Beer bread(pi jiu mian bao )

Beer bread

Introduction:

"Mr. Meng's black beer bread, ordinary beer version. For people who don't love beer, any beer is the same. Millet soup, a little bit more trouble, but rare to do once, trouble on the trouble. The bread made by teacher Meng looks neat and uniform. Without this slightly elliptical mold, we urgently made four... The circle. A hoop will do, and the bottom will be saved. However, it is reasonable to know whether it will work or not. After all, it's still one step away. The soup doesn't seem to be dry enough. I don't know how dry Mr. Meng's boiling water is. I feel almost done. I'm off the fire. Only when you stir the dough do you know that the moisture can be collected a little more. Because the dough is thin and soft. Finally, a little flour was added to make the dough. Fortunately, just round on the line, into the circle, slowly rising hair. That ring is really good, but when the dough rises, it slightly takes the ring away from the chassis. When baking, it overflows a little skirt from the bottom of the ring, and when demoulding, it gets a little stuck. But it's OK. It didn't take much effort. "

Production steps:

Step 1: millet soup ingredients

Step 2: wash millet and drain

Step 3: add 85 grams of water and soak for more than 3 hours

Step 4: pour into the pot, boil over low heat until the water is dry, cool, cover with plastic wrap and refrigerate for about 30 minutes

Step 5: dough

Step 6: pour all the ingredients except oil into the big basin together with millet soup seeds

Step 7: stir until smooth, add butter

Step 8: continue stirring until the film can be pulled out

Step 9: put into a large bowl and ferment for 80 minutes until the dough grows

Step 10: take it out and divide the exhaust into 4 equal parts

Step 11: rounding

Step 12: apply high gluten powder to the whole surface

Step 13: put in the baking mould and ferment for 45 minutes

Step 14: dough grows

Step 15: put into the oven, middle layer, heat 180 degrees, heat 180 degrees, bake about 20 minutes

Step 16: color the surface and take it out

Step 17: demoulding

Step 18: cool and eat

Materials required:

Xiaomi: 30g

Water: 85g

GAOJIN powder: 200g

Whole wheat flour: 80g

Brown sugar: 15g

Salt: 1 / 4 teaspoon

Dry yeast: 4G

Beer: 160g

Butter: 15g

Note: in the production of millet soup, attention should be paid to the control of moisture and try to dry the moisture to prevent the dough from being too thin and soft. There is no baking mold, so the dough can be baked directly in the baking pan.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: Original

Chinese PinYin : Pi Jiu Mian Bao