Chinese Food
Honey whole wheat bread stick
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A kind of Full wheat bread is rich in fiber. It's easier to fill your stomach. Indirectly reduce the intake. Reduce the absorption of heat. It is also the main food recommendation for fitness enthusiasts. Because the whole wheat bread fiber is high, easy to satiate. A kind of Actually, it's a subway. So I'll try to carve it again. If it's not bad, I'll send it to you A kind of It's not sweetened. It's honey instead. It's mainly healthy bread. Of course, the taste of whole wheat is slightly rougher than that of refined wheat. It's normal. It's a good choice as a bread germ for sandwiches A kind of ︎ the method of making sandwiches with the amount of four ingredients -- < ahref = HTTPS - / / m douguo.com/activity/cpzj/detail/2333?isapp=1& ;open=0&_ vs=1000300style=color-#
Cooking ingredients
Cooking Steps
Step1:Mix the oat milk in the material and leave it for 20-30 minutes. Instant cereal can fully absorb wate
Step2:Put all bread body materials except butter into the bread barrel to open the flour mixing procedur
Step3:About 8-10 minutes. If the dough surface is slightly smooth, the butter softened in advance can be added
Step4:This bread doesn't need to rub out the glove film. In the expansion stage, it needs to be a little stronger. As shown in the figure, the membrane has been formed and the hole is in a small serrated stat
Step5:The first fermentation was carried out at a temperature of about 28 degrees with plastic wrap. I put it directly in the rice wine program of the bread machine. The temperature is suitable in winte
Step6:About 70 minutes
Step7:Take out and pat the exhaust bubbles and divide them into four equal parts. Each of them should be covered with a round cap of about 130g and left to stand for 15 to 20 minutes
Step8:Take it out and put it into the shape of a tongue, then put it into a rectangle of about 25 × 14cm.
Step9:Turn it over. Roll it up from top to bottom according to the thickness. Tighten it. Press the seam with your hand every turn. Finally, tighten the necking
Step10:Do it in turn and let it stand for about 5 minute
Step11:The interface is facing down. The hands transition from the middle to both ends. It is arranged into a uniform 18-20cm long stri
Step12:Put them in the oven in turn. I'm going to ferment them directly in the oven for the second time. Put a bowl of warm water beside the fermentation to maintain the humidity. The temperature is set at 38 ℃.
Step13:Ferment to 1.5 times of the surface and brush with water. Sprinkle the rye and sesame seeds. Use a sharp knife (not too deep) on the surface and put it in the middle layer of the pre heated oven 180 ° for 20-25 minutes. Adjust properly according to your own oven [after the color is satisfactory, add tin paper in time to prevent over coloring
Step14:Breakfast is a good choice
Step15:Sandwich method text stamp lin
Cooking tips:A kind of ︎ we use different flour brands. The water absorption is different. So reserve about 10 grams of liquid to add according to the dough state. A kind of It's better to soak the oats in advance. It's easier to fuse when fully absorbing water A kind of ︎ the order of putting materials into the bread barrel is generally to put liquid materials such as milk (water) and eggs first, and then put yeast. Yeast is dissolved in water, and then flour, sugar, milk powder, salt, etc. are added. Here, it should be noted that salt and sugar need to be placed separately in a small corner and cannot be contacted with yeast alone. A kind of ︎ expansion stage - cut a piece of dough and slowly tear it open. It has formed a fascia but has a thick hole. The hole is zigzag. Glove film - the film is thin and the hole is smooth. There are some small bubbles around. A kind of The fermentation state of dough is very important. Compare the dough according to the picture. Wrong step. Wrong step. The dough is delicate A kind of After fermentation, bubbles must be fully removed. A kind of High temperature in summer. For dough temperature
