The leaf tea: Jesus Machi has collected the legacy of a long baking tradition. Assimilating the knowledge of several generations, a cocktail that can be enjoyed by visiting the oven San Bartolomé in Valencia, where among other prepares tea bread. The technique of flavored water for kneading, is a consideration to keep in mind to enhance the aromas that we introduce in the pan. To carry water already incorporated infused aroma and qualities of product distribution throughout the mass is more efficient. Then again depending on the type of infusion to do, you can enhance the structure of proteins and starch retrogradation and improve the appearance and preservation of bread obtained. INGREDIENTS: 1 kg of flour, 600 g of green tea infusion, 20 g salt, 300 g sourdough, 20 g yeast, 50 g 100 g of dried apricots and raisins. PROCESS: Knead the flour with water from the infusion and add salt. At 6 or 7 minutes of kneading, add the yeast. Give two minutes of machine and incorporate the apricots and raisins. Mix for 2 minutes at slow speed. Let stand 1 hour to hour and a half block. Split into pieces of 350-450 g. Form into bars and let ferment for 1 hour or 45 minutes depending on ambient temperature. Cook with steam at 210-220 ° C between 35 and 40 minutes. Photo: Mikel Ponce pastryrevolution.es/panaderia/el-pan-de-te-de-jesus-machi/
Posted on: Sat, 10 Jan 2015 20:59:17 +0000
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