French wine tuna bread

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(b) The placement of all pasta materials, except olive oil, in the mixer of the home mixer, with wet materials and dry materials

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(a) Low-speed attacks to the group of noodles, and stop-to-check the hardness of the group, allowing for a slight increase in water if it feels dry

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(b) Continue to have some flexibility by adding olive oil to the noodles

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(b) Continue to hit the face of the face of the dough at a low rate and to eat all the grease and smooth at a medium rate; it can be stopped once or twice to scrape it off the mixer and hook and continue to beat

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(a) Checking the facial condition: it is sufficient to remove a rough film

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Take out the noodles, roll round and put them in the big bowl, cover them with film, and house temperature for basic fermentation。

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Waiting for fermentation to prepare the material. Onions cut to bits and tuna cans dried water reserves

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The little pots are filled with olive oil, the hot pots are filled with onions, and the little fire is slowly fried

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When the onion is transparent and slightly corroded, red wine is added and the roasting continues to be distributed

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Add appropriate salt flavour

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Add proper pepper sauce and turn off the fire

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Join tuna meat

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Mix it evenly, cool it back。

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This is the state in 50 minutes: my room is about 21 or 22 degrees. I fermented next to the heating table, 50 minutes, no matter the state

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Take out the dough, press flat air

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An average of 6 copies, with a protective membrane on the back of the roll and a 15-minute laxity

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Fifteen minutes later, a noodle was taken into a tortilla and turned around and looked up

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(b) Packing of appropriate materials

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Wrap it up like a bag and squeeze it down

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After a round, the film is inserted

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All packed。

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(a) A well-equipped bread embryo in the oven, a bowl of hot water under it, not too hot, generating a little steam, closing the oven door and final fermentation

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(b) Fermentation twice to 2.5 times the size, cutting out the cross, cutting to the point where the material can be seen, putting it back in the oven and fermenting for 20 to 30 minutes, and removing the bread embryo

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The oven is preheated at 200 degrees, placed in bread embryos, sprayed on bread embryos and oven walls, and shut the oven door immediately

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Temperature up to 180 degrees, 15-18 minutes of roasting, and yellow on bread

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The baked bread was placed on the net rack, which cooled down a little and squeezed with a proper amount of salad sauce

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And then a little vanilla

1. Do not overmix the dough; just mix until a thin membrane forms, the "glove" stage is not required. 2. If adding water during the process, be sure to do so in small amounts several times; it will be hard to handle if you add too much. 3. The bulk fermentation can be slightly underdone, but the final fermentation must be sufficient. During this season, while heated rooms in the north have a good temperature for fermentation, the humidity is insufficient, so I place the dough in the oven with a bowl of hot water for the final proof. The main goal is to increase humidity; the water shouldn't be too hot, allowing the dough to rise slowly so that the aroma of the French flour is fully expressed. 4. If you don't have French flour, you can use bread flour or high-gluten dumpling flour. 5. Baking time and temperature are for reference only; adjust according to your oven's "temperament." 6. The salad dressing and minced herbs for the final decoration add a lot of flavor, so don't skip them. I used mayonnaise and Tuscan herbs; these can be bought at the imported food section of the supermarket. If you can't find them, other herbs are fine too.