Red-tree bread
By VicentaLakin
It's a cold winter, and this season, I'm particularly fond of sleeping in the kitchen, making some delicious stuff for my family, for my friends, for myself. On the weekend, I started my warm baking in the kitchen again. On this occasion, I made a bread with tans - cinnamon and red-tree bread. With red sugar and noodles, it's full of cinnamon and red dates. Especially those women with cold hands and feet, who are often insomnia, eating cinnamon and dates is good for blood! I won't talk about the concrete benefits. Everyone knows! There is a saying: "Women, be good to yourself." Oh, be nice to yourself so that you can give yourself more energy to care for your family and friends。
Recipe Recommendations
- Jinxiang bread flour 300 grams
- milk
- light cream 80 grams
- egg liquid 30 grams
- brown sugar 60 grams
- yeast powder 4 grams
- salt 2 grams
- unsalted butter 25 grams
- dried longan appropriate amount
- red dates appropriate amount
- sweetening
- baking
- several hours
- ordinary
Steps for Red-tree bread
1
Pack up the bread。
2
Cinnamon dry and red dates cut into small particles。
3
Pour milk and light cream into bread cans。
4
Pour it into egg fluid。
5
Red sugar in one corner of the barrel and 2 grams of salt in the other。
6
Pour bread in。
7
Put yeast powder in and wrap it around with flour。
8
Commencing bread and face, 15 minutes。
9
In the middle, the lid can be opened, the bread machine stopped moving at once and the face attached to the bread barrel was scraped with a razor。
10
The first and the first face functions end, and a small section of the face is removed to see if it is extended。
11
Add softened butter (cut in small pieces). Start the second and the face function and take out a small section of the face in 15 minutes to see the effect。
12
If you can reach the pull-out (the gloves, as we often call them), you can start a face function of 5-10 minutes。
13
Commencing the fermentation function, adjusted to 90 minutes, fermenting the covering to twice the size of the film, taking out the exhaust and dividing it into six equals, and rolling the circle for 15 minutes。
14
Take a noodle, tumble into an elliptical form。
15
Turn over and add cinnamon and red dates。
16
From top to bottom。
17
It's all right. Cover the film for 10 minutes。
18
We can open it from the middle。
19
Turn around, roll up。
20
This way the inner trap is more tightly surrounded. It's even smaller and easier to put in bread cans。
21
All the made noodles are put in the bread cane (with the cutter in the bread cane removed in advance)。
22
Cover the film。
23
Start fermentation in 60 minutes. Fermentation to double。
24
Commencing baking, adjusting time to 35 minutes, light。
25
Time's up, the perfumed bread's out of the oven. Take out the bread buckets with insulation gloves。
26
They are chained to the insulation shelf, which, in turn, is cold and filled with fresh bags。
27
You can tear it or slice it。Red-tree bread Make Tips
【Experiences with Using a Bread Machine】(Just my personal experience; experts are welcome to share their valuable advice.)
1. When making bread in a bread machine, the moisture content of the ingredients is crucial. You can start by adding slightly less milk, reserving about 10ml, and adjust it based on the flour's absorbency and the ambient humidity (unless it is a recipe you make frequently).
2. When making bread in a bread machine, gluten development is crucial. After adding the butter, be sure to knead the dough until it can stretch into a thin membrane; this ensures the crumb structure of the bread will be better.
3. When making bread in a bread machine, fermentation time is crucial. The duration should be adjusted appropriately according to the season and temperature. In the summer, you may not need the fermentation function; room temperature is sufficient and takes less time. In autumn and winter, you can set a longer preset time and keep a close eye on it. Generally, fermentation should be controlled as follows: first proof 80-90 minutes, second proof 50-60 minutes. Remember to cover the dough with plastic wrap while fermenting, otherwise the fermented dough will form a dry skin.
4. When making bread in a bread machine, proper shaping is crucial. Sometimes, for the sake of convenience, I just dump all the ingredients into the bread pan and be done with it, but the texture of the resulting bread suffers significantly. I feel that even if you want to save time, you must give the dough some proper shaping; this makes the structure and texture feel much better.
5. When making bread in a bread machine, the baking color is crucial. Based on my observation, if you are making a standard basic bread without using the machine's fermentation function, you can choose the "Medium" color setting. However, if you have used the fermentation function beforehand, the "Medium" setting will result in a very dark crust. If you particularly like a thick, dark crust, you can choose "Medium" or "Dark." I have seen many friends wrap aluminum foil around the bread pan while baking, which is also a good method.