Rye Flower Bread
1.
Weigh all the ingredients, 40 grams of the dry part of the red yeast rice wine.
2.
Put all the dough materials except yeast and butter into the mixing tank (first put wet materials, then dry materials). Knead the dough with a chef's machine at level 1 and mix evenly, then turn on level 5 and knead for about 6 minutes. The dough is slightly thin.
3.
Add softened butter (ice butter flakes for hot days) and yeast. Turn on the 2nd gear to blend the butter and the dough, then turn on the 5th gear for kneading. After about 7 minutes, the dough will be kneaded to the expansion stage.
4.
Round the dough, cover it with plastic wrap, and leave it in a warm place for the first fermentation (fermentation to 2 times the size). The dough is well fermented. Dip your fingers into the flour and poke holes in the dough without rebounding or collapsing, that is, the fermentation is complete.
5.
Take out the dough and knead gently to exhaust.
6.
Divide into 6 equal parts, roll round, cover with plastic wrap and relax for 15 minutes.
7.
Take a portion and flatten it out and roll it out into a round dough piece with a thickness in the middle and a thin circle around it.
8.
Put 30 grams of cranberry and purple potato filling in the middle of the dough (you can also use bean paste filling).
9.
Wrap it up and close it.
10.
Close the mouth down, flatten it, and roll it out a little to make a round pie-shaped dough.
11.
On the left and right sides of the dough: Cut 2 diagonally with scissors (as shown in the picture), leaving a place in the middle.
12.
Cut 2 cuts on the upper and lower sides of the dough, and the distance between each cut should be the same as possible.
13.
Cut the dough into 6 pieces (6 petals).
14.
Use a scraper to press 2 lines in the middle of each petal.
15.
Pinch the corners of each petal tightly.
16.
After all the shapes are shaped, place them in the baking tray with a distance between them. Put it in a He's vertical oven to ferment, put a plate of warm water in it, and close the door (replace it halfway when the water is cold).
17.
Fermented to 2 times the size, take out and brush the egg liquid (I only brushed the middle), sprinkle some white sesame seeds in the middle (Hai's vertical oven is preheated at 180 degrees).
18.
Put it into the middle layer of the Haishi vertical oven, heat up and down at 175 degrees, and bake for 13 minutes. Pay attention to observation during the process, and cover the tin foil in time to prevent baking.
19.
Wheat fragrant flowers.
Tips:
1. For the dry part of the fermented rice, reduce the amount of water if it is wet;
2. Different flours have different water absorption, so the amount of liquid can be increased or decreased appropriately;
3. Each oven has a different temper. Please master the temperature and time flexibly according to your own oven characteristics.
