The wonderful use of leftover beer

The wonderful use of leftover beer

Introduction:

"The beer left overnight after unsealing must not be poured out at will. You can use it to beautify your face, wash your hair, or water flowers. You can also use it to make pasta. Beer is rich in nutrients. People used to call it liquid bread. Beer is brewed with wheat, barley, hops, maltose, etc. Hops is a kind of subtropical flower plant, which can increase the unique aroma of beer. Hops can also be used to make bread, which can further improve the strength and aroma of flour. Traditional bread making cannot do without hops. After adding hops to flour, it will produce attractive aroma after fermentation. Now famous brands and high-quality bread still use hops to make, such as traditional old flour bread, traditional country bread, French baguette, Russian style big Leba, etc. After unsealing, in addition to the volatilization of the alcohol, the remaining beer still contains hops and maltose, which can promote its fermentation. It's a pity to pour it out at will! Today, we use the leftover beer of the night to make bread. It tastes pretty good. There are some raisins soaked in Jundu orange wine, so they are called wine soaked raisin buns. The main methods are as follows

Production steps:

Step 1: pour proper amount of Jundu orange wine into raisins and soak for two hours.

Step 2: put dry yeast, granulated sugar, whole milk powder and salt into the flour and mix well.

Step 3: add a whole egg and mix well.

Step 4: finish with beer and dough.

Step 5: knead the dough again and again after mixing. When the dough is tough, add butter. The method is as follows: flatten the dough into a pancake shape, then cut the butter into small particles and put it on the flattened pancake.

Step 6: fold the dough left and right and wrap the butter.

Step 7: then flatten the dough again, fold and knead repeatedly until the butter and dough are fully blended.

Step 8: finally knead the dough until it is fine, smooth and full of muscle strength. Then use your hands to make the dough round again and relax for 5 minutes.

Step 9: after the dough is relaxed for a while, flatten it by hand, then take out the soaked raisins and drain them on the dough.

Step 10: fold and knead the dough repeatedly, so that the raisins are evenly distributed in the dough.

Step 11: add raisins into the dough and put it into a steel basin. Cover it with plastic film and start basic fermentation.

Step 12: keep the temperature at 28-32 ℃ and ferment for 1 hour. When the dough expands to twice and a half the size, take it out.

Step 13: put the fermented dough on the chopping board and press flat to exhaust the air.

Step 14: divide the dough into two parts. If the volume of the oven is small, bake it twice. Wrap half of the dough with plastic wrap and put it into the refrigerator for temporary storage.

Step 15: while rubbing the other half of the dough into long strips, pull it into ten pieces.

Step 16: knead the dough mixture back and forth with your thumb.

Step 17: roll the dough into strips one by one and put it into the baking pan.

Step 18: put the baking tray into the oven to adjust the fermentation gear for final fermentation.

Step 19: when the dough is fermented and expanded to twice and a half the size, take it out and coat the final fermented bread blank with egg liquid.

Step 20: turn the oven to 180 degrees, and then put the baking tray into the oven to bake.

Step 21: bake for about 15-18 minutes, then take out the golden bread and make the first batch of bread.

Materials required:

High gluten flour: 500g

Beer left overnight: 300ml

Active dry yeast: 8g

Fine granulated sugar: 40g

Salt: 5g

Whole milk powder: 25g

Butter: 30g

Egg: 1

Black raisins: 40g

White raisins: 40g

Jundu sweet orange wine: 60ml

Note: this bread features beautiful skin color, fluffy and soft bread, rich and slightly sweet wheat flavor. Warm tips: 1. Choose high gluten flour or strong flour. The dough should be slightly soft and knead for a long time until the dough is full of strength. 2. The shape of bread can be made according to your own imagination and design. 3. Since the homemade bread does not add any preservatives, flour improvers, softeners and other food additives that are not beneficial to the human body, the bread will soon harden if it is not sealed and stored in time after cooling. It should be stored in strict accordance with the final preservation method in the production process, and the shelf life of constant temperature storage should not exceed three days. These two kinds of "wine soaked raisin buns" are ready for your reference!

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet