Spicy soda bread(la su da mian bao )

Spicy soda bread

Introduction:

"Soda bread is a kind of traditional bread in Ireland, which is different from the bread made by yeast. It uses soda powder and baking powder to achieve the bulking effect. Therefore, it does not need a long fermentation process, and it is a kind of simple bread. Of course, the taste is very different from traditional bread. Its shell is crispy, the interior is soft, and it has a unique flavor. "

Production steps:

Step 1: mix low gluten flour, baking powder, baking soda and salt

Step 2: add the softened butter and rub well by hand to make the butter and flour mix completely

Step 3: pour in chili powder and sugar, mix well

Step 4: pour in the yogurt

Step 5: knead well by hand to make wet batter, knead for about 30 seconds

Step 6: add the crushed almonds and continue to knead evenly

Step 7: divide the batter into two parts. Pat more dry flour on your hand and knead the batter into a round dough

Step 8: cut a 37.5px cross on each round dough with scissors

Step 9: put in a preheated 200 ° oven, middle layer, heat up and down, bake for about 25 minutes, until the surface is golden

Materials required:

Low gluten flour: 100g

Dried chili powder: 1 tablespoon

Salt: 1 / 4 teaspoon

Crushed almonds: 15g

Baking soda: 1 / 8 teaspoon

Fine granulated sugar: 15g

Butter: 15g

Old yogurt: 75g

Baking powder: 1 / 2 teaspoon

Note: Note: 1, soda bread is a kind of traditional bread in Ireland, which is different from the bread made by yeast. It uses soda powder and baking powder to achieve fluffy effect. Therefore, it does not need a long fermentation process, and is a kind of simple bread. Of course, the taste is very different from traditional bread. Its shell is crispy and its interior is soft. It has a unique flavor. 2. Simple bread is different from ordinary bread in that it does not form a dense network structure through the protein of flour, so as to realize the delicacy of bread tissue. On the contrary, if there is too much gluten, it will make the bread taste rough. Therefore, this bread is made with low gluten flour instead of high gluten flour for ordinary bread. 3. After pouring in the yoghurt, it will be very wet and soft when it is just kneaded into the batter, but please knead it for about 30 seconds to make the batter produce a certain amount of gluten, but don't knead it for too long. If the gluten is not enough, the bread will not expand enough when baking, and if the gluten is too much, the bread may taste rough. 4. Because the batter is wet, when shaping, pat the dry flour on your hand more, so it won't stick to your hand. 5. The chili powder used in the prescription is the kind of chili powder that can see the slices of chili, or powder like chili powder can be used. Can not eat spicy, you can reduce the amount of chili powder. The crushed almonds used in the recipe can also be replaced with other dried nuts you like.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: other

Chinese PinYin : La Su Da Mian Bao