Chinese Food
Stewed purple rice and raisin toast
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The relationship between mixing and bread quality is not enough - the dough is not stirred enough. Due to the insufficient expansion of the gluten, the gluten does not reach a good stretch and elasticity. It can neither preserve the carbon dioxide gas produced in fermentation nor soften the gluten. Therefore, the bread made is small in volume, both sides tend to sink in. The internal structure of the bread is rough, and many grains and colors are brown yellow, but the structure is not The dough which is not stirred well is wet and hard, so it is very difficult to operate. Over mixing - the dough is too wet and sticky due to over mixing. It is very difficult to reshape. The dough cannot stand upright and expand around after rolling. The bread baked with this kind of dough also has small volume, many cavities inside, rough tissue and many particles due to the inability to preserve the expanded air. The quality level is poor.
Cooking ingredients
Cooking Steps
Step1:Soup preparation - high gluten powder 25g, water 125g, stir evenly. Heat to paste on low heat. Cool. Refrigerate for more than 12 hours.
Step2:Yeast dissolved in warm water. Let stand for 5 minutes
Step3:Put the materials other than butter into the toaster. Add fermented water. Press to start mixing for 10 minutes. Turn off the power. Add butter and turn on the power. Press to start mixing for 7 minutes. Take out and drop 100 times. Knead for 5 minutes until there is a smooth film. Tear into small pieces, add raisins and knead until they are in a ball (the purpose of tearing into small pieces is to make the raisins evenly distributed).
Step4:Basically fermented to 2.5 to 3 times the size. 5. Split and relax for 15 minutes.
Step5:Roll once.
Step6:Put in toast mold. Send to 8 points ful
Step7:Brush on the egg. Bake at 160 ℃ for 40 minutes. (color back cover with tinfoil or baking tray. Temperature and time are for reference only
Cooking tips:Cold storage fermentation speed is slow and expansion force is small. Due to the different ingredients of the formula, the fermentation speed will be different, so the time required will be different. Cold storage fermentation dough needs a period of time to return to temperature in room temperature. The dough will continue to ferment and expand. This kind of bread with high content of eggs, butter and milk can make the bread have a more delicate taste. Because the speed of cold fermentation is slow, it can be put in the refrigerator for more than 5 hours, and it will not be over fermented. The main purpose of fermentation is to use yeast to produce more carbon dioxide in the dough. After the final fermentation to achieve the purpose of dough expansion, the bread will be fluffy. The best temperature of the final fermentation is 38C, which can make the dough expand to the highest point. The yeast above 40C is killed. There are skills in making delicious dishes.
