Recipe: Fruit rustic bread (raisin yeast)

Home Cooking Recipe: Fruit rustic bread (raisin yeast)

Notes:

The original bread of the country bread comes from "Asakusa walk, meet the pink flower bakery"

Ingredients:

Steps:

  1. Home Cooking Recipe: Raisin yeast solution: 200ml of boiled water, 40g of granulated sugar, 100g of raisin, 100g of raisin, put into the open cold glass bottle, warm indoors in the winter, open the lid and stir the gas every day, and filter out the liquid when there are a lot of bubbles in the 4th to 7th. You can make bread directly or raise the yeast.

    Raisin yeast solution: 200ml of boiled water, 40g of granulated sugar, 100g of raisin, 100g of raisin, put into the open cold glass bottle, warm indoors in the winter, open the lid and stir the gas every day, and filter out the liquid when there are a lot of bubbles in the 4th to 7th. You can make bread directly or raise the yeast.

  2. Home Cooking Recipe: Raisin cranberry orange peel and black rum soak for more than 12 hours

    Raisin cranberry orange peel and black rum soak for more than 12 hours

  3. Home Cooking Recipe: Stir all the ingredients into a dough and let stand for 30 minutes.

    Stir all the ingredients into a dough and let stand for 30 minutes.

  4. Fermentation to 2.5 times larger. I am fermenting at room temperature for 18 hours at 18 ° C, the first night and good dough until noon the next day.

  5. It is round and has a tension on the surface. It is placed in a rattan basket with flour. Two rounds at 32 ° C for one hour.

  6. A slate is placed in the lower layer of the oven, and a baking tray with stones is placed on the lower layer, and preheated at 230 ° C for 40 minutes. After the second round, the dough is poured on the baking paper, the surface is crossed, and the pizza shovel is used to move into the oven, and half a cup of hot water is closed in the baking tray to close the door. Bake for 10 minutes, remove the baking paper and baking sheet, color the tinned paper too deep, and change it to 200 ° C under fire at 230 ° C and then bake for 15 minutes.


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