Brown sugar and honey bread
I made whole wheat bread last time, which was really good. Under this challenge, I used soup-growing method to make whole wheat bread, and the effect was very satisfied. For the black molasses mentioned in the book, I used Molasses molasses and changed the almond grains sprinkled on the bag to peanut grains, and the effect was quite good. The first time I made soup and bread, I just followed Teacher Meng's instructions in the book, and it went smoothly. I really want to thank Teacher Meng.
Recipe Recommendations
- whole wheat flour 10 grams
- high-gluten flour 150 grams
- protein 20 grams
- almond powder 100 grams
- water 170 grams
- brown sugar 25 grams
- salt 1/4 teaspoon
Steps for Brown sugar and honey bread
1
The syrup used this time.
2
Mix material A with a rubber spatula, then cook over low heat and make it into a paste. Remove and let cool, cover with plastic wrap, and refrigerate for about 60 minutes. Mix all the materials from Method 1 with Material B, first stir on slow speed to form a dough, and then stir on medium speed until it is slightly smooth.
3
Add unsalted cream, stir on slow speed, and stir on medium speed to form a smooth and malleable dough.
4
Place the dough in a container, cover with plastic wrap, and allow for basic fermentation for 80 minutes.
5
This is after it is distributed.
6
Divide the dough into 5 equal parts, round, cover with plastic wrap, and relax for about 10 minutes.
7
After stir-frying peanuts, remove the skins, put them in a fresh-keeping bag and crush them with a beer bottle or dough stick.
8
It's not suitable for being too broken, so I didn't use Blender.
9
Shape the dough into a long strip of about 50 centimeters, then weave it into the shape of five rings, evenly brush the surface with egg white, then coat almond grains (changed to peanut grains), and ferment for about 30 minutes. Put it in a preheated oven, heat to 190°C and bake at 160°C for about 18 minutes.
10
10--15 The whole circular picture is similar to the principle of making a wreath. It is not easy to roll at first, so it will be better if you make two more.Brown sugar and honey bread Make Tips
1. When the dough becomes sticky during mixing, it is advisable to switch the mixer to slow speed. 2. To create long strips, knead slowly and gradually according to the dough's elasticity to achieve the desired length. 3. Flours from different brands and regions may vary slightly in water absorption and elasticity. If you find the dough is too dry or too wet during kneading, add a little water, milk, or flour as appropriate, but do not deviate too far from the recipe.