Gray Cuttlefish Pesto Bread

Overview

I'm embarrassed to call it squid bread, but it does use squid ink. . . When I first saw the ink dripping from the belly of the frozen cuttlefish, I immediately thought of Teacher Meng's pitch-black cuttlefish bread - which was put on hold indefinitely because of the lack of cuttlefish powder. Thinking that cuttlefish powder might be derived from dried cuttlefish juice, I quickly collected and froze the cuttlefish juice to wait until one day to make cuttlefish bread a reality. However, as I often say recently, don’t wait until the future. Almost all “later” is abolished in the present and will never be continued without context. The squid ink has been frozen for several months, until the ink bread inadvertently passed by, it seemed to open up a dusty past. Teacher Meng’s cuttlefish bread was finally awakened. There is no future, just now. I saw that other people’s squid ink bread only used a few grams of ink to produce such a jet-black bread. Likewise, only a small amount of ink was used. However, the result was very unexpected. The pitch-black ink quickly spread into the dough and disappeared. The dough was only dyed into a light gray. It was impossible to add more ink, so we had to leave it to a gray that was not much darker than white. I couldn't help but lift the dough to the silver handle of the oven and mark it. It seemed that it could be regarded as a light metallic gray. With no other choice, continue with the remaining steps. The pesto could have stood out against the dark surface, but instead was lost in the yellowish skin. On the other hand, it was paprika - there was no Hungarian paprika, so I had to use ordinary chili powder instead - although I only dared to sprinkle a little bit, it suddenly brightened up. Hope it's not too spicy. . . .

Tags

• baking
• afternoon tea
• butter
• garlic puree
• high gluten flour
• squid ink
• sugar
• dry yeast
• fine sugar
• protein
• red pepper powder
• salt
• water
• white pepper

Ingredients

Steps

1. 1 Dough: 100g high-gluten flour, 5g fine sugar, 1/4 tsp salt, 5g squid ink, 1.5g dry yeast, 55g water, 5g butter. Decoration: 15g butter, appropriate amount of egg white. Sauce: 7g garlic paste, 1/8 tsp salt, 1/4 tsp sugar, 7g butter, 1/8 tsp white pepper, a little red pepper

   

2. 2 Pour the dough ingredients except butter into the bread machine,

   

3. 3 Stir into a smooth dough, add butter,

   

4. 4 Continue stirring until the film can be pulled out,

   

5. 5 Roll into a ball and place in a bowl for basic fermentation.

   

6. 6 Sauce: 7 grams of garlic paste, 1/8 teaspoon of salt, 1/4 teaspoon of sugar, 7 grams of butter, 1/8 teaspoon of white pepper, a little red pepper

   

7. 7 Mash garlic,

   

8. 8 Add softened butter and mix well.

   

9. 9 Add white pepper,

   

10. 10 Mix well and set aside.

    

11. 11 The dough has doubled in size,

    

12. 12 Deflate, cut into three equal parts, roll into balls, and let rest for 10 minutes.

    

13. 13 Roll into oval shape,

    

14. 14 Roll up along the long side into an olive shape.

    

15. 15 Place the seam side down, place in a baking pan, and ferment for 20 minutes.

    

16. 16 Cut a knife lengthwise on the surface and continue fermenting for about 10 minutes.

    

17. 17 Brush evenly with egg white and squeeze in softened butter,

    

18. 18 Place in the middle rack of the oven, heat up and down to 175 degrees, and bake for about 15 minutes.

    

19. 19 The surface is slightly yellow and comes out of the oven.

    

20. 20 Brush with garlic sauce while still hot and sprinkle with a little paprika.