#新良第一seabaking Contest# Cranberry Multigrain Ruanou
1.
First, take out the old noodles prepared in advance to warm up. Because they often make bread, they often prepare old noodles and freeze them in the refrigerator. I usually make old noodles with 175g high flour, 75g low flour, 1g yeast, 185g water and 4.5g The salt is kneaded and fermented until it is twice as large, and then sealed and refrigerated for more than 16 hours. When not in use, it is divided into 50g and frozen
2.
Mix the powder, water, sugar, yeast, and salt. Don't mix the salt and the yeast. Separate them and knead them into smooth balls. Let stand for ten minutes.
3.
After standing still, turn the bowl while repeatedly folding and pressing the dough for about ten minutes
4.
Let it stand for another ten minutes and then knead the dough, because the old noodles are added, the dough will become soft after repeating about three or four times, and the dough will be able to pull out a slightly thicker film.
5.
The dough is rounded and left to ferment to be twice as large. At room temperature in this weather, it will be about three hours.
6.
When fermenting, you can make insets. Mix the powdered sugar, cheese, and cranberries with a spatula.
7.
The dough is twice as fermented
8.
Take out the dough and gently flatten it with the palm of your hand to discharge the gas
9.
Put the cheese inset on the dough
10.
Wrap up the indentation and compact the joints
11.
Put the dough in a rattan basket sprinkled with rye flour or high flour to ferment twice as large. I fermented in the oven. Generally, the temperature of the oven fermentation function is higher, so I have the oven heated in the first ten minutes. , Just open the door slightly to ferment, it takes about an hour
12.
After fermentation, buckle upside down on oil paper, cut the bag, and put the baking slab and steam stone in the oven to preheat 230 degrees
13.
After preheating, take out the slate and move the bread into the oven, then pour boiling water into the steam stone to make steam, then quickly close the oven door, adjust the temperature to 180 degrees, bake for 30 minutes, cover the surface with tin foil paper halfway through
14.
Baked bag~ Actually the packaging of Xinliang flour is quite cute~ Hahaha
15.
Let's take a slice~
16.
Change the look~ It feels like being cut by thousands of knives. If the tin foil is not covered, it becomes a gradual change. Hahaha. Fortunately, the slate is heated evenly. Even if the color is battered, it doesn’t taste battered, and it’s quite fragrant. Of~
Tips:
1. The amount of water depends on the different flours. You don't like the dough that is too wet because you knead it by hand. You can reserve 10g of water first.
2. Multigrain flour is not only rye flour, Lime flour, but also whole wheat flour, oatmeal flour, etc. You can use whatever you have at hand~
3. Cheese is also based on my own preferences, I like to eat it, so I think this amount is a bit too much, and can be reduced appropriately
