A linen seed, red sugar, black and soft
By VicentaLakin
Leafseeds with red sugar and molasses are rich in nutrients and delicious in taste. linen seeds have a very high nutritional value and contain a variety of useful human components that can be used for health purposes. Black flour is also very nutritious。
Recipe Recommendations
- bread flour 250g
- rye flour 30g
- milk
- brown sugar 44g
- salt 2g
- dry yeast 4g
- butter 30g
- Lao Mian 50g
- flaxseed 50g
Steps for A linen seed, red sugar, black and soft
1
The milk, red sugar and salt in the main noodles are then placed in the bread drums and mixed to the full melting of the red sugar and salt。
2
The main noodles were then placed in the bread drums with other materials, other than butter, and the powder was placed first, the dry yeast was finally released and the old face was torn to pieces。
3
Bread drums are loaded into the toaster, start and face。
4
Flour is essentially covered in flour, which is put into butter and continues to function。
5
Once the face function has been completed, the dough can reach the expansion phase。
6
It is then placed in a linen seed, re-starting and evening。
7
Pull the plug and ferment 25-28 degrees directly inside the bread drum. (If the temperature is too high, the freezer fermentation can be fermented with the baker function if the temperature is too low
8
The fermented pasta group has grown by about twofold, with a small amount of dry flour on its fingers inserted into the face of the flour, and it does not collapse slightly, as if it were in a state of fermentation。
9
Take out the noodles and pump the air。
10
1 divided into four equals。
11
1 is a whole circle。
12
1 Spacing code entered in the oven and covered with protective film for secondary fermentation。
13
One and two good noodles sifted on a thin piece of black wheat。
14
1 Slit with a sharp knife。
15
The oven is 150 degrees hotter than the fire, and the oven is put in the bottom deck and baked 25 minutes later。
16
The result is very uniform。A linen seed, red sugar, black and soft Make Tips
The method used to produce the pasta is 100 grams of bread flour (mixed flour), 64 grams of water, 1 gram of dry yeast and 2 grams of salt, which are put into the freezer for 15-17 hours after an hour of warm fermentation in the room (which can be put directly into the freezer after summer). When used on the same side, the g-digital room is declared to be warmer, and the unexpired split of 50 grams is kept in the freezer and must be exhausted within a month。