Improve Dali bar(gai liang da lie ba )

Improve Dali bar

Introduction:

"I remember when I was a child, when I went back to my hometown, I saw a bar seller at the food counter of Hualian Shopping Mall. I thought it was amazing. What a big bread, with a diameter of 50 cm. I also braved the fool to carry back two to my mother. My mother laughed at me as soon as she saw them, saying that I certainly didn't like to eat them. Ha ha, if it's true, as my mother said, the authentic bar is very hard and sour. It's really not delicious. One of them was cut open by my mother and steamed for breakfast. After eating for a week, the other one was given to my father's friend. Ha ha, I don't want to eat Dali any more. Today's bread should be considered as bread, but it's not small. It looks very much like the bar I recited. It tastes much better than the bar. "

Production steps:

Step 1: prepare the raw materials. The flour is so big that you don't put a bag of Lizhao. The soybean milk is a small bowl left after breakfast. In the soybean milk, you put Adlay, soybean, walnut kernel, black sesame and chickpea. It should be because of sesame. The soybean milk is black. There is no soymilk can be used pure milk, taste more fragrant.

Step 2: break the eggs into the bowl

Step 3: add soybean milk and egg

Step 4: add 50g flour and stir well to form a thick paste.

Step 5: cover and ferment

Step 6: put it in a warm place in winter and put it on the table in summer. The first fermentation takes a little time, about half an hour.

Step 7: I can see a lot of holes in my glass container from the bottom, but I can't see them from the top. I'll poke them out for you to see. It's just like this. This is the leaven head.

Step 8: add the remaining 400 grams of high flour into the yeast head and knead well. It will stick to your hands at the beginning. Knead a little more.

Step 9: when the hand is not sticky, add butter and knead well. It takes more than half an hour to knead the film. I've never kneaded it. Ha ha, but it's also very good.

Step 10: This is the first fermentation after kneading. It's twice as big, and I poke a hole. Ha ha, learn from others.

Step 11: take out the dough and evenly pull it into pieces. First soak the walnut kernel, drain the water, and evenly sprinkle it on the dough. At this time, you can play your imagination and sprinkle something else. Hee hee, I have more walnuts.

Step 12: roll like a scroll

Step 13: coil up, I'm too reserved

Step 14: put the dough in the electric cooker, cover the lid and ferment until it is twice as big. Turn on the electricity and start heating. This time, the fermentation will be faster. It will take about 20 minutes.

Step 15: open the lid of the pot in about 20 minutes. That's it.

Step 16: power on the pot. My pot has this key. Just press it once. Ha ha, it's a fool.

Step 17: open the lid of the pot at the first beep, look! It's a lot bigger. The peaks of Tuotuo are a little too big.

Step 18: turn the semi-finished product over and put it into the pot, cover the pot, press the Cancel button, and then press the cake button.

Step 19: when the second beep, open the lid and pour it out. Don't put it in the pot to cool down. If there is steam on the lid, it will wet the skin.

Step 20: I put it on the shelf to cool down. The shelf is small and the bread is big. I can't see it.

Step 21: cool thoroughly and then cut, otherwise it will break.

Step 22: look at me. The tissue is soft and tough. It feels like tearing bread by hand.

Step 23: cut off the four arcs, and cut the rest into pieces. I love it, pipido, crispy and fragrant. Young master likes to eat pieces, soft.

Step 24: take a clear look at the holes in the organization, lovely.

Materials required:

Soymilk or milk: 200 ml

Yeast: 5g

Eggs: 2

Sugar: 20g

Butter: 40g

High gluten flour: 450g

Salt: 2G

Walnut: 30g

Raisins: 10g

Note: Walnut raisins soak well in advance, so that walnut will not have bitter taste, raisins will not be hard to dry.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: Original

Chinese PinYin : Gai Liang Da Lie Ba