Chinese Food
[natural fermented whole wheat dry fruit European bag] - produced by cos co960a
(99848 views)![[natural fermented whole wheat dry fruit European bag] - produced by cos co960a](https://cp1.douguo.com/upload/caiku/6/e/0/yuan_6e19c6e87e27274726a2ca52d9496ff0.jpg)
It takes a long time to make this dried fruit European bread with natural yeast, but it gives more flavor to the bread. Using co960a hot-air oven to bake European bread has the unique function of adding steam. When adding steam in the oven, the dough skin can keep soft and not be baked immediately. The dough can expand rapidly and evenly in the high temperature and humid oven internal environment. The steam participates in the coking reaction of the dough skin, which helps to form a thin and brittle shell. The bread is burnt black. The skin is very crisp. Don't worry about it. When the bread comes out of the oven, you will hear the sound of cracking on the surface. It tastes very crispy and chewy on the skin, and tough on the inner tissue. It's full of wheat flavor. It's very good.
Cooking ingredients
Cooking Steps
Step1:Prepare the yeast seeds in advance. Mix the yeast materials well until there is no dry powder. Place them at room temperature overnight.
Step2:Prepare other materials.
Step3:Mix the high gluten flour, whole wheat flour and water in the main dough until it is dry.
Step4:Cover the plastic wrap and let go for 30 minutes. ~
Step5:The dough after waking up has a certain stretc
Step6:Separate the salt and yeast into the main dough. Knead evenly.
Step7:Add the yeast seed to the main dough.
Step8:Use the method of folding. Mix the yeast seeds and the main dough.
Step9:Cover the dough with plastic wrap and let it stand for 15 minutes.
Step10:Sprinkle orange peel and cranberry evenly on the surface of the dough. Knead well.
Step11:The dough is covered with fresh-keeping film and fermented at room temperature for 3.54 hours to about twice the size.
Step12:Fermentation is about twice the size.
Step13:Sprinkle more flour on the table. Carefully pour out the dough. Sprinkle more flour on the surface to prevent sticking.
Step14:Directly divide into 4 equal parts with scraper
Step15:It can be finished into a circle with tension on the surface.
Step16:Put the dough in the baking tray with oilcloth. Ferment at room temperature for about 2.5 hours.
Step17:Sift a small amount of flour on the dough. Cut several holes with a sharp knife.
Step18:The oven of co960a hot blast stove is preheated 230 degrees in advance. Add 2 spoons of water to the water injection port. Turn on the steam switch and spray out the steam every 20 seconds. Put the cut bread into the first and third layers. Bake for about 40 minutes.
Step19:In the middle of baking, water and steam can be added intermittently to make the bread form a crispy skin and make the color more beautiful.
Step20:The bread is out
Step21:Oubao is very chewy. It's very fragrant
Step22:Oubao is very chewy. It's very fragrant
Step23:Oubao is very chewy. It's very fragrant
Cooking tips:1. The sour dough refers to Andrew Connolly's formula. The method of making sour dough Natural Fermentation - 90g of medium gluten flour and 100g of clear water. Mix and mix well, cover well and place in the dry place for 24h. Add 90g of flour and 100g of clear water for 2 days in a row, mix and place evenly for fermentation. Then, in the morning of 3 days in a row, separate 250g of dough. Add 90g of flour and 100g of clear water and mix well Place fermentation. After 8 hours of storage, the yeast seeds needed for culture can be taken out. 2. The used sourdough yeast should be kept for more than 24 hours after feeding. 3. Ferment seeds can be prepared the night before. Place it until the next morning to start kneading. The time for comprehensive production is required. 4. When the dough is folded, to prevent sticking, dip your fingers in a little water or some flour. 5、 Finally, shape the dough. Do not remove the dough too much to keep the irregular pores inside. Just round it slightly. Fermentation can also be used
