Sausage pickles, cheese, black rice bread
By VicentaLakin
I bought a few packs of Korean pickles the other day, sour, sour, sour, sour. You think it's good to make bread with pickles? It's just a piece of black rice, it's supposed to be toast, and this time it's gonna change its mind, add some masulilla cheese and make a little "freaky" bread. It's not weird, especially for people who like meat and Korean pickles. It's very good, it's very good, but the bread is soft and the smell of black rice is sour。
Recipe Recommendations
- salty and sweet
- baking
- several hours
- ordinary
Steps for Sausage pickles, cheese, black rice bread
1
Polish varieties are made hours in advance: 100 grams of black rice bread powder, 1 grams of dry yeast and 100 grams of cool room water。
2
With chopsticks, they are fully modulated, covered with skin film and fermented at room temperature; the temperature is now 30 degrees and the fermentation time is approximately 2 hours。
3
It's two to three times as big as it used to be; it's not as big as the original bread, so the Polish plant is three times as big and the air hole in the face will collapse once you put it on the table. Come down; Polish scabs smell clearly fermented acid and are pleasant。
4
Material for the Polish yeast and main noodles is prepared: 400 g of black rice bread powder, 3 g of sugar-dry sugar, 30 g of sugar, 3 g of salt, 230 g of cool water and 40 g of butter; the light yellow liquid in the truri bottles is the milk left over from home-made cheese, which can be replaced by the equivalent of cold water。
5
In addition to butter, the main pasta material and the Polish yeast are entered into the rubbed drums, which are mixed in groups at a low rate and then at high speed, and are added to the butter when it is able to break out the thick film。
6
Low-speed stirs allow butter to be fully eaten into the noodles, and then turn to high-speed noodles, soft, smooth and non-composed walls, and pull a piece of noodle, which can produce more flexible and transparent film and end the face。
7
The noodles are rounded in the deep basin and the shampoo is fermented in the warm and wet base; it's the end of the summer, and I'm sitting right under room temperature。
8
When waiting for the noodles to ferment, prepare the pies: sausages, Korean pickles, masulilla cheese; adjustable quantities, sausages for preferred flavors。
9
Sausage cut Tiny。
10
The pasta was sent twice as long as the pasta, and the finger-tip flour poked a hole in the top of the pasta, did not collapse, did not shrink, and the fermentation worked。
11
The noodles fall down on the operating table, and are slashed gently and divided into four equals, each of which is rounding, and the dyspnosing for 15-25 minutes; the test does not take into account the time frame, and the pressure is applied to the top of the flour with the finger so that the finger marks do not bounce。
12
Quite loosely covered, tumbled into a rectangular shape, covered with sausage and white around it。
13
Scratched, sealed, downward, cut with a sharp knife of three, uncut。
14
Turn the roll over, cut the face up and set it up to ensure that the middle is not separated, so that pickles and cheese can be properly held; it fermentes naturally for 15 minutes in the oven。
15
Bread is almost twice as big as the original hour, with Korean pickles and masulilla cheese laid separately on the bread surface; oven preheated 200 degrees。
16
It is delivered to the lower and preheated ovens, with an upper and lower fire of 180/200 degrees for 18 minutes; it is moved to the hanger after discharge and can be eaten while it is hot or cold。
17
Sausage pickles, black rice bread, fragrance and softnessSausage pickles, cheese, black rice bread Make Tips
1. Black rice bread powder may be replaced with raw bread flour, grain bread flour or other groceries, etc.; 2 or not limited to this type, which can be made from small simulators or toast molds, and can be made more neat and beautiful; 3 or the temperature and timing of the bakery may be adjusted to the size of the bread, the material of the mould used, and the ovens used。