Rosemary slipper bread(mi die xiang tuo xie mian bao )

Rosemary slipper bread

Introduction:

"One big foot. Looking at its clumsy appearance, I don't think of shoes, but feet. Maybe Bigfoot bread is more appropriate? Also suddenly understand, why teacher Meng do is two, rather than other quantity. The second is the normal. However, in view of the amount of food and the acceptability of eurobread, it is better to make only one foot. European bread, rough surface exudes a strong local flavor, burnt yellow color, the more you see, the more you love it. It's a pity. Why do people like soft and sweet bread? "

Production steps:

Step 1: Materials

Step 2: rosemary leaves

Step 3: wash, chop and set aside

Step 4: in addition to the oil, pour the dough into a large bowl

Step 5: stir into flocs, add oil

Step 6: stir again until the film comes out

Step 7: add rosemary,

Step 8: knead well

Step 9: basic fermentation for 80 minutes, dough head to about 2 times the size

Step 10: exhaust, round and relax for 10 minutes

Step 11: roll it into a 10x20cm rectangle

Step 12: put in the baking pan and ferment for 40 minutes

Step 13: dough grows

Step 14: put into the oven, middle layer, heat 200 degrees, heat 160 degrees, bake about 25 minutes

Step 15: the surface is golden, and it's out of the oven

Step 16: put it on the air rack to cool

Materials required:

GAOJIN powder: 100g

Fine granulated sugar: 8g

Salt: 1 / 4 teaspoon

Water: 57 G

Corn oil: 7g

Dry yeast: 1 / 4 teaspoon

Fresh rosemary: 4G

Note: no fresh rosemary can be replaced by dry rosemary, or other spices or fruit. Fermentation time and baking time should be adjusted according to the actual situation, oven firepower should be adjusted according to the situation of their own oven.

Production difficulty: simple

Baking technology

Production time: several hours

Taste: salty and sweet

Chinese PinYin : Mi Die Xiang Tuo Xie Mian Bao