Eating bread while keeping in good health

Eating bread while keeping in good health

Introduction:

"Blackcurrant is rich in vitamin C, phosphorus, magnesium, potassium, calcium, anthocyanins and phenols. It can prevent gout, anemia, edema, arthritis, rheumatism, oral and throat diseases, cough, etc. Walnut, one of the four dried fruits in the world, also known as longevity fruit. It contains more protein and unsaturated fatty acids, which are essential for human nutrition. These ingredients are important substances for metabolism of brain tissue cells, which can nourish brain cells and enhance brain function. It also contains a large amount of vitamin E, which can moisten the skin and black hair, make the skin moist, smooth and elastic. When you feel tired, you can chew some walnut kernel, or you can eat it It can relieve fatigue and pressure. It is suitable for the general population, especially for mental workers and teenagers; however, due to its warm nature, diarrhea, yin deficiency, excessive fire, phlegm heat, cough, diarrhea, excessive internal heat and severe phlegm dampness are not suitable for consumption. And can't eat with pheasant meat, pneumonia, bronchiectasis patients also try to eat less

Production steps:

Step 1: get the material ready.

Step 2: make the soup dough first. Put 20 grams of high gluten flour and 70 grams of milk into a small pot, stir well, and cook over low heat until a ball is formed. Take out the plastic film on the back cover and refrigerate for more than 60 minutes.

Step 3: put the walnuts into the oven or microwave oven to roast and chop them.

Step 4: mix all the ingredients (except butter) and the soup after cold storage, knead until the dough is glutened, add butter, knead until the expansion stage, and add the ingredients (blackcurrant and walnut).

Step 5: knead evenly, roll round, put it into a larger plate, cover it with plastic film, and carry out the first basic fermentation. Take it out after 2-2.5 times of the size.

Step 6: squeeze out the air in the dough by hand, knead it round, cover it with plastic film and let it rest for 15 minutes.

Step 7: roll long strips of dough with a rolling pin. Pay attention to the width of the dough and the width of the toast mold.

Step 8: roll the dough from top to bottom.

Step 9: roll into a cylinder.

Step 10: tuck it down into the oiled toast box.

Step 11: ferment in a warm and humid place until 9 minutes full (add a basin of hot water to ferment in the oven).

Step 12: take out and cover the toast mold. Put it in the middle and lower layer of the preheated oven, heat up and down, 190 degrees, about 30 minutes.

Step 13: bake until golden, remove and demould while hot.

Step 14: like the bread of the soup method, its soft feeling is really nostalgic.

Step 15: toast with black currant and walnuts. It tastes great.

Materials required:

High gluten flour: 280g

Milk: 200g

Sugar: 40g

Yeast: 4 g

Butter: 20 grams

Salt: 2.5G

Black currant raisin: 20g

Walnuts: 35g

Note: 1, step 2, the soup should be cooked while stirring. 2. After baking, if the upper cover is stuck to the dough and cannot be opened, it means that the surface has not been colored and fixed, and it needs to continue baking. 3. Make sure the walnut is crispy and delicious.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: sweet