Black-shell hot dog bread
By VicentaLakin
Black wheat, which has been a very popular food in recent years, has a very special scent, a nice steamy head and a big baker, and it's actually good to make bread. Today's hot dog is made of black whole wheat. A couple of hot dogs and burgers were intended for the next morning, after which they were drawn by its aroma, one was cut open and the tissue was thin; the skin was hard because the heat was still running, but it also highlighted the rough and unique smell of black wheat. So, the next day's breakfast staple seconds became the same day's dinner staple. With yogurt and protein, the fermentation is faster and the expansion is stronger. If replaced, you can look at the Apple private room。
Recipe Recommendations
- high-gluten flour 150 grams
- black whole wheat flour 100 grams
- dry yeast 2.5 grams
- protein yogurt paste 140 grams
- milk 60 grams
- butter 20 grams
- fine sugar 20 grams
- salt 3.5 grams
Steps for Black-shell hot dog bread
1
Massive images of materials: high-strength flour (bread flour), black whole wheat flour, dry yeast, salt, sugar, milk, butter; protein yogurt paste (which was intended to be sour soybeans, but which was too rare, was too wasteful to be used for bread)。
2
All materials except butter are rinsed in a face-to-face barrel, which is then convoluted at a low speed into a group of groups, and then at a high speed into a soft and smooth one, which, because of the high proportion of black whole wheat flour, is added to the softened butter of the room。
3
A low-speed staggering allows butter to be fully integrated into the noodles, then a high-speed staggering, smooth, soft, non-slave walls, a piece of the face to pull out a flexible sheet of film, and a hole, with a small serrated mouth。
4
Noodles are rounded in large basins with a fermented base in a fermentation box with a moisten, temperature 28 and humidity 75。
5
When the pasta was twice as big, the finger-tip flour poked a hole in the top of the face, without collapse or microback。
6
The noodles were placed on the board, with a light stroke of the exhaust, and were divided into six equals, rounded and laxed for 10 minutes; and the loosely strutted face of the face was formed into an ellipse, or three folds。
7
Then they roll up and down, and they swung into a long olive shape, not longer than a hot dog mold。
8
Four olive-shaped rolls were placed in the hot dog moulds, while the other two were rounded in the burger molds。
9
Second fermentation in the fermentation box, at 35° and 85° humidity, and twice as high, the oven preheated at 180/190°。
10
Sending raw meat into the lower lower of the pre-heated oven, up and down to 180/190 degrees for 18 minutes。
11
It's a 10-minute baked state, full and beautiful。
12
A few strokes from the oven, demould, hanger on a dryer, and then put it in a bag, which can be eaten directly, and made of hot dogs, vegetables, salad sauce, etc。
13
Black all-shell hot dog bread, nutrition, delicious, healthy, flavouryBlack-shell hot dog bread Make Tips
Protein yogurt paste can be replaced with either raw yogurt or pure milk, since flour has different water intake rates, so yogurt milk or milk density is different, so liquids can reserve around 20 grams to see the face of the face and enter it at a discretionary level; 2. Black whole wheat powder reduces the length and affects the effect of the membrane, so that it is not forced to remove “membrane” and to remove a slightly transparent thin film from the text; 3. There is no hot dog mould or hamburger mold, which can be baked directly on the grill; 4. The temperature and time of the roast can be adjusted to the circumstances of the oven, the material of the mould used, and the colour preferred by the individual。