Chinese Food
Soft croissant ~ rye dried cheese bread
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I want to eat bread with good taste. It needs waiting time. It takes 617 hours to make the dough, and then two times fermentation to complete the baking. 23 days. The process is not troublesome. During the fitness period, you need to supplement enough carbohydrates. Increase muscle but not fat. Don't worry about growing weight if you eat at ease. Dough kneading is not a normal job. It can be replaced by bread machine chef. But this time I want to try hand kneading.
Cooking ingredients
Cooking Steps
Step1:On the left is the medium dough. On the right is the main dough. Chinese dough needs to be refrigerated and fermented for one night. Chinese dough production - stir the yeast into warm water with chopsticks. Add sugar powder and stir until frothy. Add oil and egg. Stir in rye flour and milk powder. Stir with chopsticks into snowflake shape. Then knead it into smooth dough by hand. Let it stand for 1 hour and ferment for 1 hour to see the dough swell. Put it in a fresh-keeping bag and refrigerate it. Put it in the fridge and refrigerate it at night. Take it out and prepare it the next night. As shown in the figure, take out and knead the dough for use. Main dough - it can be made after the Chinese dough is made. The water amount in the material table is only for reference. The water absorption of different flour is different depending on the actual addition and subtraction. Put the main dough materials together and stir them into snowflake shape with chopsticks.
Step2:Take a look at the texture of the Chinese dough. The rye itself is rough. This toughness is OK.
Step3:Tear the medium dough into small pieces and join the main dough.
Step4:Tear the Chinese dough together with the main dough. Knead it into a dough with your hands. Wake up for 5 minutes. Start kneading the dough with your strength patiently.
Step5:All kinds of kneading, kneading and falling are used. It takes nearly half an hour to knead the dough. I feel tired when kneading the dough. My hands are sour after kneading. Wait for the first fermentation at room temperature. The fermentation takes about 2 hours.
Step6:In the fermentation process, the dough is folded once in about 40 minutes. Repeat the folding again and continue to ferment until the end. Compare with the medium dough in step 2. This toughness is very good. It has silk feeling.
Step7:When the dough is fermented, make dried cheese stuffing, soften the cheese, soak the raisins in rum, dice the dates, and dice the walnuts.
Step8:Put the cheese in the container and soften it with water. Pour the dried fruit into the container and stir well. If you don't like the sweetness, you don't need to add sugar. Because red dates and raisins are sweet.
Step9:Cheese stuffing with dried fruit, ready to use.
Step10:The dough that has been fermented for the first time. Take out the dough and exhaust.
Step11:Look inside the dough. It's very delicate.
Step12:Exhaust. Turn the left and right upper and lower four sides and rub them back and forth.
Step13:Divide it into nine. Or make it bigger and divide it into six
Step14:Take 1 part and roll it into a tongue. Take some cheese stuffing and roll it into a roll.
Step15:The shape is random. Roll it up and put it on the baking tray. Finish all in turn. If one baking tray is not enough, two are needed. Wrap it and let it ferment to twice the size. Let it ferment in the oven. Prepare for the second fermentation.
Cooking tips:Tips - Chinese dough milk. You can replace 200g milk with milk powder + water. It's about 10g milk powder + 190g water. It's good for cooking.
