Pocket country bread
By VicentaLakin
Ever since I became the author of the Prengorco Blueberry food pact, I've always had the same taste in my life as Lijiang blueberries, blueberry fruit that smells like sunlight in the highlands; fresh fruit, frozen fruit and dried fruit are my favorites. Go on with my blueberry loaf road, self-made recipes, home-made blueberry loaf dry, home-made sugared orange skins, ground farmers grinding their own whole wheat powder and making healthy staples
Recipe Recommendations
- whole wheat flour 120g
- honey 35g
- pasteurized milk
- yeast powder
- flour mixture
- blueberry dried fruit appropriate amount
- candied orange peel appropriate amount
Steps for Pocket country bread
1
Raw materials
2
Combining the whole wheat powder and the yeast powder with honey in the formulation
3
A little mixing and then adding milk to the formula
4
Smuggle it into a smooth, even paste
5
Mixed the high powder with yeast powder in the flour mixture and spread it over the sponge on the fermented head, covering it with a warm membrane
6
When a small little bubble pops out of the flour blanket, put it in the fridge for the night
7
One hour in advance, remove the surface pot from the freezer and add salt to the formula
8
After the manual lasagna was basically formed, it was 20 minutes away, and it continued to be smooth
9
Lightly press the face of the pressure with the palm of your hand, or lightly build thick with a cane. Snippets
10
A smooth blueberry dry and sugary orange peel
11
Collapse three times by letterpaper, so that the fruit is evenly mixed in the dough, and the oil is painted in the basin, the face is flattened in the basin, the film is humid and fermented twice the size in warmth
12
IN ABOUT 50 TO 60 MINUTES (IN AN ENVIRONMENT OF 24 TO 26°C), THE FIRST FERMENTATION TAKES PLACE WHEN THE FACE OF THE HAND DOES NOT SHRINK AND CAN BOUNCE BACK. TAKE OUT THE DOUGH AND SPLIT IT INTO 16 EQUALS。
13
Roll round, put in the grill with the baking paper on it, cover the film for two rounds, and the film needs to be coated with oil and glue
14
TWO ROUNDS OF ABOUT 45 ~ 55 MINUTES (24 ~ 26°C), WHEN THE BREAD IS ABOUT 1.5 TIMES LARGER, REMOVE THE SKINS AND SIFTING
15
Cut
16
Cut like this。
17
SEND IT IMMEDIATELY TO THE MIDDLE AND LOWER OF THE OVEN, PREHEATED TO 210°C, 10 MINUTES UP AND DOWN, COOLED TO 190°C, AND CONTINUE TO BAKE FOR 20-25 MINUTES, DURING WHICH TIME TIN PAPER WILL BE ADDED IN DUE COURSE, DEPENDING ON THE COLOUR ON THE FACE OF THE BREAD; WHEN THE BAKING IS COMPLETED, THE BALL OF BREAD WILL BE REMOVED AND COOLED ON THE DRYER, AND THE OVEN WILL BE PUT INTO A BOX OF WATER THROUGHOUT THE OVEN TO PRODUCE STEAM
18
A small ball that can't be eaten can be completely cooled and sealed in a food bag and stored directly in the freezer; when eaten, the temperature of the room is removed early from the freezer, or if it is not unfrozen, it will be clogged in the microwave for 20 seconds