Chinese Food
Kouzhi low oil and sugar whole wheat bread
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A lot of new bakers are often cut by their own hands and cry. How can a good loaf of bread be so ugly with a knife. Today, I would like to recommend a very simple modeling method - take a small piece of dough and make a coat for the soft European bag again. Easy cross cutting. The soft European bag of open mouth smile is finished.
Cooking ingredients
Cooking Steps
Step1:Prepare the materials used. Polish seed is made one day ahead of time. The material is mixed evenly and then put in a 5-degree refrigerator for about 17 hours.
Step2:Prepare the materials used. Polish seed is made one day ahead of time. The material is mixed evenly and then put in a 5-degree refrigerator for about 17 hours.
Step3:Knead the dough to the expansion stage. It can pull out the smooth film shape.
Step4:After taking out the dough, use scraper to finish the dough. Put it into tray and then pat it flat. Put it into steam oven or fermentation oven. Carry out basic fermentation for about 50 minutes.
Step5:Divide the fermented dough into 4 parts (30g / piece). Divide the rest into 4 equal parts (about 120g / piece). After exhausting, roll the dough. Cover and relax for about 20 minutes.
Step6:Take a 30g small dough and roll it into a circle. Turn it over and brush a layer of corn oil on the middle part (do not brush around).
Step7:Take another large piece of dough and put it in the middle.
Step8:Wrap the dough with the method of wrapping. Tighten the mouth and turn it over. Finish and round.
Step9:The wrapped dough is drained into the greased baking tray (the baking tray can be padded with oil paper or cloth).
Step10:Put the dough into the steam oven. Add water in the water tank. Select the fermentation function. Set 32 degrees. The second fermentation is about 60 minutes. (take it out 15 minutes in advance. Let the oven preheat and bake.)
Step11:Sift a layer of flour on the surface of the fermented dough. Before putting it into the oven, use a sharp knife to cut the ten incision (do not cut too deep. Cut the outer layer of the dough).
Step12:Cass steam oven. Select the micro steaming and baking mode. Preheat well 230 degrees in advance. Before entering the oven, select the steam function to add steam. Then put the dough into the middle layer. Bake for about 20 minutes (add another steam a few minutes before baking).
Step13:After baking, the bread will be out of the oven immediately. Shake the baking pan with force and then put the bread out of the baking pan on the grid to cool down.
Cooking tips:1. Due to the different water absorption of each flour, do not add all the liquid at one time. Please adjust it according to the dough state. 2. If the room temperature is high, put the dough into a steam oven or a fermentation oven. Do not turn on the machine. Basic fermentation at room temperature can be done. If it is at the end of the room temperature in winter, basic fermentation can be done with 28 degrees. 70% humidity. 3. When using the fermentation or micro steaming function of the steam oven, make sure there is water in the water tank. 4. The baking temperature and time are for reference only. This time, we use the micro steaming baking mode of steam oven to bake. The addition of steam makes the crust of bread crisper. The bread is rich in wheat flavor, tough in organization and chewy in taste. It is a healthy and delicious bread. There are skills in making delicious dishes.
