Russian beer bread
By VicentaLakin
Russian beer bread is a specialty of Russia, and friends came back last week to watch a game in Russia, saying that the most consumed in Russia is beer bread, with light beers, a soft skin, soft inside. It's so delicious and addictive to watch a game with beer bread. He brought me here to taste this beer and bread, and he wanted to make it himself. It happens that the family bought some corrosive bread for wheat flour (heavy flour) which is very suitable for making beer bread, which is so thick, sour, sour, sour, sour, sour, sour, and sour, which contains beer and sour, and makes Russian beer bread super delicious。
Recipe Recommendations
- sweetening
- baking
- an hour
- senior
Steps for Russian beer bread
1
The preparation of food products: chowfish bread with wheat flour (heavy flour), beer, milk, eggs, fine sugar, sugar-resistant yeast, salt, butter, etc. Of these, butter slices are softened within room temperature。
2
Cracked wheat powder pours into the cook's machine, then the yeast, with a mixer bar and even. Personal habits, more evenly mixed with hands。
3
The white sugar, salt, beer, milk and eggs were then poured into the cook ' s machine, loaded with a bar, powered, slowly mixed with a low stage, flour and water, converted to a four-storey and began to rub the face。
4
The smoothness of the pasta continues, at which point soft butter is added and the face continues to rub. When the butter was added, it was glued all over the walls, so it could go on and rub the face in the fourth。
5
For about three minutes, the face of the face is smooth and can stop and check a section below, forming a thick membrane and tearing it apart. Five minutes of rubbing continues, and the face of the noodles has formed a thin film of light to reach the extension phase。
6
Scratch it with your hands and put it in the bucket of the cook ' s machine, with a lid on it, for the first fermentation. The fermentation is twice as large, and the fermentation is effected by poking the flour with the finger, and the holes that are formed after pulling out the finger do not shrink or collapse。
7
The fermented noodles are released out of the air with their hands, and they are made into four smaller ones, smoothed, covered with skin-covered film, loose for 10 minutes。
8
Quite loosely, with a scepter cane to squirt the square, and thinly around the corner。
9
Washed raisins, shredded cranberry drys evenly on the face。
10
The face rolls along the long side and the mouth drops down。
11
Silicon oil sheet on the grill, with flat rolls in the oven and two fermentations. The fermented roll slashed the knife with a knife。
12
The oven is pre-heated, fermented rolls 170 degrees, mid-level, upper-fire, 30 minutes。
13
Fresh Russian beer bread, fragrance snorts, so you can eat it。Russian beer bread Make Tips
1. Selection of the bread-sniffed bullet made of greasy wheat flour. 2. The butter shall be finally released and the method of lashing shall be called the rear oil. Each oven varies slightly from one oven to another, and the temperature of the oven varies slightly。