Speaking of which, since I learned how to bake, I have basically been responsible for the bread and cakes that my family eats. Of course, that includes mom and dad's. Last week, because I was busy making health dishes, I delayed making bread a little. My father called me personally and told me tactfully: "I've finished the whole wheat toast. It's so delicious. If I have time, I'll make whole wheat." Haha, I know, I understand, I will make new bread for my parents now!
Mom and dad have always liked to eat my whole-wheat toast, especially the Chinese one, which is soft, muscular, nutritious and delicious. This time I think I'll change it again. I have whole wheat flour and ready-to-eat cereals at home. Then make cereal bread (Chinese variety)!
Cereal bread
By PeggieLedner
Recipe Recommendations
- water 125 grams
- fine sugar 25 grams
- salt 4 grams
- milk powder 15 grams
- butter 10 grams
- ready-to-eat cereals 100 grams
Steps for Cereal bread
1
Mix all the medium dough, stir to form a dough, and carry out basic fermentation for 2 hours. (Or refrigerate and ferment for 10 hours). Mix the fermented dough with the main dough and stir until a slightly smooth dough. Add butter C and stir until a smooth and malleable dough. Fermentation twice for 50 minutes.
2
Divide the dough into 5 equal parts, round, cover with plastic wrap, and relax for 10 minutes.
3
Roll out the dough into an oval shape.
4
Then shape it into an olive shape about 15 centimeters long.
5
Get it all done.
6
Spread egg white evenly on the surface of the dough and sprinkle with cereal. Carry out the final fermentation for 25 minutes.
7
Tilt the scissors at 45° and cut 3 small bites on the surface and continue to ferment for 10 minutes.
8
Place in preheated oven at 180 degrees for 20 minutes.
9
This bread may seem complex, but it is actually relatively simple to make, but it takes a long time. It is recommended that you can mix dough in the morning (medium dough) and mix it with the main dough after work in the evening, and continue with the following steps. Although the Chinese species has a long delay, it tastes really good.