Cream moss bread
By VicentaLakin
Recipe Recommendations
- wheat flour 350g
- rice flour 150g
- Broken seaweed 20g
- Barley Ruoye Green Juice 9g
Steps for Cream moss bread
1
T65 wheat flour 350g, rice powder 150g。2
add barley loaf juice. my family's got 3 g each, plus 3 bags。3
add 20 g moss and 10 g fine salt to mix。4
called 5g yeast and dissolved with 100g water。5
The yeast is poured into it so that it is fully absorbed by wheat powder。6
gradually, 20 degrees of water purification 320g was added and smoothed to the face. covered with wet cloths, placed in closed and warm spaces (e.g. microwave ovens, ovens), the first fermentation begins at an hour and 30 minutes。7
After the first fermentation, it was divided into eight small noodles. Cover the wet cloth, 15 minutes。8
When the static is over, the small noodles grow round。9
Turn between them, and leave a distance。10
And then fold, press the edge。11
The edge is down, organized into hammer shape。12
And press down in the middle with a scepter。13
Tighten up two points。14
Covered with wet cloths, placed in a closed and warm space, and began a second fermentation: 1 hour and 15 minutes。15
At the end of the second fermentation, the pre-heat oven: 230 degrees 10 minutes. After that, about 50 grams of water (water bathing) was poured into the bottom empty grill。16
Quickly sift decorated raw wheat flour。17
Put the grill with the noodles in the oven and start baking: 230 degrees and 18 minutes。18
When the bread comes out of the oven, the natural cooling is removed。19
Cut the noodles