Brown sugar longan bread with black beer

Brown sugar longan bread with black beer

Introduction:

"Tao Ma once made a super delicious beer bread. Recently, black beer is popular. Then Tao Ma will send you such a black beer bread. The addition of some black beer will bring a more special flavor to the whole bread. In addition, the special aroma of brown sugar and sufficient nourishing ingredients will make this kind of bread delicious and healthy. Today's bread uses a very beautiful non stick big pattern. As you know, Tao Ma is a mold controller. She likes to use different molds to make different bread. In fact, the same bread, sometimes with a beautiful shape, can still attract everyone's attention. Because of the use of the new mold, Tao Ma made this bread twice. For the first time, the baking time was not very good, Roasted ha, the second time, after adjusting the method, finally baked a satisfactory bread. So, today, here, Tao Ma wants to tell you again, because each brand of home oven has a certain difference in firepower and temperature difference, so the temperature and time of baking are just for everyone to participate in, not necessarily rigidly. You can make a series of adjustments according to the temperament of your own oven, and the spleen of your own oven will change Sex, only oneself is the most clear, isn't it? One ten inch flower pattern

Production steps:

Step 1: 400 grams of high gluten flour, 50 grams of eggs, 100 grams of black beer, 60 grams of water, 5 grams of yeast. Put the liquid materials first and then powder materials in the order.

Step 2: knead all together to form a ball, knead for a while, knead the yeast well, that is, knead until the yeast is not visible.

Step 3: then put the dough into a basin, cover the basin with a wet towel, ferment it to 2.5-3 times the size at room temperature, and pull it up to the state of honeycomb briquette. (you can see as many holes as shown in the figure below)

Step 4: crush the softened brown sugar and put the remaining 15 grams of eggs into the toaster barrel.

Put the dough into small pieces and start the kneading process for 15 minutes.

Step 6: after kneading for 10 minutes, put in the fruit, and then put the machine to continue kneading for 5 minutes, the dough can be kneaded to a smooth state that can pull out a large solid film.

Step 7: take out the kneaded dough and round it..

Step 8: dig a hole in the middle by hand.

Step 9: stretch the hole to the same mold size and put the dough into the mold.

Step 10: put the mold into the oven, put a bowl of warm water on the bottom of the oven, keep a certain humidity, and send the dough at room temperature to 8 minutes of the mold.

Step 11: preheat the oven 180 degrees, use the baking net, the penultimate layer, and bake for 35 minutes. (about 10 minutes in the middle of the journey, see coloring and then cover with tin foil)

Step 12: demould immediately, put it on the net until it is still a little warm, put it in the fresh-keeping bag, and cut it into pieces when eating.

Materials required:

High gluten flour: 400g

Egg: 65g

Black beer: 100g

Water: 60g

Yeast: 5g

Brown sugar: 80g

Butter: 30g

Raisins: 80g

Longan meat: 40g

Note: 1. When kneading, the yeast must be kneaded, that is, the dough should not see the yeast, if there are grains of yeast on the surface, it is not kneaded well. 2. After the middle seed is ready, once you pull it up, you will see that there are many holes in the state of honeycomb briquette. 3. This toast dough is relatively large, so after the medium hair, we need to knead 2 procedures to ensure that we can reach a better state completely. 4. After the bread is baked, the taste of the wine will be sent out basically, so there is no need to worry about the heavy taste of the wine. 5. The dough is smooth and slightly elastic after the bread is made. If you press it gently with your fingers, it will rebound slowly. If the fingerprints sink, needless to say, it's too much. 6. Remember, after baking for about 10 to 15 minutes, the surface of the toast should be colored. At this time, the surface should be covered with tin foil. Even if it is covered with tin foil, the rest of the time will be a little colored. If it is not covered with tin foil, it will usually bake black bread. 7. This kind of mould is not sticky. If it is not, you should put a layer of butter on the four sides of the mould, and then sprinkle a little dry powder to prevent sticking.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet