Chinese Food
Sweet potato, cranberry, whole wheat, soft European bread
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I've done sweet potato twice before, but I can't get the amazing points. Don't give up. Try again. It uses the wet ground glutinous rice flour left over from making pastries at home. They don't have time to toss. I brought it. The flour is still a little rough after passing the sieve. Some of it should be wet and dried again and kept in cold storage. It's a bit greedy. Both dough and glutinous rice dough use a large quantity. The finished product is heavy in hand. If you don't look at the appearance of the bread, you will think it's a cake that can only smash the dizzy dog. Layer by layer. Covered with cranberries. So its name is sweet potato Cranberry whole wheat soft Europe. Although it doesn't have the tenacity of the bought glutinous rice flour, it is also unique in sour, sour and sweet taste. Oppa thinks it's too sticky. People who don't eat glutinous rice when they are young can't get the sweet potato. With a cup of red and black wolfberry warm water. The black wolfberry was given by Ling last year. It's almost forgotten in the refrigerator. By the way, this one on the table
Cooking ingredients
Cooking Steps
Step1:After dissolving in water, yeast and sugar, add flour and salt, knead into smooth dough, add butter softened in advance, knead until the film can be stretched out, cover with fresh-keeping film, and ferment to twice the siz
Step2:In the process of dough fermentation, make sweet potato and mix all the materials evenly
Step3:Pour it into a shallow plate. Put the steamer on the rack and steam it in water. Turn the water to medium or low heat and steam for 10 minutes. Loosen it with a spoon. Put it in a fresh-keeping bag when it's a little cold and put it in the freezer
Step4:Beat and exhaust the fermented dough and divide it into 6 parts. Wake up for 20 minutes
Step5:Take out the sweet potatoes and evenly divide them into 6 parts and round them
Step6:Take a piece of dough and roll it into a cow tongue shape cake. Take another piece of dough and roll it into a cow tongue shape cake. It's bigger than that of cassava
Step7:Fold the hash browns on top of the dough. Sprinkle 12g cranberries on top
Step8:Roll up from bottom to top. Each roll shall be compacted, and both ends shall be tightly closed
Step9:Finally, the mouth should be closed tightly to prevent the second hair from spreading out
Step10:Put the closing face down. Make it into olive shape with two tips
Step11:Put them in the oven. Put a plate of boiling water at the bottom and ferment for 20 minutes. Take them out. Heat them for 190 degrees and heat them for 210 degrees. Spray water, sift the flour and cut out the patterns you like. Bake them for 30 minutes.
Step12:◆ the following is the display of finished product
Step13:Finished product
Step14:Finished product
Step15:Finished product
Step16:Finished product
Step17:Finished product
Step18:Finished product
Step19:Finished product
Cooking tips:※ the water absorption of different brands of flour is different. Please adjust the dosage according to your own brand. For example, ± 10 ~ 20g; ※ the bread is made in March. In order to speed up fermentation, the water in the formula and the flour is changed into 40 ℃ warm water. The first hair also uses the fermentation function (the one without temperature adjustment) brought by the oven for about 50 minutes. Or look at the state. It can extend the time properly. But when the temperature is high in summer, the room temperature It's easy to overdo it. Pay special attention to it; * because of the characteristics of glutinous rice, the yam is sticky. Quick freezing can reduce the viscosity. If you are afraid of sticking, you can wear disposable gloves. But I think it's not easy to operate; * the dough and yam of this formula have more weight. If you are limited by space, you can reduce the formula in proportion. But the yam should not be rolled too thin, or you will not find it after baking; * 2 The length of hair depends on the room temperature, water temperature, oven space, dough quality, etc. because I ferment and bake in the same oven, so when I take it out and wait for preheating, there are
