Salt bread
Speaking of making bread, love and freedom are my idols. The old bread he makes is really classic, and he selflessly offers many delicious bread recipes for free. Not long ago, I saw the salt bread he made, and I liked it very much, so I did it again. However, I rolled it too ugly, and I still need to study the modeling. In particular, this kind of rolled bread is always ugly, and the progress is too small. Thank sister liberty for her salt bread recipe, The finished product is really delicious, especially the empty one. My family loves it.1. the secondary fermentation temperature should not be too high, or the interlayer butter will melt away.2. as the butter melts during baking, it is normal for the finished product to be hollow and flattened. It is not necessary to be too tangled and the shape is perfect.3. The original formula used flake sea salt, but I didn't buy it, so I used a grinding bottle to grind the crude salt.I have slightly changed the original recipe, so if you want to learn, you can also go to sister Liberty's blog.
Step 1 . Prepare ingredients
Step 2 . Put 190 grams of high gluten flour, 60 grams of ordinary flour, 3 grams of high sugar tolerant yeast, 15 grams of white sugar, 1 gram of salt, 40 grams of eggs, 110 grams of water and 25 grams of light cream into the liner of the chef's machine.
Step 3 . Mix noodles in the second gear of the cook machine for 6 minutes
Step 4 . Then add 15 grams of butter and continue kneading for 7 minutes until the dough can stretch out a large film.
Step 5 . Arrange the dough into a circle and cover it with a wet cloth for the first fermentation.
Step 6 . When the dough grows obviously after fermentation, poke a hole with your finger dipped in dry powder and it doesn't rebound, which means that the fermentation is good.
Step 7 . Divide the fermented dough into ten parts, knead and relax for 10 minutes (15 minutes in cold weather)
Step 8 . Roll the relaxed dough into an oval shape
Step 9 . After turning over, fold both sides inward into a pointed water drop shape, and relax for 8 minutes.
Step 10 . Roll out the relaxed dough and spread 10 grams of salt butter on it
Step 11 . Roll up from top to bottom, roll up all ten, put the dough on the baking pan with the mouth closed downward, cover it with plastic wrap, and put it in a warm place for secondary fermentation
Step 12 . Secondary fermentation to obvious growth, surface uniform brush egg liquid
Step 13 . Grind Shanghai salt with a grinding bottle. It's better to have thicker particles.
Step 14 . Put it into a preheated oven at 180 degrees, bake it in the middle for 15 minutes, and then color it.
Step 15 . After baking, take it out in time and put it on the baking net to cool and keep it sealed.
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