Red sugar macaroni
By VicentaLakin
It's a healthy bread that tastes plain, simple and easy to make. The demands on the noodles are low, they do not need to remove the film, they are delicious and they are very suitable for starters. It's so easy to try to make an oaf out of a long-serving steam oven, and it's so easy not to worry about the humidity of the little stones from the steam fermentation
Recipe Recommendations
- high-gluten flour 200 grams
- rye flour 50 grams
- yeast 2 grams
- salt 4 grams
- brown sugar 50 grams
- hot water 170 grams
- raisins 30 grams
- Dried blueberries 30 grams
- sweet fragrance
- baking
- several hours
- ordinary
Steps for Red sugar macaroni
1
The red sugar melts with 170 grams of hot water and is cold。
2
Dry raisins and blueberries are washed clean and water is immersed into softness (or bread tastes better with rum)。
3
The red sugar water was poured into the bread-crumbs and the rest of the main noodle material was added。
4
Select and face the program for 20 minutes and rub it in a smooth patch。
5
The ingredients are added to the bread drums and rubbed for about five minutes, and the material is distributed evenly。
6
Round it in the basin。
7
It is fermented in the Long Emperor ' s steam oven and fermented at 30° to 1.5 hours。
8
Families who use a steam oven can increase their humidity without water, and the oven automatically adjusts the humidity。
9
Until the fermentation is twice as big and removed。
10
Noodles are removed, the surface pads are rubbed with a light pressurized exhaust, the film is covered, and it is slightly relaxed。
11
The noodles are rerounded and placed on the grill。
12
Put it in the oven for a second round of about 35°50 minutes, or do not need hot water for humidity。
13
Until twice as big。
14
Fermented noodles, sifted flour on top。
15
Think of the wrinkles that you want, cut them with blades, cut them deeper, and light-cut them。
16
The oven selects the top-down bakery mode, 210 degrees, 28 minutes, with 10 minutes of preheating。
17
The bread is placed in the middle layer, where it is purified and evaporated for one to two minutes, and see the steam coming out。
18
Turn back up and down, 210 degrees baked for about 28 minutes。
19
Observe the top colour and continue to bake with tin paper in time for the bread to dry。
20
The finished product。
21
Post-cool slices, sealed at constant temperature。Red sugar macaroni Make Tips
One, blueberry dry and raisins can be replaced with any kind of nuts, such as walnuts, bean nuts, cranberry, etc. The operation of bread is simple and the success rate is very high. The only concern is that the fermentation should not be excessive, that it should be difficult to cut, and that the cut must be done with quick blades, with no hesitation, and that it should be cut again. It's best to eat in two days, to freeze, not to freeze, and the bread will get old, not good。