Chinese Food
[natural yeast whole wheat bun] - produced by co960a
(102653 views)![[natural yeast whole wheat bun] - produced by co960a](https://cp1.douguo.com/upload/caiku/8/a/6/yuan_8a9dbed3123ed1706da3d356af3a3036.jpg)
Bread made of natural yeast. Long time fermentation gives bread unique flavor. This whole wheat bun is baked in a steam oven in a high temperature and high humidity environment, which makes the bread expand rapidly and form a crispy skin. Do you feel how crispy it is. (~ ~ by @ baby)
Cooking ingredients
Cooking Steps
Step1:Put the dough materials into the basin, knead until there is no dry powder, cover with plastic film, and ferment at 25 ℃ for 16 hours.
Step2:Put the main dough and all the middle dough into the barrel of the bread machine. Knead till the expansion stage.
Step3:Round the dough. Put it in a bowl. Cover with plastic wrap.
Step4:Co960a hot air circulation oven. Start the fermentation function. Set 35 degrees. Carry out basic fermentation for one hour.
Step5:Ferment the dough to about twice the size.
Step6:Take out the dough and put it on the chopping board. Hold it into a fist and gently press the dough to exhaust.
Step7:The dough is divided into two parts on average. One is round and put into the fermentation basket. The other is oval and put into the oven. The fermentation stage is set at 35 degrees. The second fermentation is about 50 minutes.
Step8:Prepare two baking stone plates at the same time of bread fermentation. Set the oven at 240 degrees. Bake for 50 minutes.
Step9:Take out the fermented bread. Buckle the dough in the fermentation basket on the oiled paper. Cut different patterns with a sharp blade.
Step10:Co960a hot air circulation oven. Preheat well 220 degrees in advance. After preheating, put the bread germ and oil paper on the baking stone. Put them in the oven. Add 2 spoons of water to the water injection nozzle. Turn on the steam switch and spray out the steam about 20 seconds later, put the baking tray in the lower layer. Bake for 35 minutes.
Step11:European bag with charming fragrance.
Step12:Crisp skin.
Cooking tips:1. The natural yeast used in this European package is grape natural yeast. It can be used after about 7 days of cultivation in the weather of 25 degrees. The production method - 100g of raisins and 300g of water are put into a sterilized glass bottle. The sealed room temperature is 25 degrees and 30 degrees, and it is allowed to stand for three to five days (several times of opening and shaking every day). When all the raisins float on the bottle and bubbles appear, it means that the yeast solution has grown. Take 80g yeast solution and 80g whole wheat flour and ferment at room temperature to twice the size. Add 80g whole wheat flour and water to ferment to twice the size. Repeat adding flour and water again. Natural yeast is ready. 2. During the basic fermentation and secondary fermentation of dough, steam should be properly added to keep it warm according to the state of dough. 3. The baking temperature and time are for reference only. Please adjust it according to the temperature performance of each oven. The addition of steam during baking makes the bread expand rapidly in high temperature and high humidity. The crispy surface, tough tissue and taste really good. There are skills in making delicious dishes.
