Chinese Food
Pumpkin brown sugar whole wheat shell
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Recently, I suddenly fell in love with Beiguo. I can't deal with it. Don't love it. I feel like I'm going to die if I don't eat one Beiguo a day. I love the taste of Beiguo just out of the oven. It's crispy and chewy inside. Oops. I'm drooling again and cutting into the main topic. [this Beiguo is not suitable for novice Xiaobai. It's not suitable for novice Xiaobai. It's not suitable for novice Xiaobao ha. Say important things three times]. Because the water content of the pumpkin used by everyone is different. You need to know the state of the dough. The pumpkin factor is too uncontrollable. So the novice should be careful. Don't use your own skills to score the bottom of my recipe. Cat mom herself is a private cook. What she gives is a conscience recipe that has been experimented many times. Don't cherish it because it's free. Others make it well. You can't make it well. Please find your own reasons. I'm also from a novice. I understand your helplessness. But making bread is to do more and practice more. There's no shortcut, OK? This food
Cooking ingredients
Cooking Steps
Step1:Weigh flour and whole wheat flour, salt and yeast. (students without t55 French flour can directly replace high gluten flour by equal amount. OK
Step2:Brown sugar is weighed separately and boiled with a small amount of warm water. (the amount of warm water should also be included in your total water volume.)
Step3:Key point - steamed and mashed Beibei pumpkin. My pumpkin is very pastry and has very little water content. If you use only pumpkins or pumpkins with high water content, your water content may only be 40-50g. So the amount of water in this bread is totally uncontrollable.
Step4:All materials except butter are mixed. The cook machine is high-speed. 7-8 minutes. When it can pull out the thick film, add butter. Continue to knead to the expansion stage.
Step5:Take out the dough. Divide it directly. 95100g. (here you weigh the total weight of the kneaded dough. Then divide it evenly. It's OK to go up and down about 100g each.
Step6:Round. Relax for 5 minutes.
Step7:Take a dough.
Step8:Smooth face up. Gently flatten.
Step9:Roll it out into a oxtongue. The reverse side.
Step10:Fold down 1 / 3 from top. Flatten by hand.
Step11:Fold up the lower half 1 / 3 and press it down by hand.
Step12:Then fold in hal
Step13:Hold tight.
Step14:Hand rolled into a thick and thin stri
Step15:Flatten and roll out the thick end.
Step16:And then wrap it up a little bi
Step17:Close up.
Step18:Put a piece of oiled paper on the baking tray. Put the bagels on the oiled paper. Fermentation tank 28 degrees. Humidity 75%. Fermentation 20-30 minutes. To 1.5 times the expansion of the shell fruit.
Step19:50 grams of sugar and 1 kg of water. Boil to 80% of the heat. If the water bubbles, it doesn't have to boil completely. Carry the oil paper under the shellfish. Put the shellfish face down into the pot and cook for 30 seconds. At this time, the oil paper will fall off automatically. In this way, the shellfish is not easy to deform.
Step20:Cook both sides for 30 seconds and remove.
Step21:Immediately sprinkle ready to eat oatmeal and black and white sesame on the Baili.
Step22:Preheat the fan for 190 degrees. Bake for 18-20 minutes.
Step23:Don
Cooking tips:1. Novice Xiaobai don't do it. Thank you. 2. The water volume must be reserved. See the status add. 3. Look at the process carefully. Don't neglect the free. Conscience recipe. Refuse low score. Thank you for your skill in making delicious dishes.
