Chinese Food
Cast iron enamel pot version knead free brown sugar walnut whole wheat bread. Low sugar and oil-free healthy breakfast
(114599 views)
After the photo was sent, my dear friend said that the pot can bake bread. Yes. The bread baked in the cast iron enamel pot. Don't be too delicious. The purpose of using cast iron pot this time is to cover the lid and form natural steam inside. The taste is better than that of baking directly at high temperature. European style bread is relatively large and heavy. It has low sugar, low oil, low fat and high fiber. It pays attention to the natural flavor of grains. What we have been popular before is the Japanese bread with soft taste and sponge like internal structure, high sugar, high oil and high heat. European bread. It is the food that many European families must eat every day, such as France, Spain, etc. The difference between the soft Europe and the European bag is that the soft Europe can be directly used to eat after the improvement of the Chinese people. For example, the pure European bag will be very dry and hard. It needs to be served with thick soup. I cut it before it cools. Hahaha. Greedy ~ don't stand in line. Today I learned how to make soft European bread. It's so delicious that I have no friends.
Cooking ingredients
Cooking Steps
Step1:Knead the high flour, whole wheat flour, wheat germ, water, salt, yeast and brown sugar evenly. Do not need to knead them into the hand film. Take out 160g dough, put it into a container, and cover the fresh film to relax. Add 20g of dried fruit to the remaining dough and continue to knead for 1 minute. Also put it into the container. Cover with plastic film. Make the first fermentation. The room temperature should not exceed 28 ℃.
Step2:Add 20g of dried fruit to the remaining dough and knead for 1 minute
Step3:Knead it and put it into the container. Cover the plastic film. Make the first fermentation. The room temperature should not exceed 28 ℃.
Step4:Ferment to twice the size. Ferment the dough. Dip your fingers in flour and poke holes. If it doesn't shrink or collapse, it's fermenting
Step5:Ferment to twice the size. Ferment the dough. Dip your fingers in the flour and poke holes. If it doesn't retract or collapse, the fermentation is finished.
Step6:Take it out as a whole and put it on the kneading pad or chopping board. Do not pull the gluten. Pat gently to exhaust. Knead smooth. Cover with plastic film and relax for 1015 minutes.
Step7:Roll out the two dough separately. Spread the remaining dried fruit on the dough with dried frui
Step8:Roll u
Step9:Wrap u
Step10:Put it in 160g dough. Wrap it up.
Step11:Put the dough into the fermented blue sprinkled with flour for the second fermentation. Buckle the closing face outward. The smooth side in.
Step12:Put it in the oven and ferment at a constant temperature. Ferment for 45 minutes at 35 ℃ and 85% humidity. Observe it. Press the dough surface gently with your fingers. It will rebound slowly. (for the oven without fermentation function, choose 38 degrees. Put a plate of boiled water on the chassis to make humidity. Change the hot water frequently after the water is cool.
Step13:Second development complete
Step14:Preheat the oven at 230 degrees. Put the cast iron pot together and preheat. Then pour the fermented dough onto the baking paper. The dough is facing up. Sift a layer of high flour and cut into bags. After preheating, take out the cast iron pot. Pay attention not to scald it. It is a very hot pot. Put the dough in the pot with baking pape
Step15:Cover. Bake for 35 minutes at 230 degrees.
Step16:Open the lid and bake for another 15 minutes.
Step17:Pay special attention. The iron pot is very hot. Don't be distracted at any step. Don't get it. Don't get it. Don't get it. When I was baking, I sent out a circle of friends. My friend said that it was not enough to eat. I said that it was 22cm. He said that it was not enough to eat. Sure enough. Such a big on
Step18:
Step19:
Step20:
Cooking tips:There are skills in making delicious dishes.
