Chinese Food
Raisins, walnuts, whole wheat bread
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I've always loved whole wheat bread and mixed grain bread. This bread is my heart's love. I'm sure you'll also love this bread. This recipe was changed from sister Liberty's recipe. The original recipe put wheat germ. I adjusted the proportion of various flour, removed wheat germ, added whole wheat flour and oatmeal. The original recipe is dried osmanthus. But I don't like the taste of dried osmanthus very much. So I changed it into raisins. And the oil consumption was also reduced
Cooking ingredients
Cooking Steps
Step1:The dry yeast in the liquid seed is boiled with cold water and added with high gluten flour.
Step2:Mix well with a scraper. Let it be twice as big at room temperature. Cover with plastic wrap. Refrigerate for more than 16 hours. (I started at about 9:00 the night before. Fermentation finished at about 11:00. It happened to be done the next night.
Step3:Soak the raisins in advance. Drain the water. Use kitchen paper
Step4:Bake raw walnuts in oven or microwave or wo
Step5:Take out the fermented liquid seed. Put it into the main dough except for the fruit and butter. Knead it well. Then take it out. Put it on the flat surface
Step6:Then, like washing clothes with a washboard, rub it forward. Don't press it down. Rub it back at the beginning and turn it 90 degrees. Then rub it. It's normal for dough to stick to hands. Be patient
Step7:When rubbing is a little bit resistance, turn it into three rolls and come back. Then turn 90 degrees. Then rub
Step8:Rub it. You can pull out the thicker film. At this time, the elasticity of the film is not enough
Step9:Add the butter softened at room temperature. Then use the method just now. Knea
Step10:Knead the dough to the expansion stage. Then add the fruit ingredients. Knead wel
Step11:Ferment once. Cover with plastic film. Then cover with wet cloth. The temperature is about 2830 ℃. The time is 4560 minutes
Step12:When the dough is 22.5 times the size, dip a little dry powder with your fingers and poke the bottom dough. At this time, a hole will be poked in the middle of the dough. The hole will slightly rebound. This is OK
Step13:Take out the dough. Divide it into two pieces. Round it (this is one of them
Step14:After kneading until the surface is smooth, the hair will be revived in the middle. Cover with plastic film and then cover with wet cloth. The hair will be revived for 1530 minutes
Step15:Flatten the dough with your hands. Be light
Step16:From the long side. One third from each sid
Step17:After flattening, fold in the corners on both side
Step18:Fold the triangle on one side to the other. Don't cover it completely. Then pinch it togethe
Step19:The whole type. For the second fermentation, it is still necessary to cover the plastic film and wet cloth. If the humidity is already high, it can be uncovered first. It is about 36 degrees. 4560 minutes. The fermentation is twice as large
Step20:Then cut with a knife. Sift on some whole wheat flour. Put it into the oven. 180 ° for 30 minutes or so
Cooking tips:1. Dry yeast in liquid seed. I pinched a small pinch with my hand (it can't be weighed accurately to 1g). 2. I used angel's dry yeast. It seems that some masters use Jinyan brand. 3. The original recipe only put 16g of brown sugar. But I think the amount of sugar is too small. The family likes to eat sweet food. So the amount of sugar is increased. Besides, the taste of brown sugar is not soft, so some soft white sugar is added. 4. I suck with my hands. Because bread machine is too awesome. If your bread machine is more powerful, you can use bread machine, oh, cooking and delicious, all have skills.
