Seal Bread
1.
First make the liquid seed: dissolve 0.7g of yeast in 100g of water, then pour the yeast water into 100g of bread flour
2.
After mixing well, put it in a warm place to ferment until the inside is bubbling, and then cover it with cling film. Put it in the refrigerator for more than 16 hours, and the liquid seed is ready (the bread made by the liquid seed method can delay the aging of the bread)
3.
Put 110g of water, the prepared liquid, fine sugar, salt, high flour, whole wheat bread flour and yeast into the bread bucket, and start kneading
4.
After kneading into a smooth dough, put in softened butter and continue to knead
5.
Finally, knead to the expansion stage and ferment for one hour
6.
Fermentation is complete
7.
Exhaust the dough and divide it into two parts, then take 3g of barley young green juice powder and mix with one part
8.
After kneading the two pieces of dough smoothly, cover with a damp cloth or plastic wrap to wake up for a quarter of an hour
9.
Divide the original color dough into four equal parts, and the barley dough into four large and eight small balls
10.
Put it in the mold and ferment for about 40 minutes
11.
After the fermentation is complete, put it in the oven at 170 degrees for 25-30 minutes (the surface can be covered with tin foil after a little color to prevent the color from becoming too dark)
12.
Use chocolate to draw the little seal expression on the surface (this one was smashed by my painting, 囧)
