Tricolor Quinoa Bread Rolls
1.
The bread body is 70% medium seed method, which is softer and more flavorful. Take 20 grams of water + 2 grams of high-sugar-tolerant yeast, stir to melt and let stand for 5 minutes to activate.
2.
Put 175 grams of high-gluten flour into a container, add 105 grams of milk, and the activated yeast solution, and stir into a floc.
3.
Knead it into a dough, don't need to be too smooth, just knead it evenly into a dough. Put it in a sealed container and ferment at room temperature (28°C) until the dough slightly expands, then put it in the refrigerator (5°C) to ferment. It can also be fermented at room temperature, but the longer the fermentation time, the better the flavor. Fermented to 2.5~3 times larger.
4.
During the fermentation of the middle kind of dough, we will make the filling. "Feng Quinoa" three-color quinoa soak in water for 20 minutes, and wash by the way. Then add about 8-9 times water and cook into porridge. Soak this quinoa for 20 minutes and all the buds came out, which is really good.
5.
50 grams of fruit oatmeal and 200 grams of milk are also cooked into porridge. If the dried fruit or nuts are too big, chop them before cooking.
6.
Pour the quinoa porridge into the oatmeal porridge (reserve 1~2 tablespoons of quinoa porridge for the surface decoration of the rolls), add butter, sugar, salt, and stir-fry on low heat. Stir constantly to prevent the bottom from sticking. I use It is a non-stick pan.
7.
The fried flame looks like this, and it is sealed and stored after cooling.
8.
Cut the fermented medium dough into small pieces, add 75 grams of high-gluten flour, 40 grams of sugar, 30 grams of whole egg liquid, 2 grams of high sugar-tolerant yeast and 20 grams of water-activated yeast solution, use a scraper to assist, start Knead the dough.
9.
The method of kneading dough is: first knead into a dough, then press one end of the dough with one hand, and push forward with the base of the palm with the other hand, like rubbing clothes. Then retract the dough and push it forward again, repeat the action of pushing and retracting until the thick film can be pulled out.
10.
You can also grab one end of the dough with one hand or both hands, shake it forward, then roll the hand-held end over, grab the end of the dough in another direction, and then shake it out. Repeat this action until a thick film is produced.
11.
The thick film is like this, the tear holes are jagged.
12.
You can add oil and salt at this time. Spread the dough, sprinkle with salt, and add olive oil in 2 times. After adding the oil for the first time, knead until the oil is almost absorbed, then add it a second time.
13.
Then start the process of rubbing and shaking again, until you can pull out a more uniform translucent film, and the opening is relatively smooth.
14.
Divide the dough into 60 grams each (total dough is 480 grams, plan to make 8 rolls).
15.
Each portion of the dough was rounded separately and covered with plastic wrap to relax for 30 minutes.
16.
First roll the dough into a beef tongue shape. If the dough is not obedient when rolling, rolls out and then retracts, it means that the slack is not enough, you can cover with plastic wrap and continue to slack for a few minutes.
17.
Turn it over and pull it into a rectangular shape, thin the bottom edge and glue it to the table top, and pat off the air bubbles on the edge.
18.
Spread a tablespoon of quinoa filling and leave it alone on the bottom quarter.
19.
Roll up from top to bottom, as tight as possible.
20.
Pinch the interface tightly, and place the interface down in the baking pan (non-stick baking pan with oily surface or greased paper)
21.
After all the rolls are done, put them in an airtight container (I use an oversized plastic bag to prevent the plastic bag from touching the bread), and ferment at room temperature (theoretically, it should be around 38°C, but I don’t have this condition. Fortunately, The weather is still warm at the moment). When fermented to 2 times as large, press a small pit on the side of the roll with your fingers soaked in powder. The small pit rebounds slowly but the state of the pit is maintained and the fermentation is complete.
22.
Add a little whole egg liquid and a little water, mix thoroughly, and brush onto the surface of the roll.
23.
Use leftover quinoa for surface decoration.
24.
Preheat the oven up and down at 180°C, and the upper heat can be lowered by about 10°C. Place the middle layer on the baking tray for 25 to 30 minutes. It can be covered with tin foil when it is baked until the surface is colored. Take it out immediately after baking, and put it on the air-drying net to cool to the hand temperature and keep it sealed.
25.
The bread is soft and elastic, and the drawing is also good, especially the quinoa filling, which is really delicious, moist, dense and a little grainy, and the taste is very rich!
26.
Healthy three-color quinoa, Taobao search Feng Quinoa three-color quinoa!
Tips:
1 Although the quinoa tricolor quinoa does not need to be soaked, it can be eaten as long as it is washed in clean water and boiled for 25 to 30 minutes, but after soaking it to see so many sprouts, it is very happy to have it? Moreover, it is easier to boil after 20 minutes of soaking, which alleviates the indigestible characteristics of black and red quinoa.
2 For those with weak spleen and stomach, please choose white quinoa. White quinoa has no skin and is easy to digest, but red quinoa has high folic acid content, while black quinoa has the highest nutritional value.
3 This time I knead the dough by hand. Friends who have bread and cook machines can free their hands and use machines to replace manual work. After all, kneading dough is hard work, and improper force can damage your wrists.
4 The water absorption of flour is different, the amount of liquid required is also different, so do not add milk all at once, leave 10-20 grams for maneuvering. Some flours are very absorbent, or if you are used to kneading a large amount of water, you can add water or milk.
5. Please adjust the oven temperature and time according to your own oven temperament.
6 This time I wanted to make a video, so I didn't take the process diagram. I used the video screenshot, which is very blurry. I want to learn from this lesson. I will take the process diagram even if I shoot the video in the future.
