Whole wheat milk flavor knife cut
By LoraineRath
I like whole wheat flour very much and have always wanted to make a whole wheat knife cut, but the whole wheat flour is not soft enough after more than one knife cut, and neither Qin nor my father likes to eat it. After trying many times, I finally tried out a whole-wheat knife cut that suits our taste. The ratio of flour is: 400 grams of medium flour and 100 grams of whole-wheat flour (no matter what flavor it is made, only 100 grams of other flour can be used, otherwise the steamed buns made will be unpopular)
Recipe Recommendations
- acaroid 400 grams
- whole wheat flour 100 grams
- milk powder 100 grams
- yeast 7 grams
- sugar 60 grams
- water appropriate amount
- milk fragrance
- steamed
- several hours
- ordinary
Steps for Whole wheat milk flavor knife cut
1
Prepare the materials.
2
The yeast is melted with a little warm water, and the sugar is melted with a little hot water.
3
Pour the melted yeast and sugar water into the mixed powder, add water as appropriate, and knead until the dough is 'three'.
4
Leave it in a warm and moist place to ferment until it is about twice the original size. I usually use the method of inspecting bread dough, dip my fingers into the dough with dry powder, and insert the small holes without retracting.
5
Remove the dough and gently press and vent.
6
Rub into long strips, cut into small doses, and shape.
7
Pour cold water into the pan, brush oil on the steaming rack, and put a knife to cut the green blanks.
8
After doing everything, close the lid and wake up for about half an hour. (This step must not be omitted, so that the knives produced will be soft and delicious)
9
Open fire, SAIC then turn to medium to medium heat and steam for another 20 minutes, turn off the heat and simmer for three to five minutes, and start the pot and pot.