Recipes tagged "Molasses"
4 recipes found
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Swedish rye bread
This rye bread uses licorice-flavored anise and cumin, as well as orange peel and a hint of cardamom, so we can totally think of it as a bread version of ouzo. Today, nutritionists have proven that orange peels, licorice-flavored spices, and bitter foods are good for digestion, and many traditional cultures have recognized this for centuries. This bread is made from a mixture of natural sourdough starter and artificial yeast, so it has a richer flavor than those left solely with artificial yeast. The lactic acid produced by fermentation not only digests the flour in advance to a certain extent, but also makes the bread taste better and have a longer shelf life. That anise powder has always made people feel confused. I don’t know what kind of plant it corresponds to, and I haven’t been able to find this spice product. In the end I had to omit it. On the eve of making bread, I reluctantly searched Taobao. I still didn’t see anyone selling anise powder, but I found that under some pictures of plants, the names of anise and goosefoot were listed side by side. Although it is still impossible to connect the goosefoot with a specific plant image, the name is much more familiar than anise. There was no dried orange peel, so I found a piece of dried orange peel instead. I was worried that the taste of orange peel would be different from orange peel, so I added some orange zest. Besides, it didn’t say it was dried orange peel. If it was a whole piece of orange peel, it should be removed after cooking, right? I didn't find the answer to this, so I just took it upon myself to throw away the boiled orange peel. Stir all the ingredients into a ball, knead for only 4 minutes, and still be able to pull out the film, which seems a bit difficult. After you can barely pull out the dough, stop quickly, because the entire kneading process needs to be completed within 6 minutes. Do not over knead the dough, otherwise the rye dough will be very sticky. I was thinking about whether to use a toast box to make the bread into the shape of a sandwich bread, but suddenly I discovered that most breads are cut before baking, and breads cut before final proofing (such as Swedish rye bread) are different in appearance. During the expansion process, the Swedish rye bread's incisions are filled in, causing them to expand outward. As it bakes, the cut appears to have healed, which makes the crust a different color from the cut. With just two lines, I immediately changed my mind. The bread is shaped into shuttles, cut, fermented, then brushed with egg wash and baked. The opening of the incision was completely flattened, leaving only a few holes. The crust of the bread couldn't hold its strength and was somewhat torn. The whole shape is like a jagged rock, but the egg liquid makes it glow, which makes it look really strange. . . .
Baking Breakfast -
Molasses Cookies
I made molasses twice because it is used in several of Teacher Meng’s pastries. However, it has never been used once. The first time, it seemed that I used it to eat rice dumplings. The second time, more than half of it was lost due to the cold cake ice powder. It seems that I have nothing to do today, and I feel a little restless if I don't do something. Let’s have a cookie. When I opened Teacher Meng's book, I happened to find molasses cookies, and that was it, before the molasses was finished. It’s just that the color doesn’t seem to be as dark as Teacher Meng’s? Could it be that the fake version of molasses is not powerful enough?
Baking Afternoon tea -
Marbled Rye Toast
If you look closely, you will see that each of the two kinds of dough uses 550 grams of flour to make 2-4 marble rye toasts, which is really a huge amount. The amount of one kind of dough is too much for people to eat, half and half is enough. When mixing 2 or more pieces of dough into 1 piece, the most important thing is that their texture and rising time must be basically the same. This ensures that each portion has the same texture and each piece of dough takes the same baking time. The author mixed and kneaded the two kinds of dough separately, and mentioned in the brief description of the process that the mixing result took 10-15 minutes. I'm not sure whether the bread machine can finish two kinds of dough in such a time, or I should follow the usual way of making two-color bread-knead a large dough first, cut it in half, and color one half. Fortunately, the two dough recipes are basically the same, and the only difference lies in the coloring. The caramel used for color is actually burnt sugar. While cocoa powder, coffee, or carob powder can be substituted for caramel, they will impart a bitter taste to the bread, which not everyone will like. However, caramel is not commonly used, and cocoa powder and coffee powder are readily available. Moreover, for people who don't like too sweet, the bitterness of cocoa and coffee is somewhat suitable. Caraway seeds (optional). Although optional, although the dosage is small. But its taste and its use elsewhere still make people want to buy some back. However, it is a confusing thing. The pictures on Taobao look like it is not much different from cumin, and some people call it Kelly fennel/caraway seed at the same time. Is it exactly cumin, or should I use cumin instead? But, its taste should be different from cumin, right? When baking rye bread, bakers often use gluten-free flour. You can also use regular bread flour or bread flour for this recipe, but it’s best to use purified flour if you have it. Gluten cleansing powder? This flour is usually milled from very tough high protein wheat? Could this be understood as bread flour with a relatively high gluten content? Maybe this bread flour from Bakery Shang can be used as gluten-washing flour? The multigrain bread I made last time seemed to have pretty good texture. This bread is very easy to make and the dough is soft and flexible. Rye flour accounts for about one-third. I gritted my teeth and watched it ferment for 2 hours. It didn't seem to be tired, but it had not grown to the edge of the mold. This is probably the difference between rye bread and white bread, right? Caraway seeds, something that people have always been curious about, emit a unique smell as the bread knife is pulled back and forth when the bread is cut. Like cumin+mint? Or, is it spearmint?
Baking children -
Rye bread
Learn how to cook Rye bread with pastries and Baking.
pastries Baking