French cranberry raspberry
By VicentaLakin
a symbol of harvest. every time i see a picture of a green and yellow ear dancing with the wind, my heart is naturally filled with joy and hope in life. french corn, by name, is made of bread in its shape. this bread is one of the classics of french bread. it's oily and sugary, it's filled with the natural scent of wheat, and it eats "gabagaba" and makes you enjoy chewing. i also put some cranberry dry, salty sweet taste in the bread this time. for people who are now used to high-oil, sugar bread, it is definitely another taste of health. if you like frown bread, you like hard, you like simple, natural taste, then this bread is recommended in good faith
Recipe Recommendations
- high-gluten flour 300g
- quick-growing dry yeast 4g
- dried cranberries appropriate amount
- qingshui
- salt 5g
Steps for French cranberry raspberry
1
All materials are evenly mixed, smooth to the surface so that the film can be pulled out
2
Add cranberry dry
3
(a) Collapse the cranberry dry flatly into the noodles: first flatten the noodles, then down from the top, around a third
4
1/3 below
5
The same horizontal folding
6
Repeat operations several times to fully mix cranberry dry with noodles
7
(b) Placing the noodles in a pre-oiled container, covering them with film, where they are warm, for basic fermentation (please use oven fermentation in cold weather)
8
About an hour later, the noodles were fermented to twice the size of the original volume and their fingers were dried with powdered holes that did not shrink
9
(a) Excerpt the face, put it on a silica pad, press it with a fist (hand hand, joint down) and draw it down slightly
10
(a) Be divided into four flat-sized dough, with a protective film and a lax 15 minutes
11
Take a nice, loose face and open up into an elliptical form
12
One quarter of each part above and below
13
And then the noodles are folded
14
Tightening the mouth
15
(a) The closure will be downward, and a little cylindrical
16
(a) Placing of a well-formed face on a pre-sorted oilpaper grill, in warmth, with a secondary fermentation (please use the oven ' s fermentation function in cold weather)
17
About 50 minutes later, the noodles fermented to 1.5 to 2 times the original volume. The oven preheats 210 degrees. A layer of dry powder on the face of the dough
18
Scissors and noodles are tilted at 45 degrees, cutting out wheat ears
19
(b) Spread the ears to the left and right and make bread
20
After the preheating of the oven, the bread is immediately delivered into the oven, mid-level, top-fire, 200 degrees and baked for about 25 minutes. Every 30 seconds, water is sprayed, and this is repeated 2-3 times. Once baked, the oven will be ready, and it will be cold on the dry-line so that it can be eaten。