All-wheat snacks
By VicentaLakin
This course is based on a formula from Mr. Meng. I didn't think this whole wheat bag was a complete reversal of my past all wheat bias. The whole wheat bread, though rougher than toast or sweet bread, has no legendary “throwing” and the entrance is extremely gnawing and chewing. It's only 15 grams of sugar, but it tastes sweet
Recipe Recommendations
- Whole-wheat bread flour 250 grams
- fine sugar 15 grams
- salt 1 gram
- yeast 4 grams
- protein
- unsalted butter 18 grams
- protein liquid appropriate amount
- white sesame appropriate amount
- walnut kernel appropriate amount
Steps for All-wheat snacks
1
All bread supplies ready
2
Materials other than butter are in the bread-crumbs
3
When the noodles are smooth, put in soft butter. Keep rubbing. Noodles
4
Just rub out the membrane
5
The noodles are rounded and the drums are used for basic fermentation
6
When it's twice as big, stick a hole in the top of the face, don't shrink, means fermentation is done
7
Noodles are removed and placed on the mat, divided into 4 equals, rolled round and covered with laxity for 10 minutes
8
Take one of them and make an elliptical
9
Roll from left to right to roll
10
Bend down
11
Hold on tight, roll round
12
It's in the unscathed dish, and the other three are processed sequentially, in the oven, covering the film, and re-fermentation
13
In 15 minutes, a stick of dry powder will be pressed down to the top of the face, forming a small nest, so that it will not be too high
14
When it's twice the size of the dough, the protein is painted white, sesame is spilled and walnuts are spilled in the middle nest; the oven can start preheating at 190 degrees
15
Get in the preheat oven. Fire 190 degrees. Fire 160 degrees
16
Out
17
The hanger is cold and can be eaten or stored in a bag at warmth
18
Come and taste it