Chinese Food
5 minutes bread (6) Cranberry corn bread
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I didn't come up with the idea of baking European bread in a cast-iron pot. One reason is that I happened to see a recipe for using a cast-iron pot in the book making bread at home in five minutes easily . The other reason is that there was a message about children's shoes saying that he didn't bake stone plates and others asked if he could use a cast-iron pot. The third reason is that I was talking about baking bread in a cast-iron pot on Weibo that day. My dear tella children's shoes said that they could give I'm a cast-iron pot. Ha ha. It's just a matter of hands. That's what makes today's cast-iron pot version of cranberry corn bread. Before I did it, I checked a lot of data about making European bags with cast iron pots on the Internet. Generally speaking, they all use the features of good heat transfer and heat preservation of cast iron pots. Just like baking slate. The cast iron pot will absorb a lot of heat when it is heated in the oven. Moreover, it has good heat preservation performance and even heat transfer. It can perfectly color the finished skin. But there are different ways to find out - the first is making bread at home in 5 minutes easily
Cooking ingredients
Cooking Steps
Step1:Make the dough of Portuguese corn bread in advance. Take it out from the refrigerator before use. Practice reference - http-// www.douguo.com/cookbook/90523.html
Step2:Use butter or cooking oil to wipe the surface of the cast iron pot. Pay attention to every place including the edge of the pot.
Step3:Cut the cranberry dry. Grind the orange peel into pieces. Add in the sugar and mix well.
Step4:Spread a thin layer of high flour over the frozen dough. Then grab the dough quickly. Cut it with scissors. Dust again. Gently pull the top of the dough and tighten it to the bottom. Make it spherical. The dough is then pressed by hand into a thin sheet about 13 mm thick. (I don't know if there is a mistake in the book. It means that the dough should be pressed into a thin sheet with a diameter of 5cm and a thickness of 13mm. It can't be only 5cm in diameter.
Step5:Spread the dried cranberry, sugar and orange peel on the dough.
Step6:Wrap it and reshape it into a round dough and put it into the iron pot. After being slightly flattened by hand, it will become a round piece as big as the iron pot. Relax fermentation for 1.5 hours. In order to prevent the dough surface from drying out, I covered the pot cover when fermenting, but left a small slit.
Step7:Preheat the oven to 220 degrees before baking. Because the cast iron pot is used instead of baking the slate, the preheating speed will be faster. Cover the cast iron pot. Heat it on the gas stove for 12 minutes. Don't over heat it. Don't over heat it for more than 2 minutes. Then put the cast iron pot into the oven to bake. Generally, the baking time is about 30 minutes. But the baking time for different size and weight of cast iron pot is different. You need to adjust according to your own situation. Remove the lid of the pot when it's about 15 minutes old. Observe the upper part of the pot while baking.
Step8:Although the pot is smeared with oil, my bread still sticks to the bottom after baking, but it doesn't matter. Just let the bread cool in the pot. It's easy to take it out. Look at this deep golden color. Isn't it attractive. Because it's not convenient in the pot. And there are cranberries in it. So I didn't cut the bag. There's no need in the book. Maybe it's because of the dough formula. The bread didn't burs
Cooking tips:The practice of Portuguese corn dough is detailed at http-// www.douguo.com/cookbook/90523.html There are skills in making delicious dishes.
