"Guloff bread" with raisin and lemon flavor(pu tao gan ning meng kou wei de gu gu luo fu mian bao )

"Guloff bread" with raisin and lemon flavor

Introduction:

"That was a few years ago. I only did it once at a friend's house, but I never did it at home. The main reason is that there was no mould at home at that time, and it was more troublesome. It was also because I only made it once when I came back from abroad, and that time was not finished yet. At that time, I was at my friend's home, and it took me a long time to make the blank. When I left, I told my friend how high the hair was before I could bake it. Finally, I didn't see my masterpiece. I just heard my friend tell me later that it tasted good. Therefore, I have already forgotten it! "Guluofu bread" is a kind of bread made of dough, raisins, fruit wine, juice, cream and eggs. It tastes good, but it's more troublesome. The main reason is that we need to cultivate the flour seeds in advance, and we also need the molds of different colors. The fermentation time is long, and we don't like sweet bread, so we never make it. This time someone wanted to make this kind of bread, and their family also had a mold to make this kind of bread, unlike when they came back home, they had nothing at home, even if they wanted to make it. "Guluofu bread" is made as follows

Production steps:

Step 1: seed dough, new dough, high gluten flour, salt, granulated sugar, egg, fresh milk, light cream, Heiti, lemon powder, Jundu orange wine, maltose, sugar powder, salad oil.

Step 2: pour proper amount of Jundu orange wine into Heiti and soak for 30 minutes.

Step 3: add lemon powder and salt into the flour.

Step 4: pour the sugar into the flour and mix the three kinds of flour.

Step 5: then put the soaked Heiti into the flour and mix it with the Jun Du wine.

Step 6: add a little olive oil and mix well.

Step 7: mix another whole egg.

Step 8: pour the mixed milk and cream into the flour and mix them into the wet dough.

Step 9: put in the seed dough, mix and knead it.

Step 10: knead the dough on the chopping board.

Step 11: put it in a steel basin, cover it with fresh-keeping film, and place it in a 24-28 ℃ environment for basic fermentation for 3 hours.

Step 12: when the dough is fermented to double and a half the size, take it out.

Step 13: take out the spiral pattern mold, put a small piece of butter about 20g in it, heat the mold with warm water to melt the butter, and then smear the inner wall and cylinder of the mold with a brush.

Step 14: knead the dough on the chopping board again, then press flat.

Step 15: press the middle part of the dough with the top of a large rolling pin. After pressing through, cut a hole in the middle of the dough by hand. The diameter of the hole is the same as that of the mold cylinder.

Step 16: then put the dough into the mold.

Step 17: cover the mold with plastic film and start the second fermentation.

Step 18: remove the preservative film when the dough is fully fermented in the mold.

Step 19: use your fingers to poke down the column, and then squeeze the dough around to make the dough stick to the four walls of the mold to exhaust and print patterns.

Step 20: after that, put the mold into the oven of 28-36 degrees, start the final fermentation, and take out the mold when the dough is fermented again to 8:00 full.

Step 21: preheat the oven at 180 degrees for 5 minutes, then turn off the heat, put the baking tray into the middle frame of the oven, and place the mold in the center of the baking tray. At this time, only turn the heat down to 180 degrees for baking, and bake for about 35-40 minutes.

Step 22: take out the mold while it is hot.

Step 23: after casting, apply a thin layer of maltose on the surface of the bread with a brush.

Step 24: then sift a layer of powdered sugar with a flour sieve, put it on the air rack to cool, and then slice it for consumption.

Materials required:

High gluten flour: 160g

Dough: 180 G

Eggs: 50g each

Fresh milk: 20ml

Light cream: 20ml

Heiti: 40 grams

Powdered sugar: 20g

Salt: 4 g

Fine granulated sugar: 40g

Lemon powder: 5g

Jundu orange wine: 15ml

Maltose: 20g

Salad oil: 20g

Note: this bread features: brown red color, white frost on the outside, sweet taste, rich fruit aroma, fine inside, fluffy and soft. Warm tips: 1. Production of seed noodles: only eggs, dried fruits and lemon powder are not put in the seed noodles, and other materials are the same. When the noodles are mixed, add 3 grams of dry yeast, ferment in the environment of 24-26 ℃ for 24 hours, and then refrigerate for 24 hours. 2. To choose the aluminum mold, this kind of mold is heated more evenly, baking out the color will be uniform, the mold in use when smearing butter. 3. After the second fermentation in the mold, try not to break the expanded dough when you use your fingers to separate and exhaust. The method is to stick your fingers to the middle column and gently insert it, and then press it to the outer wall to exhaust and press out the pattern. Press it to start the final fermentation. When the fermentation is eight minutes full, you can bake it. 4. When baking this kind of bread, you only need to turn off the heat, which belongs to the single side baking method. This method is only limited to the use of mold, and its advantages are that the climbing mold of bread is uniform, the color is uniform, and the expansion effect is good. 5. According to this method, you can also adjust your favorite taste, for example, add some dried fruit, dried blueberry or make the butter taste stronger. But you should pay attention to the water content. After the calculation, you can add more sweetness. I have reduced the sugar by 25% for this bread, and you can increase or decrease it within this range.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Pu Tao Gan Ning Meng Kou Wei De Gu Gu Luo Fu Mian Bao