Chinese Food
Starry night bread
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Hello. Have a good weekend. Today, let's follow the happy tears to become an artist. According to Van Gogh's star night, the foreign netizens on INS created star night bread. It's really creative and I admire it very much. After reading it, I decided to try it again. I was thinking about the recipe before I made this bread. After thinking for a long time, I decided to make it with the formula of soft European bag. I made two in all. When making the first bread, the amount of butterpea is a little less. The color is not ideal. The next day, the gram number of butterfly bean flowers was increased. Another one was made. Before cutting, I was very nervous. I think this is not good. Then I can't hand in my homework this week. Kung Fu is not inferior to those who have a heart. At the moment of cutting, I was really excited. The root painting is really similar. The most important thing is that this bread is really simple to make. Just rub it casually. It can be made into a circle. I didn't expect the effect
Cooking ingredients
Cooking Steps
Step1:Let's enjoy the works of master Van Gogh first. The starry night, also translated as the starry night, is a famous painting created by Vincent Van Gogh, a Dutch post impressionist painter, in 1889 in a mental hospital in San Remi, France. It is one of Van Gogh's representative works. It is now stored in the New York Museum of modern art.
Step2:But it needs a special material to make this bread. It's butterfly bean flower. The function of butterfly bean flower has been introduced in the previous article. It is a natural food dye. It has no harm to the body. Pregnant women and lactating women can't drink it. If you want to make this beautiful bread like happy De's tears, you can come to my micro store to buy butterfly bean flowers. Search for official account of happiness de tears
Step3:Take 15g of Butterbean flowers and put them into a cup. Make Butterbean flowers with 200g boiling water. (be sure to brew it completely according to the grams of the formula, or you will not get beautiful colors.
Step4:When the butterfly bean water is completely cool, take 150g of water and pour it into the kneading bucket. Then put yeast, high gluten flour, whole wheat flour, sugar and salt into the kneading bucket for 20 minutes. Then put butter into the kneading bucket for 20 minutes. Just knead it into extension stage, as shown in the figure.
Step5:Add the dried fruit and knead for another 1-2 minutes. Fully knead the dried fruit into the dough.
Step6:Round the dough and put it in a container. Cover the surface with plastic film for the first fermentation. I just put it in the toaster. It's hot now. The first fermentation can be done at room temperature. The room temperature is 28 ℃ and the fermentation time is 80 minutes. It depends on the state of dough. You can see the state of dough in an hour.
Step7:Dip your fingers in some dry flour. Poke a hole in the dough. The hole is not retracted or slightly retracted. The dough has not collapsed, indicating that it has been fermented. If it shrinks badly, it needs to extend the fermentation time. If the dough collapses as soon as you press it, it means it's over. It can't be used. It needs to be kneaded again.
Step8:After the dough is fermented, pat it gently to exhaust. Then fold all four sides. Then turn it over and make it round. Cover with plastic wrap and relax for 20 minutes.
Step9:In 20 minutes, round the exhaust again. This time, pay attention t
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Cooking tips:1. The order of putting materials into the bread barrel is generally to put liquid materials such as water, milk, eggs, etc. first, and then yeast. Yeast is dissolved in water. Then flour, sugar, milk powder, salt and other dry materials are added. Here, it is necessary to note that the salt should be placed in a small corner alone. It is not allowed to contact yeast alone. I usually start to knead the noodles and then put yeast. In order to prevent yeast from losing its activity after dehydration. Yeast can be put first or later. It will not affect fermentation. The most important yeast is not in direct contact with salt and sugar. 2. Due to the different water absorption of flour used by everyone, when using the new formula, first add most of the water and leave a small amount for adjustment, so as to avoid the dough being too sticky due to too much liquid. 3. When the dough is just mixed, it is sticky. At this time, do not add powder easily. The dough will not be too wet and sticky after it is out of tendons. 4. Butter should be softened before use. If the butter is too hard, you can knead it a few times. The temperature of your hand
