Hello everyone, I am Jin.
Today we are going to make quinoa
bread . Add quinoa
to the bread to make our bread healthier and more nutritious. The bread
is very soft and delicious , and it is very simple to make.
Come and see how to do it
. First, I will use the quinoa .
It is this tri-color quinoa
. If you don't have it, you can also use single-color quinoa.
Quinoa is a very healthy food, high in
protein , low in calories,
and zero in cholesterol. Before cooking,
quinoa needs
to be washed several times
to remove the bitterness of quinoa.
35g After washing
the quinoa , pour it into a small pot,
add water
, bring to a boil,
then turn to low heat,
keep it low and cook for about 15 minutes,
you can check it
if there are small crescents on the edge of the quinoa,
it means it is cooked
Drain the
water , squeeze the water as dry as possible,
then set it aside to cool,
now we can start to make the dough
350 grams of high-definition flour,
add 4 grams of yeast
1.5 grams of salt,
15 grams of sugar,
first mix the yeast powder,
then the sugar,
and finally mix all the ingredients.
Together, a large egg is fully
beaten, pour 2/3 of the egg mixture into the flour,
leave 1/3 for brushing the surface later
and then add 185 grams of warm milk
. Do not add all the milk at one time, save a
little for the final adjustment.
Milk The temperature is about 35 degrees, which is
about the same as your body temperature
. Mix these ingredients roughly together, then add
25 grams of coconut oil and cooked quinoa, If you
don’t have
coconut oil
, you can also use butter
or other tasteless vegetable oil to
mix all the ingredients.
In order to mix the ingredients evenly,
you can move the dough to the operation
board and
continue to knead the dough
until the dough is smooth
. Put the kneaded dough into a large bowl,
cover and put it in a warm place
to let the dough rise until double
in size
The room temperature is 23 degrees today. It took
about an hour
to poke a hole in the middle of the dough with your fingers. If
it does not shrink or collapse, it means that the dough is fermented just right.
Press to exhaust the inside air
take out the dough
simple flattening
First, divide the dough into two parts.
I want to make two flavors today
, one is the original one
, and the other is the one with added dried fruit.
First, roll the dough for the original bread into a long strip,
divide it into eight equal parts
, arrange the other half of the dough
, and roll it into a large piece
Spread dried cranberries on top.
I used 70 grams today. If
you don’t have dried cranberries, you can also use raisins.
Then roll up the dough and make it
a little longer. Also
cut into eight equal parts
. Fold each part and
arrange it into a little ball.
The dough is relatively smooth,
and then roll it into a round shape.
One bun is ready . Put the finished bun into the baking tray.
The baking tray I used today is a 24 cm square tray. In the
same
way , put the other eight original dough
Fold and arrange the raw bread embryos with a smooth surface. After all are
done, put them into the baking pan,
cover with a napkin, and ferment the
second time to 1.5 times the size.
It takes about 45 minutes.
You can check it . Press the surface of the dough
if it can rebound slowly
it means the fermentation is done,
if the rebound is too fast, it means that the fermentation is not enough
Use the egg liquid that was reserved
before , brush a thin layer on the surface of the raw embryo of the bread, and send it to the
preheated oven at 180 degrees to bake for about 20-22 minutes.
Bake until the surface is golden brown
The specific time can be adjusted
according to your oven.
Immediately brush a layer of honey water on the surface of the freshly baked bread,
which not only makes the bread softer
, but also increases the sweetness
This quinoa bread is super soft, slightly sweet in the
mouth
, chew it slowly,
you will feel
the unique nutty aroma of quinoa and the fragrance of grains, unique
flavor , healthy
and delicious
you must not miss
that's all today's video, thank you for watching
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don't forget to like, share and subscribe to my channel,
I'm Jin, see you next time