Rye Bread(hei mai mian bao )

Rye Bread

Introduction:

"Three different shapes of bread: rye baguette, rye olive bread, rye leaf bun."

Production steps:

Step 1: dough method: weigh the high gluten flour, rye flour, fine granulated sugar, milk powder and salt respectively, and put them into the mixing basin of the kneading machine to mix well.

Step 2: add yeast water mixed with warm water, stir slowly for 2 minutes, and stir quickly until gluten is formed. (note that yeast should not be put together with sugar and salt to avoid dehydration failure of yeast)

Step 3: add the softened butter, slowly disperse the butter, and quickly stir until the dough is smooth.

Step 4: the dough with rye flour should not be stirred too hard. It's better to add a little.

Step 5: put the dough into the container, cover it with plastic wrap and put it in a warm place to wake up.

Step 6: wake up to twice the size.

Step 7: rye baguette: Sprinkle high gluten flour on the chopping board, take out 300 grams of dough, divide it into 3 parts, each 100 grams of dough, roll round, cover with plastic film, relax for 15 minutes.

Step 8: take a dough and flatten it with your hand. Roll it up and down from the center of the dough with an exhaust rolling pin to form an oval dough.

Step 9: turn over and roll down.

Step 10: roll the long cylindrical dough and pinch it tightly.

Step 11: knead the long cylindrical dough on the chopping board into a strip about 23 cm long.

Step 12: put the rye baguette into the baking tray with its mouth closed down, cover it with plastic film, and finally ferment.

Step 13: Fermented rye baguette.

Step 14: sift proper amount of high gluten flour on the surface of fermented rye baguette.

Step 15: use a shaping knife to evenly cut three times on the rye baguette.

Step 16: put into a 180 degree oven and bake for 20 minutes.

Step 17: rye olive bread: Sprinkle high gluten flour on the chopping board, take out 300 grams of dough, divide into 5 parts, 60 grams of each dough, roll round, cover with plastic film, relax for 15 minutes.

Step 18: flatten a dough by hand, roll it from the center of the dough with an exhaust rolling pin upward and downward to form an oval dough, turn it upside down and roll it into an olive shape.

Step 19: roll the dough into olive shape and pinch it tightly.

Step 20: knead the olive shaped dough on the chopping board.

Step 21: put the rye olive bread into the baking tray with the mouth closed down, cover it with plastic film, and finally ferment.

Step 22: Fermented rye olive bread.

Step 23: sift proper amount of high gluten flour on the surface of fermented rye olive bread.

Step 24: use a shaping knife to cut the middle of the rye olive shaped bread crust.

Step 25: put in the cut butter stick.

Step 26: put into a 180 degree oven and bake for 20 minutes.

Step 27: rye leaf shaped round bread: Sprinkle high gluten flour on the chopping board, take out 300 grams of dough, divide it into 5 parts, each 60 grams of dough, roll round, cover with plastic film, relax for 15 minutes.

Step 28: after shaping the loose rye leaf-shaped round bread, put it in the baking tray with the mouth closed down, cover it with plastic film, and finally ferment it.

Step 29: Fermented rye leaf round bread.

Step 30: sift proper amount of high gluten flour on the surface of fermented rye leaf shaped round bread.

Step 31: draw the vein shape on the surface of rye leaf round bread with shaping knife.

Step 32: put into the oven preheated 180 degrees and bake for 20 minutes.

Materials required:

Jinxiang high gluten flour: 300g

Big mill rye flour: 200g

Fine granulated sugar: 70g

Milk powder: 20g

Salt: 3 G

Yeast: 5g

Water: 300g

Butter: 20g

High gluten flour: right amount

Note: raw materials: 300g Jinxiang high gluten flour, 200g big mill rye flour, 70g fine granulated sugar, 20g milk powder, 3G salt, 5g yeast, 30g water, 20g butter decoration: appropriate amount of high gluten flour and butter

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Hei Mai Mian Bao