Chinese Food
Tuna black rice soft European bag
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Today, I brought this black rice soft Europe. It has the appearance of European bread and the softness of Japanese bread. There is not much sugar, salt and oil, but it is unique because of the tuna soaked in oil. Eat this kind of bread in hot weather, less oil and sugar, soft body, rich rice flavor. Bake for 1 oven for 2 days. With this material, my son boasts delicious food. Tuna is a deep-sea fish. It's fat and nutritious. It can be preserved for a long time. It's more delicious and nutritious when it's added to bread. The pattern outside the soft Europe is designed by myself. First, draw the pattern according to the length and size of the bread. Then, cut the outline along the inside of the pattern with scissors. This makes the plain black rice bread vivid. It's a pity that I didn't hold it firmly. The bread fell on the table and rubbed the pattern against the flowers. Look. No matter what. It can't be perfect. It's always a little bit regrettable. It can make people do well next time. I'm afraid it's also a motivation.
Cooking ingredients
Cooking Steps
Step1:The main dough material, canned tuna and polish seeds are ready. The yellow liquid in the cool cup is whey filtered from self-made cheese. It is rich in nutrition. It can be replaced by equal amount of cold water or 10 grams of mil
Step2:Let's go back to it. Make a few hours ahead of time 50g of Polish high gluten flour, 0.5g of dry yeast, 50g of cold water. Mix well. Put the mask on the room temperature for natural fermentation. There are big and small bubbles visible to the naked eye. Or send it to the room temperature for obvious expansion and put it in the refrigerator for cold fermentation. The flavor is better. The bread made of polish is very soft and can delay the aging degree. Do not look at the time. Look at the shape of the dough State to decid
Step3:Polish materials are poured into the kneading bucket. Look at the tissue. It's very beautiful
Step4:Except for butter, all the ingredients of the main dough are poured into the kneading barrel
Step5:Beat the dough slowly and then at medium speed. Add butter when the dough can stretch out the thick film
Step6:Stir at low speed first. When the butter is completely eaten into the dough, turn to medium speed. The dough is soft and glossy. It doesn't stick to the wall of the basin. Pull out a transparent and elastic film. The gluten of black rice bread flour is slightly worse than that of the original bread flour. It's not for making toast, so it's OK to have small serrations on the edge of the hole
Step7:Round the dough. Put it in a basin. Cover with plastic wrap or lid. Ferment it in a warm and humid place
Step8:I use the fermentation tank. The temperature is 28. The humidity is 75. The time is about 1.52 hours. Look at the dough state. It's hot now. It's fermented directly at room temperature
Step9:When the dough is 2 times the original size, dip your fingers in flour and poke a hole in the top of the dough. It will not collapse or shrink
Step10:Pour the dough on the chopping board, pat it gently and let it out of the air. Weigh it and divide it into 4 equal parts. Knead it respectively, cover the plastic film and relax for 1520 minutes
Step11:Roll the loose dough into an oval cake. Press it with the interface facing down. Cover the plastic film. Relax for 1520 minutes. Press the dough with fingers and it will not rebound
Step12:Roll the flabby roll with smooth side up. Roll it into a wide oval shape. Then turn it over. Turn the smooth side down. Skim off the oil in the oil immersed tuna as much as possible. Take a proper amount of fish meat and put it on the dough. The amount of meat is about 75g / strip
Step13:Press the two ends of the dough against each other, and then squeeze them tightly. This way, it won't be baked because of oi
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Cooking tips:1. No black rice bread flour can be prepared by yourself - mix the sifted black rice flour with the original bread flour in the proportion of 1-3; also use a proper amount of black sesame flour, black bean flour and other miscellaneous grain flour to replace the same amount of black rice flour; 2. There is a lot of oil in the inner stuffing tuna. Before use, try to skim off the oil as much as possible and press it clean to prevent the bread interface from being wet by too much oil; 3. Baked The temperature and time are adjusted according to the actual situation of the oven and the size of the bread. There are skills in making delicious dishes.
