Chinese Food
Italian vegetable bread
(771495 views)
Last week's rosemary flavored bread. The basic pasta is made with rosemary. Based on the basic dough, there can be many changes. This week, we made vegetable bread, which is to add some vegetables to the basic Italian dough. Vegetables included in the book include broccoli, broad beans, potatoes, sweet potatoes, pumpkins, bell peppers, sugar coated carrots. As soon as I made the noodles, I found that there was no good one. I took the materials from the ground and didn't have the top ones. I found some of them at home. We not only had vegetables, but also meat, Italian bread. There was no sugar. We used olive oil instead of butter. The surface is crisp. The inside is very soft. The stuffing is added. It greatly enriches the taste and taste. Lao Wu loves it very much.
Cooking ingredients
Cooking Steps
Step1:Mix all ingredients except cheese powder. Beat with chef until smooth film appears. Ferment. I tested the fermentation temperature in the book at 38 ℃. I didn't find the phenomenon of over fermentation. I thought the temperature was too high before.
Step2:Exhaust after the first engine is completed. Let stand for half an hou
Step3:Prepare the vegetables while the dough is still. A basic principle is that all vegetables are cooked. Whether they are boiled, steamed or baked, they should be cooked anyway. I splashed some peas from the fridge. They were peeled and frozen in the fridge. Put the peas in a bowl with water and a little salt. Microwave for 5 minutes. The peas will be cooked. There is no need to boil them. This little secret. I don't tell her the yam left in the morning. Peel it and cut it into cubes. The purple corn is boiled and peeled (actually, I'm also a microwave Tinker) and the bacon left in the morning. Dice it. Leave some peas for decoration. Put the rest in a bowl. Sprinkle with salt and black pepper. Stir well and set asid
Step4:The rest is over. Flatten the dough and roll it into a rectangle with a rolling pin.
Step5:Lay the prepared vegetable seeds on the doug
Step6:Leave a space of about 3cm at one end of the dough. Don't spread it all over. Roll up from the end where there is no blank. If you've ever made a meat dragon, you know how to roll it.
Step7:The end left blank. It should be pinched together with the rol
Step8:The roll is divided into 4 parts. Because there is stuffing in it, it's not easy to weigh each dough accurately with an electronic scale. It looks like a big picture. Just split it with a dough knife. I divided it into 4 parts. It's because of using the big Hanbao mold. The diameter is about 12cm. If the common hamburger mold has a diameter of about 7cm, it is better to divide it into 6 piece
Step9:Put it into the fermentation tank for two times. 38 ℃. 1 hour or so. Fermentation is finished. The dough has been fermented to the same size as the mold. Coat the dough with olive oil. Sprinkle with cheese powde
Step10:Heat up 250 ℃. Heat down 220 ℃. 1518 minutes. Closely observe the surface coloring. But the color of my big oven is OK. It's better than the original small oven. The heat is not so high.
Step11:I think it's better to eat this bread while it's hot. If it's cold, bake it in oven at 100 ℃ for 35 minutes. It'll be new and new soo
Cooking tips:1. The materials wrapped in the dough are better because of the local conditions. 2. Yogurt replaces milk. The dough is more soft and delicious.
