Lovely but not scary bone bread (the first bag of raisin yeast)

Lovely but not scary bone bread (the first bag of raisin yeast)

Introduction:

"Halloween is coming. Make bone bread. It's actually a very beautiful dough with high water content. This bread is too narrow to make the best use of this dough. If it is molded into normal shape or olive shape or circle, the structure will be very beautiful. It's too windy to take such a bone in class. Ha ha ~ (≥ ▽≤) / ~ "

Production steps:

Step 1: medium part: melt the dry yeast in warm water, and then mix with medium gluten flour. Put it in the environment of 27 ℃ for 4 hours; put it in the refrigerator for one night until obvious bubbles appear and the volume expands fully.

Step 2: dough part: slightly mix rye and wheat whole wheat, and roughly mix with warm water and dry yeast.

Step 3: then add the roughly mixed dough into the cooking machine, tear the natural yeast dough into small pieces, add it into the cooking machine, add 1 knife point vitamin C powder and the prepared medium dough.

Step 4: mix evenly with low speed first, then turn to high speed for about 5 minutes until the film finally appears. Add salt, stir well, then put the dough into the basin. Fermentation at 15 ℃ for 4 hours.

Step 5: after 4 hours, the volume of dough will increase more than one or two times. The dough is soft.

Step 6: Sprinkle enough flour on the worktable and operate with the help of a cutter. Wet hands and cutters to avoid sticking. Divide the dough into 9 parts, each about 90 G. Try to cut it into rectangles.

Step 7: then pinch the left and right sides of the rectangle together with your hands at the top and squeeze them tightly. As shown in the picture. Relax for 30 minutes.

Step 8: during relaxation time, prepare cheese and bacon.

Step 9: cut the cheese into small pieces, cut the bacon into long strips, and wrap the cheese.

Step 10: take a piece of dough and turn the seal vertically to yourself. Sprinkle flour on the surface, roll the middle part up and down with a rolling pin, and do not roll the top and bottom ends.

Step 11: place two pieces of rolled cheese on both ends of one end (top or bottom).

Step 12: start at the end of the cheese and roll up the dough. Each roll is tightly sealed by hand.

Step 13: in the process of rolling, the dough will automatically expand to the left and right sides because of the continuous sealing force towards the middle. Just pinch the middle, not the left and right ends.

Step 14: squeeze the final seal.

Step 15: gently knead and pull the dough in the middle, lengthen the dough and leave both ends alone. And twist two or three times, appear spiral like lines.

Step 16: put the dough on the canvas with flour, and separate each dough with canvas. As shown in the picture. For the last fermentation, about 1 hour.

Step 17: roll the dough carefully onto the baking tray covered with baking paper with the help of canvas. Preheat the oven to the highest temperature, spray water, push in the dough, bake at 220 ℃ for 18-20 minutes.

Materials required:

Rye flour: 150g

Wheat whole wheat: 50g

Warm water: 100g

Dry yeast: 2G

Maltose: 1 teaspoon

Vitamin C powder: 1 knife

Note: 1. For big T, it's made with bacon cheese. For myself, it's made with jujube. It's also very delicious. In fact, it's mainly fun. What's in it? After all, there are only two ends, and the middle is just plain bread. 2. The same dough can be molded into normal shape, olive shape or round shape If you make ordinary bread, the internal structure will be very nice. The main reason is that this dough is too narrow to make the best use of in structure. 3. The dough is very soft with high water content. When operating, just with the help of the power of the cutter, don't be afraid to damage the dough, bold and careful, you can make beautiful bread

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor