Russian hard beer bread
By VicentaLakin
This bread, which is seen in a master's blog, has a taste for beer at home, but at first I was wondering if I could eat it, if I could eat it, if I could eat it, if I looked at the formula, if I didn't feel like I could eat it, but I heard it was a very, very good bread, which was so good and delicious, and I thought that, in the end, all the material, I tried it, so I made it to eat, three of them, three of them, long ones, long ones, and the shape of the stick, it seemed like, at first, the most worrying about beer, whether it tasted funny, who knows, cooked up, didn't taste any wine, and it was distributed in the course of the roast, and the rest of it was to make the face taste better and purer of wheat. Now, I'm used to rub the dough with a bakery, but it's easier, it's easier, it's less expensive, it's less technical, it's easier to make it, like today's bread, it's done, it's easy, it's easy, it's easy, it's a great taste. As long as you're friends who know how to make bread, you have to try it, in any case. It's a piece of bread that you can't stop。
Recipe Recommendations
- low-gluten flour 250 grams
- high-gluten flour 150 grams
- milk 110 grams
- beer 70 grams
- eggs 33 grams
- sugar 75 grams
- salt 4 grams
- milk powder 12 grams
- olive oil 25 grams
- butter 25 grams
- yeast 8 grams
- milk fragrance
- roast
- three-quarters of an hour
- ordinary
Steps for Russian hard beer bread
1
Bread materials, other than olive oil and butter, are placed in a first liquid and then powdered drum。
2
The bread cans were packed with materials and placed in the toaster。
3
The procedure was chosen for eight rollers, then the bread machine was activated, the bread machine was automatically painted for 15 minutes, and the bread machine was suspended and the butter added。
4
Then the bread machine was activated again, and the machine was automatically rubbed on its face for 15 minutes, and the noodles were covered。
5
And then you don't have to worry about it at all. You're busy, and the baker will automatically run an hour and 25 minutes of lasagna and fermentation. One hour and 25 minutes later, the fermentation process is complete, and the bread opportunity is ticking, reminding you that it is done. When the fermentation was completed, the noodles rose to eight cents of the bread barrel. I accidentally forgot to take the picture, and then I took it out, so I didn't see eight points, but there was
6
The noodles are removed, light pressured down, divided into 3 equals and loosed for 30 minutes behind the roll。
7
The loosely well-loved pasta is once again light-pressed, and then the growth square. I'll put it in a proper amount of honey beans。
8
The loosely well-loved pasta is once again light-pressed, and then the growth square. I'll put it in an appropriate raisin。
9
The loosely well-loved pasta is once again light-pressed, and then the growth square. They're all raisins, honey beans, walnuts。
10
And from top down。
11
Rolling into a cylinder。
12
Put it in the oven。
13
And put it in the fermenter。
14
The fermentation box was adjusted to 38 degrees and the oven was put in for an hour。
15
Two times the size of the original, take out the grill。
16
Brush a layer of egg fluid on the noodles。
17
Three more cuts。
18
The oven is preheated at 170 degrees, placed in the second layer and baked on fire for 35 minutes. (Pressed paper after colouring of midway surface to prevent it from being too dark)
19
When you're out, it's cooled in the bag。
20
Cut it in pieces or bite it all