That was a few years ago. I only helped a friend once at a friend's house, but I had never done it at home. The main reason was that there were no molds at home at that time, and it was quite troublesome. It was also because I had only done it once when I came back from abroad, and it had not been finished yet. At that time, I was at my friend's house, and it took me a long time to make the blank. When I left, I told my friend how much it would grow before baking. In the end, I didn't see my masterpiece. I only heard my friend tell me later that it tasted good. Therefore, he had long forgotten it!
"Gululov Bread" is a kind of bread made from dough, raisins, fruit wine, juice, cream, and eggs. It tastes good, but it is a bit troublesome. The main thing is that flour seeds need to be cultivated in advance, molds of different colors are also needed, and the fermentation time is long. I don't like sweet bread, so I never make it. This time, someone wanted it, and they also had a mold to make this bread. Unlike when they returned to China, they had nothing at home, and even if they wanted to make it, they had no conditions.
"Gululov Bread" is made as follows;
Gululov bread
Recipe Recommendations
- high-gluten flour 160 grams
- dough 重180 grams
- eggs 一枚50 grams
- fresh milk 20ml
- light cream 20ml
- black tea 40 grams
- powdered sugar 20 grams
- salt 4 grams
- fine sugar 40 grams
- maltose 20 grams
- salad oil 20 grams
- sweetening
- baking
- several hours
- ordinary
Steps for Gululov bread
1
Planting dough, new dough, high-gluten flour, salt, fine sugar, eggs, fresh milk, light cream, black extract, lemon powder, Cointreau orange wine, maltose, powdered sugar, salad oil.
2
Pour appropriate amount of Cointreau orange wine into the black pepper and soak for 30 minutes.
3
Pour lemon powder and salt into the flour.
4
Pour the fine sugar into the flour and mix well the three powders.
5
Then pour the soaked dried black grapes and the Cointreau wine soaked in black grapes into the flour and mix well.
6
Pour in a little olive oil and mix well.
7
Then mix a whole egg in the dough and mix well.
8
Pour the mixed milk and light cream into the flour and mix into shredded wet dough pieces.
9
Add the seed dough, mix and knead into dough.
10
Knead the dough evenly on the chopping board.
11
Put it in a steel basin, cover the basin with plastic wrap, and place it in an environment of 24-28 degrees for basic fermentation for 3 hours.
12
Remove the dough when it has leavened until it has expanded to one and a half times in size.
13
Take out the spiral pattern mold, put a small piece of butter about 20 grams inside, heat the mold with warm water against water to melt the butter, and then use a brush to evenly brush the inner wall and cylinder column of the mold.
14
Knead the dough evenly again on the chopping board, knead the dough evenly and press flat.
15
Use the top of a large rolling pin to press the middle part of the dough. When the pressure is fully pressed, use your hand to make a hole in the middle of the dough. The diameter of the hole is the same as the thickness of the mold cylinder.
16
Then put the dough into the mold.
17
Cover the mold with plastic wrap and start the second fermentation.
18
Remove the plastic wrap when the dough is leavened in the mold until eighty percent full.
19
Prob down with your fingers along the pillars, and squeeze the dough around, allowing the dough to adhere to the four walls of the mold, venting it and printing patterns.
20
Then put the mold into an oven at 28-36 degrees to start the final fermentation. When the dough is fermented again until it is 80 percent full, remove the mold.
21
Preheat the oven with up and down heat at 180 degrees for 5 minutes, then turn off the heat, place the baking sheet into the middle rack in the oven, and place the mold in the center of the baking sheet. At this time, only turn the heat to 180 degrees for baking, bake for about 35-40 minutes and take out.
22
Remove and mold while hot.
23
After casting, apply a thin layer of maltose on the surface of the bread with a brush.
24
Then use a flour sieve to sieve a layer of powdered sugar, place it on a drying rack to cool, and slice it for consumption.Gululov bread Make Tips
Characteristics of this bread: brownish red color, external white frost, sweet taste, rich fruit aroma, fine interior, fluffy and soft. Warm tips: 1. Making the noodles; only no eggs, dried fruits, or lemon powder are put in the noodles. Other ingredients are the same. Add 3 grams of dry yeast when mixing the noodles, ferment at an environment of 24-26 degrees C for 24 hours, and then refrigerate for 24 hours. 2. Choose an aluminum mold. This mold is heated evenly and the color produced by baking will be even. Apply butter to the mold when in use. 3. After the secondary fermentation is completed in the mold, try not to break the expanded dough when starting to divide and exhaust with your fingers. The method is to gently insert your fingers on the middle pillar, and then press against the outer wall. You can exhaust air and press the pattern. Press well to start the final fermentation. When the fermentation is full again, you can bake. 4. When baking this bread, only use the heat and be sure to turn off the heat. This belongs to the single-sided baking method. This method is limited to the use of molds. Its advantages are that the bread climbs the mold evenly and colors evenly., the expansion effect is also good. 5. According to this method, you can also adjust your favorite taste by yourself. For example, add some dried fruits, dried blueberries, or make the flavor of butter stronger, etc., but pay attention to the water content. After calculating it, the sweetness can be increased. I have reduced the sugar in this bread by 25%. You can increase or decrease it as appropriate within this range.