Chinese Food
Blueberry Cheese soft glutinous bread (70% Chinese method & calcium supplement for children)
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Cheese is rich in protein, calcium, fat, phosphorus and vitamin nutrients. It's good for your body to eat a proper amount. Blueberries soaked in rum here are not only children's but also adults' favorite ~ middle way not only to delay bread aging, but also low temperature fermentation to release the original flavor of dough ~ scalding is an important reason for bread soft and waxy.
Cooking ingredients
Cooking Steps
Step1:Soak the dried blueberries in rum one day in advance. Slow down for 3 minutes in 2nd gear and 2 minutes in 5th gear. Just start to form gluten.
Step2:The seeded flour is 26 ℃. 75%. It is fermented for 1 hour. Refrigerate at 5 ℃ for one night (1318 hours). The next day, you can pull out the honeycomb inside. Send out the fragrance.
Step3:Making the main surface - Hot seed. Put the middle seed into the surface cylinder. Mix the low gluten flour, sugar, salt and milk powder evenly, then pour them into the mixer. Mix the dry yeast with water, then add in. Beat the dough. Tips for ironing.
Step4:Cut butter as you make noodles. Prepare dried blueberries for soaking.
Step5:Slow for 5 minutes. Fast for 8 minutes. There is a certain thickness of film. The crack has a point of serration under the development stage of butter.
Step6:Slow for 2 minutes. Fast for 3 minutes. When the hand film is very thin and even, the blueberry is dry.
Step7:The surface temperature of dough is controlled at 2426 ℃. Basic fermentation was carried out at - 30 ℃. 75% for 1 hour.
Step8:It's a basic fermented dough. It's 23 times the size of the previous dough.
Step9:Segmentation pre shaping - 70g / piece. Rounding. Relaxation - 30 ℃. 75%. 15 minutes.
Step10:Prepare the cheese during the relaxation phase.
Step11:Reshape - wrap cheese like a bun.
Step12:The final fermentation was - 32 ℃. 80% for 1 hour. It's a good post. Preheat the oven 30 minutes in advance in the process of afterburning. Heat it up to 230 ℃ / heat it down to 200
Step13:Decoration before baking - sift low powder. Cross cutting.
Step14:Bake in the oven - the third layer of 60 litre oven. Steam for 4 seconds. Bake for 4 minutes and then steam again. Bake for 1012 minutes in total. You can adjust it according to your oven.
Step15:Come out. Enjoy the delicious blueberry cheese bread.
Cooking tips:① hot seed high gluten flour 90g, glutinous rice flour 10g, water 150g and sugar 20g. Boil the water and sugar until they are bubbling. Pour in the flour. Beat for 1 minute at a high speed. The best use time for cold storage is 3 days; ② about the amount of water - the type of flour and the weather will affect the water absorption. So you can reserve about 10% water when you beat the noodles. Add it according to the situation during the slow beating process; ③ about the blueberry dry - you can change it into other dried fruits that the children like. ④ For the steam oven without its own water vapor, put a baking plate on the bottom layer. Preheat the oven and pour in hot water to make water vapor. The baking process does not need to be taken out; ⑤ for yeast - because this bread contains medium and high sugar content, high sugar resistant instant dry yeast should be used in the main dough. There are skills in making delicious dishes.
