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1
First make the soup. Add 200 grams of milk to 25 grams of flour and stir evenly. -
2
Then heat over low heat to 65 degrees, remove from the heat, let cool, seal and refrigerate. Used in three days. -
3
Take 84 grams of soup seeds, add salt, sugar, eggs and water. -
4
Add flour and yeast powder. -
5
Stir into a fluffy consistency and add light cream. Originally I was going to use butter, but I had some left over from the whipped cream, so I used whipped cream. -
6
Knead the dough to the expansion stage. -
7
The glove membrane can be pulled out. -
8
Kneaded dough. -
9
Moisturize and ferment until 2.5 times the size. -
10
Divide and deflate the ingredients, cover with a cloth and let sit for 15 minutes. -
11
Roll out into a long piece and roll it up along the length. -
12
Flatten one end. -
13
Roll up and wrap tightly to form a circle. -
14
Brush the surface with egg wash and cover with quinoa. -
15
Place on baking sheet. -
16
Moisturize and ferment at 38 degrees until doubled in size. -
17
After the oven is preheated to 18 degrees, bake in the oven for 16 minutes. -
18
Baked bread.
Tips
The quinoa I used has a hard texture after roasting. I like this texture. If you don't have quinoa or don't like this texture, you don't need to add it, or you can use sesame or flax seeds instead.
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