Make a nutritious bread -- wolfberry toast

Make a nutritious bread -- wolfberry toast

Introduction:

"A few days ago, I always heard someone nagging that they are old, old and have more white hair. I thought that when our daughter grows up day by day, there is no reason why we are not old. Old age is also a natural law. It's normal to accept it happily and calmly. We can slow down the pace of aging appropriately and try to be late. Chinese wolfberry is a valuable medicinal herb and tonic. Chinese medicine has long been known as "Medlar Health Preserving". Since ancient times, it is a top quality product of nourishing health. It has the effects of aging and aging. It can cook porridge, boil ointment, make wine or make tea. Today it makes nutritious nutritious bread with it. The sweet and sour wolfberry in the bread not only makes the color of the bread orange red, but also tastes more. The fragrance of Lycium barbarum is very good. "

Production steps:

Step 1: wash and soften the wolfberry, pour it into the blender, and then add 100 grams of water to make fine wolfberry mud.

Step 2: mix the Lycium barbarum puree and all the materials with the back oil method until the complete stage.

Step 3: round and ferment in a warm place.

Step 4: ferment to 2-2.5 times.

Step 5: after taking out, exhaust evenly and divide into 6 equal parts, cover with plastic film and relax for 20 minutes.

Step 6: take a loose dough and roll it into an oval shape.

Step 7: roll from top to bottom after turning over.

Step 8: roll the dough to the bottom, pinch the seal tightly, put it in the middle of the toast box with the mouth down, roll the other two portions of dough in the same way, and put them into the two sides of the toast box in turn.

Step 9: after all done, put it in a warm and humid place for final fermentation. When the toast box is 8 minutes full, put it into a preheated 180 degree oven and bake it for 35 minutes. Observe the colored tin foil on the back cover until the baking is completed.

Materials required:

Lycium barbarum: 20g

Water: 220g

High flour: 420g

Sugar: 20g

Salt: 2G

Yeast: 8g

Milk powder: 30g

Butter: 20g

Note: 1. The water absorption of flour will be slightly different. When kneading, leave 10g of water before adjusting. 2. Please adjust the oven temperature as appropriate. 3. When baking, cover the surface of the bread with tinfoil after coloring, so as to avoid too deep color of the surface.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: Fruity