Kim Akizuki
By VicentaLakin
Another mid-Autumn year. Thinking of mid-fall, first the moon, then the moon, then the moon, then the cloud, then the harvest, the fruit matures and the ears are full of branches. So we combine them, full of moons. Kim Autumn "Sweet." Full moon。
Recipe Recommendations
- high-gluten flour 150g
- white granulated sugar 15g
- milk 90g
- condensed milk 15g
- salt 2.5G
- dry yeast 1g
- butter 15g
- whole wheat flour 80g
- eggs one
- ice water 110g
- brown sugar 25g
- dried cranberries 40g
- walnut 30g
- milk fragrance
- roast
- a day
- senior
Steps for Kim Akizuki
1
Preparation of raw materials
2
(b) The mixture of material other than butter in the main part
3
(a) Slipped to smooth and added butter
4
Slipped, so long as it is able to pull out the thick film extension phase, it does not need to be complete, with cold fermentation。
5
Part of the ingredients, all mixed except butter and cranberry walnuts, smoothed and smoothed with butter, and finally dried with fruit, so that it can continue to extend
6
It's twice as big
7
(b) Harnessing the exhaust
8
(B) THE FORMATION OF A U-FORM WITH A STATIC DOUBLE FERMENTATION
9
(a) The white pasta takes back the temperature in advance, the small part is divided into three units, and the rest is divided into two groups
10
One of them, which is cut into small groups, large and small
11
It's a big noodle
12
A thick pair of scissors to cut out the corn ears
13
Cut it all and the other half of the noodles work the same
14
Take a few of them and not cut them into wheat ears and crush them
15
(a) Placing of leaf lines
16
And the well-made ears folded
17
(b) Decoration of vasectomy and foliage
18
Whole wheat fermentation twice as big
19
Sifting the paste
20
(b) The shallow cut of the knife
21
(b) A light ointment of yolk on the surface of the wheat loaf, carefully moving to the whole wheat noodle
22
preheated ovens, 210°c, 20min to yellow on the surface。
23
The fragrance of the wheat loaf is resilient, the skin of the whole wheat cranberry pecan is brittle, and the internal taste is so soft. This mid-Autumn, share with your family this beautiful breadKim Akizuki Make Tips
To maintain the shape of the wheat ear design, the dough does not require full fermentation; reducing the yeast content and refrigerating the dough are measures taken to minimize fermentation as much as possible. However, since unleavened dough does not taste good, the wheat ear is still made from fermented dough. Condensed milk is added to the dough, giving it a chewy, sweet texture that becomes more aromatic the more you chew. The whole wheat bread base uses the currently popular soft European-style dough. It includes a generous amount of cranberries and walnuts for added flavor; the cranberries can be pre-soaked in rum for better integration with the dough, resulting in a crusty exterior and soft interior.