Brown wheat

By VicentaLakin

Brown wheat
Today's this brown wheat bun. The raw materials are precious, coming from the Hulenberg prairie at 48 degrees north. The cold, fertile soil, clear rivers and abundant suns are not only herds of cattle and sheep, but also crops. Brown wheat, also known as black wheat, is the “food on the tip of the tongue” that this fertile soil devotes to humans. Battered with brown wheat flour, softer mouths, fragrance of wheat, sweet chewing, light brown buns, which are clearly visible, have a better nutritional value than ordinary flour, especially for people of three heights and sub-health. If the buns are to be smooth and nuanced, it is essential to rub their faces, especially before they can be fermented, they must take at least five minutes to be repeated in order to ensure that the steamed buns reach a perfect stage. This can be done in a way that, in addition to being in the hands, has more to do with the changes in the status of the noodle in hand. Do it, chef on the tip of your tongue

Recipe Recommendations

  • Xinliang brown wheat flour 250 grams
  • yeast 3 grams
  • cold water 160 grams

Steps for Brown wheat

  • 1
    Brown wheat flour, yeasts, cold water, together in bread drums
  • 2
    2. Placing bread drums in a bakery machine and initiating a face-washing procedure for 10 minutes
  • 3
    A smooth, smooth face, a wet sheet on the barrel, a lid and a choice of fermentation for 60 minutes
  • 4
    The pasta is twice the size of its original size, with a finger-tiped flour poking a hole in the top, without collapse or convulsion, and with a successful fermentation
  • 5
    5. Flour is removed on a rubbed, a small amount of flour is sprayed, for about five minutes, and the flour is rolled into the flour from time to time, until it is soft and flexible, and when it is cut open, it is clear that there are no visible air holes in it, so that the surface of the flour will be smooth
  • 6
    6. To cut out a piece of about 15 grams and split the remainder into six equals, rounding each and placing the large noodles directly in the steam closet
  • 7
    7. Small noodles are made of thin slices made of small flowers and leaves
  • 8
    8. A little water on the back of the florist, on the surface of the bun, with a round of toothpicks, with a light pressure on the core, so that the flowers will feel more stereotic; the buns will be fermented twice in warm and wet places
  • 9
    9. To enter a steam tank or boiler for about 20 minutes after the blasting of the fire, when the cork is about twice as full
  • 10
    Zirconium comes out in about eight minutes and the surface is smooth and wrinkled。
  • 11
    Look, it's smooth
  • 12
    Organization

    • Brown wheat Make Tips

    1. Both ordinary wheat flour and brown wheat flour, if they are fermented, must be fermented with a small amount of flour and without visible gas holes in the face of the flour, so that the surface of the evaporated buns is smooth and the internal tissue is nuanced; 2. The cold-water pan, which steams for about 20 minutes, is adjusted for the size of the bun. More food can focus on my public domain: Meggy's food kitchen。

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