Chinese Food
#50% whole wheat bread of Dongling magic cloud bread machine
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Thanks again for the intelligent toaster of Dongling. It makes my life intelligent. Today, I was too lazy to manage my meeting twice. I felt very sour. After dinner and snacks, they resolutely rejected my idea of eating whole wheat tomorrow morning. In addition, the family is more critical of taste than nutrition. But whole wheat is indispensable in my breakfast life. And whole wheat has so many benefits of Balabala. So we need to eat more roughage. Yeah. -
Cooking ingredients
Cooking Steps
Step1:Just remember to practice two hands not to show a face to the package. If it wasn't for such a big package, I always thought it was someone else's things that I didn't dare to tear down. I wouldn't be in such a hurry until the deadline. Ah. It's all tears.
Step2:A wonderful manual.
Step3:It also has the function of spreading fruit. An opening can also directly see the extent of the face and.
Step4:Prepare the ingredients.
Step5:The barrel is still fermenting. I'll mix it by myself.
Step6:Pour in water.
Step7:Knead. Knead the dough.
Step8:Try the function of direct mobile processing after WiFi link is successful.
Step9:Set the 10 and face functions for 15 minutes.
Step10:Take it out and knead it for another dough. Add butter.
Step11:Throw it in and knead for another 15 minutes. Remove the dough.
Step12:The dough is smooth. But now the weather in Guangzhou is so hot. Plus this is tomorrow's breakfast. Save some electricity and room temperature fermentation.
Step13:Ferment to twice the size.
Step14:Divide into equal parts.
Step15:Take a growth bar .
Step16:Fold both sides in.
Step17:Roll the growth bar up and down.
Step18:Roll up from one direction to the other.
Step19:Placed in a square bread mold for secondary fermentation.
Step20:After the second fermentation, preheat the oven. 170 degrees for 10 minutes.
Step21:After preheating, it will be about 170 ℃ and 35 minutes. Let it cool after it's out of the oven.
Step22:Ha ha. Isn't it strange why there is one more? Because four of them were in the mould before. I feel too crowded. Take out one and bake separately, and three of them are less. Ah. It's a little ugly. But the taste is still strong.
Cooking tips:Whole wheat bread is coarse but chewy. Therefore, the flour blending process of whole wheat bread is not the same as that of ordinary bread. A little hard taste is not more French. The reason why it's 50% whole wheat is that the ratio of whole wheat flour to high gluten flour is almost one to one. So there are many kinds of whole wheat bread. The key is to see the content of whole wheat flour. If you really like a loaf and want to try whole wheat, it's OK to replace high gluten flour according to percentage. There are skills in making delicious dishes.
