There are many advantages to live in a small town that is not far away from the city, including a few newly discovered during a walk recently. On the way to the Hebian Trail, there will be several vegetable gardens, which seem to be combined by a fe...
There are many advantages to live in a small town that is not far away from the city, including a few newly discovered during a walk recently.
On the way to the Hebian Trail, there will be several vegetable gardens, which seem to be combined by a few diligent neighbors. They treat vegetables as fitness and socializing, and they are also sold to passers-by for walks in addition to eating them themselves. When vegetables are full, you can use a copper plate to exchange a handful of vegetables with them, and you can also point to asking for this or not, which is a very luxurious enjoyment of buying vegetables. When cooking, I feel that I am absorbing positive energy by picking up fresh spinach, red and white sprouts, broccoli, and various kinds of charreds. On the opposite direction to the Hebei Trailway, there is a farm "Famous Mother" baking kitchen that I have overlooked for a long time. A few years ago, in order to promote the cultivation of rice in the fields, the farmland ground the rice into powder and flipped into high-gluten flour. The rice bread made is even softer than raw toast, and it will not cause stomach acid after eating it. After putting it the next day or even two or three days, it can still maintain its taste. The price of rice toast in the farm is amazing now. Since I found that I could buy delicious rice toast by walking distance, I became a regular customer of the mainstay.
"Tian Mom" is a farm processing brand established by the Century Agricultural Committee in various parts of Taiwan. The initial beauty was to use the cooking art and handmade creativity of rural women to make special ingredients from various places into products, achieving the purpose of marketing agricultural products and also focusing on agricultural development. However, some "field mothers" are located in the suburbs, and the existence of the exterior of the spring and modern detachment is difficult to attract new consumers. This time, if I hadn't accidentally eaten delicious rice bread, I would never have walked into a small farmhouse in the village that I couldn't see on Ma Road.
The small shop is not big, and the baking kitchen space on the opposite side is quite small. The tools and equipment inside are arranged in a wall, and the raw materials are placed on a simple shelf, which is obvious at a glance. There is no false flavor in the space and there are no five-color additives on the shelves, which shows that the ingredients are pure and not complicated, making it a reassuring baking kitchen.
The young baking chef Wang Tingyun smiled with a smile on his face, patiently explaining the difference in the essence of rice noodles and rice noodles, and also explaining my doubts about rice bread. In fact, I have tried making pure rice bread at home several times because of curiosity, but whether it is made with commercially available rice flour or directly made with raw rice, the bread tastes like mochi, which is very different from rice flour bread, and it is impossible to pretend to be a copycat.
Master Wang explained that the protein glutenity of wheat is the structure of bread, while rice flour has viscosity but no tendons. The characteristics of the two are different. Make good use of the characteristics of both and adjust the matching ratio to achieve the desired effect. He suggested that I try to use flour as the main one, with 15% rice noodles, from the simplest white toast recipe. Here's how I use it:
1. 100g high-gluten flour + 100g water + 3g yeast, stir and refrigerate and ferment for 24 hours.
2. 300g high-gluten flour + 50g glutinous rice flour + 30g two sugar + 5g salt + 220g warm water, stir into a group, and then set it for 3 hours before kneading the noodles.
3. When kneading the noodles, add the low-temperature fermentation group (step 1) that has been fermented in advance and 30g of saltless cream in batches.
4. When the surface of the noodles is smooth and the translucent film can be pulled out, the noodles can be divided into small groups, and after the shape is shaped, put into the baking mold, wait for fermentation again, and then it can be sent to the oven.
5. First preheat the oven at 180 degrees Celsius for 8 minutes, bake the noodles at 180 degrees Celsius for 35 minutes, take it out and put it in a roll.
This simple rice toast is easy to make, and the finished product is mixed with rice aroma and rice aroma, making the taste surprisingly delicious. The outer skin of the rice bread is soft and not dry, just like raw toast. It tastes delicious without mixing sauce or cream. This time I did not use the bread machine because the low-temperature noodles that were fermented in advance allowed the noodles group to perform their own skills without too much kneading. What's more, Taiwan has entered the era of high-speed electricity prices, and how to make kitchens a must have thought.
