A:
All-purpose flour: 390g; Milk powder: 12g; Black beer: 95g (concentrated); Eggs: 35~40g; Milk: 40g; Whole egg liquid: as needed; Granulated sugar: 75g; Salt: 4g; Instant yeast: 4g; Olive oil: 25g; Unsalted butter: 25g.
B:
Honey: 15g; Cinnamon powder: 1 tsp; Raisins: 100g; Hazelnuts: 80g.
Flavor: Sweet; Technique: Baking; Time: Several hours; Difficulty: Moderate.
First Wave of Beer: 【Black Beer Stuffed Hard Bread】 Cooking Detailed Steps
Measure 150g of black beer, heat on low heat until boiling, continue to cook until the liquid is reduced to about half of the original amount, around 75~100g, no strict limit. I ended up using 95g;
Add milk, sugar, and salt from ingredient A to the concentrated beer, mix well;
Weigh flour, milk powder, and yeast, mix well;
Beat the eggs in advance;
Gradually add eggs, milk-beer mixture, and olive oil to the flour mixture, mix until almost no dry powder remains, knead into a smooth dough;
Transfer to a silicone mat, add butter, knead until the dough can be stretched into a thin film;
Place the dough in a container, cover with a lid or plastic wrap, place in a warm, humid place for basic fermentation;
During fermentation, mix all the filling ingredients evenly. Hazelnuts should be roasted in advance and chopped;
Let the dough ferment until doubled in size, poke with floured fingers without shrinking or collapsing;
Deflate the dough, divide into 3 equal portions, each weighing about 240g. Round and cover with plastic wrap, let it rest at room temperature for 30 minutes;
Take a rested dough, flatten with palms;
Roll the dough into a rectangular shape with a rolling pin, shape into a square after flipping;
Spread filling on half of the dough, press down one side of the bottom edge;
Roll up the dough, pinch the seam tightly;
Place the seam side down on a baking sheet lined with parchment paper. Spray some water on the dough surface, place in a warm, humid place for the second fermentation;
After about 40 minutes (at around 28 degrees Celsius in summer), the dough will double in size. Gently brush a layer of whole egg liquid on the dough surface, when the egg liquid dries slightly, use a knife to make a few cuts on the dough surface;
Preheat the oven to 180 degrees. After preheating, place the baking sheet in the oven, middle rack, top and bottom heat, bake at 170 degrees for 30 minutes, until the bread expands and the surface turns golden brown. Once out of the oven, transfer the bread to a cooling rack, let it cool before slicing and serving.
