What is the practice of black rice bread?

My answer is: adding a certain proportion of black rice flour to bread flour can make soft and delicious black rice bread. When it comes to bread, everyone must be familiar with it, but when it comes to practice, everyone may not be so familiar with it. As an exotic product, bread not only enriches our dining table, but also brings us some confusion, that is, how can we make bread as soft as a bakery at home? In fact, the method of homemade bread is very simple. One is to ensure the temperature of dough, and the other is to control the fermentation speed of yeast. Master these two points and make bread easily at home. Let you become baking master easily and stop worrying about making bread. It is also very practical for beginners, and the process and method are very simple, so that you won't do it at first glance, and once you do it, it will be useless.

When it comes to making bread, people really love and hate it. There are always problems of one kind or another.

I say making bread is easy, and some people will say that I don't know my back hurts when I stand and talk. Baking 15 years is of course simple. In fact, don't be discouraged when you encounter problems. The only way for beginners to bake is to "fail".

Didn't the seventh company commander in Soldier Assault say so? "Failure is the mother of victory". I have experienced the problems that everyone has encountered. For me, the longest fermentation time is 150 minutes, which is twice as long. There is something wrong with my bread when it is washed with egg liquid, and it smells burnt when it is baked. Everyone has to experience failure to succeed. Even if I make bread now, I can't say that I am 100% successful.

Face failure frankly, and you will be one step closer to success. Let me share with you the practice of black rice bread. The bread I shared today is soft bread.

The chef teaches you new ways to make bread. Black rice flour with fermented mash, soft and waxy, brushed, delicious. It is a new choice for breakfast. Formula of fermented grains black rice bread: 225g of high-gluten bread flour, 4g of yeast, 40g of salt 1g, 40g of brown sugar, 0/00g of water 15g of milk powder, 50g of fermented grains, 30g of butter and 75g of black rice flour.

Preparation tools: electronic scale, washbasin, non-stick pan pad or chopping board, oven.

Production method: 1. Don't rush to do it. Weigh all the raw materials according to the formula table, and then check it again to see if there are any omissions. The minimum scale value of electronic scale should be about1g. Novices in baking are most afraid of impatience, and preparations must be done well to get twice the result with half the effort. Pit avoidance tips: Remember to peel the raw materials every time you weigh them, which is directly related to the success or failure of your bread making, and the wrong formula can't be remedied.

2. Put the yeast and water together and stir evenly until the yeast completely melts into yeast water. This can avoid the phenomenon of manual dough mixing yeast and unevenness. The finished bread will not have uneven effect. Yeast with high sugar tolerance is the best. If there is no yeast, you can add1g. (Pit avoidance tips, choose normal temperature water in spring and autumn, ice water in summer and warm water in winter. The temperature of water should not be scalded, otherwise it will burn the yeast to death and affect the fermentation degree of bread.

3. Put all the high-gluten bread flour, black rice flour, salt, sugar and milk powder into the basin and mix well. After stirring evenly, dig a small pit in the middle, pour the mash, and then pour the yeast water to form dough. The dough does not need to be kneaded very smoothly to form dough. Add butter and knead until the butter and dough are completely mixed. Put the dough in a fresh-keeping bag and pat it flat, then put it in the freezer for 20 minutes. Take out the dough and knead it until the flour is dispersed, then put it in the freezer 15 minutes.

(Pit avoidance tip: Yeast is very afraid of direct contact with sugar, salt and butter. These raw materials are poison to yeast, and they will die when touched. So we mixed flour with sugar and salt, and finally chose butter. Put it in the refrigerator to quickly cool the dough. This is the practice in summer, and it can be frozen once after heating in winter for 30 minutes each time. )

4. Take out the frozen dough and pull out a uniform film. Divide the dough into small dough of about 50g, and roll for relaxation 10 minute. Roll the dough for another 20 minutes, roll it into long strips, then roll it into an olive shape from one end and put it on a baking tray to prepare for proofing. (Pit-avoiding tip, even pasting means that the thickness and transparency of pasting should be consistent. If the thickness is uneven, rub it again. The second round of proofing can tell whether the bread is successful or not in 20 minutes. If the dough is obviously done, it means success. If not, there is something wrong with the yeast. )

5. Open the oven for proofing. If the oven at home doesn't have a wake-up function, just put it in the oven and wake it up at room temperature. Adding a small cup of boiling water to the oven after waking up can increase the humidity of the environment in the oven. Wake up for 40-60 minutes to double the size, take out and bake. (Pit-avoiding tip: Home ovens are different from proofing boxes used in hotels. The domestic oven only has temperature and no humidity, so we add a small cup of boiling water to increase the humidity of the waking environment. If there is a proofing box, choose a temperature of 35 degrees and a humidity of 75%. )

6. Take out the bread to double the size, brush with egg liquid, sprinkle with sesame seeds and bake. Oven temperature 190℃, 180℃ for about 15 minutes, and put it at the bottom of the oven. The surface color darkens and sesame turns golden yellow.

(Tips for avoiding pits, the action range should be light when brushing eggs. Don't brush the surface of the bread out of the pit. Milk without brushing eggs is ok. If the oven has hot air function, choose hot air baking, so that the color is more uniform)