Chinese Food
Purple rice and bamboo charcoal soft European bag
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I took part in the bean and fruit class before. I learned the method of cheese corn soft European bag. But I always thought that there was too much water in the formula. The trial was not very successful. But the old formula is very good. This time, I tried to develop a new European bag with the old one. I sent it out for everyone to exchange and learn.
Cooking ingredients
Cooking Steps
Step1:One day ahead of time. Mix 320G of high gluten flour, 40g of honey, 3G of salt, 3G of yeast and 165G of water into a smooth dough, put it into a basin, cover with plastic film, and put it in the refrigerator for more than 12 hours before use.
Step2:At the same time, prepare the purple rice one night in advance. Wash the purple rice and soak it in water.
Step3:The next day, put all the dry materials into the basin. Then tear 200g old flour into small pieces and add them into the basin. Add water and eggs. The chef will open the first gear. After mixing the materials into dough, speed up to the 34th gear. Knead to the full stage. Then cover with plastic wrap. Let's wake up for the first time until the dough is twice the size. Press the dough with the flour stained fingers. It will not collapse or rebound.
Step4:At the same time of the first fermentation, you can steam the purple rice in a big fire for one hour. Take it out and add the condensed milk. Stir it evenly.
Step5:Divide the first fermented dough into small dough of about 150g, roll and ferment for 1520 minutes.
Step6:Roll the dough in the middle into a rectangle, spread the purple rice filling on it, fold it inwards at the third part, then fold it, and hold it firmly at the sealing part to form a long ellipse.
Step7:Cover with plastic wrap. Ferment for 40 minutes for the second time until the dough is twice the size. Meanwhile, set the oven up and down for 200 ° and preheat for 10 minutes.
Step8:Sift a thin layer of flour on the surface of the dough. Cut the package with a sharp blade.
Step9:Put the bread into the middle layer of the oven. Bake for about 1215 minutes.
Cooking tips:1. The weather is hot in summer and the temperature is high. The dough is kneaded by the chef. The temperature of the dough is too high in the kneading process, which is easy to cause yeast inactivation. So it is better to use ice water or ice. The temperature is low in winter. Knead the dough with warm water of about 37 ° and it is easy to wake up the yeast. 2. Purple rice is hard, strong in grain and soft in taste. It can be replaced by blood glutinous rice. 3. The bamboo charcoal powder can be replaced by cocoa powder and Matcha powder, but the amount should be added. It's better to add it to 20g. In addition, when baking the dough of bamboo charcoal, you must stare at the oven. Otherwise, it's not easy to find the burnt dough. 4. I like to make more old varieties at one time. But the dough needs to be fermented for more than 12 hours. It's better to use it up within 72 hours. 5. The water absorption of different flour is different. Do not add all the water at one time. Increase or decrease the water amount according to the water absorption of flour. There are skills in making delicious dishes.
