Lean loaf with strawberry sauce

Category: Bakery products
Lean loaf with strawberry sauce

Ingredients

Dough (pre-enzyme)
wheat flour 85 grams
liquid fruit yeast 85 grams
sugar 1 tsp
Dough
Dough (pre-enzyme) all
water 20-40 grams
strawberry sauce 100g
vegetable margarine (vegetable oil) 80 gram
sugar 100g
salt 0.5 tsp
wheat flour / grade 400 gram
instant yeast 2 grams
vanilla taste
nuts for sprinkling option
strong sweet tea for lubrication

Cooking method

  • Dough (pre-enzyme)
  • We will make a dough 10-12 hours before kneading. Mix all the ingredients and leave in a warm place. Temperature up to 30 degrees.
  • The mass should increase by 2-2.5 times. If your yeast is weak, it may take longer.
  • Dough
  • Mix flour with yeast.
  • Mix the sauce with the dough.
  • Add sugar.
  • Set aside 40 grams of flour, mix it with margarine and salt.
  • We knead with a hook. If you need water, then add.
  • After 5 minutes of kneading, add margarine with flour and salt.
  • Put in the vanilla.
  • The total mixing time is 20 minutes.
  • Lean loaf with strawberry sauce The dough is smooth, soft, not sticky. Round off and put on fermentation.
  • Fermentation for 120 minutes. Stretch-fold once halfway through the process.
  • Lean loaf with strawberry sauceLean loaf with strawberry sauceLean loaf with strawberry sauce Dough at the beginning, middle and end of fermentation.
  • We form buns of any shape. Divide the dough with scales. You then get the buns all the same. It is not only beautiful, but they will be baked at the same time.
  • Proofing 60 minutes.
  • Brush with strong, sweet tea. Sprinkle with nuts.
  • We bake with steam for the first 10 minutes. Temperature 220 degrees.
  • We remove the steam, lower the temperature to 180 degrees and bake until cooked for another 10 minutes. Focus on your oven.
  • We take it out, let it cool and enjoy!
  • Lean loaf with strawberry sauce
  • Lean loaf with strawberry sauce
  • Fasting delicious! And most importantly, we don't eat each other!

  • Strawberry sauce for fish and meat (ang-kay)

    Lean loaf with strawberry sauce

The dish is designed for

18-20 pieces

Time for preparing:

3.5-4 hours

Cooking program:

harvester, oven

Note

The recipe has been lying since the summer, somehow hands did not reach to expose it. The buns are delicious. The recipe is fancy. Recommend!

Anatolyevna
ang-kay, Angela what beautiful buns! : a-kiss: Such a crumb. You can also eat in the post.
Until I make liquid yeast. Why? I don’t know!
kuznez84
ang-kay, Angela, masterpiece!
Thanks for the recipe!
ang-kay
Anatolyevna, kuznez84, Antonina, Natalia, thanks, girls, for not passing by.
ang-kay
Quote: Anatolyevna
Until I make liquid yeast. Why? I don’t know!
Tonya, then the time has not come. When you light up, you will do everything at once.
Svetlenki
Quote: ang-kay
We knead with a hook. If you need water, then add.

Angela, but you can ask why you don't knead in a bread maker? Did it happen or is it better with a hook?

Myakish is beyond praise, as always!

Antonina, I was always afraid of leaven like fire, but with liquid yeast the work went very easily, for which Angela thank you so much and deep bow. Now that's all on them!
ang-kay
Quote: Svetlenki
why not knead in a bread maker? Did it happen or is it better with a hook?
The weight for my HP is critical. I often knead with a hook. Thanks for the praise.
Tumanchik
Angela buns are very beautiful. Summer was recalled. Thanks for the beauty!
Mom Tanya
Angela, very appetizing! And what about those who don’t know, do not want to "liquid fruit yeast"?
ang-kay
Tatyana, Thank you. Make a pulish. 85 flour and 85 water. Suck a little yeast. Leave at room temperature for at least 6 hours. It will be like a sourdough dough. And put yeast at the rate of flour
ang-kay
Quote: Tumanchik
Summer recalled
Tumanchik, thanks for stopping by. So I began to delve into my recipe blanks and also remembered summer.
Mom Tanya
Quote: ang-kay
Make a pulish. 85 flour and 85 water. Suck a little yeast. Leave at room temperature for at least 6 hours. It will be like a sourdough dough. And put yeast at the rate of flour
THANK YOU, Angela!!!!! What a beautiful word ... mmmmm. "Pulish" ... already reminds of some kind of softness!
ang-kay
Tatyana, not at all.
Tumanchik
Mom Tanya, Angela will teach all the subtleties. Any of its recipes can be safely taken and cooked. She will always help out with the replacement of products. So do not let these most liquid stop you.
ang-kay
Tumanchik, you drive me into paint.
Tumanchik
Quote: ang-kay

Tumanchik, you drive me into paint.
and you do not drive in. it's true.
Mom Tanya
Quote: Tumanchik
Any of its recipes can be safely taken and cooked.
Exactly!

That's what I do !!!

ang-kay
Thank you, my darlings. Pleasantoooo!

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers