Tavale bread
By VicentaLakin
Every day, rice and cooking are tired of food, wheat flour, corn flour, bread flour, cake powder, and sour rice powder, sticky rice powder, wheat flour, etc. I have added five grains of grain to the “new” grain of bread, which can be seen with corn grains, peas, pistachio, etc., so it can be used as the usual high-banded flour. Because this grain of bread is more water-sucking, the amount of water is 70% of the flour, and I put 140 grams of cool water on the flour. Sugar and butter are much less used than sweet bread and toast, while salt is slightly higher. This bread is just like a truncheon, and the formula and the way it is made and baked is very different from it. Before entering the oven, there was no egg brush on the face of the bread, so the bread as a whole looked relatively simple and matched the French-style rural bread mentioned in the original. The bread is less oil and less sugar, and the elderly children and those with high blood sugar can eat it as long as the body can bear it。
Recipe Recommendations
Steps for Tavale bread
1
Materials are ready; heating is available indoors in the northern winter, so the cooling of 4 degrees of cooling water in the water refrigerator and, in the case of the non-heating southern winter, the water temperature is below 35 degrees。
2
All the materials were put into the scavengers, and I used the chef's machine to flatten all the mix with a razor, and then put butter in it at a slow speed of one。
3
First, the butter is completely rolled into the noodles at a slow speed of 1 and then the noodles are fertilized at a medium rate of 3; because the flour is grainy and has more grains of nuts, the noodles are so soft as to produce a flexible film, a hole, and a small sawn teeth on the edge of the hole, a condition that is possible。
4
Noodles are rounded in deep basins, covered with fresh membranes for basic fermentation in warm and wet areas; I put them in fermenters with a temperature of 30 degrees and a humidity of 65 minutes and a time limit of 120 minutes, mainly to see the facial state。
5
The pasta is twice the size of the original, with a small fingertip of flour poking a hole in the top of the flour, without collapse or convulsion, and a successful fermentation。
6
The noodles fell down on the board, where a small amount of flaccid flour or grain flour was put in place, and a light beat of the noodle exhaust was said to be divided into two equals, rounded each, and the skin of the film was loosed for about 20 minutes。
7
The pressure face was pressed gently with the finger and the failure to return indicated that it was loosely in place; the face was flattened, and a fater elliptical shape, with a cane, was applied for approximately 24 centimetres。
8
From the bottom up, there is no gap between the skin; at the end, the skin is thin and the tail and the subject of the roll is squeezed。
9
Rolling around in grain flour。
10
The two rolls were processed in turn, and the seals were placed in the oven in code and in the warm and fermented area twice; I placed them in the fermentation box, which was 33 degrees temperature and 65 degrees humidity; I could also put them in the oven with a fermentation sheet, and if the oven did not have a fermentation sheet, it could turn off the power at 50 degrees in advance, put a bowl of hot water inside the oven, and artificially create a warm and humid environment。
11
When the bread was twice as big, three mouths were cut at the top with a cutter; the oven began to preheat 200 degrees。
12
Put the bread in the middle of a preheated oven, 200 degrees up and down, 20 minutes。
13
When you're out of the oven, the hanger is dryed and stored in a bag。Tavale bread Make Tips
1. There is no ready-made corny bread flour, which can be matched by four-to-one ratios, i.e., high-weave flour and wheat flour, which is 160 grams of flour and 40 grams of flour. 2. Sugar and butter are smaller on this side and the pasta is slower than sweet bread, because it is coarse grain and has a heavy taste, so the face can not be expanded; 3. The temperature and timing of the roast can be adjusted to the situation in the ovens used; 4. baked bread is stored in a cold, can be eaten directly by slices, and can also be painted with various preferred sauces, which are of good taste。