Tuna bread with French red wine(fa shi hong jiu jin qiang yu mian bao )

Tuna bread with French red wine

Introduction:

"Today's French red wine tuna bread is based on the French hard bread, with the traditional Chinese taste, especially my family's taste, made a simple adjustment. Then round it and fill it with stuffing. You don't have to worry about the big pores that can't be made. It's a bit like baking bun. It's also a creative baking I did. I didn't expect it to be quite successful. "

Production steps:

Step 1: put all the dough materials except olive oil into the mixing tank of the household mixer, with the wet material at the bottom and the dry material at the top;

Step 2: beat at low speed until the dough is formed, stop the machine and check the hardness of the dough. If it feels dry and hard, add a little more water;

Step 3: continue to beat the dough until it is slightly elastic, and add olive oil;

Step 4: continue to beat at low speed until the dough has eaten all the fat, turn to medium speed until the dough surface is smooth; during this period, stop the machine once or twice to scrape the dough off the mixing tank and mixing hook, and then continue to beat;

Step 5: check the dough condition: pull out the rough film;

Step 6: take out the dough, roll it round, put it into a big bowl, cover it with plastic film, and ferment at room temperature.

Step 7: while waiting for fermentation, prepare the filling. Dice the onion, drain the tuna and set aside;

Step 8: add olive oil in a small pot, cool the oil in a hot pot, add diced onion, stir fry slowly over low heat;

Step 9: stir fry until the onion is transparent and slightly burnt yellow, add red wine, and continue to stir fry until the taste of wine comes out;

Step 10: add appropriate amount of salt to taste;

Step 11: add proper amount of pepper to taste and turn off the heat;

Step 12: add Tuna meat;

Step 13: stir well and cool for standby.

Step 14: This is the state after 50 minutes: my room temperature is about 21 or 22 degrees, and I ferment next to the radiator for 50 minutes, regardless of the state;

Step 15: take out the dough and press flat to exhaust;

Step 16: divide into 6 parts, roll round, cover with plastic film and relax for 15 minutes;

Step 17: after 15 minutes, take a dough and pat it into a round cake, turn it over and close it up;

Step 18: pack in the right amount of stuffing;

Step 19: wrap it like a bun and pinch it tightly;

Step 20: after slightly rounding, put in the paper film;

Step 21: wrap it all.

Step 22: put the whole bread germ into the oven, put a bowl of hot water under it, don't be too hot, just generate a little steam, close the oven door, and finally ferment;

Step 23: ferment to twice to 2.5 times the size, take out the cross cut, cut until you can see the filling, put it back in the oven, ferment for 20 to 30 minutes, and take out the bread germ;

Step 24: preheat the oven for 200 degrees, put in the bread germ, spray water on the bread germ and the oven wall, and immediately close the oven door,

Step 25: cool to 180 degrees, bake for 15-18 minutes until the bread is golden;

Step 26: put the baked bread on the grid, cool it slightly, and then squeeze on a proper amount of salad dressing;

Step 27: Sprinkle with a little vanilla powder - it's ready to rub!

Materials required:

French bread flour: 250g

Yeast powder: 4G

Salt: 5g

Sugar: 15g

Maltose: 5g

Water: 150g

Olive oil: 10g

Canned tuna: 1 can

Onion: half

Red wine: 1 tablespoon

Pepper: right amount

Salad dressing: right amount

Vanilla: a little

Note: 1, this dough do not over stir, as long as you can pull out the film on the line, do not need "gloves" Oh. 2. If you add water in the middle, you must add a small amount many times. If you add too much water, it's not easy to do. 3. The basic fermentation may not be enough, but the final fermentation must be sufficient. This season, the northern heating room fermentation temperature is very good, but the humidity is not enough, so the final fermentation I put in the oven, and add a bowl of hot water. The main thing is to increase the humidity, the water should not be too hot, let the bread germ ferment slowly, in order to fully reflect the aroma of French flour; 4, without French flour, you can also use high gluten flour, or dumpling flour with high gluten. 5. Baking time and temperature for reference only, according to their own oven "temper" adjustment. 6. The final dressing and vanilla are very refreshing. Don't omit. I use mayonnaise and Tuscan vanilla, which can be bought at the supermarket's imported food counter. If I can't buy it, I can also use other herbs.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Fa Shi Hong Jiu Jin Qiang Yu Mian Bao