Black molasses bread(hei tang mi mian bao )

Black molasses bread

Introduction:

"I made whole wheat bread last time. It's really good. This time, I'm very satisfied with the effect of making whole wheat bread with the method of soup planting. I used molasse molasses in the book, and changed the almonds sprinkled on the bag into peanuts. The effect is quite good. The first time I made soup and bread, I just did it according to Mr. Meng's practice. It went very smoothly. I really want to thank Mr. Meng. "

Production steps:

Step 1: syrup used this time.

Step 2: mix material a with a rubber scraper, then cook it over low heat and make it into a paste, take it out and cool it, cover it with plastic film, and refrigerate for about 60 minutes. Mix all the materials in method 1 with material B, stir slowly to form a ball, and then stir at medium speed to form a slightly smooth shape.

Step 3: add the salt free cream, stir in slowly, and then stir at medium speed to make a smooth and malleable dough.

Step 4: put the dough into the container and cover it with plastic film, and ferment for 80 minutes.

Step 5: it's done.

Step 6: divide the dough into 5 equal parts, roll round, cover with plastic film and relax for about 10 minutes.

Step 7: after the peanut is fried and peeled, use the fresh-keeping bag to crush it with beer bottle or dough stick.

Step 8: it's not suitable to be too broken, so I didn't use blender.

Step 9: shape the dough into a long strip shape of about 50cm, then weave it into a five ring shape, evenly brush protein on the surface, then stick the almond (changed to peanut), and finally ferment for about 30 minutes. Put it into the preheated oven and bake at 190 ° C and 160 ° C for about 18 minutes.

Step 10: a 10-15 circular graph is similar to the principle of making a wreath. It's not easy to roll at the beginning. If you do two more, you'll be better.

Materials required:

Whole wheat flour: 10g

High gluten flour: 150g (1 cup)

Salt free cream: 15g

Protein: 20g

Almond powder: 100g

Water: 170 g

Instant yeast powder: 3 G

Brown sugar: 25g

Salt: 1 / 4 tsp (teaspoon)

Black molasses: 20g

Note: 1. When the dough is sticky, the mixer should be operated slowly. 2. According to the gluten of dough, the long strip shape can be kneaded gradually and slowly to produce the required length. 3. Different brands and different places of flour, water absorption, toughness will be a little different, when the dough is too dry and too wet, can be appropriate to add less water, milk or flour, but do not deviate too far from the square.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: Original

Chinese PinYin : Hei Tang Mi Mian Bao