Tartar bread
By VicentaLakin
Bread is not a snack in my house. It's basically a breakfast. It's good to make bread, to constantly develop new recipes, to enjoy themselves, and to give families a different taste. With a little bread of taco mackerel, in addition to the smell of its own wheat, there's more fragrance and a fine taste, which can't be bought outside. I make taco bread that's so gruesome, delicious and nutritious, and my breakfast home never grieves. I'll never buy any more of this。
Recipe Recommendations
- high-gluten flour 160 grams
- low-gluten flour 40 grams
- light cream 30 grams
- Homemade taro paste 240 grams
- sugar-tolerant dry yeast 3 grams
- cold water 110 grams
- white sugar 20 grams
- salt 2 grams
- butter 18 grams
- surface brushing egg liquid a little
- Sprinkle white sesame seeds on the surface a little
Steps for Tartar bread
1
The main bread material is ready: 160 grams of high-weather flour, 40 grams of low-weather flour, 3 grams of sugary fermentation, 30 grams of light cream, 110 grams of cool water, 20 grams of sugar, 2 grams of salt, 18 grams of butter, a bowl of self-made mashed potatoes for heart。
2
With the exception of butter from the bread mains, all the material is placed in the paste of the cook ' s machine; my house is free of fine sugar and white sugar, which is coarse sugar, because it is not easy to melt, so we put coarse sugar and light cream, cool water, salt in the bucket, and then mix it into yeasts and high-weather flour。
3
The first set of cooks' machines will be used to even the material, then the second set will be used to stir the noodles, which will be smoother and will pull out the thick film and add butter。
4
First, the butter is incorporated into the dough at a slow speed of one, then the middle of three, the face is soft, smooth and unfailing, the face is drawn, the face is not sticky, the skin is able to form a transparent and flexible film, and the face is covered。
5
The noodles are rounded in the deep basin, covered with fresh membranes, and placed in warm and wet areas for basic fermentation。
6
I use fermenters, 29 temperature, 65 humidity, 2.5 hours, to adjust the time by looking at the facial state; I can also put them in ovens, with fermentation slots, with temperatures around 30 degrees, and a bowl of warm water; the temperature of basic fermentation is not too high and the tissue of the finished product is too rough。
7
When the pasta was twice as big, the finger-tiped flour poked a hole in the top of the flour, failed to collapse and retrenched, and fermented successfully。
8
The noodles fall down on the board and, if they are not sticky, do not spray flour, squirt the air, weighing six equals, each of which is about 63 grams; they are rounded up, covered with skins or lacerations for about 15 minutes; and the finger presses the congested face, or it is loose。
9
When the noodles are loose, the term tara is divided into 40 grams each, rounded。
10
Take a nice, loose noodle, squeezing with a hand size, and put the mud in the middle of the skin。
11
Gather around the center and seal your mouth。
12
Seal down, light up。
13
A 10-cm diameter tortilla with a hand flat; 6-7 blades in the direction of the centre with scissors, each of which is approximately 2 cm long and completely cut through。
14
The fermentation of the fermented taro bread, which is cut from the bouquet, is repeated in the fermentation box for 32 and 65, which is about 30 minutes; it can also be placed in the oven, with fermentation slots, which are controlled at 35 degrees in duration, and a hot bowl for one night to increase humidity。
15
The bread is 1.5 - 2 times larger, with an egg liquid painted on the surface, with a small amount of white sesame in the middle; the oven begins to preheat 200 degrees。
16
They are sent to the lower and middle of the pre-heated oven, with 180 degrees of fire, 200 degrees of fire, 20 minutes or so; adjusted to the actual situation of the oven used。
17
The roasted taro bread comes out of the oven and is stored in a bag when the hanger is warmed to the hand。
18
Fabulous and delicious taco breadTartar bread Make Tips
1. This formula uses direct fermentation to prevent the aging of bread from being consumed as much as possible within two days; 2. The use of light cream is intended to make the bread softer and more odourful; 3. The addition of a small amount of low-banded flour is intended to increase the softness of the bread; 4. The flattening of the face covered by the mud is used to make the petals more visible; conversely, the baked bread is almost like a round of bread and the petals are attached together; 5. Scratches are evaporated after the shaving of the tarp, mixed into mud and a proper amount of white sugar, milking, light cream, and made for a few minutes in a non-facing frying pan, removing the excess water vapour and making the clay more visceral; 6. The timing and temperature of the bakery, the size of the bread, the preferred taste and colour adjust。