Compared with steamed buns, bread has much higher nutritional value. First of all, the protein of high-gluten flour is 5% higher than that of ordinary flour. Generally, high-gluten flour contains 13%-13.5% protein, while the protein of ordinary flour is about 8%. In addition, eggs, milk powder, etc. are put in the bread when making it, so it is better than steamed buns in terms of taste and nutrition.
Some friends have said that sugar and oil in bread are unhealthy. That's right, but you don't have to make this kind of bread. Not all bread has a lot of sugar and oil. According to preliminary statistics, there are thousands of varieties of bread in the world. This does not include the bread made by many families in the West. If you include home-made bread, it will be too many! People eat steamed buns as common as we eat them. Almost every family knows how to make them, and there are many varieties.
There are breads that do not contain sugar and oil, and there are also low-sugar and low-oil ones. This type of breads is healthier to eat. Today, I will make a big fried spoon of my own bread. This is an improvement of a variety of breads. It is a pure family version. It is the way foreigners do it at home. It is called "Paris Country Garlic and Anise Bread". This is very healthy., ha ha!
Garlic and fennel bread
By MinaPollich
Recipe Recommendations
- high-gluten flour 400 grams
- milk powder 20 grams
- dry yeast 5 grams
- butter 20 grams
- garlic 45 grams
- fennel 20 grams
- sugar 25 grams
- salt 2 grams
- maltose 3 grams
- qingshui 250ml
Steps for Garlic and fennel bread
1
Dough: 400 grams of high-gluten flour, 20 grams of milk powder, 25 grams of granulated sugar, 5 grams of dry yeast, 6 grams of salt, 3 grams of maltose, 250ml of water, 20 grams of butter; stuffing: 45 grams of garlic, 20 grams of fennel, 30 grams of butter, 2 grams of salt.
2
First put dry yeast, milk powder, sugar, salt, and maltose in a flour bowl and mix.
3
Combine the dough with 250ml of water.
4
Remove the dough from the basin and place it on the chopping board. Press it flat, and place the chopped butter on top.
5
Then fold and rub repeatedly until the dough and oil are fully integrated. Finally, you can use the method of beating, pushing and kneading to reach the complete stage, that is, the tenseness of the dough is fully displayed, and it will be completed. It takes about 15-20 minutes.
6
Mix smooth, soft and strong dough.
7
Put it back into the basin, cover it with plastic wrap to moisturize for basic fermentation, and expand it twice as large. Fermentation at room temperature above 25 ° C for about 30-40 minutes.
8
Other preparations can be made during dough fermentation, chop the fennel first and set aside.
9
Chop the garlic into mush and set aside, melt the butter in heat-insulating water.
10
Put the chopped garlic into the butter, add a little salt and mix well.
11
At this time, the dough has expanded to twice its size and is ready to be made.
12
To check the quality of dough fermentation, you can poke it with your fingers with water or dry flour. The poked hole does not rebound, which is the best degree of fermentation.
13
At this time, remove the dough from the basin and place it on the chopping board to flatten it to expel the air inside.
14
After exhausting the air, knead the dough into a ball again.
15
Then rub it long with your hands, and divide it into the number of small dough you need. I have cut 8 pieces to make 8 small breads. Cover the small dough with plastic wrap and relax for 10-15 minutes, then use a rolling pin to roll it from the middle of the dough to both sides, roll it into oval slices, rub it back with your hands into olive-shaped bread, and place it in a baking sheet for secondary fermentation.
16
After the dough expands to twice its size again, use a gutter knife to make a cut in the middle of the dough.
17
After the dough expands to twice its size again, use a gutter knife to make a cut in the middle of the dough.
18
Sprinkle with chopped fennel on top of the filling and cover the filling.
19
Place the baking sheet in the preheated oven, heat at 200 degrees high and low, and bake for 15-18 minutes until golden brown.
20
This is the appearance of the bread naturally cracking after being baked at high temperatures.
21
It's natural, the color is beautiful, and the taste is very tempting! At this point, all operations are completed.Garlic and fennel bread Make Tips
Bread Characteristics: Golden color, rich garlic aroma, crispy crust and soft crumb, with a savory taste.
Tips:
1. To make high-quality bread, the dough must be kneaded thoroughly until it is smooth, soft, and has developed gluten.
2. For the topping on the filling, either fennel or parsley can be used; the flavors are different but both are good.
3. When preparing the dough base, roll from the center outwards to both sides; this is a basic technique. Be sure to roll tightly when folding.
4. A bread scoring knife can be made yourself; a razor blade works fine.