[Yeast version of Skang will lock this prescription for me from now on!! The yeast version of Skang has locked this prescription for me since then!! How to Make Good]

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The yeast version of Skang has locked this prescription for me from now on!!

I have fallen in love with the taste of the yeast version of Skang since I made it once. Compared with the traditional baking powder version of Skang, I prefer the soft taste of this kind of bread. But unfortunately, the original side of a large number of use of butter, resulting in it is not suitable for regular consumption. So I want to improve its health and taste through various ways. This improved prescription is more convenient than the original, replacing butter and milk with light cream. At the same time, walnuts and jujube kernels are added, and the taste is richer and richer than that of black sesame seeds. In short, my family and I like this new version of the taste very much. Next time we will try olive oil instead of light cream.

Food Ingredients

high gluten flour 90g

rye flour 60g

light cream 100g

Sugar 20 grams

Salt 1 gram

whole egg liquid 20 grams

Black Sesame 15 grams

Walnut 20 grams

Red dates (enucleated) 6

High sugar resistant yeast powder 3.3g

Step

You need to use a bread maker to knead dough: put light cream, sugar, salt and egg liquid into a bread bucket, then add high flour and rye flour, and finally add yeast powder. Turn on the kneading mode for 15 minutes.

When there are only 3 minutes left in the kneading process, put all the nuts (roasted sesame and walnuts) and chopped jujube kernels together, and continue kneading until the end.

Turn the kneaded dough into a round shape and leave it to a warm place to ferment until the dough has significantly doubled in size. Then, press the dough and cut it into eight pieces. Remember to brush a layer of egg liquid on the surface, oven at 200 degrees for 12 minutes, and it is best to cover it with tin foil for about 8 minutes to avoid excessive blackening of the skin.

This is the most delicious prescription I have ever made. When baking, it is full of fragrance. The prescription is adjusted and modified according to your original prescription. The taste of this Skang is very fluffy and soft. Strictly speaking, it is more like bread, but it is simpler and easier to operate, and it takes less time to ferment once. This is my favorite place.

Sikangli's nuts are perfectly integrated with jujube kernels, which highly enhances the richness of the overall taste. In addition, the baked jujube kernel can release more sweetness and greatly reduce the amount of granulated sugar, which is really healthier and more delicious!