Red yeast has a unique brewing aroma that increases further as the dough is fermented and remains in the holes inside the dough. In order to retain more aroma of dough fermentation, this bread does not have to be rounded when dividing the dough. It can be twisted directly when shaping. It is not even made into a circular shape. It can also be shaped into a stick shape. It is too neat and complicated shaping. It is not suitable for this bread.
What we want is a fresh, natural, simple and healthy feeling.
Red yeast wolfberry wreath bag
By DrewBarrows
Recipe Recommendations
- sweetening
- baking
- an hour
- ordinary
Steps for Red yeast wolfberry wreath bag
1
Place all ingredients in a bread machine, with water on the bottom layer, then liquid butter, salt, sugar, flour, yeast (nest in flour and bury it), and red yeast flour. Select Procedure 7 to mix dough.
2
Remove the beaten dough, apply a thin oil to the chopping board, and knead it with your hands for another minute or two to make it into a smooth dough.
3
Place it in a large basin, cover it with plastic wrap, at 28 degrees C, and ferment until it is twice as large (at this temperature, fermentation can take 30-35 minutes at room temperature. If you put it in the oven, you can reach twice as large in 25 minutes, and then grow. It will pass, but winter may take 40-60 minutes, so control the time yourself and pay attention to it at any time).
4
Remove the dough, drain the steam, knead it again, pat it flat, pull it apart, and sprinkle the dried wolfberry on the dough.
5
After kneading it evenly again, pat it flat and make it into a rectangle.
6
Turn the baking sheet upside down on the dough and allow for 20 minutes at room temperature.
7
Use a scraper to divide them into 6 equal strips.
8
Place the dough strips on a baking sheet covered with bran without rolling, as long as the bran is glued to the bottom of the dough.
9
Then take out the dough and gently pinch both ends with your hands to twist the dough into a twisted pattern.
10
Knead the ends of the dough together to make the dough in a circular shape.
11
Transfer the shaped dough into the baking sheet, leaving enough space between the dough and the dough.
12
Send it to the middle layer of the oven, place boiling water on the lower layer, heat it to 38 degrees, and finally ferment for about 20 minutes (about 30 minutes in winter).
13
Finally, after the fermentation is over, take out the water, change the heat to 180 degrees C, the middle layer, 20-25 minutes.
14
After baking, brush appropriate amount of honey on the surface of the bread and dry until completely cooled.