A sprout cereal bun
By VicentaLakin
Healthy European bags have in recent years taken the form of “roads of course”, making them at home, one without technology, and the other without equipment and expertise. But it's not exactly "sweeting." No, it's a sprouts of cereal. It's beautiful. It's sweet。
Recipe Recommendations
- Niyaf sprouted cereal bread flour 320 grams
- Cold water at room temperature 190 grams
- vegetable oil a little
Steps for A sprout cereal bun
1
The material is ready: sprouts of cereal bread prepoaching and room temperature cooling; yes, only two。
2
The material is placed in a wash bucket, which is torn into groups at a low rate, then the high speed is torn up, and there are more grains in the dough, so there is no membrane。
3
Noodles are rounded and placed in a basin, and the protected film is placed on the base of the warm and wet zone for about an hour。
4
The pasta is 1.5 - 2 times the size of the pasta, and the finger-tip flour pierced the top of the flour, without a slight reversal。
5
The small one is in the range of 90-100 grams, and the small one is thinned with a small amount of tweeded flour, which must be large enough to cover it completely; a small amount of vegetable oil is painted in the centre of the small one。
6
Put the face of the noodles down。
7
The face's around the middle, tight。
8
Turning the dough up, smoothing the face up, sifting a little bit of tweeded flour, cutting the preferred florist with a cutter, cutting the thin face in depth; and fermenting the warm and wet area twice as big。
9
(c) Sending raw meat into the lower and lower layers of the preheated oven, with a fire of 205 degrees up and down, for a full 25 minutes; when entering the oven, spray steam with a "stealing roast" function, and look at the colour of the surface in the last 5 minutes. If too deep, the upper fire can be adjusted to 195 degrees and the lower fire can be maintained at 205 degrees。
10
It's a 15-minute baked state, very full。
11
A few strokes from the oven, which can be eaten when the hanger is dry, the skin is soft, the interior is soft, and the valley is fragrance。
12
Sprouts of cereals, low fat, high fibres, healthy nutritionA sprout cereal bun Make Tips
1. I use Niave grain bread to prep flour, flour, cereals, yeasts, salt, etc., which can be used with water in groups; it can be fermented once or twice and can be fertilized as it pleases; 2. It can be indexed to the description of the packaging with a moisturizer, baker or hand rubbing; 3. The temperature and timing of the roast are adjusted to the actual condition of the ovens used, the material of the moulds, the size of the bread made; 4. The roasted bread will be warm and soft inside the skins, and will be a little fertilized the next day, and then added to the oven 180 degrees and 3 minutes of roasting。