Chinese Food
Wild fungus xiabata
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It's just wild bacteria. It seems that most of what can be bought in the market are planted. Chopped dried mushrooms or Boletus.. Do you have more dried mushrooms? And more ready-made. According to the order of choice is also the first choice for dried mushroom. Fresh mushroom or mushroom. Cut into 6mm thick thin slices. There are many fresh mushrooms. What are fresh mushrooms? Is it that white round mushroom? Just as it is. It's rare. But I've seen it recently. And I'm very lucky. I bought the last bit for this bread. There's no definite quantity of salt and pepper. There's not even the word right amount. Let's put it by ourselves. I don't know whether pepper is white or black. It seems that black pepper is more used in Western food? Use the black one. I thought that dried mushrooms should also be mixed in fresh mushrooms. After careful inspection, I found that dried mushrooms were only used for soaking. So what are the remaining mushrooms for? I can't think of it. Let's keep it. Too careless. To think oneself
Cooking ingredients
Cooking Steps
Step1:Italian yeast head - high gluten powder 95g, dry yeast 0.5g, water 60
Step2:Mix the yeast ingredient
Step3:Knead into even dough. Put into large bowl. Ferment at room temperature for 34 hour
Step4:Put the dough in the refrigerator overnight after it's swolle
Step5:Mushroom stuffing: 2 dried mushrooms, 2 tablespoons warm water, 150g fresh mushrooms, 2 cloves garlic, 20ml olive oil, proper salt, proper black peppe
Step6:Wash and chop mushrooms. Soak in 2 tablespoons warm water for more than 30 minute
Step7:Peel garlic. Pat it to piece
Step8:Wash mushrooms. Cut into 6mm thick slice
Step9:Heat the pot. Pour in the olive oi
Step10:Stir fry mushrooms and garli
Step11:Stir fried mushroom
Step12:Strain out the juice of fried mushrooms. Pour it into the soaked mushroom
Step13:Add salt and pepper to the fried mushrooms. Mix well. Cool for later use
Step14:Filter out the Lentinus edodes soaking solution. Reserv
Step15:Main dough - high gluten powder 85g, salt 1 / 2 teaspoon, dry yeast 1 / 2 teaspoon, mushroom liquid water 70ml, olive oil 20m
Step16:Take the Italian yeast head out of the refrigerator. Cut it into 10 small pieces. Reheat for 1 hour.
Step17:Pour flour, salt and dry yeast into the bread barrel. Mi
Step18:Add yeast, mushroom liquid, water and olive oi
Step19:In the bread machine. Start and flour progra
Step20:Into a smooth, sticky doug
Step21:Sprinkle flour on the table. Take out the doug
Step22:Spread a lot of flour on the surface of the dough. Pat the dough into a rectangle. Relax for 2 minutes
Step23:Stretc
Step24:Sprinkle 1 / 4 mushroom filling in the cente
Step25:Fold one end to the middle. Cover with 1 / 4 mushroom stuffin
Step26:Fold the other end. Cover the mushroom stuffin
Step27:Spread oil and powder on the surface. Cover with plastic film. Leave for 30 minute
Step28:Stretch agai
Step29:As before. Put the rest of the mushroom stuffing into the dough
Step30:After folding, spread oil and powder on the surface, cover with plastic film, ferment for 90120 minute
Step31:Dough risin
Step32:Cover the surface with flou
Step33:Move carefully to the fermentation clot
Step34:Stretc
Step35:Fold it in three fold, spread oil and powder on the surface, cover with towel, wake up for 4560 minute
Step36:Dough growing u
Step37:Spread cornmeal on the boar
Step38:Move into doug
Step39:Stretc
Step40:Put the empty pan in the oven. Put a bowl of hot water in the ove
Step41:
Step42:
Cooking tips:The amount of mushroom liquid and clear water is 70 ml. the amount of clear water is determined by the mushroom liquid. Baking can also be done without spraying water into the oven. Baking time and temperature should be adjusted according to the actual situation of the oven. There are skills in making delicious dishes.
