The five minutes I was young German bread JJ's blog go to school because she was learning to make to the EU package, the natural basis starting from the most simple, seemingly with no large since that time to splurge for me, then you can just the gap by doing home from work at noon.
do this bread three times a week before, two kinds of flour used, in general, fresh-baked taste Cook it well, meat Picui Q (of course, in part, caused by different kinds of flour, a little taste difference), and even the delicious bread that has been very stingy mother said okay, but after the moisture overnight with the taste of the past, do not rub out the film do a good soft bread , so that is very balanced, not two separate large, the length of complementarity.
finished maps and diagrams of the third section, the second with the flour and the former is different from a slightly different taste and organizations, given the two previous Plastic became the pie, he served as its free development, the third time I used two sets of oiled paper to a circle, limit its horizontal development, it really live up to my hope, as a normal sample of bread (pictured above), but is still very frustrating that, to pull a cut this bread can not learn how, tidy up the spirit of the first, then all the bread I want to give it the first pulling on the mouth of the ~
a living stature was being detained The five-minute slice of bread, a bit like a steamed sponge cake (suddenly remembered, do Fagao also Cha Buli is such thing ah)
into the right path, the process, the original prescription was written in German Bo JJ:
3 cups warm water (not strict, cold water can, however, that the initial president of the fermentation time.)
salt (1.5 tablespoons)
dry yeast (1.5 tablespoons)
6.5 cups plain flour (about 2 pounds, 0.9 kg) (with high powder can be, but need to pay more 1 / 3 cup of water)
point I could not find a large container, dig the milk container used Lek installed, with the above in this side Sub 2 / 3 of the volume:
warm water 2 cups (I use cold water, leading to the initial fermentation is not too fast)
dry yeast 1 tablespoon salt 1 tbsp plain flour
6.5 * 2 / 3 cup (a total of 240cc * 4 +80 cc)
process map is the first time taken to do
1, salt and yeast in the container on both sides, then add water to make them melt in the water (read the original party that seal the container does not need to use a large whole fresh set of bags into the container)
2, a one-time add the flour and mix well. Do not rub,, that there is no dry flour mix on the line. I use the spoon rice cooker , about 1 minute mix. process map is the first time in the film do it, this flour water absorption is poor, these many water down side is very thin, and basically pancake stalls paste.
3 , put a large container storage bags (covered stamped), fermented at room temperature 2 hours or more. Note that the lid will not seal, fermentation gas will expand. I made a point more than 2 hours to work on time, may Because the causes with cold water, I feel that my batter was not sent to a thorough, but it should also be used, but to be sure, there are predecessors, said the flavor is better after frozen, put the batter fridge, intend to do the next day at noon.
4, the last one is the process of map after a long day in the refrigerator side effects, hair container almost full
5, with enough flour for kneading the dough out, do not need to exhaust, fast the whole into a round, shut down
6, room temperature, the final fermentation, JJ said before do not need to see free coverage, but when I do running around in circles, habitually covered with. fermentation time with the room temperature For at least 40 minutes, extended to 90 minutes or 120 minutes of time, I made more than 60 minutes, had intended to send over at least 90 minutes.
7, sprinkle the surface amount of flour dough, with Lee knife 5 open (pull the things I can not hole lines, cutting crooked mouth to the insects crawling on it, led directly to burst open after a good test of bread like one-eyed, and some did not even burst)
8, the upper and lower oven fire preheated 235 degree water (I did not steam can be sprayed), into the lower layer, bake for 10 minutes, turn the middle 15-20 minutes (see their own situation in the oven and the dough bar).
the finished figure is the third time to do taken the time to see is bound with oil-paper-like bread, is not binding on the big pie, Oh ~
five minutes to see the organization of European-style cake, a small hole in front of the bread than the organization as large and uniform, Eat small round mouth I feel the package is more than the soft nutty some, is really more better things or let it do it when the third
because secondary fermentation is fermented into the refrigerator, plus baking ago, give it some time back to temperature, more fully, more uniform hole
do take a look at five minutes before the second
to do this is the first five minutes of bag and its facets, not hard plastic little uniform, so the hole looks a bit uneven
five minutes to do the second bag, the time underestimated plastic, hand powder sprinkled a little, get a longer trace a number of paste-like, no, no gas run small, simply spread on a sheet pan to overflowing into a pie, cut out, hole also significantly less.
sum up, before eating the second port to do better than third, flour is the main reason third of the flour from the supermarket I bought special flour, and from the buns before the second is the back of their super stores Ruanmoyingpao refined flour. but in general it, Chinese people still prefer the soft bread, this is not, A few days ago that it also can not stand the taste of my wife has said, you did not put sugar or bread ye ah ~ ~ even though I like the pure Big Mac, still have to produce on demand in front of ah ~ ~
not specified to add on, the bread dough can be placed in the refrigerator within two weeks of use, is the want of bread dough components they need to take the time to use on it, run out, the containers do not have to wash directly came alive again material into the container next to the dip of the surface to be good because when the old surface ~
(The End)
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