Chinese Food
Green pumpkin seed hard European bread with orange flavor
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I don't remember which book said, what a baker needs is a chair that he can sit down and wait for. Bread has a magic power. The more anxious you are, the less light it will taste When you wait patiently for it to ferment slowly, it will produce all kinds of fragrance. The more you chew, the more you are fascinated
Cooking ingredients
Cooking Steps
Step1:The main dough - high flour, medium flour, honey and salt are mixed evenly. The yeast is dissolved in the amount of water before use. (Chinese dough is made overnight in advance. Refrigerate for one night after waking up at room temperature for 30min. Take out the recovery room temperature in advance and use it again.)
Step2:Mix the dough at a low speed to form a dough, then add salt. Continue stirring at a low speed for 20s, and then stand for 10min.
Step3:Bake pumpkin seeds at 150 ° C for 5min.
Step4:When the dough is stirred to the extent shown in the figure (not to the expansion stage), the by-material can be added.
Step5:(among the by-materials, orange peel Ding and qingti need to be soaked in rum overnight in advance.) After adding the auxiliary materials, mix at low speed to the expansion stage.
Step6:First fermentation (room temperature). Fermentation to 2 times the size (finger test does not rebound can not stay). After fermentation, divided into 3 equal parts. Cover the wet cloth for half an hour before plastic surgery.
Step7:After waking up in the middle, plastic surgery should be carried out. After gently exhausting 1 / 3 of the air, the olive shape should be formed.
Step8:The second fermentation was carried out. 28 ° c50min. Dusting. Cutting.
Step9:Preheat the oven in advance, steam for 5S, and bake the bread at 220 ° C for about 30min. The color is golden brown.
Step10:Put it on the cooling rack for cooling. After cooling completely, you can enjoy it. The outer skin is crispy. It's soft and chewy inside. The more you chew, the more fragrant it is. It can't stop at all. ^_
Cooking tips:1. The old face is the dough left from the last bread making. (or 100% high flour, 60% water, 3% yeast, 2% salt to make dough for cold fermentation for more than 24 hours.) 2. Yeast should use low sugar resistant yeast. 3. If there is no steam function, put a plate of hot water and zeolite in the oven and evacuate halfway. There are skills in making delicious dishes.
