Old wheat snack
By VicentaLakin
Since learning how to make bread, breakfast at home is less than bread, and does not like to eat what is bought outside, even if it's very simple, it's one of the breakfasts welcomed by the family. There is still some wheat flour left in the house, so let's put it in the bread and make a snack。
Recipe Recommendations
- high-gluten flour 20g
- milk powder 15g
- eggs one
- white sugar 25g
- butter 10g
- soba 10g
- qingshui 48G
- sugar-tolerant yeast 2g
- salt 1g
- sweetening
- baking
- several hours
- ordinary
Steps for Old wheat snack
1
A Chinese lasagna is made: it is rubbed with a mixture of high-strength powder and water and yeast。
2
And nice noodles, cold in the fridge for 12 hours。
3
(b) The production of the main noodles: the raw materials are Chinese noodles, bread flour, salt, sugar, eggs, powdered milk and wheat。
4
The raw materials, except butter, were poured into the bread machine, which was activated and the flour rolled into the flour。
5
When the noodles are flexible and smooth, butter is added to fully integrate them。
6
I'm in the north, it's cold, it's warm。
7
When the face fermentation is twice the size, it is taken out of the exhaust and split into a small, even-sized group, rounded and awakened for five minutes. And then we'll sort out the little noodles, round them up and put them on the grill, and of course they can form one at a time。
8
The oven's grill is just six, with a bowl of hot water in it, increasing humidity and heat during fermentation。
9
When the bread goes up twice as fast, it brushes honey water on the skin。
10
The oven is preheated at 170 degrees and the bread is placed in the oven for 25 minutes, during which time attention is paid to the colour of the bread, moving the oven or covering the tin paper to prevent it from being too dark。
11
The snacks are simple. A little decoration is beautiful。Old wheat snack Make Tips
I use small ovens, time and temperature for reference purposes, and the temperature and timing of ovens are determined by their own ovens, the temperature of the oven is different, the timing of fermentation is different, flour is different in water and the amount of liquid added is determined by the characteristics of the flour it uses。