This time the bread is added with old flour. The baked bread is very soft. Laomian is fermented dough. When making fermented pasta such as steamed buns, collect the excess dough after basic fermentation and wrap it with plastic wrap, place it in the refrigerator freezer for 1 week or keep it at constant temperature for 2 days. Before use, remove the old dough and warm it at room temperature before adding it to the new dough.
Old flour is an excellent natural additive. The bread with old flour has a flexible texture and good taste and moisturizing properties. The dough with old flour can also be without yeast, but the fermentation will be slower with old flour, so I still added some starter here.
Whole-wheat sunflower bun
By GeneSteuber
Recipe Recommendations
- high-gluten flour 175 grams
- dry yeast 2 grams
- Lao Mian 150 grams
- water 113 grams
- whole wheat flour 75 grams
- sugar 15 grams
- salt 5 grams
- skim milk powder 5 grams
- butter 15 grams
Steps for Whole-wheat sunflower bun
1
75 grams of whole wheat flour.
2
Add 63 grams of water to the whole wheat flour.
3
Mix water and whole wheat flour well, let sit for 3 hours to soak.
4
Add dry yeast to warm water and fuse to form yeast water.
5
Weigh all ingredients except butter and mix well.
6
Put the soaked whole wheat grains, old flour and other ingredients together.
7
Add the blended yeast water.
8
Use post-kneading method to knead the material into a smooth dough, add the sunflower kernels and knead evenly.
9
Cover with plastic wrap and ferment.
10
Fermented dough.
11
Press the leavened dough flat and let out air.
12
Divide the dough into ten equal parts.
13
Relax the divided dough for 15 minutes.
14
Take a piece of relaxed dough and combine it into a round shape.
15
Sprinkle with appropriate amount of dry powder on the bread base.
16
Place the dough on a baking sheet for secondary fermentation.
17
Fermented bread embryo, oven: Baking position: Preheat at 150℃ for 5 minutes, bake for 25 minutes.
18
Toasted buns.