Japanese groceries and nut bread
By VicentaLakin
Wang Sam's World Cook College Japanese grocer bread weighs 1450 grams and makes eight for each 180
Recipe Recommendations
- high-gluten flour 350 grams
- low-gluten flour 150 grams
- coarse grain flour 150 grams
- sugar 50 grams
- scalding seeds 50 grams
- water 350 grams
- chopped walnuts 150 grams
- dried cranberries 150 grams
- dry yeast 7 grams
- salt 6 grams
- butter 20 grams
Steps for Japanese groceries and nut bread
1
All materials (yellow, walnut, cranberry dry) were poured into the mixer。
2
Floating to the surface of the face of the face has the flexibility to add butter。
3
Smash to the noodles and pull the mask。
4
Take out half the dough and even the walnuts, the cranberry mix。
5
House temperature is basically fermented for 40 minutes。
6
It splits the face of the nuts into 100 grams, and the basic face of the skin into 80 grams of a roller and loose for 30 minutes。
7
Shaft the nuts into a cylinder。
8
Turn the basic noodle pole on。
9
Put the nut noodle in the basic noodle. (as shown)
10
Cross the skin pasta right and left. (as shown)
11
Continue to discount. (as figure)
12
Finally, the interior presses the interface. (as shown)
13
The final fermentation occurs at a temperature of 30°C at 75% humidity。
14
It fermented for 40 minutes and fermented the surface with black powder。
15
Fired 200°C at oven temperature and baking steam at 200°C for 30 minutes。