Come on, honey
By VicentaLakin
when i saw this square, i knew it was a non-sugar-free bread, and i imagined it would take a slow taste of wheat itself. but those two at my house, like sweet ones. and finally, i thought i'd have to get some bean in, add some flavor and finally get accepted. i'm actually quite fond of the original, chewing my head, and the wheat. materials: high-banded flour 250g, water 175g, yeast 3g, salt 3g, honey beans appropriate
Recipe Recommendations
- high-gluten flour 250g
- water 175g
- yeast 3g
- salt 3g
- honey red bean appropriate amount
- sweetening
- roast
- a day
- simple
Steps for Come on, honey
1
Combination of yeast with flour
2
Salted, mixed
3
Water
4
Smuggle evenly
5
Cover it, put a few holes in it and put it in the freezer
6
About 14 hours from now, the noodle has been fermented
7
You can see a lot of small holes inside
8
Split the noodles into four pieces
9
Take out a noodle
10
On the one hand, it's long, it's thin, it's sweet. Red Beans
11
Squeeze it tight
12
We'll have to tighten the joints
13
Put it in the oven, put it in the warm and wet place for final fermentation
14
Fermentation to 1.5 ~2 times the size
15
It's in the middle and lower of a pre-heated oven
16
When you're out of the oven, it's sealedCome on, honey Make Tips
1. The dough has a high water content, so you need to sprinkle some high-gluten flour on the workbench to prevent sticking when shaping; 2. The dough is quite wet and sticky, suitable for placing directly into a baking pan after rounding, but it is difficult to shape.