Christmas bread: Mask scones

Christmas bread: Mask scones

Introduction:

"Is this going to the masquerade? It is said that this is a traditional Christmas food in Provence, southern France. I've made a leaf shape before, and the response is pretty good. It's near Christmas. Make a mask. The temperature is very low. The room temperature is only about 10 degrees. This time, instead of promoting fermentation in any way, let the dough grow slowly at this temperature to see how long it takes. After a right time, it seems that it can grow without impatience. Finally can no longer look aside, concentrate on it, and its state, seems just right. Divide loosely, place in a warm place, ferment and bake. It seems that everything goes well together. However, after a short time away, I found that it had become African black. Although I always like the bread with heavy color and thick skin, this time it was a mistake. All right, guys from Africa, let's go out and cool off. "

Production steps:

Step 1: dough: 50g high gluten flour, 25g low gluten flour, 5g fine granulated sugar, 1 / 4 tsp salt, 1 / 4 tsp dry yeast, 75g water, 5g butter

Step 2: pour the dough except butter into a large bowl

Step 3: knead well and add butter

Step 4: continue kneading until the film is pulled

Step 5: put it into a bowl for basic fermentation

Step 6: double the dough

Step 7: exhaust, divide into 4 equal parts, round and relax for 10 minutes

Step 8: garnish: 1 tbsp corn oil, 1 / 8 tbsp salt, 1 / 8 tbsp black pepper, 1 / 4 tbsp thyme, 1 / 4 tbsp basil

Step 9: roll the dough into an oval shape

Step 10: put in the baking tray

Step 11: apply oil on the surface

Step 12: sprinkle salt and black pepper in turn

Step 13: Sprinkle with thyme and basil

Step 14: cut 4 edges on the dough,

Step 15: pull the edge of dough outward by hand to increase the knife edge spacing

Step 16: last fermentation for about 20 minutes

Step 17: put in the oven, middle layer, heat 210 degrees, heat 170 degrees, bake about 15-20 minutes

Step 18: color the surface and get out of the oven

Step 19: Cool

Materials required:

GAOJIN powder: 100g

Low gluten powder: 25g

Fine granulated sugar: 5g

Salt: 1 / 4 teaspoon

Dry yeast: 1 / 4 teaspoon

Water: 75g

Butter: 5g

Corn oil: 1 tablespoon

Black pepper: 1 / 8 TSP

Thyme: 1 / 4 teaspoon

Basil: 1 / 4 teaspoon

Note: the surface materials can be changed as you like. When rolling the dough, pay attention to the consistency of rolling thickness. Baking time and power should be adjusted according to the actual situation of the oven.

Production difficulty: simple

Process: Baking

Production time: one day

Taste: salty and fresh