Green chieftain -- a chieftain with a faint aroma of wormwood

Green chieftain -- a chieftain with a faint aroma of wormwood

Introduction:

"This toast is made of wormwood, which has a very delicate smell of wormwood."

Production steps:

Step 1: put high flour, water, salt, granulated sugar and cooked wormwood into the bread barrel to start a flour mixing process.

Step 2: knead into smooth dough, take it out and put it in a basin, cover it with plastic film and refrigerate overnight.

Step 3: take the dough out of the refrigerator, warm it up for 1 hour, tear it into small pieces and put it into the toaster, then add the whole egg liquid and yeast, and start the dough mixing process.

Step 4: at the end of a procedure, add the softened butter, and then start a dough mixing procedure.

Step 5: take a piece of dough and test it. If it can be expanded completely and pull out the film, it means that the dough is well blended.

Step 6: round, take out the dough and put it in a basin, cover it with plastic wrap and put it in a warm place to ferment.

Step 7: make it 2-2.5 times bigger.

Step 8: take out the exhaust, divide into four equal parts, round, cover with plastic film, wake up for 15 minutes.

Step 9: take a round dough and roll it into a tongue shape.

Step 10: fold up and down to 2 / 3, just enough to fold up.

Step 11: do it in turn, cover it with plastic film and wake up for another 10 minutes.

Step 12: take one and roll it into a rectangular shape.

Step 13: use a plastic knife to draw three lines in the picture. Don't break them on your head.

Step 14: weave into a twist.

Step 15: fold both ends together.

Step 16: do it in turn, put it in the bread barrel, cover it with plastic wrap and put it in a warm place for fermentation.

Step 17: now make crispy granules, mix the flour and sugar evenly, add butter, and rub into small granules by hand. Butter doesn't need to be softened.

Step 18: when the bread is 8:00 full, brush a layer of whole egg liquid, sprinkle some crispy grains, wrap a layer of tin foil around the bread barrel (to prevent excessive coloring), and the matte side is facing the bread barrel.

Step 19: start the baking process for 40 minutes. Immediately after the end of the oven, cool.

Step 20: cool and slice.

Materials required:

High gluten flour: 250g

Cooked wormwood: 45g

Water: 105g

Whole egg liquid: 10g

Salt: 2G

Fine granulated sugar: 40g

Yeast: 5g

Salt free butter: 20g

Crisp: appropriate amount (crisp material: 10g low gluten flour, 10g salt free butter, 10g fine granulated sugar)

Note: 1, ripe wormwood has moisture, first leave 10-20 grams of water for standby

Production difficulty: ordinary

Process: Baking

Production time: one day

Taste: sweet