Whole wheat. No high gluten. Never kneaded pure whole wheat flour. Before kneading. All kinds of speculation - will not be easy to muscle? Is it very slow to get muscle?... Even the plan is not good. Hand over the toaster immediately... I didn't know until I tried. It wasn't that hard. As usual, the film will come out in ten minutes. I'm just a little worried that it's not strong enough. I knead it for another five minutes. For a while, I'm happy to play. Pull the dough around... It's not as hard as you think. People. It's just self handicapping...
Step1:Medium material - 95 g whole wheat flour, 1 / 2 teaspoon dry yeast, 62 g wate
Step2:Pour the Chinese seed into a large bow
Step3:Knead into a bal
Step4:Basic fermentation about 2 hours. Dough growt
Step5:Main dough - 55 g whole wheat flour, 33 g water, 12 g Sugar, 1 / 2 teaspoon salt, 8 g milk powder and 5 g butte
Step6:Pour the main dough, except butter, into a large bowl with the medium dough
Step7:Knead into smooth dough. Add butte
Step8:Continue to knead until pulling fil
Step9:Put in a large bowl. Cover with plastic wra
Step10:Ferment again until the dough grows u
Step11:Exhaust. Divide into 3 equal parts. Relax for 10 minute
Step12:Ready to decorate - 8g protein. 50g instant oatmea
Step13:Roll the dough into an oval shape about 15cm lon
Step14:Rolled into olive shap
Step15:Surface brush protei
Step16:Covered with oatmea
Step17:Put in the baking tray. Ferment for 25 minute
Step18:Dough growing u
Step19:Use scissors at a 45 degree angle. Cut 3 cuts on the surface. Continue fermentation for 10 minutes
Step20:Put it in the oven. Middle layer. Heat 180 degrees. Heat 160 degrees. Bake for about 20 minutes
Step21:Surface coloring. Out of the ove
Cooking tips:When baking, the heating temperature should not be too high, so as not to bake the instant oatmeal too hard and affect the taste. Baking time and fire power should be adjusted according to the actual situation of the oven. There are skills in making delicious dishes.