Oatmeal nut bread

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(a) To place all the food in the cook ' s barrel in the order of the liquid before powder (all food except pumpkin seeds, sunflower seeds and cranberry drying)

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Switching power to the cooker ' s machine, so that the food items are evenly mixed at a low speed of 1 and then the high-speed 4 is covered for about 12 minutes, and the noodles are rubbed up to the extension stage and added to the pumpkin seeds, sunflower seeds and cranberry drying

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(b) The start-up of the cook ' s machine to mix pumpkin seeds, sunflower seeds, cranberry drying and pasta, and to remove a plattered roll of pasta from the cook ' s barrel and put a protective membrane on it and ferment it under constant temperature

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The fermentation of the noodles to its original double size after about an hour, with a small amount of dry flour poking a hole in the middle, and the condition of the hole does not shrink or fall

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The fermented pasta is removed from the silica pad for venting, and then divided into an average of three sheets, each of which is lax for about 15 minutes

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When the noodles are ready, one of the small ones is removed, and an elliptical form is formed from the centre to both ends with a cane. (a) How to judge whether the noodles are loose, while the noodles do not shrink during the process, or, if so, indicate the need for continued laxity

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(b) Rolling the fined skin from one end to the other (starting with a roll from the long side) and pressing the skin thin by the finger until the end

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When this is done, the gate will be down

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(b) Complete the rest of the dough, in accordance with the above methodology, and place it on a tarpaulin-beded grill, covering it with a film for secondary fermentation

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In about 45 minutes, the bread fermentation is 1.5 times the original ~2 times the size, ending the fermentation

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(b) Sifting flour on the surface with a small amount of dry flour, and then scrutinizing it with a cutter

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(b) Placing the oven in a pre-heated oven with a 180-degree roast for 25 minutes

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When you're out of the oven, it's cool on the grill and you can slice it。

One, the amount of milk in the formula is adjusted to the water-sorture level of flour, wheat flour and ready-to-eat oatmeal, and soft oatmeal needs to be softer than ordinary bread; two, nuts in the formula can be changed at will to their own favorite flavors or available at home, such as walnuts, grapes, piston, almonds, etc.; three, if there is no cook machine at home, make soft oatmeals that do not need to be rinsed to the full stage, i.e., to pull out the marrow membrane; four, bread production generally requires two fermentations and a permafrost, with specific fermenting times controlled by temperature change, and with their help in the form of ferment tools, it is easier to handle the time and temperature; and five, the time and temperature of bakery is for information only, and is adjusted to the conditions of the homemade oven。