Lovely but not scary bone bread (the first package of raisin yeast)
Halloween is coming. Make bone bread to play.Actually, it is a very beautiful dough with high water content. This bread is too narrow to make the best of this dough. If it is molded into a general normal shape, olive shape or circle, the structure will be very beautiful.It's too windy to chew on such a bone in class. Ahaha ~\ (≥ ▽≤)/~1. it is made for big T with bacon cheese, and it is made for him with dates. It is also very delicious. In fact, it's mainly fun. What's in it? After all, there are only two ends, and the middle is just ordinary bread.2. the same dough can be molded into a French shape, an olive shape, a circle... And made into ordinary bread. The internal structure will be very beautiful. This type of dough is too narrow, and the structure can not give full play to this type of dough.3. the dough is very soft with high water content. When operating, just use the power of the cutting knife. Don't be afraid to break the dough. If you are bold and careful, you can make beautiful bread
Step 1 . Middle seed part: melt the dry yeast in warm water, and then mix it with medium gluten flour. Put it in an environment of about 27 ℃ for 4 hours; In the refrigerator, stay overnight until there are obvious bubbles in the seed and the volume is full.
Step 2 . Dough part: Mix rye and wheat whole wheat slightly, and roughly mix with warm water and dry yeast.
Step 3 . Then add the roughly mixed dough to the blender, tear the natural yeast dough into small pieces, add it to the blender, add 1 knife point vitamin C powder and the prepared medium seed dough.
Step 4 . Mix evenly at low speed, then turn to high speed for about 5 minutes until the film finally appears. Add salt, stir well, and then put the dough into the basin. Fermentation for 4 hours at 15 ℃.
Step 5 . After 4 hours, the dough volume increased by more than one or two times. The dough is very soft.
Step 6 . Sprinkle enough flour on the workbench and operate with the help of the cutting knife. Wet your hands with the cutting knife to avoid sticking. Divide the dough into 9 portions, about 90 g each. Try to cut it into rectangles.
Step 7 . Then, pinch the left and right sides of the rectangle together with your hands. As shown in the figure. Relax for 30 minutes.
Step 8 . During the relaxation time, prepare cheese and bacon.
Step 9 . Cut the cheese into suitable pieces, cut the bacon into suitable strips, and wrap them around the cheese.
Step 10 . Take a piece of dough, and put the seal perpendicular to yourself. Spread flour on the surface, roll out the middle with a rolling pin up and down, and do not roll up and down.
Step 11 . Place two pieces of rolled cheese on both ends of one end (above or below).
Step 12 . Roll up the dough from the end where the cheese is placed. Each time you roll it, pinch it and seal it.
Step 13 . In the process of rolling, the dough will automatically expand to the left and right sides because of the continuous force towards the middle of the sealing. Just pinch the middle, and do not pinch the left and right ends.
Step 14 . The final seal is also tightened.
Step 15 . Gently knead and pull the dough in the middle with your hands to lengthen the dough, and leave the ends alone. And twist two or three lines to form spiral lines.
Step 16 . Place the dough on the floured canvas, and separate each dough with canvas. As shown in the figure. Carry out the last fermentation for about 1 hour.
Step 17 . Carefully roll the dough onto the baking tray covered with baking paper with the help of the canvas. Preheat the oven to the highest temperature, spray water, push in the dough, bake at 220 ℃ for 18-20 minutes, and then serve.
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