Recipe: French red wine longan - wind stove recipe 3

Home Cooking Recipe: French red wine longan - wind stove recipe 3

Notes:

My sister sent a lot of longan, just practiced to do the European package. Pickled with red wine. The taste is very good. So I can't wait to write it down and share it with more food. . This recipe is the amount of 3 small euro bags. If you do less, you can convert all the materials yourself. For example, only one material is divided by 3D letter 389704054. If you like food, you can communicate with each other and want to add me to the baking group. Pulling you into the group to learn this European package we used the natural yeast we cultivated. It is a 100% water-to-powder ratio. If you don't cultivate natural yeast, you can use Polish instead. 150 grams of flour, 150 grams of water. 0.9 grams of dry yeast. Mix evenly and refrigerate for one night. The surface is all small bubbles and can be used. However, the fermentation of Polish species is much faster than natural yeast. Fermentation time needs to be shortened accordingly ★★★♚♚♚★✔✔✔✔★♚♚♚★★★大孔洞+Beautiful ears Traditional classic European package course One-on-one guidance, permanent effect, let you take less detours, teach you Family small oven, can also make high-powered, good-looking and delicious European bags interested in this link can be clicked on the website, micro-shop to see the big hole + beautiful ears traditional classic European package course one-on-one guidance for permanent entry into force Effective http://weidian.com/item.html?ifr=itemdetail&itemID=2582712565&wfr=c

Ingredients:

Steps:

  1. Home Cooking Recipe: Use the longan or cranberry in the bread, or the dried fruit you like.

    Use the longan or cranberry in the bread, or the dried fruit you like.

  2. Home Cooking Recipe: The longan meat is soaked in boiling red wine with alcoholism, and it is recommended to soak for more than 12 hours. Drain and use, of course, you can also switch to cranberry or raisin.

    The longan meat is soaked in boiling red wine with alcoholism, and it is recommended to soak for more than 12 hours. Drain and use, of course, you can also switch to cranberry or raisin.

  3. Home Cooking Recipe: French bread special powder, whole wheat flour, ice water, natural yeast, four mixed to no dry powder state. Soak for 30 minutes. Let it produce a certain gluten

    French bread special powder, whole wheat flour, ice water, natural yeast, four mixed to no dry powder state. Soak for 30 minutes. Let it produce a certain gluten

  4. Home Cooking Recipe: Add the boiled longan meat. Salt, mix well by hand.

    Add the boiled longan meat. Salt, mix well by hand.

  5. Home Cooking Recipe: Remove the dough and place it in a plastic fermentation box. 25 to 28 degrees, 70% humidity. Fermented in a fermentation tank for 3 hours. It needs to be folded up and down and left and right every 30 minutes to enhance gluten. That is, the folding operation is performed at 30.60.90.120.150 minutes. 5 times in total

    Remove the dough and place it in a plastic fermentation box. 25 to 28 degrees, 70% humidity. Fermented in a fermentation tank for 3 hours. It needs to be folded up and down and left and right every 30 minutes to enhance gluten. That is, the folding operation is performed at 30.60.90.120.150 minutes. 5 times in total

  6. Home Cooking Recipe: The more you fold the back, the gentler must be, reducing the pressure on the inside of the dough.

    The more you fold the back, the gentler must be, reducing the pressure on the inside of the dough.

  7. Home Cooking Recipe: Remove the dough and divide 3 parts, about 400 grams per dough. Relax for 30 minutes. Then shape the circle, pay attention to the gentleness here, do not exhaust excessively. The European package is to retain the fermentation gas, so that the flavor of the wheat and lactic acid bacteria is sufficient, and the dough is relatively sticky and can be shaped by a scraper. The whole surface is formed into a tight circular shape, and the smooth surface is super-bottomed and placed in a round fermenting rattan basket. Remember to sprinkle thick flour in advance. Put on the fresh-keeping bag and put it in the refrigerator for 5-12 hours at 5 degrees Celsius. Take the dough out about 8 hours, rub the fingers with the fingers, press the dough, if you slowly rebound, leave a fingerprint, indicating that the state is just right, do not ferment too much! Preheat the oven 1 hour in advance. 280 degrees. Casserole or cast iron pot or slate, remember to preheat the oven together

    Remove the dough and divide 3 parts, about 400 grams per dough. Relax for 30 minutes. Then shape the circle, pay attention to the gentleness here, do not exhaust excessively. The European package is to retain the fermentation gas, so that the flavor of the wheat and lactic acid bacteria is sufficient, and the dough is relatively sticky and can be shaped by a scraper. The whole surface is formed into a tight circular shape, and the smooth surface is super-bottomed and placed in a round fermenting rattan basket. Remember to sprinkle thick flour in advance. Put on the fresh-keeping bag and put it in the refrigerator for 5-12 hours at 5 degrees Celsius. Take the dough out about 8 hours, rub the fingers with the fingers, press the dough, if you slowly rebound, leave a fingerprint, indicating that the state is just right, do not ferment too much! Preheat the oven 1 hour in advance. 280 degrees. Casserole or cast iron pot or slate, remember to preheat the oven together

  8. Home Cooking Recipe: Cut the mouth. Put the dough in a casserole or cast iron pan. Send to the oven. 280 degrees for 20 minutes, then remove the cover 180 degrees, 20-25 minutes. If you use slate, after you have fed the dough, you need to spray steam for 5-10 seconds. Then bake at 230 degrees for about 30 minutes, to the level of color you like.

    Cut the mouth. Put the dough in a casserole or cast iron pan. Send to the oven. 280 degrees for 20 minutes, then remove the cover 180 degrees, 20-25 minutes. If you use slate, after you have fed the dough, you need to spray steam for 5-10 seconds. Then bake at 230 degrees for about 30 minutes, to the level of color you like.

  9. Home Cooking Recipe: Free cut

    Free cut

  10. Home Cooking Recipe: Sliced ​​after cooling, irregular holes. Chewing and eating, the flavor is too big, you can eat half at a time. Really good European bags, thinking about eating at intervals. If you can't eat it, feel like something less~

    Sliced ​​after cooling, irregular holes. Chewing and eating, the flavor is too big, you can eat half at a time. Really good European bags, thinking about eating at intervals. If you can't eat it, feel like something less~

  11. Home Cooking Recipe: Look at the organization. Add a little rye to enhance the aroma of malt. After a long period of low-temperature fermentation, wine, longan, and natural grape scent, the various flavors are mixed together. This taste can't be described as intoxicating~ many people Ask me what kind of bread is delicious? If the sweet bread is too much, it will be greasy. If the hard European bag doesn't eat for a long time, I will think about it. This is the answer~

    Look at the organization. Add a little rye to enhance the aroma of malt. After a long period of low-temperature fermentation, wine, longan, and natural grape scent, the various flavors are mixed together. This taste can't be described as intoxicating~ many people Ask me what kind of bread is delicious? If the sweet bread is too much, it will be greasy. If the hard European bag doesn't eat for a long time, I will think about it. This is the answer~

  12. Home Cooking Recipe: Reference material

    Reference material


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