Cooking Steps

1. 

   Step1:Mix 85g whole wheat flour, 85g high gluten flour, bran, instant yeast powder and 130g water, mix them into a ball slowly, cover with fresh-keeping film, and ferment for about 90 minutes.

2. 

   Step2:Mix the dough made in practice 1 with 85g high gluten flour, sugar, salt, milk powder and water. First mix it slowly to form a dough, and then mix it at a medium speed to form a dough with a slightly smooth shape. Add in the salt free cream. Stir in slowly. Then stir at medium speed to form a large, film like dough.

3. 

   Step3:Put the dough in a container and cover with plastic wrap. Ferment for a second time for about 60 minutes. (ferment to twice the size.)

4. 

   Step4:Divide the dough into three equal parts (I made two) and roll it round. Put on the plastic wrap. Relax for about 15 minutes.

5. 

   Step5:Roll the dough into an oval shape about 20cm in length and 10cm in width. Turn it over and gently roll it into a cylindrical shape. Put them into the toast mold respectively. Ferment for about 50 minutes. Ferment the dough until the mold is full.

6. 

   Step6:Put it into the preheated oven. Bake it at 190 ℃ for 35 minutes. Demould it immediately after it is out of the oven.