Black rice bread
By VicentaLakin
It's hot, it's hot, I want to eat bread, and I'm showing my bakery again without the air conditioning, and it's working very well! The large bread with the smell of black rice, which is tall and soft, is organized in fine order, and eats or makes out-cooked sandwiches, which are popular with the whole family. This bread breaks the traditional bread requirement of two rounds, with only one fermentation, coupled with a timely laxity and operation, and the finished bread can be seen as being baked by a baker, except in its external form, and the tissue is completely free of the oven. The secret is two rolls. It's a two-hour thing to learn how to eat bread. Making bread in the summer, with no air conditioning, it's actually a bit abusive. The noodles may be fermented before it's condensed, so I'll give you a little advice on the operation below
Recipe Recommendations
Steps for Black rice bread
1
All materials and bread-breaders are ready; summer heat, with as much iced water and frozen eggs as possible, and, if conditions permit, bread flour and bread drums are sealed together in a freezer for use; after these cooling cooling treatments, the material can slow up the heating, inhibit the fermentation of yeasts and better form the face bands
2
(B) PUT ALL THE MATERIAL EXCEPT BUTTER IN THE BREAD DRUMS AND THEN PUT IT IN THE BREAD MACHINE; I USED THE DONGING JD08 BREAD MACHINE FOR 10 MINUTES WITH A LAMINATE
3
Ten minutes later, the noodles were formed and fertilized, able to pull out the thick film, pour the butter into the dough, and start a face rub for another 20 minutes
4
Because the machine is common to me, the machine can stop for about 15 minutes to check the condition of a section, and if this thin and flexible film is able to hold out, with a finger, and the hole is smooth, the face will be fine; if it is not in this state, it will be rubbing for a few more minutes; the power lines of the machines are different, and the timing of the face-to-face changes depending on the actual situation of the machine used
5
Floats are placed in bread drums, which are loosely removed 10 minutes later, and placed on a laminate, forming into rectangular pieces of approximately 1 cm thick
6
(a) A roll from top to bottom, with a box of fresh meat, loose for 10-15 minutes
7
(a) Scratch loosely and flatly, and stomp it into a rectangular slice of about 1 cm thick, not more than the length of the inside of the bakery; loosely and softly, it's very nice, it's any shape you want, and if you turn back, it's not enough time to relax for a few minutes
8
(a) A roll from the top down, with no looseness and no gap between the skin
9
The rolled rolls are placed in the bread drums and the mixer bar is taken out early; my baker has an inner cap that covers the interior, is fermentable and does not dry the skin; if there is no inner cap, it can be covered with a wet cloth on the bread drum; the selection of the fermentation procedure is one hour and the exact time is adjusted to the condition of the face, which I actually spent an hour and 20 minutes
10
(b) The toaster is 2-2.5 times the original hour, choosing the “baking” procedure for 40 minutes
11
The bread is high and heated, and the drums are removed from the machine with insulated gloves
12
The bread, which is put upside down on the hanger, is good in its entirety, except for a little blowhead, which can be kept in a bag when it gets warmed and sliced while eating。
13
Black rice bread, fine tissue, delicious and nutritiousBlack rice bread Make Tips
1. The black rice flour that I use is comparable, and if it is not enough to add about 20 per cent of the flour to the bread flour or to the condensed flour, it must be as thin as flour; 2. I use only one round of bread, and I want to form a good organization internally, and the flour is loose and curled up, and can be a good organization twice。