How to make Gugulov bread

Most diseases and cancers are closely related to our diet, so for the sake of health, we must pay attention to this aspect of diet. For the sake of your health, stop eating out so often. For the sake of health, I would rather spend more time doing it myself. In order to help you make it more smoothly, I will first introduce the method of making Gugulov bread.

1. Seed dough, new dough, high-gluten flour, salt, fine sugar, eggs, fresh milk, light cream, black grapes, lemon powder, Cointreau orange wine, maltose, powdered sugar, and salad oil.

2.121 Add lemon powder and salt to the flour.

3.212 Pour an appropriate amount of Cointreau orange wine into the black grapes and soak for 30 minutes.

4.121 Then pour the soaked black grapes and the Cointreau liquor into the flour and mix well.

5.212 Pour fine sugar into the flour and mix the three types of powder evenly.

6. Pour in a little olive oil and mix well.

7. Crack an egg into the mixture and mix well.

8.1 Add the dough and mix well to form dough.

9.2 Pour the mixed milk and whipped cream into the flour and mix into wet dough pieces.

10. Knead the dough evenly on the chopping board.

11. Put it in a steel basin, cover it with plastic wrap, and place it in an environment of 24-28 degrees for basic fermentation for 3 hours.

12. Take out the dough when it has expanded to one and a half times its size.

13. Take out the spiral pattern mold, put a small piece of butter about 20 grams in it, heat the mold with warm water to melt the butter, and then use a brush to evenly apply it to the inner wall and cylinder of the mold.

14. Knead the dough again on the chopping board and flatten it after it is kneaded evenly.

15. Use the top of a large rolling pin to press the middle of the dough. When it is pressed through, use your hands to make a hole in the middle of the dough. The diameter of the hole should be the same thickness as the cylinder of the mold.

16. Then put the dough into the mold.

17. Cover the mold with plastic wrap and start the second fermentation.

18. When the dough is 80% full in the mold, remove the plastic wrap.

19. Use your fingers to poke down along the pillars, then squeeze the dough in all directions to allow the dough to fit the four walls of the mold, allowing it to exhaust air and print out patterns.

20. Then put the mold into the oven at 28-36 degrees and start the final fermentation. When the dough is fermented to 80% full again, take out the mold.

21. Preheat the oven to 180 degrees for 5 minutes, then turn off the upper fire, place the baking tray on the middle rack of the oven, and place the mold in the center of the baking tray. At this time, only use the lower fire to 180 degrees for baking. Bake for about 35-40 minutes and take out.

22. Take it out and mold it while it is hot.

23. After pouring the mold, apply a thin layer of maltose on the surface of the bread with a brush.

24. Then use a flour sieve to sift a layer of powdered sugar, place it on a drying rack to cool, and then you can slice it and eat it.

When you get home from get off work, squeeze into the kitchen with your husband and make some delicious Gugulov bread. Not only can you eat nutritious food, but it can also enhance the relationship between husband and wife. Go and try it now.