All wheat milk bread
By VicentaLakin
A very loose, soft and nutritious bread is worth a try. It appears to be common, but is made using a Chinese method, with full milk, egg polish, light cream and whole wheat powder. So it takes a while, but it really makes you feel different. Chinese noodles: 210 grams of wheat bread, 15 grams of sugar, 125 grams of milk and 4 grams of yeast. Main group: 90 grams of wheat bread, 35 grams of sugar, 3 grams of salt, 8 grams of milk powder, 36 grams of egg cream, 45 grams of light cream and 40 grams of corn oil。
Recipe Recommendations
- Whole-wheat bread flour 300 grams
- sugar 50 grams
- salt 3 grams
- milk 125 grams
- milk powder 8 grams
- yeast 4 grams
- egg white 36 grams
- light cream 45 grams
- corn oil 40 grams
- sesame appropriate amount
Steps for All wheat milk bread
1
Chinese noodles: 210 grams of condensed flour, 15 grams of sugar, 125 grams of milk and 4 grams of yeast. The material is fully mixed and rolled into the extension phase. Quarry, warm hair。
2
About an hour later, the mass was twice the size。
3
Tore up the well-released Chinese noodles into small pieces and put them in a bread can, with salt, surplus sugar, egg polish, corn oil, light cream。
4
Finally, powdered milk and 90 grams of flour were put in place, the concoction of the baker and the pasta were activated, and the hair was turned around after two processes。
5
Time's up, hairy。
6
Take out the noodle vents for 10 minutes。
7
Split the noodles into nine small areas and roll them directly into the oven. Cover up, double hair。
8
The haired noodles are painted with an egg sap (not inside the table) and a little sesame。
9
The oven is preheated at 180 degrees, the oven is in the middle, it is on fire, it is baked for 20 minutes, it is visible, and it is filled with tin paper in time。All wheat milk bread Make Tips
The Chinese method: 70 per cent of the formula's flour, water and all the yeasts are fermented for the first time, then mixed with other materials, and the first fermentation does not take too long, so that the yeast does not become weak. This method, although it is longer, produces bread that is soft, stable, flexible and humid. The temperature of the oven is regulated by the performance of the oven。