the same bread, sometimes with a better look, still attracts everyone's eyeballs. Thanks to the use of the new model, it's made twice, for the first time, it's not very well baked, it's baked, it's baked, it's adapted, it finally baked. So, here today, I want to repeat to you, because each brand has a certain difference between fire and temperature. So the temperature and time of the oven is for everyone to participate, not for the dead. You can make a series of adjustments to your oven's spleen. Ten inches of a flower model
Recipe Recommendations
- high-gluten flour 400g
- eggs 65g
- dark beer 100g
- water 60g
- yeast 5g
- brown sugar 80g
- butter 30g
- raisins 80g
- longan meat 40g
- sweetening
- roast
- several hours
- ordinary
Steps for Black, red, cinnamon bread
1
It'll be 400 grams of high-strength flour, 50 grams of eggs, 100 grams of black beer, 60 grams of water, 5 grams of yeast. The liquid material is placed first, followed by the powder material。
2
Scratch them together, rub them together for a little while, so that the yeast may be smoothed, until they do not see the yeast。
3
It is then placed in a tub, covered with wet towels, and fermented to 2.5-3 times the size of the room, and pulled into a coal bed. Open up and see the same holes in the bottom map
4
Softened red sugar was crushed and put with the remaining 15 grams of eggs in a bread truck barrel。
5
The fermented Chinese noodles are then torn into small pieces and placed together in the buckets. Start and wipe the face for 15 minutes, 15 minutes after the machine has stopped, insert butter and start a laminate program。
6
After 10 minutes of face rubbing, the fruit is put in, and the machine continues to rub for five minutes, so that the face can be rubbed in a smooth state that can pull out a large sheet of thin film。
7
Will rub out the whole circle。
8
Dig a hole in the middle with your hand。
9
When the hole is stretched to the size of the mold, the noodles are placed in the mould。
10
Put the molds in the oven, and a bowl of warm water at the bottom of the oven, maintaining a certain humidity, so that the room temperature sends the noodles to the eight cents of the moulds。
11
The oven is preheated at 180 degrees, with a grilled net and a third layer of fire up and down for 35 minutes. "At least 10 minutes later, you'll be covered with tin paper."
12
It's out of the oven, and it's on the Internet until it's a little bit warm, and it's kept in a bag, and it's cut to eat。Black, red, cinnamon bread Make Tips
1. When kneading the starter, make sure to fully knead the yeast until it dissolves; the dough should not show any visible yeast granules. If you see granules on the surface, it means it hasn't been kneaded well.
2. After the starter has risen, when you pull it up, you will see a honeycomb-like structure with many holes.
3. This loaf dough is quite large, so after the starter has risen, you need to knead for two more cycles to ensure it reaches the best state.
4. Once the bread is baked, the smell of alcohol will basically dissipate, so don't worry about a strong alcohol taste.
5. The dough after rising is smooth and slightly elastic. If you press it lightly with your finger, it bounces back slowly. If the indentation sinks in, needless to say, it is over-proofed.
6. Remember, after baking for ten to fifteen minutes, the surface of the loaf should start to color. At this point, cover the surface with foil. Even with foil, it will continue to color slightly during the remaining time. If you don't cover it, the bread usually ends up with a very dark face.
7. This mold is non-stick. If you are using a regular mold that is not non-stick, remember to brush a layer of butter on the four sides and sprinkle a little bit of dry powder to prevent sticking.