Coarse grain steamed bread recipe-Chinese Food-best chinese food recipes-cooking food

Coarse grain steamed bread

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Material 1: 250g self-made flour (last course), 60g rye germ (Intelligence) (big bucket bought by supermarket), 190g hand warm water (not hot and not cold temperature for hand test), material 2: 250g spontaneous 80g wheat germ, 190g hand warm water, 1. Mix up the flour with chopsticks, use your hands to round the flour (that is, to make a lump together) and the process of kneading will be a little sticky, but it doesn't matter if you knead it, it's OK, not very smooth The flour with the germ added is not only rubbed, but also put into the oven or sealed container for a cup of boiling water fermentation or twenty-seven point eight Room temperature fermentation oven 4-30 fermentation-5-35 good fermentation (fermentation time is not dead, but live generally depends on the expansion and volume of dough) good physical weight of fermentation five hundred and twenty-three point five three Add dry flour to the fermented dough, turn it around and knead it. Don't be afraid of the steamed bread and bread It's different. When you don't need a lot of pores to knead, you can add more dry flour to the bread