In addition to the mafia produced in Sicily, Italy also produced a special durum wheat called durum wheat. The wheat is particularly highly glutened and hard, and the locals traditionally grind it into two kinds of flour: the coarser semolina flour is used to make pasta that is not easy to cook, and the thinner fancy durum powder is used to make bread. The special thing about this bread that we share with you this time is that it uses coarse semolina powder, but adds high gluten powder and yeast to soften the tissue to avoid rough taste, the finished product is golden in color, and the internal tissue is both elastic and soft and fluffy.
By YiBao 【Official Certified Master of Bean Fruit Cuisine】
<h2>Royalties</h2>
Salt (main dough) 2 g
Water (main dough) 60-70g
Yeast (main dough) 1.5 g
Olive oil (main dough) 6g
Honey (main dough) 5g
High gluten flour (main dough) 50g
Salmonina (main dough) 50g
Medium dough (main dough) 100g
Salt (medium dough) 3 g
Water (medium dough) 80-90g
Medium flour (medium seed dough) 70g
High flour (medium dough) 70g
Yeast (medium seed dough) 1.5 g
<h2>Practice steps</h2>
1. 【Make medium-seeded dough】 Mix water with yeast
2: Add medium gluten flour, high gluten flour and salt
3. Stir into balls
4: Cover with plastic wrap, ferment at room temperature for half an hour, and leave in the refrigerator refrigerator overnight
5. The net of medium-seeded dough is fermented
6. 【Make main dough】 Add all the ingredients and mix into a dough
7: Knead the dough until it is finished
8. Ferment at room temperature for 2 hours
9. Fermentation completion diagram
10. Carefully form a long strip
11. S-shaped schematic diagram
12: Sprinkle sesame seeds on the surface
13. Secondary fermentation to twice the size
14: Preheat the oven to 250°C, lower to 180°C, place an empty baking sheet in the oven, and preheat at the same time
15: Add the dough and pour a cup of hot water into an empty baking dish to make the steam
16: After starting baking, spray water into the oven three times every 30 seconds
17: Adjust the oven temperature to 230 °C on the upper heat, 180 °C on the lower heat, bake for 35-40 minutes until the surface is golden brown
18: After completely cooling, slice
<h2>Tips</h2>
Thanks to the addition of semolina powder, the bread tissue is fluffy and soft, and it is very elastic, and if accompanied by a seafood and vegetable salad, it will have a very Sicilian flavor.
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