The black mio bag
By VicentaLakin
It's more popular in baking circles in recent times. Some people are happy to hear that they think they can bake their bread with a pot without a oven. In fact, the casserole is not finished sitting in the open fire; it still needs a oven to finish it. This is due to the fact that the normal temperature of domestic ovens is not high enough, mostly 230 degrees, and, if the temperature differential is applied, the high temperature and instant water vapour required for the pack is far from the target. The temperature difference between the hot and cold casseroles is used to produce water vapours, which are covered in the pots, creating a steam-like environment in small spaces, so that the baked bread has the same taste as the oasis and pretense. It's two things to watch out for. One is that the casserole is a cast iron casserole of some thickness, which requires at least one hour ' s heating in the oven to ensure that the bread is rapidly and evenly heated and produces a certain amount of water vapour. The second is the use of black pans in the inner walls, which are similar to dry burning in heat, and which tend to turn yellow in the white cheeks, causing damage to the pigment. It's a little over the cost of destroying a few hundred bucks of pot for a piece of bread。
Recipe Recommendations
- Black rice bread flour 300 grams
- dry yeast 3 grams
- salt 4 grams
- whey 190 grams
Steps for The black mio bag
1
Black rice bread powder, dry yeast, salt, home-made cheese is ready; milk is frozen at 4 degrees in the fridge, with sweetness and scent of rice wine; there is no milk, which can be replaced by an equivalent amount of ice water or 20 grams of cool milk。
2
All the materials were placed in the wash-faced drums, which were slowly strewn into clusters; as there was no butter, it was sufficient to remove the thick film。
3
Noodles are rounded in sealed preservation boxes and fermented at room temperature for 30 minutes。
4
After 30 minutes, a small amount of bread powder was spilled on the operating table, the face of the face was smoothed down, and a few strokes were made, with the right and the right sides folded in the middle and the upper and lower sides in the middle。
5
The face is rounded up and smoothed up, placed in a sealed fermentation box for another 30 minutes; at the same time, the pan covers are put together to heat the oven and the fire is 230 degrees up and down。
6
In 30 minutes, the process of step 4 will be reactivated。
7
FIND A BASIN ABOUT 20CM CALIBER, WITH A BAKING PAPER IN IT, AND PUT THE ROUNDED FACE UP IN IT。
8
fermenting in warm and wet for 40 minutes。
9
On the face of the florist, a layer of original bread flour is sifted, and the preferred florist is cut with a cutter。
10
And take out the warmer casserole from the oven, and remove the lid, and then quickly pick up the baking paper and transfer the bread to the casserole。
11
Covered, bread and pots placed in the middle and lower part of the oven, with 230 degrees of fire up and down for a total of 50 minutes, with a lid on for 35 minutes。
12
In the remaining 15 minutes, the lid of the pan is removed and the upper and lower fire adjusted to 200/230; the temperature and time can be adjusted to the actual situation in the oven。
13
When the oven is out, baked paper is carried, the bread is transferred to the hanger, which is fed when it is hot。
14
The black mio buns, the soft, salty insides, deliciousThe black mio bag Make Tips
1. Black rice bread powder is a bread flour made of high-weather flour and black rice flour, which can be used directly; if you want to make your own flour, the ratio of greasy grains and high-weather flour (bread flour) can be 1:2 or 1:1; 2. Because there is no butter on this side, it is more difficult to get out of the membrane, and two folds have been used to increase the contourity, so the bread is organized well; 3. The temperature and timing of the bakery are adjusted to the actual conditions of the ovens used。