Wheat sprouts
By VicentaLakin
I replaced it with wheat embryos, with 5-10 per cent of the amount of water to be set aside to avoid overwetting once。
Recipe Recommendations
- high powder 200 grams
- low powder 30 grams
- wheat germ 20 grams
- instant dry yeast 3 grams
- brown sugar 30 grams
- salt 3/4 teaspoon
- milk powder 10 grams
- egg liquid 20 grams
- water 138 grams
- butter 20 grams
- sweetening
- baking
- several hours
- ordinary
Steps for Wheat sprouts
1
When materials other than butter are sprained, butter continues to be added。
2
and rubs out thin and hard to break。
3
Put it in a toaster, cover it with wet cloths, and develop a fermentation slot in intermittent fashion。
4
It is 2-2.5 times larger and does not collapse by pressing a finger hole (or a slight scaling)。
5
Take out hand-pressed bubbles and split them into eight rollers, covering the membranes for 15 minutes。
6
Take an ellipse。
7
The bottom of the thinness is shaped from top to bottom in two-head shapes。
8
Put a bowl of hot water twice as big and brush an egg fluid with an oven fermentation。
9
Cut with sharp blades and squeeze into soft butter outside the material。
10
Medium layer 180 degrees 15-18 minutes, with tin paper in the upper colour。
11
Done