Chinese Food
Cold fermentation of whole wheat bread and cream. Zero butter. Small freshness in spring
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Recently, many friends asked me why my bread was very soft when it came out of the oven, but it will become hard the next day? Because of family production, people want to be healthier, so they will not put food additives in. If you want to keep bread soft, it is to prevent bread from aging. Generally speaking, the way to prevent bread from aging is from the way of making and preservation. For example, the Chinese method, the soup method and so on. This time, I will introduce a simpler method, that is, the refrigerated fermentation method. This method can not only delay bread aging, but also increase bread flavor.
Cooking ingredients
Cooking Steps
Step1:Prepare all raw materials in advanc
Step2:Put the liquid material in the mixing tank of the cook machine first, and then the powde
Step3:Turn on the chef's gear 2 and stir for 18 minutes until the glove film is as shown in the picture
Step4:Put it in a clean container. Put it into a refrigerated fermentation tank
Step5:Take the dough from the next day. Keep it warm for 2 hours. When the fingers are inserted into the dough to form round holes that will not shrink or rebound, it means that the fermentation is completed
Step6:Divide the dough into 5 parts on averag
Step7:In the shape of a tongu
Step8:Then roll u
Step9:Put into non stick mold for final fermentatio
Step10:When the dough is 1.5 times the siz
Step11:Preheat oven at 175 degrees. Bake for 25 minute
Step12:Light cream 200g, sugar powder 20g, to be mounte
Step13:Put the whipped cream into the flower mounting bag. Cut the bread in the middle with a knife, but don't cut it off
Step14:Squeeze a layer of cream in the middle of the bread. Squeeze another layer on the to
Step15:Decorate with nuts and marylene sugar on the top. Sprinkle a small amount of milk powder to enhance the fragranc
Step16:A very small and fresh brea
Cooking tips:1 - refrigerated fermented dough needs to be placed in a warm place in the room to be warmed back, and the dough can only be reshaped after the fermentation is completed. 2 - because refrigerated fermentation needs more yeast activity, so do not use yeast powder that has been unsealed for a long time. Once the sealed yeast powder is opened, the yeast activity will also be affected by the humidity and temperature in the air. The activity will weaken. 3 - if the bread is not eaten at a time Finish. Wrap it in a sealed bag. Freeze it. Bake it in the oven at 180 ℃ for 35 minutes next time. The taste will be the same as that just out of the oven.
