Recipe: Marmara's sea breeze - hazelnut fig rye bread

Home Cooking Recipe: Marmara's sea breeze - hazelnut fig rye bread

Notes:

Marmara is the name of a sea, the smallest sea in the world. Some people say that if there is no Marmara Sea, the Black Sea will become a lake. It is the inner sea of ​​Turkey and the traffic throat between the Eurasian continent. It is also because of this unique geographical location that the sea breeze of Marmara has blown through the Eurasian continent and witnessed the wars and disputes between Asia Minor and Thrace over the centuries. The sea breeze of Marmara has also witnessed the heyday of the Byzantine Empire, boasting the Byzantine Cathedral, witnessing the rebirth of art in the struggle between the imperial emperor and the church for control of the church, and witnessing the dogma of art in the Eastern Church. The history of growth in repression. If time goes back to 1453, the cold sea breeze circling over Constantinople. The triangular city is protected by the sea on both sides of the city. The north is the deep-water port of the Golden Horn and the south is the Marmara Sea. On both sides of the triangle along the coast, there are endless fortifications. On the west side of Constantinople, there is a triple wall, the towers are densely walled, and the walls are digging a formidable trench. The Cape Bay has been extended to the Marmara Sea, closing the city and attempting to block all foreign invasions. This is the legendary city wall of Theodosius. In 1123, before 1453, Constantinople was besieged 23 times, but it was only once defeated. It was one of the most bizarre events in Christian history. It was the fourth Crusade. Christian knights during the Eastern Expedition. And in 1453, the wet and cold spring Ottoman army approached this magical land, and Constantinople became the forefront of the two long monologues of Islam and Christianity. Marmara’s icy sea breeze circling over the land, witnessing more than 800 years of different versions of religious beliefs produced by complex nations. It is precisely because of the different versions of religious beliefs that the issue of “the proper use of art in churches” has an important significance for the entire history of Europe. It is also one of the principled issues of the Eastern Roman Empire’s refusal to accept the leadership of the Latin Church Pope. The school in the church opposes all images of religious nature. Under the influence of this argument, the Eastern Church once banned all religious art and launched the iconic destruction movement. The religious buildings such as the Hagia Sophia became the biggest victims of the movement. One. At the thought of the wars between different versions of the religions, the Hagia Sophia was looted by Latin Christians, knocked out in mosaics during the iconostasis, and later converted into mosques by the Ottoman Turks... Its tortuous "life experience" is embarrassing. With so much enthusiasm, you must see that I have recently been in Constantinople. Helpless, the history of the ancient emperor is so numerous that he wants to talk too much, but in the end he does not say anything about the substance. (Waterfall Khan) but I have to sigh, it is really convenient to get information now. I want a book. Jingdong’s next order will be available the next day. If you can’t understand Baidu, the content will be expanded. Understand, take out the phone and scream, the master is in the circle of friends... I suddenly recalled the three history teachers who taught me... I think they are too boring; but I want to thank my university teacher and taught me to "self-learn" This important skill. Most importantly, when I was in the path of Constantinople, I coined a loaf of bread with the Marmara Sea flavor. The friends said that it tastes too heavy, I think it's okay (after all, it's already in the way), figs and hazelnuts are from Turkey, adding rye and cheese, the dough is low in sugar and low in oil, and the vitamin B is rich in content. From a health point of view, it is undoubtedly a good bread. Heavy taste students can try, hehe.

Ingredients:

Steps:

  1. Home Cooking Recipe: The figs are chopped for use. The water content of the Turkish figs can be used directly. If you use Xinjiang figs, you can soak them in a small amount of rum for about 1 hour.

    The figs are chopped for use. The water content of the Turkish figs can be used directly. If you use Xinjiang figs, you can soak them in a small amount of rum for about 1 hour.

  2. Home Cooking Recipe: The liquid material in the formula should be stirred evenly one day in advance, and then placed in the cold storage layer of the refrigerator for about 12 hours, and then taken out and mixed with the material of the main dough. After the oil is stirred until the dough is fully expanded, the fig is added.

    The liquid material in the formula should be stirred evenly one day in advance, and then placed in the cold storage layer of the refrigerator for about 12 hours, and then taken out and mixed with the material of the main dough. After the oil is stirred until the dough is fully expanded, the fig is added.

  3. Home Cooking Recipe: Add the dough of the figs and stir evenly into the container, and the humidity is about 80%. The temperature is about 30 degrees and the fermentation is about 50 minutes until the dough is twice as big.

    Add the dough of the figs and stir evenly into the container, and the humidity is about 80%. The temperature is about 30 degrees and the fermentation is about 50 minutes until the dough is twice as big.

  4. Home Cooking Recipe: Take the fermented dough out and divide it into the desired size. I usually make about 210g of bread and about 90g of bread, for your reference.

    Take the fermented dough out and divide it into the desired size. I usually make about 210g of bread and about 90g of bread, for your reference.

  5. Home Cooking Recipe: Dip the dough and pat it flat, fold the dough as shown

    Dip the dough and pat it flat, fold the dough as shown

  6. Home Cooking Recipe: After folding, put a piece of diced cream cheese in the center of the dough and sprinkle with chopped hazelnuts.

    After folding, put a piece of diced cream cheese in the center of the dough and sprinkle with chopped hazelnuts.

  7. Home Cooking Recipe: The dough filled with the stuffing is tightened and closed, and the mouth is placed face down. The humidity is about 80%, the temperature is about 30 degrees, and the fermentation is about 50 minutes.

    The dough filled with the stuffing is tightened and closed, and the mouth is placed face down. The humidity is about 80%, the temperature is about 30 degrees, and the fermentation is about 50 minutes.

  8. Home Cooking Recipe: Take out the fermented to twice the size of the dough, sprinkle the powder on the surface, cut the mouth, get angry 210, and let the fire 180 roast for about 16-18 minutes.

    Take out the fermented to twice the size of the dough, sprinkle the powder on the surface, cut the mouth, get angry 210, and let the fire 180 roast for about 16-18 minutes.


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