Chinese Food
[Xiaobai must learn soft Europe] grape juice soft Europe bag (with necessary knowledge of soft Europe)
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Of all the bread, soft European bread is the most amazing. Thick and soft soft soft European bread. Mixed with high fiber, grains, nuts and other materials. The skin is crispy, but the inside contains gripping fruit grains. It is most suitable for comforting our empty stomach for a bitter night. What would be the combination of a healthy and tasty juice and a soft European bag? Today, I'd like to share with you the recipe of European bread - grape juice soft European bread. Let's feel the bread with light grape flavor. Bring us the wonderful brunch.
Cooking ingredients
Cooking Steps
Step1:Pour the flour on the chopping board. Dig a hole in the middle.
Step2:Pour in grape juice and ice water.
Step3:Then add honey, salt, yeast powder and softened butter.
Step4:Knead grape juice, softened butter, etc. with flour to form a dough.
Step5:After kneading, put cranberries and walnuts on the surface.
Step6:Then fold it up.
Step7:Put another layer of crushed nuts on it.
Step8:Round the dough. Sprinkle with flour. Ferment for the first time. 40 minutes. If the dough doesn't shrink, the fermentation is finished.
Step9:After fermentation, cut 200g into whole circles. The second fermentation was carried out for 30 minutes.
Step10:Roll the dough back and forth about three or four times with a rolling pin. Pat off the bubbles and roll it into olive shape.
Step11:Roll it flat, then turn it over, roll it up and squeeze it tightly to form a long stick.
Step12:Let's make the last fermentation for 50 minutes and make it twice as big.
Step13:After fermentation, make a cross shape and sprinkle flour before baking.
Step14:Heat up 190 ℃ and fire down 150 ℃. Place the middle layer. Bake for 12-15 minutes.
Step15:If you want to know more about bread knowledge and bread recipes, please pay attention to the bread makers who don't hide secrets
Cooking tips:1. If the dough is a little tight when it is kneaded by the chef or by hand, you can add some water properly. Because the flour brands are different, the water absorption will be different. 2. The oil content in the formula is less than 5%. It can be added at the beginning. If it is more than 5%, use the post oil method. 3. Fermentation temperature - 28 ~ 30 ℃. Try to keep the fermentation temperature stable. Then it will be consistent with the above fermentation time. Mainly depends on the state. 4. After three stages of fermentation, it will repair the dough and strengthen the gluten. 5. It will be lighter with fresh grape juice. It will be darker with grape skin. The bread will look better. 6. It's not recommended to change it into sugar. Honey and sugar have different properties. Honey is monosaccharide. Sugar is disaccharide. Honey has a stronger taste. 7. Add 3050g more water by hand. 8. If you can't move your hands, you can relax before kneading. After you relax, you can knead off the gluten until it's shiny.
