The whole wheat bun
By VicentaLakin
Today's buns are full of wheat, which everyone knows is darker in color, not white, and the whole wheat is covered with gills, which don't grow as big as the usual barbed-dick flour, which doesn't feel so soft, but are solid, chewing hard, chewing sweeter, chewing back。
Recipe Recommendations
- whole wheat flour 600 grams
- qingshui 270 grams
- yeast 6 grams
Steps for The whole wheat bun
1
The yeast is hydrated with 30 grams, so that it is more even when it rubs the face, and it is easier for the yeast to ferment, and the amount of water that is fermented is calculated in total water use。
2
It's important that the flour be added to the yeast and the water be put together in the chef's machine, that it be rubbing it in the face, that it stop, that it be done in the face, that it be fully plattered, that it be done, that it be fermented with a shampoo, that my cook's machine has a low-temperity fermentation function, so it's easy to ferment it in the cook's machine, 24 degrees in the room, one hour in the choice, and that there are beehicular holes in the fermented noodles。
3
Take out 10 equals。
4
And then it's rubbing in smooth, round buns, covering it with a shampoo or clean cloth for 20 minutes。
5
It's gonna get bigger and lighter。
6
The waking-up buns are put on the cage box, cooled down the pot, starting with a clock of about 16 minutes after the gas has gone up, waiting for one or two minutes after the fire has shut down, and can be eaten。The whole wheat bun Make Tips
One, the whole wheat flour is made of buns, with a relatively small stretch, so it is not fermented with many beehives, which are associated with room temperature. 2. When the buns are ready, they will not be steamed in the pots immediately, but will only be fertilized when they wake up。