Chinese Food
German square bread (water legal)
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German square bread - listen to the regular name. It feels like it's in harmony with the rigorous Germany. But its connotation is definitely more beautiful than the name - the moist dough makes the finished product between bread and cake soft. The taste of Cassida sauce is strong, the cranberry is sweet and sour, and the Crispy grain is loose. The taste is really rich. This time, the bread is still legal with water. Let the partner who does not have the chef machine can quickly rub out the glove film. Especially in such a hot weather. The legal with water is definitely your good news. Let's make it together
Cooking ingredients
Cooking Steps
Step1:1. Put all the ingredients in the bread, except the yeast salt, butter, cranberry, into a bowl. Mix them into a dry powder free state. Cover with plastic wrap and refrigerate for 5 degrees.
Step2:2. The dough is reheated for half an hour. This is the dough that I refrigerated for 40 hours. It can pull out the thick film.
Step3:3. Put the dough into the bread machine. Add 2 grams of dry yeast. Knead until there is no yeast particles. Add 2 g salt and 20 g butter. Knead for 10 minutes.
Step4:4. The state after kneading for 10 minutes. The film can be pulled out.
Step5:5. The dough is not big, so I reshaped it in my hand. First fold left and right, then fold up and down. Repeat back and forth about ten times to help the dough exhaust and round.
Step6:6. The round dough is put into the bowl and covered with plastic wrap for the first fermentation. I have a room temperature of 30 degrees. I've been fermenting for an hour.
Step7:7. Make pastry when fermenting dough. 25g flour + 10g sugar + 10g butter. Rub into sand by hand. If the temperature is too high, put it directly into the freezer after rubbing. (this crispy grain of mine is a bit thick. After rubbing, put it in the freezer for 2 minutes and then rub it.
Step8:8. Make casserole. 50g milk + 10g sugar. Heat over low heat until sugar dissolves. Turn off heat and set aside.
Step9:9. Put the yolk of an egg into a bowl. Add 50g milk and 10g sugar. Mix well. Sift in 5g low gluten flour + 5g corn starch. Stir well.
Step10:10. Pour the liquid in step 9 into the milk pot in step 8. Stir continuously on a low heat until it thickens. Turn off the fire.
Step11:11. Add 8 grams of butter. Stir smoothly. Cool in the air. Put it into a mounting bag for standby.
Step12:12. Dry 30 g cranberries and cut into small grains. Baking tray 26 * 15cm. Lay baking paper for standby.
Step13:13. The dough is fermented until it doesn't shrink or collapse. Pat open gently. Spread cranberries to dry.
Step14:14. Fold left and right first, then up and down. Repeat about 10 times to help exhaust the air and make the cranberries evenly distributed in the dough.
Step15:15. Cover the dough with plastic wrap and let it stand for 30 minutes.
Step16:16. Roll it into the same size as the mold. Put in the mold. Cover with plastic film for the second fermentation. Fermentation at 30 ℃ for 1 hour. To twice the size.
Step17:17. Water spray on dough surface. Squeeze CAS
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Step20:
Cooking tips:I have a high temperature here. When I rub the pastry, the butter will melt immediately. It will turn into a lump. At this time, it will be frozen for 2 minutes and then rubbed. If it still melts, it will be frozen for 2 minutes. Repeat several times until the pastry is fine sand. No jam is used for surface decoration. It can also be any fruit you like. My baking tray is 26 * 15cm. Please increase or decrease the amount of ingredients according to your own baking tray capacity. Water method is to mix all materials except yeast salt and butter evenly without kneading. Put them directly into the refrigerator for refrigeration. Let the dough generate gluten by itself in a long time of low temperature standing. Make the later kneading process simpler and faster to reach the expansion stage. Like me, there is only one kneading machine. It is difficult to get out of the film. And kneading for a long time will cause the dough temperature to be too high and affect the fermentation. Water method is definitely the good news 。 In theory, the longer the cold storage time, the closer to the expansion stage. But the food has a shelf life. Besides, there is no salt in the dough. So try to 72
