[rye bread] when low calorie life is going on. recipe-Chinese Food-best chinese food recipes-cooking food

[rye bread] when low calorie life is going on.

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The magic of rye bread is that there is a kind of essential difference between the flavor of bread and other bread made of wheat - the whole bread is sour, the color is heavy, the taste is wet and soft, and the structure is surprisingly solid. The most important point is that rye bread has a strong sense of fullness. It is very consistent with the health concept of modern DASH diet, that is, to eat more whole grain food and vegetables, which helps to control and reduce high blood pressure. I think it would be more suitable to use machine to knead noodles if it was made in daily life. It is difficult to control it by hand because of its high moisture and viscosity. This is probably the reason why bread partners have been struggling with water. Therefore, people who make bread because of their hobbies or family's love don't have to suffer like employees. In order to have fun playing games with dough, feel the sense of achievement of baking fresh bread, it's not a lazy act to leave the dough kneading work to the machine, but a wise choice. Sometimes. Rub

Cooking ingredients

rye flour:500g

high gluten flour:50g

low sugar dry yeast:8g

Cooking Steps

Step1:Dissolve 30g water and 8g low sugar yeast for standby. First pour the liquid (ice water. Honey) into the toaster.

Step2:Then put salt, rye flour, high gluten flour and old flour into the bread machine.

Step3:Finally pour in the melted yeast.

Step4:Mix the material into a ball and it is malleable. It can pull out the glove film. The temperature of the finished surface is 24 ℃, and then the basic fermentation is carried out for 40 minutes. Send to 22.5 times the size of the dough. Poke the dough with your fingers and it will not retract.

Step5:After fermentation, dip some flour on your hands, take it out and press it with your hands to exhaust the air, and then divide it. About 200g a piece of dough.

Step6:Gather the dough from all around to the middle. Use both hands to round the dough slightly. Close the dough and press it down. The surface is smooth and tight.

Step7:Gently roll the dough out in an oval shape. Then roll it up and down in your own direction. Close it down. Press both sides down slightly with the tiger mouth position of your hand. It's Olive shaped.

Step8:Fermentation room temperature 24 ℃. Fermentation 60 minutes. After fermentation, the dough is placed on a baking tray covered with baking paper. Use a cutter to cut the leaves on the dough.

Step9:Preheat the oven for 200 degrees. Put the dough in the oven. Immediately pour 1 cup of cold water into the bottom baking plate. Quickly close the oven door and bake for 30 minutes.

Cooking tips:∥ prepare old noodle recipe - water 350g / low sugar dry yeast 5g / high gluten flour 500g / salt 10gstep1 • old noodle method - dissolve 300g warm water and 5g low sugar yeast in a container. Add high gluten flour and salt and stir them into a smooth noodle. Keep the noodle temperature at 23 ℃ and ferment at room temperature for 60 minutes, then put them in the refrigerator for cold storage. Open a small stove-1. The proportion of materials suitable for home baking (the above is only for reference. Obtained from the baking percentage. Made according to your own needs) - 280g high gluten flour 25g salt 8g (low sugar dry yeast 3G water 15g) honey 15g ice water 137G old noodles 153g total - 636g old noodles recipe - 210g water low sugar dry yeast 3G high gluten flour 300g salt 6G can be used as three baking percentage - 500g rye flour + 50g / 100% salt 15g / 3% high gluten flour（ Low sugar dry yeast 8g / 1% water 30g / 5%) bee