How to make Opel with brown sugar and dried fruit? Opel gradually caught fire in the market, with dense taste, full milk flavor and careful materials. As a bread control, Opel is delicious. Let's take a look at how to make brown sugar dried fruit Opel!

Brown sugar dried fruit Opel 1

List of ingredients

30 grams of melon seeds

30 grams of sunflower seeds

Raisins 150g

Water 300 grams

Dry yeast 4g

7 grams of salt

Brown sugar100g

50 grams of whole wheat bread flour

450g of high gluten wheat flour

Production steps

Step 1: put brown sugar and salt into a mixing barrel, add water and stir until the brown sugar and salt are fully melted.

Step 2, add high flour and whole wheat flour, add yeast and start the machine to knead until the film comes out. After taking out the film, 200 grams of dough was separated.

Step 3: Dried fruits can be adjusted according to your own preferences, and raisins should not be changed. Melon seeds can be replaced with walnuts and other things.

Step 4, add the dried fruit into the big dough, continue to stir and knead evenly, and enter the first round.

Step 5: After the big dough and the small dough are fermented to twice the size, take them out and divide them into two parts. Shape the big dough from the side, roll out the small dough and wrap the big dough inside.

Step six, sealing, putting into a fermentation basket, and entering the second stage.

Step 7, when the fermentation is twice as big, pour it out and cut it according to your favorite lines.

Step 8: Preheat the oven 200 degrees in advance and bake for 30 minutes. Put a baking tray with hot water under it for ten minutes, and then take it out.

Step 9, taking out the furnace and cooling.

Step 10. It's convenient to eat sliced food.

1 1 step, full of nutrition and energy.

skill

1. Dried fruit dough can be wrapped directly without venting. Bread should not be too sweet, and brown sugar should not be reduced!

Hongtang dried fruits Opel No.2

Gold color bread flour 500g cold water 300g walnut kernel 40g raisin 40g brown sugar powder 20g salt-free butter 15g sea salt (refined salt) 8g dry yeast 2g brown sugar dried fruit soft European bag'

500g bread flour is poured into a basin, 2g dry yeast is put on one side, and 8g salt is put on the other side; 20 grams of brown sugar powder and 300 grams of cold water are added and stirred with a scraper or a stirring shovel until there is no dry powder;

Add 15g diced and softened butter into the dough, and continue stirring until the butter melts and is completely absorbed by the dough;

Add raisins and chopped walnuts (you can play freely here, and any dried fruit can be adjusted according to your own taste), and continue to stir until the dough is mixed;

Leave the dough in the plate and leave it at room temperature for 1.5-2 hours, and fold it up, down, left and right once every half hour, and fold it 3-4 times;

Seal the mouth of the basin with plastic wrap and put it in the refrigerator for more than 0/2 hours. The freezing temperature of my refrigerator is 4 degrees Celsius.

Take the basin out of the refrigerator and keep it at room temperature for 1.5 hours; Sprinkle dry powder on the operating table, take the dough out of the basin, exhaust and knead it into a cylinder, cut it into 4 sections and relax for 30 minutes;

Mould the dough into your favorite shape, cover the surface with a wet rag and ferment again for about 1 hour, or put it in an oven with fermentation function, put a plate of warm water at the bottom and ferment for 45-60 minutes at a temperature of about 30-35 degrees;

The oven is preheated to 200 degrees from top to bottom, and the baking tray at the bottom is heated synchronously; Sprinkle dry powder on the surface of the finally fermented dough, cut it into packages, put it in the middle layer of the oven, pour a cup of boiling water into the baking tray preheated at the bottom, and quickly close the oven door to generate steam in the oven;

Because the temperature of most domestic ovens is uneven, after the bread is baked for 10 minutes, take out the bread tray and rotate it for 180 degrees, and then send it into the oven for baking for about 10 minutes. Pay attention to the color of the bread surface and bake until golden brown.

skill

1, although this bread takes a long time, it is relatively simple to operate and avoids kneading dough, so it is very suitable for office workers.

2. The dosage of dry yeast is greatly reduced, and the fermentation time is delayed by cold storage fermentation, so that the glucose and molecular enzymes contained in the flour are completely decomposed, and the dough taste will contain natural sweetness due to the decomposition of glucose, and it will have natural noodle flavor due to the decomposition of molecular enzymes. During the baking process, the whole room was filled with the natural fragrance of flour.

3. Because the temperature of the domestic oven often deviates, it is best to buy an oven and measure the error between the real temperature inside the oven and the set temperature with a thermometer. Everyone should adjust the temperature according to the actual situation during the production process.