Black Whole Wheat Old-fashioned Yarn Ball Pineapple Bread
1.
Large group photo of the ingredients: the black whole wheat old noodles were taken out of the refrigerator freezer in advance and thawed;
2.
All the ingredients except butter are put into the kneading bucket, and the old black whole wheat noodles can be cut into small pieces to facilitate quick fusion with other materials; knead until the dough is soft and smooth, and add softened butter when the thick film can be pulled out; flour The water absorption is different from the consistency of milk, you can reserve 20 grams of milk and add it according to the state of the dough;
3.
Beat all the butter into the dough at low speed, then turn to high-speed whipping. The dough is soft and delicate and does not stick to the wall of the basin. A piece of it can hold out a transparent and elastic film; because the amount of black whole wheat accounts for 1/3 of the total dough, there is no need Pursue glove film;
4.
The dough is rounded and placed in a basin, and the Mongolian plastic wrap is basically fermented in a warm and humid place; if the fermentation box is used, the temperature can be 28 and the humidity can be 75; if the oven is used, water can be sprayed to increase the humidity;
5.
When the dough is twice as large, dip your fingers in flour and poke a hole on the top of the dough without collapsing or shrinking. Fermentation is successful;
6.
Pour the dough on the chopping board, tap it lightly to exhaust, weigh into 6 equal parts, knead separately, buckle the basin or mask and relax for about 15 minutes, press the dough with your fingers, the pit does not rebound, it is loose; if you add elastic Show that the slack is not enough;
7.
Flatten the loose dough and roll it into a beef tongue shape. Use a scraper to cut out evenly thin strips at 1/2 point. Spread pineapple filling on the top of the whole dough. You can also use other fillings such as red bean paste, pork floss, etc. instead;
8.
Roll up from top to bottom, the end must be pressed down;
9.
Process the dough rolls in sequence and place them in the mold; the width of the dough rolls should be designed in advance to prevent extrusion and deformation during stacking; put it in a warm and humid place for secondary fermentation; if a fermentation tank is used, the temperature is 38 and the humidity is 80; if Use an oven, not higher than 38 degrees, spray a proper amount of water to increase the humidity;
10.
When it is nearly twice as big, brush a layer of egg liquid on the surface; preheat the oven to 195 degrees;
11.
Put it into the middle and lower layer of the preheated oven, and heat up and down at 190/195 degrees for 20 minutes;
12.
This is the bread that is about to be baked, and its expansion force is very good; shake it a few times after it is baked, demould it, and eat it after cooling.
Tips:
1. There is no angel cake mold, ordinary chiffon cake mold or hollow cake mold can be used, neither of which is available, and other molds are also available. This formula is suitable for molds and without molds. The shape can be changed and the fillings are more. It can be changed with or without fillings, as you like;
2. Old noodles are the noodle introductory and starter in Chinese noodles, which are divided into a small piece from the fully fermented dough for next use; it can be stored in the refrigerator for the next day, and the refrigerator can be frozen for multiple days Preservation; this piece of black whole-wheat old noodles is made from 100% black whole-wheat fermentation; in addition to increasing nutrition, it also adds a unique taste;
3. The baking temperature and time are adjusted according to the actual situation of the oven and the mold material.
