Hot pepper bread
People who don't like spicy food don't like it because it's a strong bread, but people who like spicy food say it's a new world, and I think they'll enjoy it if they make it beautiful with paprika.
6 serving
Within 90 minutes
쿠모우치
Ingredients
  • Strong flour
    150g
  • Cheongyang red pepper
    15g
  • Salt
    3g
  • Sugar
    14g
  • East
    5g
  • Milk
    100g
  • grape seed oil
    20g
Cooking Steps
STEP 1/8
Just chop the cheongyang peppers with seeds.
STEP 2/8
Measure sugar, salt and yeast so they don't touch each other. Next, mix it well. Then add milk and crushed grape seed oil and mix it with cheongyang red pepper. (I kneaded it with a baking machine.)
STEP 3/8
When the dough is finished, apply the first fermentation. I just did the first fermentation in the baking machine. Don't worry about the time and ferment it until it swells by 2 to 2.5 times.
STEP 4/8
After the first fermentation, divide the dough by 30g and roll it. And give me 10 to 15 minutes of bench time (=intermediate fermentation).
STEP 5/8
Extend the dough after the bench time.
STEP 6/8
They're doing 8 letters. If you're having a hard time, you can just grill it in a circle. The thing that requires a lot of work is the twist of the wrist. Roll the extended dough as shown in the picture and insert the dough at the end back into the hole.
STEP 7/8
It's done like a roly poly.
STEP 8/8
Give it a proper interval and pan it in the pan. And do the second one. Ferment until about twice as large. If the fermentation is over, you can put milk or egg mixture on top and bake it. I was lazy, so I just baked it. Bake at 180 degrees for 13 to 16 minutes until golden brown, and that's it.
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