Nutless pecan walnut
By VicentaLakin
The bread was made at the request of a friend who was losing weight. The way bread is made is simple and basically free, so no newcomers fail. In addition, the noodles contain neither grease nor sugar, but rather walnuts to increase the aroma, with figs dry and honey to add sweetness to the bread, and a portion of the rye is added to make the flavour of the bread thicker, which can be described as very low fat. Plus, I like to eat fig dry, sweet. And when fig seeds crack in their mouths, they bring joy and joy to the earth。
Recipe Recommendations
- high-gluten flour 175g
- rye flour 100g
- qingshui 175g
- dried figs 80g
- walnut 50g
- honey 30g
- salt 3g
- cinnamon powder 2g
- Rapid yeast powder 3g
Steps for Nutless pecan walnut
1
(a) walnuts are baked early into small pieces, dried with figs and washed with water, dried with moisture and cut with small pieces
2
Other than dried fruit, the material is mixed into smooth clusters. There's no need to check the film here. I'm a compulsive disease
3
A small amount of oil is sprayed inside the container, which is then placed in the container with a rubbed face and basic fermentation
4
(b) Fermentation up to two times the size of the fermentation, the dry powdering of the fingers without convulsion and the end of the basic fermentation
5
Pour the noodles on the board and split them into three pieces after the exhaust
6
Take one of them, open the exhaust, and then put in a proper amount of the material
7
Based on the shape of the mould or the personal preference, the face is condensed into a circular or long bar, so that the packaging is not left on the surface
8
we'll sort three noodles and put them in the mold. i'm 5 cm tall, 12 5 cm bottom, 15 7 cm opening. or make a big bread, about 21 *8 cm mold. if the mould is not non-simplified, then it must be painted with oil or sheeted paper in advance
9
(b) Placing the mold in warmth, with secondary fermentation, which is 1.5 to 2 times the size of the original volume
10
The oven preheats 210 degrees. After the preheater, the mold is sent to the oven, the middle layer, up and down the fire, 200 degrees baked for 5-8 minutes, 180 degrees baked for about 10 minutes, so that it can come out of the oven. After the baking, the mold is removed, the emitter is removed from the side after the shock, and the slice is taken after cooling。