All-wheat bread

1

in chinese: fermented flour 150g, yeast 2.5g, pure water 90g mixed into smooth noodles。

2

The fermentation is carried out by fermenting the fermentation by placing the grafts in the container and covering the skin membranes. (Court-temperature, refrigerated fermented species, 3 to 4 times larger

3

The fermented Chinese tissue is as well

4

clean water 75g with black sugar 40g to melt all black sugar。

5

the fermented mediums are divided into small pieces and rubbed to the membrane with the main paste of bread flour 120g, sea salt 3g, milk powder 16g, softened room butter 25g and mixed black sugar。

6

The fermentation is 40 minutes to 60 minutes。

7

The fermentation is 2 to 2.5 times larger, the fermented face is fermented, and a small amount of dry powder is inserted into the tissue with the finger。

8

Take out the fermented pasta and vent it with your bare hands. It's divided into 10 equals。

9

Ten minutes of roll-and-roll, with surface decorated grains, cereals, pumpkin seeds, sunflower seeds laid on the grill, baked in the oven and baked at 140 degrees for five minutes. Black sesame 140 degrees baked for three minutes. No preheat in the oven

10

The loose, smooth face removes the oval pressure to the elliptical skin

11

Scroll it from top to bottom。

12

The encircling of the bread code into the oven leaves enough gap between each of the bread embryos to avoid the fermentation of the bread embryos, which swells and binds。

13

fermented bread embryos are re-organised, either in ovens or in fermented boxes. The temperature of fermentation is between 33 and 38 degrees and the humidity is 75 to 85 per cent. fermented to 1 to 1.5 times the size. fermented bread embryos, at which point the preheat oven went up and down at 200 degrees. A fermented breadbread with a flat surface of pure water

14

Grain pumpkin seeds, sunflower seeds, oatmeal, black sesame。

15

A fully pre-heated oven of baked bread with 175 degrees of fire for 15 minutes。

16

It's good and healthy

17

Smells good

One, the Chinese fermented too much, okay? There is no problem with Chinese fermentation, as long as the main face group sees no impact on the bread tissue. How long will the Chinese freezen ferment? A: Refrigerated fermentation can take place in 12 to 24 hours, and the Chinese room temperature can be reheated and the main pasta food mixed for production. (Cooled fermentation and room temperature fermentation are two tastes, and the taste of bread is slightly different from the way the fermentation is made) What if the main noodles rub the party? Answer: Gravity the noodles to the extension phase and fermentation is sufficient. The pasta in the extension phase is relatively more membrane, the former being older and the latter being softer. It's a success if your family likes it. Can't all the surfaced grains stick? A: Of course, the food available at hand. It's also good to brush eggs directly in black or white. Five, what's the hard one after the made bread cools? A: The noodles are not covered, and there is no film so that the bread is cooled and the taste is a little lower. The fermentation once again after plasticization and the high fermentation temperature can also affect the taste of bread. 6 fermentation: The main fermentation environment should not exceed 30 degrees if black sugar water from the main cone is made in the summer before laminated. The bread is fermented with a temperature of between 33 and 38 degrees and a humidity of 75 and 85 per cent. The oven fermentation is free of fermentation and a bowl of hot water is sufficient; winter cooling can change hot water repeatedly。