Chinese Food
Mini Pizza with rye toast
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Every once in a while, the dormant rye yeast feeds and makes another hand-made bread. It's a sense of ritual. It's also a sense of ritual to record the bread in words. To make a complete bread, you need to count by days. With the bread you make, you can mix N kinds of food and make variety. At this moment, you realize that food has soul. Natural yeast and yeast powder can't be distinguished. There's only one more choice. Don't deify too much. Compared with yeast powder, natural yeast is a little more troublesome. The production time and cost will be higher. Small crowd. So there's no one for sale. Do it yourself. Wait for it to grow naturally. Make it in time. Then do it and feed it again. No additives. The taste is a little more tough. The reference quantity of yeast powder (1 quantity) was 300g for high flour, 50g for rye flour, 210g for water / milk, 5g for yeast powder, 5g for salt and 20g for butter. -
Cooking ingredients
Cooking Steps
Step1:Slice the rye bread. Slice the tomatoes.
Step2:Brush a layer of salad dressing. Sprinkle a layer of meat floss and slice tomato.
Step3:Sprinkle with cheese.
Step4:Top with parsley and ground black pepper. Preheat the oven to 190 degrees. Heat up and down. Put into the middle layer. Bake for 10 minutes.
Step5:Out of the oven. As shown in the picture. Keep warm and eat.
Step6:Homemade rye bread. Let's take a picture first. See the next steps for the making method.
Step7:First, know the rye natural yeast. Pour it out of the yeast bottle. It is in a dormant state. It needs to be fed and fermented once in advance before making dough. Tips - we make bread every day. Take half of it and keep it for the next time. Like I do it once a week at most. Pour it all out. Only 10g of yeast bottle is left for feeding.
Step8:Feed yeast to be used as yeast seed. It will be activated at room temperature of 27 ℃ for 5-6 hours. It will become foamed yeast seed. It is better to use it for 24 hours. For example, do it in the evening. You can use it on the second day.
Step9:Add high powder milk powder, salt and water. Stir to form cotton floss. Then knead the face by hand to avoid sticking.
Step10:Do not put all the water into the dough at one time. Half of the water and half of the milk. Leave 50g of water. Add it according to the water absorption of the flour when kneading the dough.
Step11:Three light dough.
Step12:At this time, the dough has no gluten. Leave the dough at room temperature for 40 minutes to wake up. Then add the chopped butter and knead the dough. Mix well. Knead the dough by hand for about 30 minutes. Then carry out the first fermentation to 1.5 times the size. It takes about 1.5 hours at room temperature (1217 hours for refrigerated fermentation)
Step13:The fermented dough needs to be removed from the basin to the working table. Sprinkle some dry powder on the surface of the dough. Sprinkle dry powder on the working table as well. Roll with a rolling pin, then make a roll. Repeat several times to exhaust the air. Divide into 2 parts and make 2 bread.
Step14:Roll it into a rectangle. Brush it with black sugar, water and cinnamon powder. Sprinkle dried cashew nuts on it. Roll one end first. Roll to the other end and close the gap tightly.
Step15:Another dough. Spread linseed powder with butter and cashew. Make a roll in the same way.
Step16:Roll up the mold box. The second fermentation is 1.5 times larger. The room temperature is about 1.5 hours. As shown in the figure, the fermentation is completed. Brush the yolk liquid and bake. ove
Step17:
Cooking tips:There are skills in making delicious dishes.
