Quain raisin bread
By VicentaLakin
I recently fell in love with Polish species because it was easy to make and use. With Polish seed, the face of the face comes out fast, the bread is softly radish, and a unique smell of fermentation is unknown. Polish plants need to be made at least three hours in advance, and if there is no hurry, the freezer can be mixed one night, so that the next day, when used, no more time is needed for the fermentation of this seed. Polish seed can be used both as bread and toast on plain bread and as a blend of grains. I made a couple of raisins today. Puffy bread is ready for use and can be made of its own, with walnuts dry, oatmeal, pistachio dry, peach nuts and so on. And I put in another bowl of raisins, which gives sweet taste to a slightly rough, grainy bread. Breads are baked, brown skins are very European, but the practice is simpler, suitable for families and 100 per cent successful. The skin of the bread is soft, soft inside, and the raisins immersed with rum add to the fragrance of the bread. After dinner, I baked, but my son couldn't bear to cut open all the bread I had to take the picture and say it tasted good, the raisins smelled strong and the raisins were sweet。
Recipe Recommendations
Steps for Quain raisin bread
1
A Polish seed is made earlier: 50 grams of corny bread, 0.5 grams of dry yeast and 55 grams of cold water; in general, Polish flour is 25 per cent of the main flour, which can be slightly adjusted upwards and downwards; no corny bread powder can be used for pasta, and the next steps can be universal。
2
The three materials are evenly mixed with chopsticks, which are fermented in the membrane chamber for several hours; they can also be frozen in the refrigerator; the longer they are fermented at the same temperature, the less the yeast is fermented; the yeast is 0.5-1 per cent of the amount of Polish flour and, in the case of cold-covered fermentation, 1 per cent。
3
The fermented Polish species have air bubbles of varying sizes and a few air holes。
4
Digged with spoons to see long lass and had a large gas hole in the face and a slight fermentation of acid。
5
The main noodle material and the Polish yeast are prepared: 150 grams of corn bread powder, 1.5 grams of sugary dry yeast, 20 grams of sugar, 2 grams of salt, 85 grams of cool water, 20 grams of butter and 50 grams of raisins; drying of the raisins with cool water, drying of the water, or leaching with rum and drying of the water on the surface of the noodle。
6
All materials other than butter and raisins are placed in the wash drums。
7
The material is mixed in groups at 5 minutes ' low speed using a cook ' s machine, and butter is added to the face when it pulls out the thick film。
8
The butter is fully mixed with the noodles at a low speed of three minutes, and then the noodles can be swung for six to eight minutes at a low speed, pulling out transparent and flexible film。
9
Grapes that are soft and dry are dried into the noodles with two minutes of low-speed disturbance, so that they are evenly mixed into the noodles。
10
The raisins are rounded and all the raisins are collected in the raisins, which are not surfaced; the raisins are placed in the deep basins, with fresh membranes and warm and fermented basics; and I put them in the fermenters at a temperature of 29, 65, approximately 2 hours。
11
The pasta is twice the size of the original, and the finger-tip flour is poking a hole in the top of the flour, and it doesn't collapse, and it fermentes。
12
The noodles take out a light beat of the exhaust, which is said to be divided into four equals, and are rounded and placed in a non-compatible dish, with an expansion of space; the oven is home-grown and can be placed directly in the oven with a fermentation fermentation, temperature of 33 degrees and a bowl of hot water。
13
When the dough is nearly twice as big, the surface is sifted with high-banded flour, with a cutter to cut the crossbrush at the top; the oven continues to ferment for 15 minutes。
14
When fermented, it is removed from the oven, the oven is preheated at 200 degrees, the bread is delivered into the lower layer of the preheated oven, the fire is 180 degrees, the fire is 200 degrees, 18 minutes, it is moved out of the oven to cool on the hanger and sliced for consumption。
15
The raisin bread is deliciousQuain raisin bread Make Tips
The Polish species can be used on the same day, either in the warm room or in the fermenter or in the oven or in the fermentation slot, or in the cold fermentation overnight; 2. The fermented tissue of the fermented head in Poland is thin, the bread is soft, the flavor is unique and the membrane is produced faster than the direct fermentation; 3. The bread is cut 5-15 minutes before the second round is delivered, leaving room for continued expansion and the knife is cut beautifully; when the cleaver is cut, the mouth is about 0.5-1 cm deep; and 4. The face of the face and the flower knife, as preferred, adjusts the temperature and timing of the baked oven to the actual situation。