Black wheat sugar
By VicentaLakin
Baking, indispensable part of life. The most obvious improvement in the family since the start of the family baking is breakfast, bread and cake of all kinds, the beginning of a good daily life. It is relatively time-consuming to make a bread, but I have always been reluctant to give up patience for this “problem” that gives us taste and taste. In fact, as long as we fit our own time and separate the basic fermentation and the plasticization, it will not affect our work and at the same time feed our own bread. I love all kinds of Chinese, which not only release the taste of bread perfectly, but do not require us to spend too much time and effort. Making bread, my quest is not just for beads, but for breakfast for children, on which we need more nutrition and health. Black rye, which I often make, is mixed with red fragrances, raisins, raisins, cranberry, etc., with a very pristine appearance。
Recipe Recommendations
- high powder 100 grams
- qingshui 100 grams
- yeast 1 gram
- whole wheat flour 10 grams
- brown sugar 50 grams
- boiling water 30 grams
- whole egg liquid 50 grams
- fine salt 3 grams
- unsalted butter 30 grams
- red dates of 4
- wolfberry 10 grams
- dried cranberries 30 grams
- raisins 30 grams
- chopped walnuts 20 grams
- dried longan 20 grams
Steps for Black wheat sugar
1
Liquid raw materials: 100 grams of high powder, 100 grams of clean water, 1 grams of yeast evenly mixed, covered with a seal or a fresh membrane, room temperature fermentation for an hour and 16 hours in the fridge。
2
It's fermented。
3
The ingredients in the noodles are prepared in advance: red date meat, curry, cranberry drying, long-eyed drying, raisins, walnuts. "Red dates and cucumbers are immersed in fresh water, cranberry dry, raisins dry, dragon eyes dry in rum, and walnuts in the right size"
4
Work began on the main noodles: 30 grams of water, 50 grams of red sugar, 50 grams of whole egg fluid, 10 grams of rye, 170 grams of high powder, 3 grams of salt, 3 grams of yeast, and then the fermented liquids of step 2, which were mixed with chopsticks。
5
Roll in the toaster, start the face program. (20 minutes of a face-to-face program)
6
7 minutes on the side, add soft butter。
7
Continue and face-to-face until it is over. It's nice. It's beautiful。
8
Take a small piece and the noodles are at full stage。
9
Add pre-prepared various dried fruit ingredients。
10
The face-to-face programme continues, and when the face-to-face is approximately two minutes away, the face-to-face fabric will be well packed and then manually closed and the face-to-face programme will be closed。
11
Cover it up and ferment it about twice the size。
12
The fermented pasta takes out the exhaust and divides it into 80 grams of one size, covering the film with 15 to 20 minutes static. Seven of them, and two of them
13
Take a nice, still face, and be elliptical。
14
Turn over, press the bottom of the thin, and roll from the top of the dough, with a triangle on the top。
15
Shut your mouth and roll it into an olive。
16
Make all the noodles at once and put them in the oven. "I'm using a non-glue dish, and if it's a regular dish, I'm going to put oil on it."
17
fermentation in warm and wet places is twice the size of the original。
18
At this point, the preheat oven began and the fire was 170 degrees。
19
On the fermented pasta, you decorated your favorite bouquet with high powder. I don't have any molds, I cut one with my own hand, see what I like
20
Put it in a pre-heated oven, mid-level, with a small glass of hot water next to it, for about 15 to 18 minutes。
21
The baked bread, growing again, is still a beautiful ellipse。
22
Bread from the oven, taken out on the drying web, left for a little bit of temperature before being packed in sealed boxes and fresh bags。
23
With this rich bread, when breakfast is warmed with a glass of milk and some fruit, it's nutritious。Black wheat sugar Make Tips
Poetry: One: liquid, soup, 100% medium, etc., can effectively improve the taste and taste of bread and its aging. 2: When creating a liquid seed, it is required to ferment in the room for an hour at a temperature, to see that the noodle begins to increase significantly before being placed in the freezer so that it does not go too slowly. 3: Temperature: A lot of young partners ask poetry why I use a bakery like yours, but it's hard to use a mural, and there's a reason for it, in addition to the formula for the noodles. Especially in the summer, if the sweet noodles are particularly hot, then most of them are soft like a mudslide, which is caused by the high temperatures. In order to avoid such phenomena, liquids (clean water, milk, light cream, etc.) can try to be ice-free in the summer and on the face, thus effectively controlling surface temperature. In winter, when temperatures are too low, the choice is made for liquids that are warm (clean water, milk, light cream, etc.), which can effectively contribute to the fermentation of the noodles. 4: The amount of salt in the ordinary bread formula is small, but it regulates the rate of fermentation, the strengthening of the face, the increase of the flavor, etc., so that the amount is small but it cannot be omitted. 5: In the process of making peace, the bread machine can open the lid in summer to reduce the temperature. 6: During the whole process of waking up and plastic bread, the cover should be covered with protective film in order not to dry the face and affect the quality of the bread. 7: At two strokes, the fermentation temperature is as high as possible between 30 and 35 degrees, and may not exceed 38 degrees. 8: The baked bread needs to be in a sealed bag until it's dry on the grilled web until it's a little warmer。