German square bread (water legal)
German square bread ~ Listening to this decent name, I feel that it is in tune with the rigorous Germany, but its connotation is definitely more beautiful than the name ~ The moist dough makes the finished product soft between bread and cake, the fragrance of custard sauce, the sweet and sour taste of cranberries, and the crispy texture of crispy grains ~ In one bite, the taste is really rich. This time, the bread still uses water method, so that partners who do not have a chef machine can quickly knead the glove film, especially in such a high temperature, water method is definitely your gospel, let’s make it together~
The way to make bread
Step 1
1. Pour all the ingredients in the bread except yeast, salt, butter and dried cranberries into a bowl, mix into a state without dry powder, cover with plastic wrap and refrigerate in the refrigerator for 5 degrees.
Step 2
2. The dough warms up for half an hour, this is the dough that I have refrigerated for 40 hours, and the thick film can be pulled out.
Step 3
3. Put the dough into the bread machine, add 2 grams of dry yeast and knead until there are no yeast particles. Add 2 g of salt + 20 g of butter and knead for 10 minutes.
Step 4
4. The state after kneading for 10 minutes, the film can be pulled out.
Step 5
5. The dough is not big, so I just shaped it in my hand. Fold left and right first, then up and down, and repeat back and forth about ten times to help the dough deflate and roll round.
Step 6
6. Put the round dough into a bowl and cover it with plastic wrap to ferment for the first time. I have a room temperature of 30 degrees here and ferment for 1 hour.
Step 7
7. Make crisp grains when fermenting the dough. 25 g flour + 10 g sugar + 10 g butter, knead into a sand sample with your hands. If the temperature is too high, put it in the freezer after rubbing. (My crisp grains are a bit thick, put them in the freezer for 2 minutes after rubbing, and then rub them again)
Step 8
8. Make custard sauce. 50 grams of milk + 10 grams of sugar, heat over low heat until the sugar dissolves, then turn off the heat and set aside.
Step 9
9. Take the yolk of an egg and put it in a bowl, add 50 grams of milk and 10 grams of sugar, and stir well. Sift in 5 grams of low-gluten flour + 5 grams of cornstarch and stir well.
Step 10
10. Pour the liquid from step 9 into the milk pot in step 8 and stir continuously over low heat until thick. Turn off the heat.
Step 11
11. Add 8 grams of butter and mix smoothly. Let cool and put it in a piping bag for later use.
Step 12
12. Cut 30 grams of dried cranberries into small pieces for later use. Baking tray 26*15cm, spread baking paper for later use.
Step 13
13. The dough is fermented until it does not shrink or collapse when poked. Gently pat open and spread with dried cranberries.
Step 14
14. Fold left and right first, then up and down, repeat about 10 times to help the exhaust roll round and distribute the cranberries evenly in the dough.
Step 15
15. Cover the rolled dough with plastic wrap and let stand for 30 minutes.
Step 16
16. Roll it into a sheet of uniform thickness of the same size as the mold. Place in molds, cover with plastic wrap for a second fermentation. Ferment at room temperature 30 degrees for 1 hour until 2 times larger.
Step 17
17. Spray water on the surface of the dough, squeeze custard sauce, place raspberry sauce, and sprinkle with crisp grains. Put it in a preheated oven and heat the middle layer at 180 degrees for 30 minutes.
Step 18
Out of the oven~ Come to a big close-up, isn’t it tempting~
Step 19
The fragrance of custard sauce, the sweet and sour taste of cranberry raspberry sauce, and the crispy pine of crispy grains~ One bite, the taste is really rich.
Step 20
It was nice with breakfast~
Cooking techniques for bread
The temperature here is relatively high, when I rub the puff pastry, the butter melts immediately and becomes lumps, then freeze for 2 minutes and then rub, if it still melts, freeze for another 2 minutes, and repeat several times until the puff pastry is fine sand. The surface can be decorated with any jam or any fruit you like. The baking plate I use is 26*15cm, please increase or decrease the amount of ingredients according to the capacity of your baking plate. The water method is to stir all the ingredients except yeast, salt and butter evenly and then do not knead the dough, directly put it into the refrigerator to refrigerate, so that the dough can produce gluten on its own in a long time at low temperature, so that the subsequent kneading process is simpler and faster to reach the expansion stage. Theoretically, the longer the refrigeration time, the closer it is to the expansion stage, but the food has a shelf life, and there is no salt in this dough, so try to use it within 72 hours.