Whole wheat cream bread
By VicentaLakin
I've been asked recently why my bread was soft when it came out, but the next day it would get hard. Because of household production, people want to be healthier, food additives are not allowed in, and if bread is to remain loose, it is to prevent it from getting old. The general prevention of bread aging takes place in the form of methods of making and preserving, such as Chinese, soup and so on, and this time it is a simpler way of telling you about the cold-covered fermentation method, which not only slows the aging of bread but also increases the taste of bread。
Recipe Recommendations
- Xinliang Japanese Toast Powder 270 grams
- whole wheat flour 30 grams
- yeast powder 3 grams
- warm water 90 grams
- salt 4 grams
- egg white 40 grams
- light cream 85 grams
- fine sugar 35 grams
- powdered sugar 20 grams
- walnut kernel appropriate amount
- Marin sugar appropriate amount
- milk powder appropriate amount
- sweetening
- roast
- a day
- ordinary
Steps for Whole wheat cream bread
1
Get all the ingredients ready in advance
2
The chef mixer puts liquid material in the mixer, then powder
3
The chef's two-stop for 18 minutes, as long as he's got a membrane
4
Put it in a clean container and send it into a frozen fermentation
5
Take the next day out of the face, prevent the warmth from returning to the temperature for two hours
6
Split the noodles into an average of five
7
It's a cow's tongue
8
Then roll up
9
Put it in a non- sticky mold for final fermentation
10
It'll just be 1.5 times bigger
11
The oven is 175 degrees preheat, baked for 25 minutes
12
200 grams of light cream and 20 grams of sugar
13
Put the light cream in the bag and cut it open with a knife, but don't cut it
14
Squeeze a piece of cream in the middle of the bread, and then on the top
15
At the top, nuts and Marin sugar are decorated, and at the end, a small amount of milk powder is sprayed。Whole wheat cream bread Make Tips
1. Refrigerated fermented noodles need to be placed in the interior warmth to warm up and to confirm that they have been fermented before plastic surgery can commence. 2. Because coldly fermented fermentation requires greater energy of yeasts, it is not possible to use long-sealed yeast powder, which, once open, can also be influenced by humidity and temperature in the air and weakens its vitality. 3. If you can't finish the bread at once, wrap it in a sealed bag, freeze it up, then the oven can be baked at 180 degrees for three to five minutes at the next time, and the taste will be the same as the fresh one。