Every year, there are foods or ingredients that have caused a sensation in Japan and become a national topic, which is sought after by the whole people. One of the most eye-catching foods of 2015 was “coconut oil” and “salt bread”. "Salt bread" has become a popular No1 product in various bakeries, and even a purchase restriction order has appeared. After all, a "salt bread" has eaten the "bottom crisp", "skin crisp", "inner heart" three tastes. With the flavor of fermented butter, the salt is simple and refreshing, and a bread blends with the strengths of the family, it is its popularity. I made this unique "salt bread" with reference to the Japanese food researcher, Mr. Shiraishi Yuko's teacher, and his own understanding of "salt bread". The teacher recommended the bread recipe, completely using organic Organic ingredients, advocating health, the production method is simple and surprising, and even many friends who have made this "salt bread" with me worry, my dough will ferment? I am afraid I have failed! What should I do next? All kinds of confusion. However, when they baked the bread, the first one gave me the message "This recipe is great." "This bread is so delicious." It was the same as when I was making bread. I used to say "I was made by myself." The bread was touched!" Then, follow me, like me, let this rookie also make the "salt bread" of the bakery taste to touch you and your family!
1. After mixing all the materials of A, the bread machine is stirred (揉面 mode, do not carry out one fermentation)
2. Dough the dough, put it in a clean plastic bag, remove the air from the plastic bag, and tie the knot 2 cm from the dough. Put it in the refrigerator and ferment it overnight (more than 12 hours)
3. Remove the dough the next day, divide it into 6 equal parts, let stand for 15-20 minutes, then vent and shape. (The picture shows the amount of 2 doughs, 12 equal parts)
4. If you are making salt bread, pour the dough into water droplets, take the coconut oil in the B material, brush a layer of the surface of the water droplets, and spread a thin layer of salt, which will be cut into small pieces of butter. Pack it in, roll it up, and the last roll of bonding is facing down. (Don't worry about butter leaking, leaking butter, just to make the bottom of the bread very crisp.) If you like to have a bite of butter inside, you can tighten the first roll.
Brush oil and the first volume detail
After molding, the oven fermentation temperature was adjusted to 35 degrees, and the second fermentation was 35 minutes.
After the second fermentation, brush a layer of milk (or soy milk or olive oil or coconut oil, do not brush the egg liquid, brush the egg out of the skin is very thick) milk allergy choose soy milk or coconut oil
Preheat the oven to 190 degrees and bake for more than 15 minutes.
Q: Can the cooked dough be very big? A: The dough that is refrigerated and fermented at low temperature is usually not fermented in the fermentation tank. Therefore, it will be taken out for 12-24 hours and will not ferment twice before fermentation. The odor, amino acid, organic acid, and fat produced by the fermentation of the low-temperature refrigerated fermented food can make the bread have a unique taste and aroma. Q: How long is the refrigerated fermentation time? A: generally 12-24 hours Q: no coconut oil and maple syrup Can I use other alternatives? A: Of course. Usually replaced with healthy oils such as linseed oil or olive oil, maple syrup can be replaced with honey. Q: Why do you sometimes have a sticky hand when you formulate it? A: First: water is said in grams, not milliliters. Second, the water absorption of each brand is different. Everyone adjusts according to the situation. The dough has sufficient humidity but it will not stick to the hand.