Chinese Food
Dry red wine and rye bread
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The liquid part of this bread is made of dry red wine. When baking, you can smell the very fragrant grape wine. The taste is soft. It tastes very special. -
Cooking ingredients
Cooking Steps
Step1:In summer, I still use my favorite water to knead noodles. Pour other materials except butter, salt and yeast into the chef's machine. Or knead them until the dry powder can't be seen. Red wine can be reserved 10 grams. According to the amount of water absorption of flour appropriate increase or decrease.
Step2:Put it in the basin. Cover the plastic wrap and refrigerate for half an hour or four or five hours.
Step3:This is my state after 4 hours of refrigerated relaxation. I can pull out the thick glove film.
Step4:The butter softens in advance until the fingers can be pressed down lightly.
Step5:Put the yeast and the relaxed dough into the chef's machine and knead them at low speed. Put in the butter softened in advance. Knead at low speed until the dough absorbs the butter completely. Then pour in the salt. Turn to knead at high speed.
Step6:Rub until you can pull out a thin and strong glove film.
Step7:The dough was spread at 2528 ℃ and 75% humidity for basic fermentation.
Step8:Ferment to twice the size. Stick the finger powder into the hole without collapsing or retracting.
Step9:Divided into three equal parts.
Step10:Fold exhaust.
Step11:Round and relax for 20 minutes.
Step12:Smooth face up. Pat it flat. Use a rolling pin to roll it out from the middle up and down slightly. If it will retract, it means that the relaxation time is not enough. Properly extend the relaxation time.
Step13:Turn it over and roll it into an oval shape. If there are bubbles, pat them off gently.
Step14:Fold from the top to the middle.
Step15:The other side is also folded in the middle.
Step16:Fold both sides in half again. Close up and squeeze tightly.
Step17:Put the smooth side up on the oilpaper. The second fermentation was carried out at 36 ℃ and 80% humidity. The dough was slowly rebounded by gently pressing the fingers.
Step18:Sift the flour on the dough.
Step19:Use the blade to cut the lines you like.
Step20:Bake the oven at 200 ℃ for 30 minutes. Cover with tin paper in the middle. After baking, dry it to hand temperature and seal.
Cooking tips:Do not pour the liquid in one time. Reserve about 10 grams. Increase or decrease according to the water absorption of flour. There are skills in making delicious dishes.
