Milk oatmeal
By VicentaLakin
Milk oatmeal buns, with a little whole wheat bread and oatmeal, and a little bit thin in the mouth, a little groin bread. It's the first day of the day, and the next morning it's a little warmed up, and then it's with black rice and cucumber salad. It's the breakfast of the child
Recipe Recommendations
- bread flour 200g
- Whole-wheat bread flour 100g
- yeast 4.5g
- milk 130g
- sugar 30g
- salt 3g
- eggs one
- oatmeal appropriate amount
- butter 30g
- condensed milk 30g
- sweetening
- roast
- an hour
- ordinary
Steps for Milk oatmeal
1
Preparation material. I didn't want to do it
2
Material other than butter is placed in a bakery, and when it is formed, it is placed in butter, and the laminate process continues, so that it is removed from the thick film. (A few oats for surface)
3
You can see oatmeal particles
4
The fermented pasta is flat, divided into 12 equals。
5
The 12 noodles were fermented in round form, placed in moulds and repeated fermentation。
6
After a secondary fermentation, the surface brushes the egg fluid. The preheat oven at 160°C。
7
Roll oatmeal。
8
Send it to the middle of the oven for about 20 minutes at 160°C。
9
At the last five minutes, the temperature of the upper and lower tubes will be adjusted according to changes in colour. When you're baked, it cools。
10
A colded food bag is sealed and frozen in a freezer, and the next day it's warmed up in an oven or microwave oven, with milk or congee