All wheat red sugar bread
By VicentaLakin
RED SUGAR HAS ALWAYS BEEN A POPULAR NUTRIENT, ESPECIALLY FOR GIRLS, AND A BOWL OF RED SUGAR DURING THE SPECIAL PERIOD OF EACH MONTH WILL ALWAYS BE EFFECTIVE IN ALLEVIATING ABDOMINAL DEPRESSION AND DISCOMFORT. IT HELPS TO REGENERATE BLOOD, WARM SPLEEN, STOP PAINS, AND SILT. IN EVERYDAY LIFE, HOWEVER, IT SEEMS THAT FEW PEOPLE DRINK RED SUGAR DIRECTLY, SO THEY CAN ONLY USE RED SUGAR IN OTHER WAYS. BREAD AND CAKES CAN'T BE MADE WITHOUT SUGAR, AND TODAY'S BREAD USES RED SUGAR INSTEAD OF WHITE SUGAR, PLUS WHOLE WHEAT FLOUR, WHICH, ALTHOUGH ROUGH, IS THE MOST NUTRITIOUS FLOUR IN COMMON FLOUR. IT CONTAINS A LARGE QUANTITY OF VITAMIN B, VITAMIN E, POTASSIUM, SELENIUM AND IRON, AND IS THE BEST FOOD TO KEEP A THIN BODY. SESAME ALSO HAS A BLOOD FUNCTION THAT TREATS THE SKIN WITH DRYNESS, ROUGHNESS, LIGHTNESS AND RED LIGHT. THE PERFECT COMBINATION OF THE THREE MADE THIS FLESH-AND-BREED MEAL。
Recipe Recommendations
- bread flour 160g
- whole wheat flour 160g
- corn oil 20g
- milk powder 40g
- brown sugar 40g
- water 160ml
- salt 1g
- yeast powder 3g
- slightly spicy
- burn
- ten minutes
- simple
Steps for All wheat red sugar bread

1
All material except sesame digs a hole in the bread drum, turns on the bread machine and face program (a 20-minute program) and opens two times
2
In 40 minutes, fermented in the container with smooth noodles
3
It's a hairy pasta
4
Take out the exhaust round in two
5
Take one of them in tongue form
6
Reciprocal retouching in tongue form (5 times)
7
Cylinder
8
Both of them
9
Take out the mixer bar and put it in the breadbread
10
I've got a full eight
11
All the egg fluid on the surface
12
Turn on the bakery and preheat it for five minutes
13
A little white sesame
14
Take the tin off about 15 minutes before the roast ends. Paper
15
When the baking is over, it's cold outAll wheat red sugar bread Make Tips
1. The first fermentation is done in a steamer; heat some water in the steamer (it doesn't need to boil), place the dough in the steamer (over the water) to ferment using the heat of the water; the second fermentation is done normally at room temperature; I prepare it at night and bake it the next morning. 2. Wrapping the bread pan in aluminum foil during the baking process is to prevent excessive browning, and removing it later is to allow the top of the bread to brown evenly.