Red sugar bread
By VicentaLakin
The warm red sugar bread, it's becoming more and more attractive when the weather cools. Just thinking about the warm smell that comes out of the oven, it's hard to try. Yesterday's apple pie, warm and sweet. Today's red sugar bread, warmer and sweeter. Soft, soft bread, with a thick, hot drink。
Recipe Recommendations
- high-gluten flour 150 grams
- eggs 50 grams
- water 35 grams
- sugar-tolerant dry yeast 3 grams
- brown sugar 40 grams
- salt 2 grams
- butter 30 grams
- whole egg liquid appropriate amount
- sweet fragrance
- baking
- an hour
- ordinary
Steps for Red sugar bread
1
First we need to deal with the red sugar. If you have a wall breaker, you can put red sugar in a grinder cup with a dry grinding function and turn it into red sugar powder (figure left). In the absence of a wall breaker, replace the water in the formulation with open water, mixing and mixing the red sugar with the open water until the red sugar is fully dissolved in the water, becomes red sugar water, cooled and used (figure right). Unlike the fine sugar that we normally use, red sugar is loose and easy to block, so it must either be filled with red sugar powder or melted into red sugar water before laminated, or it is easy to leave unsolved red sugar particles in the face。
2
Then you can start rubbing your face. All materials, except butter, are placed in the mix basin of the King's cooker's machine for 10 minutes in two. The softened butter was then added, and the two rows continued for eight minutes. The water is not the same for flour, so please adjust the amount of water to the actual situation and rub it into a very soft, but not adhesive base. They can also rub their faces manually, and then they can graze them with butter and continue to rub them into the film。
3
Check if one of the lower bands is out. The dough is to be rubbed into the extension phase, with the hand slowly opening the thin film that can see light. If the face is not filmed, it can continue to be scratched for two to three minutes in the fourth tranche and check the face film until it is filmed。
4
Put the covered noodles in the basin, cover them and ferment them in warm places for about 90 minutes, until they get bigger。
5
The pasta has grown to about 2.5 times its original size, with a small amount of pasta on its finger, and the absence or collapse of the hole after pulling out its finger means that it is fermented (if condensed means that it is not fermented enough). If collapse means over-fermentation. The sugar and oil content of the noodles is higher than the normal bread, so the fermentation time is slightly longer. At the same time, the bread is used to ensure the stability of fermentation。
6
The fermented noodles, flattening with their hands, completely excreted the air (with a cane to flatten them and to assist in the excretion of the air inside them), then divided into eight pieces, rounding each。
7
The cake is oilproof and the face is crushed into the mold. It can also be fermented directly on the grill and made of rounded bread without molds。
8
Final fermentation (optimal fermentation at 38°C, 85% humidity). It takes about 40 minutes to ferment until the noodles are twice as big. When fermented, the face of the fermented pasta uses its finger sticky flour to push back. If you press the noodle to collapse, it means you're overfertilizing. Draw a full egg fluid on the face of the face。
9
The oven, which is preheated at 170°C, is in the middle layer and baked for about 15 minutes until the surface is golden。
10
The finished product。Red sugar bread Make Tips
One can add one or eight spoons of cinnamon to the noodles, so that the bread made is fragrance of cinnamon and the smell of red sugar is good and warmer. Don't add cinnamon if you don't like it. 2. This formula will not be very sweet and, in order to make sure that it smells good, it is not recommended to reduce sugar. If sugar is reduced, water use may need to increase accordingly。