Laba porridge: Laba porridge is a kind of traditional porridge. Due to different regions and tastes, the ingredients are slightly different. Pearl rice, coix seed and black rice are often added, and some of them also add ginkgo, lily, lotus seed, longan, mung bean and flower bean, and then add candied fruit.
In addition, you can make your own black rice porridge, rice porridge (millet and rice are cooked together), millet mung bean porridge, millet brown sugar porridge, millet yam porridge, sweet potato porridge porridge and pumpkin porridge.
Multigrain bread
Materials:
Medium seed dough: 824g, instant yeast10g, water 494g, main dough:103g, rye flour103g, wheat protein 5 1 g, maple syrup 5 1 g, salt/kloc.
Exercise:
1. Put all the medium-sized dough materials together in a mixing tank, stir slowly until there is no dry powder, then stir at medium speed until it becomes dough, and then stir at medium speed until the dough becomes stiff, that is, take out the dough when you can feel a little elasticity in the dough.
2. Knead the dough made by 1, put it in a steel basin, move it into a fermentation box, and perform basic fermentation at 28℃ and 75% relative humidity for about 90 minutes.
3. Pour a proper amount of water in the dough main material into the container, add the improver and stir evenly.
4. Put all the dough ingredients except olive oil into a stirring tank, add the dough in the second method of tearing into small pieces, stir slowly until there is no dry powder, and then stir at a medium speed until dough is formed.
5. Add olive oil in method 4, stir at medium speed until the dough can be pulled out into a film shape, add all the fillings, continue stirring until the dough is pulled out into a transparent film shape, then take out the dough and knead it round.
6. Divide step 5 into small doughs of about 250g each, round them separately, seal them with plastic wrap, and let them stand and relax for about10 ~15min.
7. Roll the relaxation method 6 into a long shape with a rolling pin, then roll it into an olive shape, put it into a baking mold, move it into a fermentation box, and conduct the final fermentation at 38℃ and 85% humidity for about 45 minutes until the volume doubles.
8. Take-out method 7: Leave it at room temperature for about 3-5 minutes to make the surface crusted, then use a cutting knife to obliquely draw two knife marks on the surface, move it into a preheated oven, and bake at 160℃ and 230℃ for about 25 minutes.