<divclass=text-justify> Hello Steemers! In today's post I am going to show you my recipe for how to make a delicious Viennese Bread. First let's talk a little about this bread. The bread of Vienna is a very soft bread, with a white crumb and with a special sweet touch to accompany a hot cappuccino in the afternoon or at breakfast, very versatile serves to make sandwiches, choripanes, hamburgers, hot dogs, etc.
Vienna Bread.
With nothing more to add, as always we go with the exact measurements to make this bread.
When we have everything, we start with the Mise en Place.
Before kneading, we formed a volcano.
We pour the water in the center, the dry ingredients around the volcano we integrate and knead for 20 minutes if it is by hand, 10-15 if it is with a mixer.
Here we have the dough ready for its first 90 minutes fermentation.
After 90 minutes, remove from the bowl and cut into pieces of 200 gr each.
For the armed.
We take the piece cut and we are introducing the ends to the center, one by one.
Turn and roll until it is even and smooth.
Place in the tray and let them rest for its final fermentation of 60 minutes.
At this time, we preheat the oven to 200 ° C.
After 60 minutes, we proceed to spray water and add sugar to the surface of our bread.
So, then we take the oven to 200 ° C for 20 minutes.
And ready, our delicious Viennese breads are ready to be tasted.
Observe the whiteness of this crumb, imagine the softness.
You already learned how to make this delicious bread, I hope to see your post making bread in the right way.
If you want to learn how to perform step by step correctly, you can review these links with my post or you can hire my fully customized courses by discord.
- Las 12 fases del pan
- ¿Qué es la harina de trigo
- Levadura
- ¿Qué son los Azúcares en la panadería y pastelería?
- ¿Qué es el chocolate y el Cacao en polvo dentro de la panificación?
- La importancia del gluten en la panaderia
- Mi receta para preparar los mejores Cachitos del mundo.
- Grasas
- Mi proyecto de investigación sobre Productos Lácteos en la Panadería
- Mi investigación sobre la Fórmula Panadera.
- Mi investigación sobre los huevos en la panadería.
- Mini pies de Limón.
- Merengue italiano.
- Mi receta de donas, fácil y rápida.
- Mi investigación sobre las Masas Madres Naturales y su Funcionamiento.
- Receta de un delicioso Cartoccio de Berenjenas con Pasta Penne en salsa Napoli.
Esto fue todo, si les gustó el post por favor upvote y resteem.
for Steem witness!Witness proposal is here:
Witness Proposal
Go To Steem Witness Page
In the bottom of the page type: adsactly-witness and press vote.
This is posted on steemkitchen.com - Featuring the greatest recipes and food blogs posted by members of SteemKitchen On the STEEM Blockchain
View on Steemkitchen
contact us on Discord