Chinese Food
Mullet bread
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Make bread at home. You can change the pattern according to your family's taste. Just like today's multi grain Masheng meat loaf, it has rich ingredients and complex taste. It's delicious. I use the ready-made multi grain bread flour. It is also high gluten flour with oatmeal, wheat grain, black sesame, rye, pistachio and other grains. There is no ready-made multi grain bread flour. You can also add it yourself. The proportion should be controlled at about 25% of high gluten flour. In addition, I added two more ingredients - MA Zhen and Rousong. MA Zhen is the name of Taiwan. It's more popular to say that it's the food made by steaming glutinous rice flour with milk and sugar. It's like the great blessing we usually eat. Snow Mei Niang and other glutinous rice skins can be called Ma Zhen. It's the same thing whether it's Ma Zhen or the Mashu that we often write now. Take a bite. The grain bread outside has a strong aroma of fruit and wheat. The hemp in the middle is delicate and soft. The inner layer of meat is mellow and salty. This bread
Cooking ingredients
Cooking Steps
Step1:The main material of bread is ready - multigrain bread flour, high sugar resistant dry yeast, salt, white sugar, cold water and butter; there is no multigrain bread flour. You can use bread flour plus 1015% of its weight of dry fruits and nut
Step2:All the main materials except butter are put into the kneading barrel; if the water absorption of flour is uncertain, 20 grams of water can be reserved to see the dough state before deciding whether to add water
Step3:After the dough is stirred at low speed in gear 1, turn to gear 2 and beat for 5 minutes; the dough can pull out the thick film and then add butter
Step4:First, mix the butter into the dough with the first gear at low speed, and then mix the dough with the third gear at medium speed until the dough is soft and moist and does not stick to the wall of the basin. It can gently prop up a transparent and elastic film. If you poke a hole with your finger, you can see whether there are small serrations on the edge of the hole
Step5:Put the dough in a deep basin, cover with plastic film and put it in a warm and humid place for basic fermentation; for example, use a fermentation tank with temperature of 2830 ° C, humidity of 70, time of 23 hours, and adjust according to the dough state
Step6:When fermenting dough, treat the stuffing with mash; 80 grams of glutinous rice flour, 20 grams of corn starch, 20 grams of white sugar and 120 grams of milk; if you like the taste, you can increase all the dosage accordingly; in addition, the amount of milk can be 12 times of that of powder. The milk is the least. The more the mash tastes, the more soft the taste
Step7:Well mixed, no dry powder, no pimples, in a thick paste
Step8:Put it in a cold water steamer. Steam it over high heat for about 15 minutes
Step9:When the flour is completely solidified and transparent, use a spoon to dig out the lowest glutinous rice ball. If it is completely solidified and there is no paste, it is steamed
Step10:When the hand temperature of the glutinous rice dough is acceptable, put 10 grams of butter into the glutinous rice dough. Put on the disposable gloves for baking and knead the butter into the glutinous rice dough completely
Step11:The glutinous rice dough is soft, smooth and elastic after eating butter; the fresh-keeping film is tightly attached to the dough to prevent the generation of water vapor
Step12:The dough is 22.5 times larger than the original one. Dip your fingers in flour and poke a hole in the top of the dough. It will not collapse or shrink. The fermentation is successful
Step13:Pour the dough on the chopping board. Pat it gently to exhaust the air. Weigh it and divide it into 6 equal parts. Knead them into ellipses respectively. Cover the plastic film and relax for about 15 minutes
Step14:Take care of the grip when you relax the doug
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Cooking tips:1. The direct fermentation method is used in this recipe. The glutinous bread powder is also draught. Therefore, the amount of water is a little more. 20 grams of water can be reserved before kneading; if milk is used instead of water, the amount of milk should be increased by about 10 grams; 2. The amount of hemp is not too much here. It can be increased according to your own preference; 3. The meat floss is used directly. You can also mix some salad dressing to adjust the humidity and taste; but The content of fat in salad dressing is too high, so you can choose between healthy and taste. 4. The baking temperature and time are adjusted according to the actual situation of the oven, the size of the bread, the material of the baking tray and the taste you like. There are skills in making delicious dishes.
