Borscht

2024-06-26 07:56:56  Views 2 Comments 0

Health benefits

White sugar: activates blood circulation and removes blood stasis

Ingredients

High-gluten flour ( 150g )
Low-gluten flour ( 50g )
Butter ( 20g )
Water ( 60 grams )
White sugar ( 30 grams )
 Salt ( 1g )
Milk powder ( 20g )
Yeast ( 1.5g )
Eggs ( 1 )

How to make borscht bread

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    1. Prepare the required materials and weigh them one by one.

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    2. Mix all the ingredients except butter and use chopsticks to stir into a fluffy consistency.

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    3.Move to the table and rub, knead, and beat with your hands.

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    4. When the surface is slightly smooth, add softened butter and continue to knead and beat.

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    5. Until the surface of the dough is very elastic and smooth, take a portion of the dough and slowly stretch it out.Can form thin film.

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    6. Re-roll the dough into a round shape, place it in a bowl, wrap it with plastic wrap, and ferment.

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    7. After about an hour at room temperature, the dough will double in size.Poke a hole in the middle with your hand., the dough will not shrink or rebound, that’s it.

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    8. Take out the dough, flatten it to deflate, and divide it into two small doughs.

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    9. Roll into a ball, cover the surface of the dough, and let it rest for 45 minutes.

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    10.Take another piece of dough and roll it into a long oval with a pointed end.

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    11. Press flat and use a dry dough pin to roll out a long triangle about 5cm long and 16cm wide , and then slowly round it from the wide side.

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    12.It forms a loaf shape like this.

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    13.Put it into the baking tray, put it in the oven to ferment, and then put a bowl of hot water.

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    14. The dough will ferment about 1.5 times in size.Take it out of the oven and cut it in the middle with a knife.The depth is about half of the dough, and preheat the oven to 160 degrees for 10 minutes.

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    15. Preheat the oven and bake the bread at 160 degrees for 20 minutes.

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    16.After 20 minutes, the bread will turn golden brown, take it out of the oven, and spread it evenly on the surface while it is hot.Brush with softened butter.

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    17.Brush the bread with butter and bake it in the oven for another 5 minutes.

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    18.The surface of the bread is crispy and crispy, the milk is rich, and the back is so hot.

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    19. Here is another comparison picture of the front and back.

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    20. Before letting it cool, I couldn’t help but cut it open and wanted to eat it, too Fragrant.

Tips

Various flours have different water absorption properties.Do not add the amount of water at once.Reserve 10 grams.Add the appropriate amount of water depending on the dryness and wetness of the dough.

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