manufacturing method
1. Cut all kinds of fruit materials into pieces with the size of 1.3cm for later use.
2. Chop the fresh yeast, put it into warm water at 30℃ and stir it evenly, add 2.25 kilograms of eggs, salt and sugar, add flour after stirring it evenly, sprinkle 7 kinds of fruit materials into noodles after stirring it evenly, take it out with a dough mixer and put it on a chopping board for 30 minutes.
3. Wipe the baking tray and brush the oil. Knead the dough into strips, and knead into each strip 180g. Knead into a circle and put it into an iron mold or form a circular pattern. Brush a layer of clean water when baking the plate, put it in an incubator for 65,438+0 ~ 65,438+0.5 hours, and send it to the furnace for baking when the temperature rises to one or two times. 46380.68668686666
4.250g of white sugar and 1.5kg of water are boiled, cooled, beaten with egg white, and bread is baked with a layer of egg white water.
The product is characterized by bright red, soft and moist cream, which can be kept unchanged for 5 days, sweet and soft, and easy to digest.
Materials:
2+ 1/2 teaspoons of dry yeast (or 2 teaspoons of instant yeast)
B 375ml of water (use 300 grams first. The surplus is used to mix the dough. Note: 300 grams is usually more than 300ml)
500 grams of high-gluten flour
D salt 1+ 1/2 teaspoons (the amount can be slightly reduced. Don't fill the spoon. Avoid being too salty).
Practice: (sponge absorption method/medium seed method)
To activate the yeast, fill a small bowl with 300g of warm water at 4 1 ~ 45℃, sprinkle yeast powder on the surface and gently stir. Wait 10 minutes.
As seeds, put the flour in a big jar, mix it with salt evenly, peel a round hole in the middle, pour it in (1), then put a part of the surrounding flour in the middle and mix it with yeast water to form a thick batter, cover it and let it stand for 20~30 minutes to make it swell.
Scrape off the remaining flour in the middle of the dough with a wooden spoon and mix it with the swollen batter. If it is too dry, add more water and stir it into a soft and wet dough.
Shake and knead dough. Sprinkle some flour on the table. Put the dough on the table and knead it for 10~ 15 minutes. Make the dough hard, smooth, soft and elastic. Don't add too much flour. )
First fermentation-about 3 hours before and after * * *, oil the jar. Put the dough in. Turn it over. Grease the dough. Cover with wet cloth or plastic wrap (poke several holes) and let stand for fermentation for about 1+ 1/2 hours. Flatten the dough and let out the gas. Cover it with cloth and make it double in size. About 45 minutes. Then flatten it.
Divide, circle and relax. Then flatten the dough. Take it out. Cut into two or three parts (generally 250g. The book is divided into two parts. Grind separately. Don't press too hard. Let stand for 5 minutes.
The dough is squeezed into a square. Fold the top to the middle. Fold the bottom up. Press the middle into a groove with your fingers. Fold the top and bottom sides in half. Squeeze the edge hard. Gently roll on the pavement to form a strip. (about 12 inch long).
Finally, put the shaped dough on a baking tray that has been sprinkled with flour (or a baking tray that specializes in baking bread sticks), cover it with cloth or plastic wrap, and let it stand and ferment for about 50 minutes to double its volume (the length is not easy to swell and the height is obvious).
Cut the surface line about 10 minutes before baking. Dip the blade in salad oil and cut five parallel diagonal lines on the dough surface. The depth is about 0.5~0.7 cm. After the blade is oiled, the cutting lines will not stick together. )
Preheat the oven to 240 degrees Celsius. Boil some hot water. Prepare a heat-resistant container (I use a pudding bowl). Pour boiling water into a bowl and put it in the oven. After the baking tray is put away, spray water into the oven several times before baking 10 minutes. Make water vapor. /kloc-Take out the water bowl after 0/0 minutes. * * Bake for about 20~25 minutes.
KO note:
1. Because the baking tray is too small, I baked it twice. The first consolidated type is easy to put on a baking tray, covered with plastic wrap and refrigerated in the refrigerator. After the second consolidated fermentation for 30 minutes, take out the first dish and ferment at room temperature. (Please adjust the time yourself. If the dough is dry due to refrigeration, spray some water on it. ) 。
2. The crust of bread baked by steam is hard, brittle and chewy.
Because there is a cup of boiling water in the oven, spray atomized water several times before baking 10 minutes, the dough will expand more during baking, and the cut marks will expand. If no steam is generated, please cut the diagonal line 20 minutes before entering the oven. The groove is expanded by fermentation expansion. The lines will not be too rigid.