500 grams of bread flour

50 g sugar

7 grams of salt

5 grams of high-sugar tolerant yeast

Milk powder 10g

40 grams of whole egg liquid

240 grams of quinoa porridge

Water 98 grams

40 grams of butter

Method of baking bread with quinoa

Step 1

Wash and soak 30 grams of tricolor quinoa in clean water for about 65438 05 minutes.

Second step

After filtering out the soaked water, pour 230 grams of cold water, put it in the rice cooker and turn on the porridge button. Cook porridge and let it cool for later use.

Third step

Mix all the ingredients in the dough except butter (including quinoa porridge) and knead into smooth dough. Add butter and continue to knead until it is finished.

Fourth step

Put into a container, covered with plastic wrap, and put into an environment of 25-28 degrees for basic fermentation.

Step five

Ferment to 2~2.5 times the size. Fingers stained with powder will not rebound or collapse.

Step 6

Take out the fermented dough, pat it, exhaust and weigh it, and divide it into 6 equal parts.

Step 7

Cover with plastic wrap and wake for 20 minutes.

Step 8

Take a loose dough, roll out the bubbles on the side and pat them off.

Step 9

Turn it over and roll it up from top to bottom.

Step 10

Cover with plastic wrap and wake for about 20 minutes.

Step 1 1

Push it out again

Step 12

Turn it over and roll it up from top to bottom.

Step 13

Do it in turn.

Step 14

Put them in groups of three in the toast box.

Step 15

Put it in an environment with a temperature of about 37 degrees and a humidity of 75%, ferment for 9 minutes, gently press the surface with your fingers, and slowly rebound.

Step 16

Put it into a preheated oven, bake in the oven with the upper tube 170 degree and the lower tube 190 degree for 40 minutes, and cover it with tin foil in time.

Step 17

Demoulding and cooling.

skill

Please adjust the amount of liquid according to the flour, environmental humidity and the degree you can master.