Window pattern display of bread making "flower shaped hard salted bread"(chu chuang hua yang zhan shi mian bao zhi zuo xian hua zao xing ying zhi xian mian bao )

Window pattern display of bread making "flower shaped hard salted bread"

Introduction:

"Today, this kind of bread belongs to the display type in the window of European bakeries. The big one can weigh more than ten jin, and the small one can weigh two or three jin. The one I made weighs only one jin. Compared with other people, it's a mini bread. It's not difficult to make. It's just better in appearance, a little more complicated in making, a little more interesting. Fermentation requires a long time at low temperature, and the smell of wheat is stronger. It belongs to hard salted bread. "

Production steps:

Step 1: bread dough; high gluten flour, dry yeast, salt, maltose, water.

Step 2: decorate dough; medium gluten flour, butter, water, salt, naked wheat flour.

Step 3: to make bread dough, first pour salt and dry yeast into dry flour and mix well.

Step 4: pour in maltose and mix well.

Step 5: synthesize dough with water.

Step 6: knead the dough until smooth and delicate, moisten it, cover it with fresh-keeping film, do basic fermentation at room temperature, the temperature is about 24-28 degrees, and ferment for 4-6 hours.

Step 7: to make decorative dough, put salt into flour and mix well.

Step 8: put the butter in.

Step 9: crumble the butter in the dry flour by hand, and take the shape of loose particles.

Step 10: then use water to make dough.

Step 11: wrap the dough with plastic wrap, and finally put the dough in the refrigerator for 6 hours.

Step 12: after 6 hours, take out the fermented bread dough, press flat to exhaust, then round the dough from the new dough, cover it with plastic film and let it grow for 30 minutes.

Step 13: when the dough is finished, flatten the dough on the chopping board and put it into the baking pan in the shape of a big round cake 2 cm thick.

Step 14: put the baking tray into the oven and let the dough ferment again for 1 hour.

Step 15: take out the dough that has been refrigerated for 6 hours, cut it with a knife and roll it into 0.3cm thick dough with a rolling pin.

Step 16: button a 16 cm disc on the rolled dough, and cut it into a round dough with a knife.

Step 17: place the round dough on a flat metal plate.

Step 18: roll the remaining decorative dough into large pieces with a rolling pin. The thickness of the dough is about 0.2 cm.

Step 19: then use a circular mold with a diameter of 4cm to carve out 28 round cakes.

Step 20: take a small cake and roll it into a stamen shape by hand, then wrap it one by one with 6 small cakes spaced at a good distance to form a rose shape.

Step 21: each rose can be made with 7-8 small cakes.

Step 22: make a total of 4 roses, cut the roots with scissors after the flowers are ready, and lay them flat on the cutting board for standby.

Step 23: use the extra dough to make a few leaves.

Step 24: after cutting the flower leaf shape with a knife tip, press the grain on the leaf with a small bamboo board.

Step 25: apply a layer of water evenly on the pre cut round piece with a brush.

Step 26: then put the flowers and leaves, put them in the freezer together with the metal plate, and freeze for one hour.

Step 27: after the final fermentation of bread blank, evenly spread a thin layer of naked wheat flour around the blank with a flour sieve.

Step 28: then take out the frozen flowers.

Step 29: gently lift it with the lifting shovel and place it in the middle of the blank.

Step 30: use scissors to cut uniform tooth lace at 2cm around the bread blank at an angle of 30 degrees, the depth of scissors tip is 1cm, and the distance between scissors is 1cm.

Step 31: after the blank is made, spray a thin layer of fog water with a spray pot before entering the furnace, and then send it to the oven for baking.

Step 32: preheat the oven, use the upper and lower oven temperature of 190 degrees, put the baking tray into the middle rack of the oven, and bake for about 40-45 minutes.

Step 33: bake the cake until it is golden. At this point, all operations are completed.

Materials required:

High gluten flour: 300g

Medium gluten flour: 200g

Dry yeast: 5g

Butter: 40g

Water: moderate

Naked wheat flour: right amount

Salt: right amount

Maltose: 10 g

Note: this bread features: golden color, beautiful appearance, rich wheat flavor, scorched taste, slightly salty taste, very chewy, sliced with caviar, very delicious! Warm tips: 1. Don't rush to ferment this bread. It's better to ferment it slowly at a low temperature. The ideal fermentation time is 24 hours. The longer the fermentation time, the better the taste and the stronger the taste. 2. You can also use the method of mixed flour fermentation, combined with some new noodles to make, the taste will be better! The dough is made of 3 G yeast and 10 g maltose per kilogram of flour, which is fermented for more than 48 hours. 3. When making decorative dough, you should pay attention to the cold storage treatment. If you are not in a hurry to make this dough, it is better to keep it cold for a long time. It can be reused after 24-48 hours of cold storage. After making flowers, it's better to freeze for more than 1 hour. It's OK to freeze for a long time. It's OK to freeze for a day or two.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: Original

Chinese PinYin : Chu Chuang Hua Yang Zhan Shi Mian Bao Zhi Zuo Xian Hua Zao Xing Ying Zhi Xian Mian Bao