Recently I fell in love with Polish species. It is convenient and delicious to make bread. In other words, there are always friends who let me write salty bread, and everyone has a good taste for whole wheat food. Whole wheat bread has high nutritional value and is rich in crude fiber. , vitamin E, B vitamins and minerals such as zinc and potassium. Today, this whole-grain sesame salty bread can't be eaten better, brand new taste, don't you believe that you take a bite? The first product... Maixiang, re-products... sesame flavor, fine products... lip fragrance, toothy fragrance, endless aftertaste! Another delicious bread, you will love it once you eat it, it is highly recommended! For those who like to eat salty bread, come and try it. ????????????Bakeware size: 34.3×24.3×5.5cm baking tray, no matter the depth or the size. Sanneng 28 gold plate or other small baking pan can be used to halve all materials (the Polish species should also be halved). Without whole wheat flour, you can replace it with high-gluten flour. For what is a Polish species, please see my other recipe: https://www.xiachufang.com/recipe/101804446/Shaping method can see another recipe in my "milk coconut palm flower small meal package" in the hand map, Poke here: https://www.xiachufang.com/recipe/100490094/About the amount of salt and sugar: Because the standard of personal taste varies greatly, the dosage given here is what I and my family like, and I feel just right. If you like salty, you can put one or two grams of salt. If you don't want to eat a little bit of sweetness, you can put 10~20 grams of sugar less. As long as you like it, it's hard to adjust. Haha~ I am not a master, nor So professional, baking is just a hobby, just want to share the recipes that you think are delicious, sincerely welcome the likes to try, and actively hand in homework~ Always have a kitchen friend to ask me how to save bread better To be honest, I have always thought that this thing is a headache. Now I finally found a good way. If you want to know, please check the link in my personal kitchen home page, or follow my Sina Weibo http://m. Weibo.cn/5277430755/4015365447091195?sourceType=sms&from=1068095010&wm=3333_1001
High-powder powder of Polish material, water (room temperature), yeast mixed evenly, covered with plastic wrap, fermented at room temperature. (Room temperature 15 to 18 degrees, fermentation 8 to 10 hours, can be done the night before). If the room temperature is high, it may be done in three or four hours, or it can be placed in the refrigerator for about ten hours. In short, do not look at the time of fermentation, depending on the state, as long as the fermentation to the surface has many small bubbles, tearing open there is a very obvious honeycomb-like network, it will be fine.
In addition to the butter, put the fermented Polish species, and all the dough materials into the bread machine in turn, first put the liquid, polish the species, and finally put the flour, dig the flour on the flour to bury the yeast, start the bread machine and noodles, 20 minutes later Add the butter that has been softened beforehand and continue to knead until the full stage. Of course, if there is a chef machine, the film is faster, and the glove film is made by the chef, and the film is released in about ten minutes.
Take out the cover wrap and ferment at room temperature, ferment until 1-5 times to twice as large, finger touch the flour, the jack dough does not retract and does not collapse, and the fermentation is completed.
The fermented dough was taken out and squeezed, and divided into 8 equal portions, each of which was about 110 g, rounded, and covered with a plastic wrap for 20 minutes.
Take out a dough and knead it into a thick, even square with a side length of about 18 cm.
Prepare the white sesame seeds that have been previously cooked, about 10 grams per dough, and weigh them in advance. The picture shows the appearance of 10 grams of white sesame seeds in the egg tart mold.
Brush a little water with a small brush, brush it over the smooth dough, and evenly sprinkle with white sesame seeds. Use a rolling pin to smash it from start to finish, so that the white sesame seeds can be pressed into the dough and better fit the dough. Not scattered.
Roll up from the side close to the body, and the tightness is moderate.
Roll it to the tail, pinch it tightly, prevent it from spreading, and the pinch is facing down, showing a long cylindrical shape.
Gently flatten by hand and cut longitudinally from the middle with a cutter. (If you don't want to cut it, you can also roll the whole volume directly to step 13 and roll it up directly)
Twist the two parts together, twist them like twists and twists, and try to cut them up.
After all twisting, the tail is pinched and pinched to prevent it from spreading during fermentation.
Grab the dough and twist your hands in the opposite direction, showing a natural curl.
One of them is placed on top of the other and flipped down.
Flip it to the bottom, pry it out from the hole in the middle, press it on the other side below, try to receive the bottom of the whole dough, do not expose it, and finish it.
Put all the remaining pieces in a good shape, put them in the baking tray in turn, and the distance is even. Put it into the oven for fermentation, put a plate of hot water under the baking pan, and replace it with cold. The secondary fermentation temperature is preferably controlled between 35 and 38 degrees.
Ferment to a point size of 1.5 times, take out a thin layer of milk on the surface (of course you can also brush the egg liquid, as long as you like). Feed into the middle layer of the preheated 180 degree oven, fire up and down 170 degrees, and bake for 30 minutes.
The fragrant whole wheat sesame salty bread is ready! Please take out the mold immediately and put it on the drying net to cool it. Is it tempting? Haha, come eat, what is your relative? You said you can't eat? Then do it yourself.
Uneaten bread can be stored in an electric vacuum storage box, which can effectively prevent the bread from drying out and delay the aging of the bread. The effect is great. Interested friends directly poke Taobao shop link: http://url.cn/2GbE24y, or Taobao search shop number: 68057999 Pro do my recipes have any questions, please add my baking qq group exchange discussion, group number :422498010 Please report it to your kitchen when you verify it. It is convenient to know the communication, thank you for your cooperation. Please pay attention to my Sina Weibo: http://weibo.com/u/5277430755
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1. Different flours have different water absorption in different seasons. The amount of water is self-control. At the beginning, a small amount can be reserved, and the side is added until the appropriate one. 2. Each oven has different tempers. The temperature time is for reference only. Please master it yourself. 3. It is recommended that the machine and the surface, if hand-cranked, will be slightly sticky at the beginning, and can be touched with dry powder. However, please be sure to stick to it. If you are in place, you will not stick to it naturally. If you want to eat a good taste of bread, you must be patient. 4. Polish species can also be fermented one night in advance, and the next morning, bread is made. (Or ferment in Poland in the morning, go home after work in the evening, or you can do it). In short, this approach is very suitable for people who go to work, using piecemeal time. 5. Fermentation is to look at the state, not to see the time. If you have a high room temperature, it is possible to ferment in four or five hours, so as long as the state is right, you can do it without having to tangled. 6. No white sesame seeds, black sesame seeds can be used, (or flaxseed, other nuts can be broken, all can be), but it is best to fry, so that the bread is more fragrant. 7. If you use a three-energy gold plate, you can halve the material to make four. It’s good to be flexible. The oven is small and the baking tray is small.