The whole wheat bun
By VicentaLakin
It's been a long time since we've had eight whole wheat buns. In the softness, the fragrance spreads, and the husband, who just finished dinner, sees the buns coming out of the pot and eats one of them right now in chili sauce. He said if he didn't control weight, he'd have one or two more! The key is that he had dinner。
Recipe Recommendations
- Medium gluten flour 400g
- Queen's whole wheat meal 130g
- yeast 3g
- warm water
Steps for The whole wheat bun
1
queen 130g, 3g yeast。
2
with 305 g of warm water and a slightly rough face. put a lid on it and keep it warm。
3
Save it to twice the size。
4
Open the noodles, full of gas。
5
a little flour on the panels, rub it hard, and rub it evenly. it is not possible to save the strength of the acreage if it lasts too long and smells a little sour and adjusts the acidity with edible alkalis, depending on the size of the acoustic condensation. i used 0.5 g of edible alkalis and twice as much flour as flour to be evenly mixed into the noodles, which are repeated, folded and distributed evenly。
6
Scratch it, scratch it。
7
I'm going to use my hands to make eight balanced agents。
8
Scratch the pasta, round it. It'll take a little while to make a whole lot of pasta
9
It is very light to leave the rubbed embryo in the warm, covered with a cloth to prevent the surface drying, and to save the embryo from feeling light。
10
The water is evaporated, the air is up and the fire is lightened, and the steam leak is maintained, and the fire is shut down after 20 minutes。
11
Three minutes to lift the lid。
12
I'll bet you're all right