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The practice of Chabata bread

Production method: beat all materials except salt and oil, add salt and oil into a ball. Stir for more than 30 minutes. Oil the square utensils and put in the beaten dough and wake up for 1 hour. For ingredients, add sliced olives and pizza grass and beat well. Sprinkle more flour on the board. Buckle the dough out of the box. Head on. Flatten it slightly and sort out the growing square.

The practice of Chabata bread mainly includes preparing ingredients, mixing materials, stretching and folding, refrigerated fermentation, dividing dough, secondary awakening and baking and so on. First, prepare ingredients, usually including high-gluten flour, warm water, yeast, salt, olive oil or corn oil. The proportion of specific ingredients can be adjusted according to individual tastes and preferences. For example, a common ingredient ratio is 600 grams of high-gluten flour, 480 grams of water, 25 grams of olive oil and 8 grams of salt.

Pour the fermented dough into a high-temperature cloth, or high-temperature paper, and bake at 200 degrees to 20 minutes to bake the color and inner tissue of the bread.

Can I use olive oil to bake Qifeng cake?

1. Olive oil can not be used in baking Qifeng cake. If some heavy oil is used, it will affect the flavor of the cake. Olive oil is made from fresh olive fruits by direct cold pressing and retains natural nutrients without heating and chemical treatment.

2. To sum up, when making Qifeng cake, it is recommended to use tasteless vegetable oil. Salad oil is a good choice. Avoid olive oil, canola oil and peanut oil, as their taste may have a bad effect on the cake. Choosing the right fat can ensure that your Qifeng cake has a delicate taste and a pure taste. In practice, you can also try to use corn oil, sunflower oil and other tasteless vegetable oils.

3. Olive oil is not recommended. Qifeng cake is lighter, olive oil is rich in color and heavy oil, so it is more suitable for making Chabata and other fermented bread, but not suitable for Qifeng cake.

4. Salad oil is most commonly used in Qifeng cake or sponge cake, while other liquid oils such as peanut oil are not suitable to be added to the cake because of their heavy taste. Olive oil, some recipes add olive oil to the dough in the bread making process, which is healthier, but tastes lighter. Melted butter can be added to Qifeng cake or sponge cake instead of salad oil, which will make the cake have a heavy greasy flavor.

Which is delicious, Chabata or Fokasha?

1. Chabata tastes better than Faukasha. Chabata is a kind of flat bread, which is made by slow fermentation and has a soft taste. They are often sliced into sandwiches or pizzas. Chabata has a strong aroma of wheat and sour taste of yeast. Fokasha is a kind of flat bread soaked in olive oil, which usually contains ingredients such as vanilla, garlic and olive oil and is often used as a side dish.

2. Fokasha is flat in shape, usually thinner than Chabata, with a decorated surface. Taste different, Chabata crisp skin, the interior is moist and soft, elastic, can taste moisture, moist, rich and natural flavor. The taste of Focashire is very soft and moist. Different materials, Chabata raw materials include water, yeast, flour, salt and olive oil, the dough water content is very high, more than 80%.

3. Different appearance: Chabata is a kind of bread baked from ordinary wheat flour, which looks like a slipper. Forkasha is a rich, flat-shaped bread, like another form of pizza. Taste different: Chabata's crust is very crisp, but the inside is very moist and chewy, you will find that the more you chew, the more delicious you will find, with a slight sour and wheat flavor in the aftertaste. The taste of Focashire is soft, with a natural taste of ingredients.

Do you have any tutorials to share with Chabata for making black bean pine nuts?

Prepare materials: soak the black beans several hours to one night in advance, then cook them and set aside. Roast pine nuts until golden brown and set aside. Activate the yeast: pour warm water into a bowl, add sugar and dried yeast, stir well and set aside for 10 minutes. Wait for the yeast to activate to produce foam. Mix the dough: sift the high gluten flour and salt in a large bowl, add activated yeast water, beaten eggs, lemon or orange peel and vanilla, and start kneading the dough.

First of all, with the characteristics of low oil and no sugar, Chabata bread is highly consistent with the modern concept of pursuing a healthy diet. Secondly, Chabata's unique taste, crispy inside and soft, tenacious colloid texture, so that it can not only be eaten directly, but also adapt to a wide range of consumer tastes. Coupled with the promotion of marketing strategies, such as the black bean pine nut Chabata launched by Shanghai mbd Bakery, the novel flavor matching has attracted a lot of attention and become a popular bread brand in Shanghai.