Whole wheat pine stick
By VicentaLakin
The whole wheat powder is finally running out. The last pine toast, some pine, and this time a plastic change to make a sticky bread。
Recipe Recommendations
- whole wheat flour 130g
- water 130g
- yeast 1g
- Polish species
- high-gluten flour 130g
- salt 3g
- white granulated sugar 30g
- eggs in 1
- milk 25g
- meat floss 100g
- salad dressing 100g
- white sesame 20g
- salty and fresh
- roast
- several hours
- ordinary
Steps for Whole wheat pine stick
1
Polish materials are mixed to the point where there is no dry powder, and the fridge is frozen for 8 to 12 hours。
2
Flour material other than butter is weighed。
3
The chef's machine is one minute away from dry powder。
4
Cooker's flight three, five minutes。
5
Cook machine 6, 5 minutes, thick film。
6
Put it in butter, and continue to press 1 minute, 3 minutes 5 minutes, 6 minutes until butter is absorbed and gloves membrane appears。
7
The final state, it's smooth。
8
You can see the membrane with your hands open。
9
Just sort it out a little bit and ferment the bucket for an hour on the chef's machine。
10
fermented pasta exhaust, 60, round, loose。
11
The meat pine material is mixed。
12
Nice and loose。
13
Plate loose。
14
From top to bottom, the bottom remembers to be thin and sticky。
15
And then rub it。
16
The interface is down and the grill is fermented for the second time。
17
A second fermentation, 32 degrees and 40 minutes, and an egg brush。
18
Fire 170, fire 180, lower in the oven, 15 minutes. An oven with a hot wind, remember to turn it on, and the color will be even。