Just a few days ago, I just made a blue enchantress rose flower bag. I continued to toss the butterfly bean flower this evening. Just a few days ago, a friend asked me if the bag can not use slate steam, then do this soft European without slate steam. Pack "Whole Wheat Star Bread"
After soaking the butterfly bean flower in boiling water for an hour, filter out 215 grams of blue juice and put it in the refrigerator for storage.
The dried fruit is good for spare, the figs I bought are too uniform, big and small to look good.
Put all the materials except butter into the kneading bucket, pay attention to the separation of salt and yeast.
Pour the filtered butterfly bean flower blue juice
Pick up the dough and pull out the thicker film to add the softened butter. Because there is a whole wheat flour and a lot of dried fruit, the dough can be spread to the expansion stage. Add the prepared dried fruit and knead it by hand.
Tighten the dough (the surface of the dough is smooth and smooth, which can evenly expand the inside of the dough, which is beneficial to the better fermentation of the dough). Put it into the pot, cover it with plastic wrap and carry out the basic fermentation in the warm place. The temperature is about 28 degrees. 60-90 minutes
The dough is fermented to twice as large, the finger sticks to the flour, the hole is not retracted and does not collapse, and the basic fermentation ends.
Do not violently vent after the basic fermentation, apply a little flour on your hands, carefully arrange the dough, and try not to have dried fruits on the surface.
Fermentation blue dusting, put the prepared dough into the fermented blue with the light side down, and carry out secondary fermentation in warm and humid place, 38 degrees for about one hour.
Fermenting until the dough is pressed with a finger, does not rebound immediately, the finger can feel the tension of the dough, and the second fermentation ends.
At the end of the second round, directly put the bread into the non-stick baking tray, and cut the pattern you like on the surface of the dough with a cleaver knife or a blade.
Send the preheated oven, 190 degrees and 35 minutes, color the satisfaction and timely stamp the tin foil
Is it beautiful? You can have beautiful patterns without slate steam.
After the bread is cool, it is sliced, sealed and preserved. The bread that can not be eaten is frozen and stored. When it is eaten, it is soft and can be eaten directly. It can also be heated at 180 degrees for a few minutes.
Because the water absorption of the flour used is different, 10% of the liquid amount is reserved as appropriate, the humidity is large in the summer, the liquid is appropriately reduced, the winter weather is dry and the liquid amount is increased appropriately, and the whole wheat, wheat bran, wheat germ, and other coarse grain bread are added, and the dough is not put. When you reach the full stage (glove film state), because the film is too thin, the supporting force will be insufficient, affecting the expansion of the dough. Like this kind of soft European bag with a lot of dried fruits, you should pay attention to the dough and the dough can be expanded.