[dark Beer Brown Sugar Longan Bread] Use Beer to Make A Delicious Health Loaf
1.
Combine 400 grams of high-gluten flour, 50 grams of eggs, 100 grams of dark beer, 60 grams of water, and 5 grams of yeast. Put the liquid materials first, then put the powder materials in the order.
2.
Knead all together and knead into a ball, knead for a while, to knead the yeast evenly, that is, knead until you can't see the yeast.
3.
Then put the dough into a bowl, cover the surface of the bowl with a damp towel, and ferment at room temperature to 2.5-3 times the size. Pull it up, the inside is the state of briquettes. (When you open it, you can see as many holes as the picture below)
4.
Crushed the softened brown sugar and put the remaining 15 grams of eggs into the bucket of the bread machine.
5.
Then tear the fermented middle-species dough into small pieces and put them into the machine bucket together. Start the kneading process for 15 minutes. After 15 minutes, add butter after the machine stops, and then start a kneading process.
6.
After kneading the dough for 10 minutes, put in the fruit material, and then put the machine to continue kneading for 5 minutes, the dough can be kneaded to a smooth state that can pull out a large piece of strong film.
7.
Take the kneaded dough out into a whole circle. .
8.
Dig another hole by hand from the middle.
9.
After stretching the hole to the same size as the mold, put the dough into the mold.
10.
Put the mold into the oven, put a bowl of warm water at the bottom of the oven, keep a certain humidity, and let the dough be about 8 minutes full at room temperature.
11.
Preheat the oven to 180 degrees, use a grilling net, and bake the penultimate layer up and down for 35 minutes. (Approximately 10 minutes on the way, see tin foil after coloring)
12.
When it is out of the oven, it will be demoulded immediately, and when it is placed on the net until there is a little bit of lukewarm, put it in a fresh-keeping bag and cut it into pieces when eating.
Tips:
1. When kneading the medium type, be sure to knead the yeast, that is, if the dough is not visible, if there are grains of yeast on the surface, it is not kneaded well.
2. After the middle seed is released, once you pull it up, you will see a lot of holes in the honeycomb briquettes.
3. This toast dough is relatively large, so after the middle seed is made, two procedures are needed to knead to ensure a better state.
4. After the bread is baked, the taste of the wine will basically radiate, so don't worry about the strong taste of wine.
5. After the bread is finished, the dough is smooth and slightly elastic. Press lightly with your fingers, and the rebound will be slower. If the fingerprints sink, needless to say, it's too much.
6. Remember that after baking for about ten to fifteen minutes, the surface of the toast should be colored. At this time, cover the surface with tin foil. Even if the tin foil is covered, it will be slightly colored in the rest of the time. , If you don’t cover the tin foil, you will usually bake bread with a black face.
7. This kind of mold is non-sticky. If it is not a non-sticky mold, remember to put a layer of butter on the sides of the mold, and then sprinkle a little bit of dry powder to prevent sticking.