Corn oatmeal bread

1

Flour raw materials。

2

Pixmap。

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Taking a larger basin of raw materials other than butter and oatmeal, adding the raw materials in the order of first liquids and then powders, then digging a hole in the flour, putting it in the yeast and burying it。

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I used chopsticks to mix them into dry powder. (About half a minute to save the bread machine and face time)

5

The mixed noodles pour into the bakery。

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Cover the lid and start the bakery and face program. (1 procedure for 15 minutes)

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After the completion of the domiciliary procedure, the bread opportunity ceased to mix, at which time the butter was added and the flour procedure was activated again。

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Following the completion of the two-faced programme, the film can be easily unstamped by the extraction of the noodles。

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Add oatmeal, start and face。

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In about three minutes, oatmeals will be all wrapped up in a lasagna, at which point they will be manually closed and covered。

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Cover the film, activate the maker's fermentation function, and ferment the pasta to about 2.5 times its original size。

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The fermented pasta takes out the exhaust, rolls round, and covers the shampoo for 15 minutes。

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In 15 minutes, the face of the face will be elliptical。

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The membrane cover continued static for 10 minutes。

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It then rotates at 90 degrees, grows on bars, lays a proper amount of beef dry, squid silk and seafish, and lasts with honey beans. Because honey beans are small, they can be placed in the cracks of meat, which is difficult to lay if they start with. (This step is to observe the width of the noodles and the length of the bakery)

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From top to small rolls, put in bread drums, cover the film, and activate the fermentation function of the baker for fermentation。

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When the face fermented 2 to 2.5 times the original size, the face of the face was squeezed evenly with cassava, and tin paper was wrapped in bread drums。

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Commencing baking, time set at 35 minutes. The top colour selects " Medium " , which starts to bake, and after 15 minutes on the way, quickly removes the tin paper and continues to bake until the end. It is made of baked bread, which is then thrown out and placed in a fresh bag or in a box for safekeeping when it hangs at the temperature of the hand。

Poetic Heart's Notes: 1: The amount of water in every recipe depends on the flour's absorbency and the ambient temperature. Therefore, when trying a recipe for the first time, it is best not to add all the water at once; adjust the amount as needed based on the condition of the dough. 2: Before kneading, I like to mix the ingredients in a large bowl until there is no dry flour. The purpose of this is to save the bread machine's kneading time, which not only saves electricity but also helps maintain the machine better and extend its service life. This is especially necessary for someone like me who makes bread every day. 3: With a normal recipe, the dough should wrap around the kneading blade while mixing. If the dough is being hit by the blade and rolling around instead of sticking to it, it indicates that the dough is too stiff and there is too little water. 4: Different bread machines have different kneading times, but the state of a well-kneaded dough is the same: it should be able to stretch into a thin film without breaking, and even if it breaks, the edges of the hole should be smooth. If the dough cannot reach this fully developed stage within the same timeframe, you need to appropriately increase the kneading time. 5: Because the heating elements are on the walls of the bread machine, the surface of the bread will not get too dark. If "Light" is selected for the crust color during baking, the surface color will be a bit pale. If "Medium" is selected, the surface color is quite nice, though the crust will be slightly thicker. Therefore, when baking, I prefer to select "Medium" for the color, wrap the bread pan with aluminum foil, bake for 15 to 20 minutes, and then remove the foil. (This tip comes from the veteran "Love and Freedom"). 6: After baking, the bread should be turned out onto a wire rack to cool. Do not leave it in the baking pan to avoid condensation. Once it has cooled to the temperature of your palm, it can be placed in a storage bag and sealed.