oatmeal bread
By VicentaLakin
It's been a direct fermented pasta for bread, and the result is that the tissue is ageing and the next day, if it's not hot, it's hard. And the Chinese are more troublesome, and I found a new way to make the same bread from the Chinese, which is slow and soft, so today's super soft oats, let's try it。
Recipe Recommendations
- high-gluten flour 350 grams
- eggs a
- white sugar 80 grams
- milk powder 10 grams
- salt 3 grams
- water 190 grams
- oatmeal 10 grams
- butter 30 grams
- yeast powder 3 grams
- sweetening
- roast
- several hours
- ordinary
Steps for oatmeal bread
1
All materials, except butter and oatmeal, are placed first in liquid, then flour, and lastly the yeast is placed in two standard procedures in the bread machine, which removes the film and fermentes for about two hours。
2
Beehive, this is the key. Cover the membrane in the freezer overnight。
3
Powdered, ploughed, split into little agents。
4
It's like an ellipse. Roll it up and repeat it twice, so that the internal tissue of the bread that is exported forms a trail。
5
Make it up。
6
Put it in the oven, heating water at the bottom, and re-fermenting for about 40 minutes, twice the size, evenly brushing the whole egg fluid。
7
Evenly soak oatmeal。
8
The oven is 200 degrees preheated, the fire is 180 degrees 25 minutes high and the bread is ripe。
9
Get out cool。
10
Look at soft tissues。
11
Soft。
12
And you can squeeze in the punch cream, delicious。