妈妈给我寄的核桃仁还有大半袋。害怕放坏了每天都在努力的想着办法吃。
这是一个以前做过的方子，拿出来翻新了一下。
酸酸甜甜的果干和果仁搭配在一起真的很好吃呀！#免揉面包 #面包
配方：
高筋面粉200g
干酵母2g
蜂蜜15g
盐3g
水130g
橄榄油10g
辅料：蔓越莓干 核桃仁
蔓越莓干提前用蜂蜜水浸泡一晚再试用
蜂蜜水：蔓越莓干 1:5
蜂蜜水：蜂蜜和水1:1调匀
做法：
1、水中加入蜂蜜、盐和酵母化开
2、加入高筋面粉混合成团，到没有干粉的状态
3、加入橄榄油揉均匀
4、将面团滚圆，室温下发酵1小时后将面团放入冰箱冷藏发酵一晚。
5、第二天取出面团后室温回温半小时
6、取出面团后，包入蔓越莓和核桃整形成圆形
7、二次发酵：30度发酵50分钟到两倍大
8、表面筛粉，面团割井字
9、放入预热好的烤箱220度烘烤20分钟。
formula:
high-gluten flour 200g
dry yeast 2g
Honey 15g
Salt 3g
130g of water
Olive oil 10g
Accessories: dried cranberries, walnuts
Soak dried cranberries in honey water for one night before trying
Honey water: dried cranberries 1:5
Honey water: mix honey and water 1:1
practice:
1. Add honey, salt and yeast to the water to dissolve
2. Add high-gluten flour and mix into a dough until there is no dry powder
3. Add olive oil and knead evenly
4. Roll the dough into a round shape, ferment at room temperature for 1 hour, then put the dough in the refrigerator to refrigerate and ferment overnight.
5. Take out the dough the next day and return to room temperature for half an hour
6. After taking out the dough, wrap cranberries and walnuts into a round shape
7. Secondary fermentation: Ferment at 30 degrees for 50 minutes to double in size
8. Sieve flour on the surface and cut the dough
9. Bake in a preheated oven at 220 degrees for 20 minutes.
9 май 2023
