Chinese Food
More grains in France
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This recipe went through all kinds of hardships. That day, I made cream. Egypt was numbed by bread. I protested that high milk, high sugar and high fat. Do you want bread to be a big baby? In order to intimidate me, I also bought durian and put it in the living room. It was so majestic that I pointed to a plate of cactus and said, please sit down. I quickly came up with a bread without sugar, oil, milk and eggs. This bread is very suitable for the main meal. Bread breakfast with oats, milk, lunch and dinner with thick soup, strong satiety, but very low calorie intake. In order to add flavor, a lot of coarse grains and grains were added It increases the dietary fiber and nutrition. It's made of French flour T65. It's not too difficult to make old French yeast head. It's not too much
Cooking ingredients
Cooking Steps
Step1:Mix the grains with water for half an hour before kneadin
Step2:Dough ingredients collectio
Step3:The water yeast solution is mixed and put into the malt essence to mix evenly (no yeast solution is replaced by water, no malt essence is replaced by honey
Step4:Put in yeast powder and let it stand for five minutes to dissolv
Step5:Pour in flour and French noodles (refer to my recipe [making French noodles]
Step6:Stir at medium speed until the gluten reaches the expansion stage, add salt, stir at high speed for 2 minutes, pour in the foamed grain, and stir slowly and evenl
Step7:Spread and put in dried fruits, fold and knead evenl
Step8:Spread, massage, 27 ° 75, humidity, ferment for 45 minutes, then exhaust, fold, turn over, spread and ferment for 45 minute
Step9:Simple roll up 27 degrees 75 humidity relaxation 30 minute
Step10:Massage, clap, flatten, roll up and shap
Step11:It's like a fat olive, 33 degrees, 80 degrees, 4550 minutes
Step12:Sprinkle rye flour and cut as you lik
Step13:Preheat the oven, put 220 on the fire, 190 on the fire, put a baking pan of water together to preheat, make steam, bake for 10 minutes, and remove the water pan without steam. Bake for about 25 minute
Step14:Furnace pul
Step15:Rough ma
Step16:The smell of wheat and grain all over the hous
Step17:Cut open to see the soft skin of Q bullet is crisp
Step18:The key is not to be fat.
Cooking tips:I'm not afraid to be fat if I eat more. The best taste period is 30 minutes later, and 12 hours later.
