Chinese Food
Coffee nut whole wheat bread (brown sugar fat free)
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Recipe introduction - this bread is full of the sweet taste of caramel nuts. With coffee, brown sugar is bitter and sweet. Use French flour and cultured natural yeast. Release the aroma of dough. High moisture content. Soft inside. Whole wheat flour enhances satiety. Tool - no formula - 1 baking percentage - water content 77.5%, sugar content 8%, fat content 0%, whole wheat flour 25%. Record the baking environment - humidity 75%. Room temperature 29 ℃. Powder temperature, liquid temperature. The temperature of other materials in the list of ingredients is room temperature if not specially indicated. If refrigerated 5 ℃ in advance, it is to reduce the dough temperature or protect the ingredients. -
Cooking ingredients
Cooking Steps
Step1:Raisin liquid culture ingredients - boiled water 250g. Raisins 60g. Honey 5g. Step-1. Boil the boiling water of the glass bottle for culture of bacteria, turn it upside down, cool it and control it to dry. Spray it if there is edible disinfectant alcohol; 2. Cool the boiled water to 35 ℃. Add the ingredients of fruit bacteria. Pour in the sterilized bottle and mix well, cover with plastic band for fixation. As for room temperature (about 30 ℃); 3. Open the plastic film every day, shake the glass bottle to let oxygen in; 4. After 4-7 days It will float through raisins. The liquid color will turn brown. A lot of bubbles will be produced and precipitate will be produced. After shaking, there will not be a large number of bubbles. Only a small amount of bubbles and a little smell of wine will complete the cultivation of liquid bacteria.
Step2:Culture of raisins - 1. Take 200g of raisins and 200g of high gluten flour and mix them with fresh-keeping film; 2. Ferment at room temperature for about 4 hours. The fermentation volume is 2 times larger. Mix 100g of flour and 100g of water. Leave it at room temperature for 4 hours. The fermentation volume is 2 times larger. Finally, mix 100g of flour and 100g of water; 3. Transfer it to refrigerated room for low-temperature fermentation. Use it after about 2 days. Pay attention to culture It's easy to be a little bigger, or it will be full; 4. Make up as much as you need each time when you use it. The water flour ratio is 1-1; in order to make the fermentation flavor stronger and the fermentation ability stronger, I changed 200g high gluten flour into 50g whole wheat flour + 150g high gluten flour in the initial stage.
Step3:Caramel kernel Production-1. If the walnut kernel is raw, put the walnut kernel into the oven at 150 ℃ / 150 ℃ for 20 minutes; 2. Put sugar and water in the pan. Heat it to boiling and pour in the walnut kernel. Stir evenly; 3. The sugar around the walnut kernel gradually starts to crystallize, turn white and continue to stir until the sugar liquid turns into Caramel completely wrapped on the walnut kernel. Spread the walnut kernel to the baking Just cool the paper.
Step4:Mixing materials - mix all materials except caramel and walnut kernel. Note that sugar and salt should not be stacked together with yeast. After mixing, put yeast and liquid. Ice on the surface tank. (in order to ensure that the starting surface temperature is controlled within the ideal range, it is recommended that you refrigerate the materials in advance in summer, and that you have finished the surfac
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Cooking tips:① the ratio of yeast fresh yeast to instant yeast is 1 / 31 / 2; ② the ratio of water content to temperature, humidity, season and flour will affect the absorption. When the water content is more than 68%, you can reserve 10% of the water consumption. In the stage of slowly mixing the ingredients, you can add it according to the situation; ③ flour whole wheat flour enhances the sense of fullness; ④ baking everyone's oven and mold performance are different. You can adjust them according to your own equipment General baking time is divided into expansion - setting - coloring = 1-2-1. Tin paper can be covered if the top color is too fast; ⑤ method - natural fermentation can not only delay aging but also give special aroma to bread; ⑥ steam-a. if there is no steam in the oven, put a baking tray full of water in the lower layer of the oven. After preheating, put a wet towel together with dough. Put the towel in the tray with water Take out the towel baking tray after the baking is finished; B. pre prepare the baking tray with pebbles
