Black Molasses and Coix Seed Bread
by Food·Color
Favorite
Difficulty
Easy
Time
2h
Serving
2
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. . . . "
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. . . . "
