Cuttlefish toast(mo yu tu si )

Cuttlefish toast

Introduction:

"Cuttlefish's ink bag is a kind of valuable medicinal material. After being processed, the ink can not only be used in industrial production, but also be made into hemostatic drugs, which can treat functional bleeding. It is found in Japan that the ink of cuttlefish contains anti-cancer ingredients, and the ink of cuttlefish contains a kind of mucopolysaccharide. These days, we are eating cuttlefish, leaving ink bags to make black toast. "

Production steps:

Step 1: This is the squid's ink bag. Put it away for use;

Step 2: tear open an ink bag, take half of the ink - things like particles, melt them with water, and the amount of water is within the formula;

Step 3: put all the ingredients except butter into the bread machine barrel;

Step 4: first stir with chopsticks to avoid the flour flying when the machine starts;

Step 5: at the end of a mixing procedure, add butter;

Step 6: add butter and knead for 25 minutes, then come out the film in the picture;

Step 7: round the dough, put it into the greased fresh-keeping bag, put it into the mouth of the bag, and put it into the refrigerator for cold storage and fermentation;

Step 8: the next day, take out the dough that has been fermented for one night, and the dough is twice as big;

Step 9: press the dough to exhaust and fold it three times; there is no need to warm the dough;

Step 10: do three fold again;

Step 11: round again and put it into the fresh-keeping bag for fermentation (save trouble, there is oil in the bag)

Step 12: in about two hours, the dough is twice as big again;

Step 13: take out the dough, press to exhaust, divide it into two parts, round and wake up,

Step 14: after rolling for two times, put it into the mold for final fermentation;

Step 15: after about two hours of fermentation, send it to the top cover, push the top cover of the toast mold, and it can't be pushed; put it into the preheated oven,

Step 16: 45-50 minutes, then take out the grill to cool;

Step 17: after cooling thoroughly, slice it into slices and keep it in a fresh-keeping bag.

Materials required:

High flour: 600g

Water: 370g

Salt: 4 g

Fine granulated sugar: 60g

Cuttlefish juice: moderate

Instant dry yeast: 6 g

Milk powder: 40g

Salt free butter: 40g

Note: the use of cold fermentation, fresh bags must be tied tightly in the bag mouth, leaving room for dough fermentation

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: other

Chinese PinYin : Mo Yu Tu Si