Chinese Food
[ Mei Paul teaches you how to make bread
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Fang Zi comes from BBC food Documentary - Paul teaches you how to make bread S01E01. No.2。 Rye, oat & amp; Rye flour used in bread comes from rye wheat. Rye flour is processed by advanced milling technology. It is rich in calcium, iron, zinc, selenium and other trace elements. Among them, selenium is more than three times that of common wheat. Long-term consumption can improve immunity. The total amount of protein, fat, starch, dry matter and 18 amino acids in rye flour is higher than that of common wheat Wheat.
Cooking ingredients
Cooking Steps
Step1:Mix all ingredients. Stir by hand. Add water and ale slowly. (the actual amount of malt liquor and water I make myself needs to be reduced by one third.) stick all the mixtures together to make a soft and rough dough.
Step2:Spread a layer of flour on the table top. Knead the dough for 510 minutes until it is soft and smooth. Then put it into the bowl with oil coated. Cover the plastic film. Ferment to at least double the volume. At room temperature, about two hours.
Step3:Take out the fermented dough and fold it. Knead until it is spherical. Put it into the baking tray with baking paper. Wait for the second fermentation.
Step4:Mix all ingredients except oats in the auxiliary material. Stir evenly with spoon to form batter.
Step5:Cover the surface of the dough with the mixed batter. It can be painted thicker.
Step6:Sprinkle oatmeal on the batter. You can sprinkle it as much as you can. Keep fermenting. It's about an hour and a half at room temperature.
Step7:Preheat the oven to 220 degrees Celsius. Put in the fermented bread. Bake for 25 minutes. Then reduce to 200 ℃. Bake for 10 minutes. Just.
Step8:Take it out. Put it on the shelf to cool. You can slice it.
Cooking tips:1. In the old days, the malt liquor in malt bread was fermented by the bubble yeast in the wine. But this kind of yeast is unpredictable. Therefore, the malt liquor in this recipe is only used for seasoning. The malt liquor has strong malt flavor and makes the bread more fragrant. Bread is fermented by yeast. 2. The black sugar paste is for good color, and it also makes the bread taste bitter and sweet. No other syrup can be used instead. 3. Because the final fermented dough will expand. At last, the surface of the dough will be a little muddleheaded. The oatmeal will be more dense. When the dough is fermented, the oatmeal on the surface will be more even. There are skills in making delicious dishes.
