Sausage Kimchi Cheese Black Rice Bread
1.
Make Polish seeds a few hours in advance: put 100 grams of black rice bread flour, 1 gram of dry yeast, and 100 grams of cold water at room temperature in a large bowl;
2.
Stir thoroughly with chopsticks, cover with plastic wrap, and ferment at room temperature; now the room temperature is 30 degrees, and the fermentation time is about 2 hours;
3.
It can be used when it is 2-3 times the original size; the gluten of black rice bread flour is not as high as that of the original bread flour, so when the Polish variety is 3 times the size, put it hard on the table, the pores in the dough will be Collapsed; Polish dough has a distinctly fermented sour taste, and is pleasant;
4.
Prepare the ingredients of Polish starter and main dough: 400 grams of black rice bread flour, 3 grams of high-sugar-resistant dry yeast, 30 grams of sugar, 3 grams of salt, 230 grams of cold water, 40 grams of butter; light yellow in the Turi bottle The liquid is leftover whey from homemade cheese, which can be replaced with the same amount of cold water;
5.
The main dough materials except butter and the Polish kind of starter are put into the kneading bucket, first mix at low speed to form a dough, then turn to medium and high speed whipping, add butter when the dough can hold the thick film
6.
First, low-speed whipping makes the butter completely eaten into the dough, and then turn to high-speed whipping, the dough is soft and smooth and does not stick to the wall of the basin, pull a piece of dough, can hold out a flexible and transparent film, the kneading is over;
7.
The dough is rounded up and placed in a deep basin, and the Mongolian plastic wrap is placed in a warm and humid place for basic fermentation; now it is late summer, I put it directly at room temperature;
8.
While waiting for the dough to ferment, prepare the fillings: sausage, Korean kimchi, mozzarella cheese; the amount can be adjusted, and the sausage can be changed to your favorite taste;
9.
Cut the sausage into small cubes for later use;
10.
When the dough is twice the original size, dip your fingers in the flour and poke a hole on the top of the dough without collapsing or shrinking, and fermentation is successful;
11.
Pour the dough on the operating table, tap it gently to exhaust, weigh it and divide it into 4 equal parts. They are rounded, and the cling film is loosened for 15-25 minutes; to check whether it is loose in place, it does not depend on time. Use your fingers to dip the flour on the dough Press on the top, the finger marks do not rebound, that is, it is loose in place;
12.
Take the loose dough and roll it into an approximate rectangle. Spread the diced sausage evenly on the top, leaving white space on all sides;
13.
Roll into a roll, seal tightly, face down, cut 3 cuts with a sharp knife, it can be cut without cutting;
14.
Flip the noodle rolls with the cut side facing up. When placing them, make sure that the middle part is not separated, so that the kimchi and cheese can be well supported; leave it in the oven to ferment naturally for 15 minutes;
15.
When the bread dough is nearly twice the original size, spread Korean kimchi and mozzarella cheese on the surface of the bread; preheat the oven to 200 degrees;
16.
Put it into the middle and lower layer of the preheated oven, and heat up and down at 180/200 degrees for 18 minutes; after it is out of the oven, move it to the drying rack and eat it while it is hot or cold.
Tips:
1. Black rice bread flour can be replaced with plain bread flour, grain bread flour or other grains, etc.;
2. Not limited to this shape, you can use small molds or toast molds, the shape will be more neat and beautiful;
3. The baking temperature and time are adjusted according to the size of the bread, the material of the mold used, and the actual situation of the oven used.
