Black sugar barley bread

Black sugar barley bread

Introduction:

"I always like to halve Mr. Meng's formula. In this way, baking into a plate will not squeeze each other into a ball; in this way, it will be solved in a short time, if not given away. Always looking at the soup. That's a little bit of weight, and then cut it by half. It's like going through the house, and I'm afraid it's inconvenient to operate. There's been no solution. Suddenly one day, the brain opened. Half of the dough, half of the whole soup, and the rest for other purposes. Suddenly enlightened, quickly put in black sugar honey job's tears bread. After halving, 100 grams of flour, the blender is a little weak. I haven't used bread machine and dough yet. I don't know if I can get enough bread? Stir the bread into a ball in advance, put it into the toaster, start the dough mixing process, and suddenly get impatient when you see that it has been stirred for a while. Hand mix the flour to make the dough rough, but for 1 minute. Knead until smooth, then add another 1-2 minutes. Machines take several times as long. The dough is small, the machine is easy to appear idle phenomenon, will naturally make the dough film time extension, not as good as hand kneading. Stop the machine immediately, take out the dough, knead slightly, add butter, and stretch the film for 10 minutes, which is much faster than the machine. The only regret is that I forgot myself and folded all the job's tears into the dough. I kneaded them twice to save myself. Busy not repeatedly out of the dough has not yet kneaded into the job's tears, but has been unable to separate half of the plan. If you have more, you can make do with it. "

Production steps:

Step 1: Coix material

Step 2: wash job's tears and control dry water

Step 3: soak in 300 g water for 5 hours

Step 4: pour into the pot and cook over low heat until soft and glutinous

Step 5: pour out, drain the water, and reserve the Coix seed water

Step 6: dough

Step 7: mix the ingredients except butter

Step 8: knead into a slightly smooth dough and add butter

Step 9: continue kneading until the film is pulled

Step 10: add half of the job's tears

Step 11: knead well, put into the basin, basic fermentation about 70 minutes

Step 12: dough grows

Step 13: divide into 3 equal parts, round and relax for 10 minutes

Step 14: roll it into a rectangle about 14cm long

Step 15: roll up along the long side

Step 16: put in the paper mold

Step 17: ferment for 30 minutes and the dough grows

Step 18: Brush egg liquid on the surface

Step 19: put in the oven, middle layer, heat 190 degrees, heat 180 degrees, bake about 15 minutes

Step 20: the surface is golden, and it's out of the oven

Materials required:

GAOJIN powder: 100g

Fine granulated sugar: 10g

Salt: 1 / 8 teaspoon

Black molasses: 8g

Dry yeast: 2G

Coix seed water: 58G

Butter: 8g

Job's tears: 50g

Water: 300g

Note: if the dough is doubled, you can knead all job's tears into the dough. Dry the job's tears as much as possible, and then knead them into the dough. The fermentation time should be adjusted according to the actual temperature.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet