Chinese Food
Chinese whole wheat bread
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Chinese method - it is a method of mixing in two times, that is, mixing the Chinese dough first, fermenting it for a period of time, and then mixing it with other parts to form the dough for making bread. Because yeast is most afraid of sugar, salt and grease. This method can make the yeast ferment well in the first time, make the water permeate the flour completely, and increase the water content. After the second stirring, the bubbles will be eliminated completely to achieve the effect of softness and fine tissue. This recipe uses the method of cold storage. The method of cold storage fermentation allows the dough to be fermented at low temperature for a long time. It not only has a good flavor, but also saves time and convenience.
Cooking ingredients
Cooking Steps
Step1:Add 1g yeast powder from the middle seed dough into 150g water. Mix well. Then add 150g of whole wheat flour. Mix well. Cover with plastic wrap. Refrigerate for about 17 hours.
Step2:After refrigerated fermentation, the dough is about 2.5 times larger and has dense fermentation pores.
Step3:30g grape dry cleaning water for use. 30g walnut kernel for use.
Step4:Mix the main dough with the Chinese dough except olive oil. Knead until the expansion stage. Add 15g olive oil. Knead until complete. Add raisins and walnuts. Knead into a smooth dough. Cover with plastic film and ferment to twice the size.
Step5:After fermentation, dip some flour on your hands. Take it out and press it to exhaust. Then divide it into 46 parts.
Step6:After cutting, knead the whole circle by hand, cover with plastic film and relax for 30 minutes. Ferment at room temperature.
Step7:After relaxation, take out a dough and roll it into a long strip with a rolling pin. Before rolling, in order to avoid sticking to the workbench, spread a thin layer of flour.
Step8:Roll up the rolled dough from top to bottom. Roll both sides to the middle as you roll. Roll all the way to the end. Then squeeze the dough tightly and put it into the baking tray. Finally, ferment to twice the size. It can be fermented at room temperature.
Step9:After the dough is fermented, Sift some flour into the dough through a sieve.
Step10:Preheat oven 180 degrees. Cut out the shape you like on the dough that has been sifted. After the oven is warmed up, pour a bowl of cold water into the pan to make steam. Put the bread in the top of the oven. 180 degrees. Bake for 1520 minutes.
Step11:The baked bread should be bagged and sealed after being cooled. Do not refrigerate.
Cooking tips:1. This recipe is less oil and less sugar. If you like sweet, you can add more sugar. 2. If you want to taste better, you can change 2 / 3 of the whole wheat flour into high gluten flour. 3. The water in the recipe can be changed into milk. 4. After the next night, the bread doesn't taste like it just came out of the oven. It can be redried for a few minutes. Cover the baking tray with tin paper to prevent the color from getting too deep. Reheat at 175 ℃ for 56 minutes, turn off the heat and keep it a little stuffy for 2 minutes. 5. Do not refrigerate bread. If you can't eat it, you can freeze it. If you want to eat it, take it out and bake it again. There are skills in making delicious dishes.
