Whole wheat(quan mai ke song )

Whole wheat

Introduction:

"In 1770, Austrian Princess Marie Antoinette, who was only 14 years old, with her naive mind and body, shouldered the political mission of high hopes placed by the royal families of France and Austria, dressed up and set foot on the land of France, and became the Crown Princess of French Crown Prince Louis Auguste de Bourbon (later Louis XVI). Four years later, Louis ascended the throne and Mary became a French mother. However, at that time, France was on the eve of revolution. In the face of increasingly acute social contradictions and the crisis of royal rule, Louis XVI indulged in "making keys and unlocking locks" and turned a blind eye to it. Mary was even more keen on banquets, dances and fashion, and had no political mind and sense of responsibility. When the Bastille was conquered, the monarchy came to an end, and the royal family became the target of public criticism, Queen Mary, 38 years old, became the queen of France The crime of treason is on the guillotine, which unexpectedly does not lose the pride and dignity of the royal family. The "Lady of the deficit" and "Queen of the guillotine" failed to bring glory and long-term stable rule to the French royal family, but because of luxury and passion for banquets, they promoted a lot of delicious food for France, including croissant, which came to France with her. Today, the classic French breakfast, a cup of milk can be added. It must have been after modern times that western style bread such as Kesong was introduced into China. The Opium War opened the door to China. Western things, including lifestyle and eating habits, flooded into the once closed "Heavenly Kingdom". In the earliest open ports, such as Guangzhou and Shanghai, cafes, Western restaurants and bars specially catering for foreigners first appeared. Then some Chinese people began to follow suit and gradually became fashionable. As far as Kesong is concerned, it has become a necessary afternoon tea snack for Shanghai gentlemen. At the beginning of the 20th century, there appeared layered Kesong. The oil content of the bread increased greatly, and the taste was more crisp and delicious. In many people's words, Danish bread dough was made into horn or sheep horn shape. I'm not professional, I don't understand the difference between them. After reading a lot of recipes, I found that eggs are not added to Koizumi dough, while Danish bread has eggs. Is this the reason why Kesong is crisper and Denmark is softer? Delicious is the last word! It's not our amateurs' pursuit to trace the history and principles of food. Collecting some anecdotes and allusions about food is just to increase the leisure of tasting. Besides appreciating the food, we can feel the vicissitudes of life and the vicissitudes of life! "

Production steps:

Step 1: mix all dough ingredients, including softened butter. Don't add all the water at a time, leave a little bit, and slowly adjust the hardness of the dough. If you still feel the dough is too hard after adding all the water, it's OK to add some more. The hardness of the dough should be as close as possible to that of the butter. The closer the dough is, the easier it is to succeed.

Step 2: round the dough, roll it into a large piece, put it into a shallow plate, cover it with plastic film, and freeze it in the refrigerator for 1 hour.

Step 3: roll the frozen dough to twice the size of the butter, and place the butter in the middle of the dough.

Step 4: wrap it up, close it up and squeeze it tightly.

Step 5: roll it into a rectangle.

Step 6: roll it open again after three fold, repeat twice, that is, three fold, put it into the refrigerator and freeze for 30 minutes.

Step 7: after the last three fold, roll it into a large piece about 40 cm long and 4 mm thick on one side.

Step 8: trim off the four sides and cut them into two pieces from the middle, with the width of each piece no less than 18 cm.

Step 9: divide into isosceles triangle with 9 cm bottom and 18 cm height.

Step 10: roll up from the bottom to the top corner. When rolling, be careful not to roll too tightly or touch the section.

Step 11: put into the baking tray and ferment.

Step 12: preheat the oven at 210 ℃ for 18 minutes, then lower it to 150 ℃ for about 5 minutes. The surface is deep golden yellow.

Materials required:

Medium gluten flour: 400g

Whole wheat flour: 100g

Milk powder: 15g

Fine granulated sugar: 55g

Salt: 10g

Fast dry yeast: 8g

Water: 310G

Salt free butter: 50g

Butter: 250g

Notes: 1. As for flour, this time we use French bread flour and stone ground whole wheat flour. The whole wheat flour is more fragrant, and the wheat and milk flavors complement each other. I used dumpling powder before, and the effect is good. Some people use high gluten powder and low gluten powder. Try it next time. 2. Every time the edge is removed before folding, the effect of organization will be better. 3. Bake well. I'm a little short on this one. 4. It's delicious when it's just baked and cooled. It's not crisp when it's wrapped up for the next day. You can bake in the oven at 150 ℃ for 7 or 8 minutes, which is similar to the one just out of the oven. It's best to eat and bake now. If you can't finish baking at one time, just roll the bread germ into a shallow plate, cover it with plastic wrap and put it into the refrigerator for freezing. When you want to eat, take it out to warm up and ferment. It can be kept for a long time. I do it all the time and there's no problem. 5. Last point: This is a kind of bread with high oil and heat. I'm afraid it's fat.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: Original

Chinese PinYin : Quan Mai Ke Song