Blue country bread
By VicentaLakin
Recipe Recommendations
- Butterfly bean curd liquid 170g
- corn oil 20g
- high-gluten flour 250g
- salt 2g
- white granulated sugar 35g
- yeast 3g
- raisins appropriate amount
- sweetening
- roast
- several hours
- simple
Steps for Blue country bread
1
10 grams of dried butterflies with boiling water bubbles and 170 grams of cold water (now at high temperatures)。
2
Put all the main materials in the chef ' s barrel in the order of the liquid powder。
3
Start the cook ' s machine with a smooth pasta in the second set of five minutes, followed by a high-speed face rub in the fourth and fifth tranche of six minutes until the extension phase。
4
The fermentation begins where the fermented noodles are put in a clean tub or where the wet cotton cloth is warm, fermented to 2-2.5 times the size, and the fermented noodles are flat on the board。
5
On average, the exhaust is divided into two rounded caps with a dyslexia of 15-20 minutes。
6
Scrambling loosely and finely into a square of two sides thick in the middle and spreading the raisins。
7
Crush the raisins on both sides of the raisins and fold them in the middle, with a cane lightly down and down, and squeezing the edge of the air。
8
Then roll up and squeeze the edge of the mouth。
9
Once both have been finished, they will start their second fermentation (32 degrees and half an hour) in a baker with oil sheets。
10
Preheat oven 180 degrees. Sifting high powder on the fermented noodles and drawing a few straight lines with sharp blades, not too light, not too light, too light to be visible, too deep to leak the pate to affect beauty. I forgot where my new Ogre blade was. I cut it with a fruit knife, some ugly。
11
In a preheated oven, 170 degrees 25 minutes in the lower middle floor, watch the colours, if the colours are deep enough to be covered with tin paper in time. When it's done, it's taken out and hanged on the net。
12
Done
13
Done