Chinese Food
Whole wheat bun
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Cooking ingredients
Cooking Steps
Step1:After oil method to expansio
Step2:Fermentation at room temperature (22 ℃) for 1.5 hours. No rebound after fingerin
Step3:Dough quantity 336G. Divided into 56g each. 6 in tota
Step4:Relax for 15 minute
Step5:Shape it into a roll (what I researched randomly is to exhaust the air first, roll the shape of the stick, twist it into a tip and a circle, roll it into a long triangle, turn it over, roll it well, and adjust the bottom edge to the maximum
Step6:Oven development fermenter. Put a bowl of hot water in the oven. Two engine for half an hour at 33 ℃. Take it out. Continue to ferment for 15 minutes at 22 ℃ (because the oven will be preheated
Step7:Bake at 180 ℃ for about 30 minutes (adjust according to the temperature of your own oven
Cooking tips:It's normal that the bags with low sugar and low oil can't be colored. I like noodles. Don't mind. If you want to color them, just put some egg liquid on them. There are skills in making delicious dishes.
