Chinese cereal bread
By VicentaLakin
Totally whole wheat, not a little high-fried. Never rubbing pure whole wheat powder. Before that, all kinds of speculation: Is it not easy? Is it slow? Even the plans are not good enough to hand over the bakery immediately. It's not that hard. It's like 10 minutes out. It's just a little worried that it's not solid enough and is deliberately rubbing it for five minutes. Take a big time and pull the dough. It is not as hard as it should have been. Man is nothing but a barrier to himself。
Recipe Recommendations
- whole wheat flour 150 grams
- dry yeast 1/2 teaspoon
- water 95 grams
- fine sugar 12 grams
- salt 1/2 teaspoon
- milk powder 8 grams
- butter 5 grams
- protein 8 grams
- instant oatmeal 50 grams
Steps for Chinese cereal bread
1
Medium: 95 grams of wheat flour, 1/2 spoons of dry yeast, 62 grams of water
2
Put the Chinese into the bowl
3
We're all in this together
4
The base fermented for about two hours, the head of the noodles
5
Main flour: 55 grams of wheat flour, 33 grams of water, 12 grams of sugar, 1/2 spoons of salt, 8 grams of milk powder, 5 grams of butter
6
Put the main fabric, except butter, into the bowl with the Chinese
7
Scratch it with smooth noodles and butter
8
Keep rubbing
9
Put it in a big bowl and cover it up
10
fermented again to the headmaster
11
Ventilation, split into 3 equals, 10 minutes loose
12
Preserve: 8 grams of protein, 50 grams of oatmeal
13
It's about 15 centimeters of ellipse
14
It's like an olive
15
Surface brushing protein
16
With oatmeal
17
Put it in the oven and ferment for 25 minutes
18
The headmaster is big
19
Slashed 45 degrees, cut three blades on the surface, and fermented for 10 minutes
20
Put it in the oven, mid-level, 180 degrees, 160 degrees, about 20 minutes
21
It's colored on the surface