Chinese Food
No weighing Chinese special version of fermented whole wheat bread
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In fact, I haven't weighed any of the above except eggs. It's suitable for Chinese people who are more casual.
Cooking ingredients
Cooking Steps
Step1:Add all mash into the bread barre
Step2:One more eg
Step3:Add whole wheat flour, yeast, salt and turn o
Step4:Just look at the wind speed. I'll add high gluten flour as I turn.
Step5:This is the final standard to be met. The dough is smooth. The barrel is basically clean. It doesn't matter if you touch it. In the next step, add some olive oil and continue to stir until it comes out of the tendon. You can stretch it to form a film like tissue.
Step6:Knead and refrigerate in a large bowl for 18 hours (let the whole wheat flour fully absorb water and ferment
Step7:After cold storage, exhaust and knead the dough. Then make the shape you want, cover with plastic wrap, ferment again for an hour, heat up and down the oven for 160 ° and bake for 3050 minutes, depending on your shape. It is recommended to bake the bread with water bath in the oven, so that the bread will not be too hard.
Cooking tips:The bread is sticky, so it may not double its volume after fermentation. It doesn't matter. High temperature during baking will fully activate the yeast to produce air and fluffy. There are skills in making delicious dishes.
