Recipes

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Brown Molasses Barley Bread

Always like to cut the amount of Meng’s recipe in half. In this way, when baked into a plate, they will not be crowded with each other; in this way, they will be solved in a shorter time, if they are not given away. I always look forward to Tang Zhong and sigh. It's such a small amount, and if you reduce it by half, it will be like playing house, and it may be inconvenient to operate. Haven't been able to find a solution. Suddenly one day, my brain opened up. Cut the dough in half, use half of the full amount of soup, and use the remaining half for other purposes. The problem is solved. Suddenly enlightened, I quickly dived into the brown molasses barley bread. After reducing it by half to 100 grams of flour, the mixer is a little weak. I haven’t used a bread machine to make dough before. I wonder if the bread machine thinks the amount is too small? Knead each piece of bread into a ball in advance, put it into the bread machine, and start the dough mixing process. When you see it stirring constantly, you suddenly become impatient. Stir the flour by hand until the dough is rough, no more than 1 minute, then knead until slightly smooth, then add another 1-2 minutes. But the machine takes several times the time. The dough is small and the machine is prone to idling, which will naturally prolong the time it takes for the dough to emerge. It is not as good as kneading the dough by hand. Stop the machine immediately, take out the dough, knead it briefly, add butter, and stretch the film for 10 minutes, which is much faster than the machine. The only shortcoming is that I got carried away for a moment and folded all the barley seeds into the dough, kneaded it twice and saved it. I hurriedly took out the barley kernels that had not been kneaded into the dough, but I could no longer separate half of the planned amount. Just have as much as you can and make do with it. . . .

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