Chinese flower Liuhe bread

Chinese flower Liuhe bread

Introduction:

"Liuhe" is a Chaoshan dialect, which means to be popular and easygoing. Liuhe bread is very common in Chaoshan area. Most of them are a combination of six breads, one in the middle is slightly larger, and the other five are slightly smaller, forming a circle. There are also eight bread in a round combination, which means "hair". Chaoshan people use Liuhe bread to worship their ancestors and gods, which means auspicious. Because they are popular and easygoing, they have noble people to help them. They are harmonious and smooth, and make money with harmony. Liuhe bread has bean paste stuffing, and also has no stuffing in the bag. Today's bread without stuffing is actually milk bread. The bread is made in the middle way to make it softer. The shape is also slightly different. This bread is not round, but the shape of flowers, which increases the radian of petals and makes the appearance more beautiful. Of course, this is also for ancestor worship. A few days ago, Xuanxuan mama, a gourmet in Meitian, said that the glutinous rice Qifeng was very good, so she began to grow this kind of Qifeng in her heart, and prepared to make one for this ancestor worship. She asked her mother-in-law, and her mother-in-law said that it was better to "contract out". After a while, he added that he wanted Liuhe bread. "Contract" is actually a fermented bun, Chinese and Western style are OK. "Contract" is also used to worship the meaning of "hair". Since you want Liuhe bread, Qi Feng should put it aside first. As far as our family's love for Qifeng cake is concerned, my idea of making glutinous rice Qifeng can be put into practice in a few days. This kind of bread is very soft and dense. It's good to eat at ordinary times. The following a is the medium dough material, B is the main dough material

Production steps:

Step 1: dissolve the yeast in the milk, then add the high gluten flour, stir evenly with chopsticks to form the medium seed dough, and cover it with fresh-keeping film for fermentation

Step 2: ferment to 3-4 times the size (the dough in my picture is not big enough, because I accidentally dropped it when I transferred the basin, which led to the rapid defoaming of the fermented dough. When I took out my mobile phone to take a picture, it would be like this in the picture)

Step 3: in addition to olive oil, the main dough materials are added into the inner barrel of the bread maker in the order of liquid first and then powder, and finally the medium dough is added to start a kneading process

Step 4: after 20 minutes, the kneading process is over, and the dough can pull out the rough and easy to break film

Step 5: add 35 grams of olive oil, and then start a dough mixing process

Step 6: after 15 minutes of the second dough mixing procedure, the dough has been able to open the firm and unbreakable film, which is close to the complete stage, so I manually turned off the dough mixing procedure of the bread maker

Step 7: put the tested dough back into the inner barrel of the toaster, cover it and ferment

The next step is not to dip the dough into the middle of the fermentation

Step 9: take out the dough, exhaust and divide it into 6 pieces, one of which is a little bigger, the other 5 pieces are a little smaller and of uniform size

Step 10: use a 7-inch pizza plate, spread butter to prevent stickiness (except those that are not sticky). Put the large dough in the middle and the other 5 small ones around. Develop the fermenting bar in the oven. Put a plate of boiling water at the bottom. Put the baking net holding the pizza plate into the penultimate layer. Close the oven door for the second fermentation

Step 11: after about 40 minutes, the hair is 2.5 times the size, take it out, brush the egg liquid, dip one end of the rolling pin with water, then dip it with white sesame, and print it gently in the middle of the large dough. Sprinkle white sesame seeds on the small dough near the large dough (as shown in the picture)

Step 12: preheat the oven at 190 ℃ and bake it at 170 ℃ for 20 minutes

Materials required:

A high gluten flour: 100g

A milk: 100g

A yeast: 1g

B high gluten flour: 100g

B yeast: 1 / 2 tsp

B sugar: 30g

B egg liquid: 35g

B salt: 1 / 2 tsp

B olive oil: 35g

Surface decoration egg liquid: a little

Surface decoration white sesame: a little

Note: 1, the olive oil in the material can be replaced by butter. 2, when kneading the dough, the dough is still relatively dry before adding olive oil. Don't rush to add water or milk. After the first kneading procedure, add olive oil, and the final dough will be quite soft and elastic. 3. Please adjust the temperature according to the temperament of your oven

Production difficulty: Advanced

Baking technology

Production time: several hours

Taste: milk flavor