Chinese Food
Handmade Bread with whole wheat toast
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Because the family is afraid of three highs, this one is a low heat and low fat formula. The old man's teeth are not good. He likes to eat soft bread. Soft is soft. But the taste of bread made by his own hand will never be as sticky as that of a market vendor.
Cooking ingredients
Cooking Steps
Step1:Put all ingredients together except oil. As long as the dough is soft and doesn't touch the pot, it's OK. Don't over knead the dough.
Step2:Keep the film for more than two hours (according to the indoor temperature, about three or four hours in winter and one or two hours in summer). I put a small amount of yeast. It takes longer to ferment. But it takes longer to ferment. It tastes better.) The dough is more than twice as big. If there are pores, it will be ready.
Step3:Add olive oil to continue kneadin
Step4:After the oil and flour are mixed, take out and continue to knead the flour by pressing and pulling. Note that there are two movements. The left hand does not move. The right hand first presses down and then pulls out. The movement should not be too strong, leading to the breaking of dough. The whole wheat flour with wheat bran is very difficult to knead out the mask. I knead it for more than an hour. A lot of exercise. Lose weight.
Step5:Rou out of the face is not easy to break. There is a transparent fascia. The edge of the break is smooth.
Step6:Put it in the refrigerator for 624 hours. Take it out after low-temperature fermentation. Simply knead and exhaust. Divide it into four parts (if you want to add raisins, nuts, etc. then add it again. Never add it with noodles
Step7:Shaping. Dry growth circle. Fold down on the top, fold up on the botto
Step8:Pinch the folded part to prevent it from leakin
Step9:Put in the non stick mold. It's better to have a cover. If not, wrap with plastic wrap and leave for more than 2 hours. (many prescriptions say that 30 minutes is enough. But in my experience, the dough doesn't rebound enough. The bread is too hard and soft.
Step10:It's only when the dough is twice as fat.
Step11:Preheat for 34 minutes at 200 degrees. It's perfect. But everyone's oven is different. Experiment on your own. Some people use 180 degrees, 45 minutes and so on.
Step12:Soft and flexible. Olive oil and wheat are fragrant. And a lot of bran. Low heat and nutrition.
Cooking tips:Olive oil can be changed into butter. It has a stronger flavor. All ingredients can be increased or decreased as you like. The water content of the above recipe is only about 40%. The taste is stronger. Of course, it's not hard. It's more biting. I tried to add water to 70%. The taste became very soft. The old man's teeth were not good. I like the taste very much. The water content is big. The fermentation is fast, and the membrane is fast. But I like the original taste personally. It's more fragrant. Please refer to ha. There are skills in making delicious dishes.
