"Springs of wheat
By VicentaLakin
The molasses of wheat are soft, oily and sugary, added to wheat embryos and red dates, which are more nutritious and are the preferred recipe for female beauty loss。
Recipe Recommendations
- bread flour 170g
- wheat germ 35g
- whole wheat flour 50g
- salt 3g
- brown sugar 10g
- olive oil 10g
- dry yeast 3g
- Lao Mian 90g
- water
- red dates 60g
Steps for "Springs of wheat
1
Material used in good measure, red sugar, salt, directly and water, are mixed to full melting. Red dates cut early to Ding。
2
All materials except red dates fall into the pots of the chef ' s machine in the order of liquids and solids, and the old faces are torn into small pieces。
3
The pasta program to start the cooker machine has reached the extension stage。
4
The next thing you can do is put the red date in it and rub it evenly。
5
The fermentation at room temperature of 25-28 degrees is done by removing the covered noodles from the bowl. (Put it in the freezer during heat, put it in the fermenter during cold, or use the oven ' s fermentation function for basic fermentation)
6
The fermentation is twice as big, and the finger is fermented with a small hole in the face, and the hole is slightly condensed into a belly button。
7
Take out light taps and drain gas。
8
Split into four。
9
Roll round, loose for 10 minutes。
10
It's a nice, loose face。
11
11, from bottom up, squeezed through。
12
In the oven, the mouth is coded to the bottom with spacing, and the oven is fermented twice, at a temperature of 35 degrees, with a humidity of 70 per cent and fermentation of about 30 minutes。
13
The fermentation is 1.5 times larger, with a light press of the finger below, and it bounces back, leaving a slight pressure mark。
14
They sift a thin layer of bread flour and cut it。
15
The oven is preheated to 150 degrees above and below, and is placed in the oven and baked in the lower middle level for 25 minutes。
16
Completed Chart
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Completed Chart
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Completed Chart
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Completed Chart"Springs of wheat Make Tips
The old face is made of 100 grams of bread flour (mixed flour), 64 grams of water, 1 grams of dry yeast and 2 grams of salt, and 15-17 hours of cooling fermentation in the fridge after an hour of room temperature fermentation (which can be fermented directly in the fridge 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。