Chinese Food
Easy to use hard European rye bagan bread
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Today is the winter solstice. Even in such a low latitude place as Shenzhen, it's cold. The ancients thought that from this day on, everything began to grow from decay. It's a auspicious day. After today, the sun will slowly return to the north. In this season, we need to eat some warm and nourishing food. Beef and mutton, longan walnut, wheat and barley and other grains are very suitable. What we have prepared today is for you It's a warm bun with nuts. This bread recipe is for the friends who are already familiar with the making of sweet dough bread and want to touch hard bread. From the overall process, it takes a relatively short time. Only some old faces are used to improve the texture. When baking, I use the home oven. I put a stone board to bake. There is no steam. To reduce the difficulty of operation as much as possible. The amount of water in the dough is moderate. It is neither too dry nor too thin to hold. I hope I like hard bread all the time, but I hope it's difficult because of the manufacturing process
Cooking ingredients
Cooking Steps
Step1:Prepare in advanc
Step2:Prepare in advanc
Step3:First, mix the dough into a ball, and no dry powder can be seen. Add the old flour and Lubang seed. When the dough can be pulled out evenly, add the Bigen fruit
Step4:Add the Bigen fruit and mix it slowly. The surface temperature is 25. The humidity is 75%. The fermentation time is 80 minutes.
Step5:Take out the dough and divide it into 205g pieces. Relax 2025 point
Step6:Whole length pillow typ
Step7:Put on the canvas full of dry powder. The fermentation tank is 28 degrees. The humidity is 75% and the fermentation is 5060 minutes
Step8:After fermentation, transfer to the high-temperature oilcloth. Sift the rye flour on the bread surface. Cut the intersection, put the fire on 230, put the fire on 220 and bake for about 22 minutes
Step9:Refer to the blad
Cooking tips:There are skills in making delicious dishes.
