Black Molasses and Coix Seed Bread

Name: Black Molasses and Coix Seed Bread
Total time: 2 h
Yield: 5
Cuisine: Chinese
Ingredients: 100g High-gluten flour; 300g water; 10g Caster sugar; 1/8 teaspoon salt; 8g butter; 8g Black molasses; 2g Yeast (dry); 85g Barley water

by Food·Color

4.9 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

5

I always like to halve the amount of Meng's formula. In this way, baking into a plate will not squeeze into each other; in this way, it will be solved in a relatively short time, if it is not given away.
Always sigh with excitement. That small portion, halved again, is like a family home, and it's also inconvenient to operate. Can't find a solution. Suddenly, my brain opened up. The dough is halved, half of the whole soup is used, and the remaining half is used for other purposes. The problem is solved. Suddenly, he quickly threw in the black molasses and coix seed bread.
After halving, 100 grams of flour, the mixer is a bit weak. Haven't used a bread machine and dough yet, don't know if the bread chances are too small? I kneaded the bread into a dough in advance, put it in the bread machine, and started the kneading program. I suddenly became impatient when I saw that it was being stirred every moment. Mix the flour by hand to roughen the dough, but 1 minute, knead until slightly smooth, then add 1-2 minutes. The machine takes several times the time. The dough is small and the machine is prone to idling, which will naturally extend the time for the dough to leave the film. It is not as good as manual kneading. Stop the machine immediately, take out the dough and knead slightly, add butter, and stretch the film for 10 minutes, which is much faster than the machine.
The only shortcoming is that I lost my shape for a while, folded all the barley into the dough, kneaded it twice, and saved it violently. I was busy setting aside barley seeds that hadn't been kneaded into the dough, but they couldn't separate half of the planned amount. Just make more of it, just make do with it. . . .

Ingredients

100g High-gluten Flour
300g Water
10g Caster Sugar
1/8 teaspoon Salt
8g Butter
8g Black Molasses
2g Yeast (dry)
85g Barley Water

Black Molasses and Coix Seed Bread

1. Ingredients: 50 grams of coix seed, 300 grams of water, 100 grams of high-gluten flour, 10 grams of fine sugar, 1/8 teaspoon of salt, 8 grams of black molasses, 2 grams of dry yeast, 58 grams of coix seed water, 8 grams of butter

Black Molasses and Coix Seed Bread recipe

2. Wash the coix seed, drain the water, add 300 grams of water and soak for 5 hours. Pour into the pot, cook on low heat until soft and waxy, drain the water, and reserve the coix seed water for later use

3. Pour the dough ingredients except butter into a large bowl, knead until slightly smooth, add butter, continue to knead and pull until the film is formed, add half of the barley, knead well

4. Round the dough, put it in a large bowl, and leave it for about 70 minutes until the dough grows up. Exhaust, divide into 3 equal parts, spheronize, relax for 10 minutes, roll out a rectangle about 14 cm in length, roll into a cylinder, put it in a paper mold, and finally ferment for 30 minutes

5. When the dough grows up, brush the egg liquid on the surface, put it in the oven, middle layer, heat up to 190 degrees, lower the heat to 160 degrees, bake for about 15 minutes, the surface is golden, out of the oven

Tips:
If the dough material is doubled, all the coix seed can be kneaded into the dough.
Job's tears need to be wiped dry as much as possible, and then knead into the dough.
The fermentation time needs to be adjusted according to the actual temperature conditions.