Garlic fennel bread(da suan hui xiang mian bao )

Garlic fennel bread

Introduction:

"Compared with bread, steamed bread has much higher nutritional value. First of all, the protein content of high gluten flour is 5% higher than that of ordinary flour. Generally, high gluten flour contains 13% - 13.5% protein, while ordinary flour contains about 8% protein. In addition, when making bread, there are eggs, milk powder and so on, so the taste and nutrition are higher than steamed bread. Some friends have said that the sugar and oil in bread are unhealthy. That's right, but you don't need to make this kind of bread. Not all bread contains a lot of sugar and oil. According to preliminary statistics, there are thousands of kinds of bread in the world. This does not include the bread made by many families in the West. If we take home-made bread into account, it will be too much! They are as common as we eat steamed bread. Almost every family can make it, and there are many kinds of it. Bread does not put sugar and oil, there are also low sugar and low oil, this kind of bread tastes more healthy. Today, I'll make my own bread with a big spoon. It's an improvement of many kinds of bread. It's a pure family version. It's all the way foreigners do at home. It's called "garlic and fennel bread in Paris countryside". It's healthy, ha ha

Production steps:

Step 1: dough: 400g high gluten flour, 20g milk powder, 25g sugar, 5g dry yeast, 6G salt, 3G maltose, 250ml water, 20g butter; filling: 45g garlic, 20g fennel, 30g butter, 2G salt.

Step 2: first put dry yeast, milk powder, sugar, salt and maltose into the flour bowl.

Step 3: use 250ml water to synthesize dough.

Step 4: take out the dough from the basin, press it flat on the chopping board, and put the chopped butter on it.

Step 5: then fold and knead repeatedly until the flour and oil are fully integrated. Finally, you can use the method of wrestling, pushing and kneading to make it reach the complete stage, that is, the muscle strength of the flour is fully displayed, and then it is completed, which takes about 15-20 minutes.

Step 6: smooth, soft and strong dough.

Step 7: put it back into the basin again, cover it with fresh-keeping film to keep moisture, do basic fermentation, and expand twice as much. Fermentation time is about 30-40 minutes at room temperature above 25 ℃.

Step 8: do other preparation during dough fermentation, chop fennel first and set aside.

Step 9: Chop garlic and set aside. Melt butter in hot water.

Step 10: put the chopped garlic into the butter, then add a little salt and mix well.

Step 11: at this point, the dough has doubled in size and can be made.

Step 12: check the quality of dough fermentation. You can poke it with your fingers with water or dry flour. If the small hole does not rebound, it is the best degree of fermentation.

Step 13: at this time, take out the dough from the basin, put it on the chopping board and press it flat to exhaust the air.

Step 14: after exhausting the air, knead the dough again.

Step 15: knead the dough long by hand, and then divide it into the small dough you need. I cut 8 pieces to make 8 small breads. Cover the dough with plastic wrap and relax for 10-15 minutes. Then roll the dough from the middle to both sides with a rolling pin, roll it into oval pieces, roll it back into olive shaped Breads by hand, and put it in the baking pan for secondary fermentation.

Step 16: after the breadcrumb is twice as big again, cut a gap in the middle of the breadcrumb with a trench knife.

Step 17: after the breadcrumb is twice as big again, cut a gap in the middle of the breadcrumb with a trench knife.

Step 18: Sprinkle fennel over the filling and cover with the filling.

Step 19: put the baking tray into the preheated oven, heat 200 degrees up and down, bake for 15-18 minutes, and the color will be golden.

Step 20: This is the appearance of bread cracking naturally after baking at high temperature.

Step 21: it's natural, the color is beautiful and the taste is attractive! At this point, all operations are completed.

Materials required:

High gluten flour: 400g

Milk powder: 20g

Dry yeast: 5g

Butter: 20g

Garlic: 45g

Fennel: 20g

Sugar: 25g

Salt: 2G

Maltose: 3 G

Water: 250ml

Note: Bread features: golden color, rich garlic flavor, crisp skin, soft face, delicious taste. Warm tips: 1. To make good quality bread, the dough must be kneaded well until it is gluten, smooth and soft. 2. The covering on the stuffing can be fennel or frankincense. It tastes different and is very good. 3. When making bread blank, the rolling pin should be rolled from the middle of the dough to both sides. This is the basic technique. It must be rolled tightly when rolling back. 4. Bread gutter knife can be made by ourselves. Just use a shaving blade.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: garlic

Chinese PinYin : Da Suan Hui Xiang Mian Bao