The pecan bread
By VicentaLakin
Whole wheat soup and bread. I've prepared an embryo to test Mr. Meng's various related baking. It's getting colder and fermenting slowly. It's fermentation in cold, and it's done in the fermentation. It doesn't have to hold out in the daytime to see it's not the best. Sleeping overnight, leaving enough time for final fermentation, even if it is necessary to extend the fermentation time, does not rush to an end in haste。
Recipe Recommendations
- sweetening
- baking
- several hours
- simple
Steps for The pecan bread
1
Soup: 10 grams of whole wheat powder, 60 grams of water, a spoonful of wheat embryos
2
The embryos fall into the disc
3
Put it in the oven, 150 degrees up and down
4
Embroidery, whole wheat powder, water into the pot
5
Smuggle evenly
6
The fire's heating up, it's mixing up
7
Take it out cold, cover it up, put it in the freezer for 60 minutes
8
Flour: 75 grams of high-weed, 50 grams of whole wheat, 1/4 spoons of salt, 1/2 spoons of dry yeast, 15 grams of honey, 45 grams of water, 8 grams of butter, 30 grams of pecan
9
Put half of the soup and pasta, except for butter, into the bowl
10
Scratch to smooth, add butter
11
Keep rubbing
12
Add walnut rubbing
13
Put it in the big bowl, put it in the freezer all night
14
The headmaster is big
15
Ventilation, split into 2 equals, roll round, loose for 10 minutes
16
Preparation of decorator: 10 grams of protein, suitable seed of wheat
17
It's about 15 centimetres of elliptical shapes that grow up on the pasta
18
Rolling into olive form
19
Surface brushing protein
20
It's full of embryos
21
最后发酵约25分钟，The headmaster is big
22
Slashed three blades on the surface and fermented for 10 minutes
23
Put it in the oven, mid-level, 190 degrees, 160 degrees, about 20 minutes
24
The surface is yellow and gold