Chinese Food
Marmalade and pea bread
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The combination of peas and Mexican skin. And Zopf braided bread. It's a surprise match. Braided bread, which is popular in Switzerland, Germany, Austria, northern Europe and Russia, is called hefezopf in German. It's called Zopf for short. It's said to have been popular since ancient Greece. It's a food dedicated to gods. The taste is soft and elastic. It won't lose the fun of chewing red beans because it's too soft. It won't be too hard to offset the soft Mexican skin. Make the bread soft and elastic.
Cooking ingredients
Cooking Steps
Step1:Add the dough materials except butter and salt into the mixing bucket of cm506e chef. Turn on the 1st gear to agglomerate and then turn to the 3rd gear to knead.
Step2:Knead the dough to a smooth state
Step3:Add softened butter. Knead until butter is absorbed. Add salt. Turn to 3rd kneading.
Step4:Use 34 gears to knead the dough alternately. Knead until the dough is smooth and has good stretch.
Step5:Take out the dough completely. Put it on the tray and pat it flat properly.
Step6:Cf100a fermentation tank is preheated in advance. The setting temperature is 28 degrees. The humidity is 70%. Add water to the bottom water pan to humidify
Step7:After preheating, it is suggested to put the sound back into the base for fermentation to about 1.5 times the size.
Step8:After slightly exhausting, the fermented dough is divided into 12 equal parts of about 60g each
Step9:Roll the lid and loosen the film for about 20 minutes.
Step10:Roll the loose dough into an oval shape. Turn it over and lay it horizontally. Press the bottom edge thin. Roll it into a strip from top to bottom
Step11:After a little relaxation, rub it into strips.
Step12:Make three strips of dough into a group
Step13:Weave the dough into 3 braids from the middle.
Step14:Make up one sid
Step15:On the other side.
Step16:The ends and tails of the face braid should be well connected
Step17:Open pan with oilcloth in betwee
Step18:Cf100a fermentation tank. Preheat well in advance. Set the temperature to 35 ° C and humidity to 80%. The time is 50 minutes. Add water to the bottom water pan to humidify. When the preheat is completed, it will prompt the sound rear group to put in for secondary fermentation to about 2 times the size.
Step19:Use fermentation time to make mayonnaise - soften butter earlier at room temperature
Step20:Add sugar powder and stir evenly, then sift in low gluten flou
Step21:Mix well and add the broken egg mixture in several times
Step22:Mix well to make a delicate Mexican sauce. Put it into a mounting bag for later use.
Step23:Take out the fermented dough. Brush a layer of egg liquid first
Step24:Scatter peas on the surface
Step25:Squeeze another layer of Mexican sauce on the surface.
Step26:Cossco750a electric oven. Heat up 160 degrees in advance. Heat up 180 degrees in advance
Step27:Bake the pan in the middle layer for about 20 minutes until golden.
Step28:After baking, the bread will be out of the oven immediately. After shaking, the bread will be taken out of the baking tray and put on the grid to cool. The Mexican sauce on the surface of the bread is slightly sweet and crisp. The bread tissue inside is noisy and sof
Cooking tips:▲ the above dough matching materials can be used for 4 big braided bread. Due to the different water absorption of each flour, do not add all the liquid at one time. Please adjust the dough according to the dough status. ▲ when shaping, the dough must be relaxed for a long time. Otherwise, the dough will be easily broken and the shape will not be maintained. ▲ the whole process of making Mexican sauce can be operated with the eggbeater. It's very good to mix. The final paste state must be very delicate. The baking temperature and time are only for reference. Please adjust them according to the actual situation. Due to the different water absorption of each flour, do not add all the liquid at one time. Please adjust it according to the dough state. There are skills in making delicious dishes.
