All-wheat muffin
By VicentaLakin
They like the natural aroma of wheat bread and make bread in Chinese. Before leaving in the morning, a whole wheat fermentation was put in the freezer, and at night the material of the main omelet was put in, and the next ones continued, with a soft, plastic, secondary fermentation and baking. Although it appears to be taking longer, the bread made is better and slower in taste and tissue than the bread made directly. Today's whole-wheat pine bread, which uses a larger amount of whole-wheat bread, is still very soft and delicious。
Recipe Recommendations
- dry yeast 2g
- water 110g
- Whole-wheat bread flour 175g
- salt 3g
- sugar 25g
- corn oil 20g
- salad dressing appropriate amount
- bread flour 75g
- pure milk
- meat floss appropriate amount
- salty and sweet
- roast
- several hours
- senior
Steps for All-wheat muffin
1
When the Chinese material is rolled into groups, it is placed in an oil-painted container, covered with a protective film and frozen in the refrigerator for more than 10 hours. Add the main panel material and rub it so that it can remove a transparent film state。
2
Consisting in circular form, placed in a container, covered with a fresh film, and loosed for 30 minutes in the warmth (24°C-28°C). No need to ferment to double。
3
Splits six equals, rolls, drops in a non-adhesive mold。
4
At temperatures of 36 - 38°C, fermentation is double in an environment of 85% humidity. (approximately an hour)
5
The fermentation is complete, and each small face is brushed with wool and water in the middle of a preheated oven of 180 degrees, with fire up and down, and baked for 18 to 20 minutes. Out of the oven, baked online to warm hands, fresh bags, sealed for safekeeping。
6
Crucify the whole wheat bread with a knife, do not cut the end, do so with a small plaster and put some salad sauce on the surface。
7
Wrap the meat loose, done。All-wheat muffin Make Tips
refrigerator temperature is 4-5°c. 2. the chinese freezers shall not exceed 72 hours. 3. the milk of the main noodles is not added at once, and 10 grams can be set aside, adjusted to the season and the water intake of flour. the main noodle is fermented at the end, and i'm finished with a fermentation box, which is easier to control with temperature and humidity. without fermenters, the oven can be fermented with a glass of warm water, a simulation of the fermented environment, the timely replacement of the water when it is cold, and the timing of the fermentation is controlled by its own environment. how do you judge the fermentation is complete? press the face of the face with the finger of bread powder, leaving a dent, which is almost non-converted. 5. the temperature and time of the bakery should be adjusted to its own oven. six, the yeast i use is angel's gold-packed sugar-resistant yeast (500 grams), because it's fast to make bread. seven, 1/2 small spoons of dry yeast, 1/4 small spoons of approximately 1 g, and 1 small spoon of 5 ml can be bought with a spoon size。