Chinese Food
French soft bread without butter
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I really want to make bread without high gluten flour and butter. This experiment can be said to be perfect. French soft bread made with yijiangpu powder and peanut oil, soft and loose, fragrant with black sesame, sour and sweet with raisins. It can be said to be a rich taste experience with the natural taste of flour itself.
Cooking ingredients
Cooking Steps
Step1:To make soup, take 20 grams of flour, mix 100 grams of water, heat and stir on the stove until the soup is smooth and free of particles and the flour is gelatinize
Step2:Knead. Mix all materials (except peanut oil). Put into the bread machine and start the kneading procedure for 20 minutes. Then add peanut oil. Continue kneading until the film is formed
Step3:The dough is fermented until the internal tissue is soft. It's two or three times the size. Poke it with your finger. The effect is as shown in the figure
Step4:The dough is divided into several parts. Each part is divided into three small dosage forms. They are rubbed into strips and braided into twist braids. Raisins and sesame seeds can be added into the twist to make raisin French soft bread
Step5:Put the braided twist braid into the long toast mold. Put it into the oven for secondary fermentation and then put it into the preheated oven. Refer to your oven settings for details about 150 ℃ for 20 minutes
Step6:Break it off. Isn't it good?
Cooking tips:1. I didn't use high gluten flour. I used common flour of Yijiang. First, the flour was not added. The gluten of another flour was also good. 2. I didn't use butter. I used peanut oil. The quality and safety were more controllable. 3. When baking, I put tin paper on the fermented twist braid first. It can prevent the color from coloring too fast. It has skills to affect the beauty and delicious cooking.
