[honey Oatmeal Bread]

[honey Oatmeal Bread]

Introduction:

"In fact, this prescription has been made several times before, but it's not ideal. This time, I changed oatmeal and made it again, thinking that it might work well. It's a pity that we didn't get the bread out of the machine in time at the end of the day... The taste is very good, especially honey. You must use real basswood honey. The smell is very good ~ ~ the oatmeal used before was Nestle's instant high calcium oatmeal. There were many small bags in one big bag. I tried several times before, but I always felt that the oatmeal was in the wrong state. Later, I bought the simple oatmeal in the big bag, and I watched it after it was prepared That's what it looks like. The formula comes from the content of sister Liberty's new book, and the original formula has not been changed. Ingredients: 315g high gluten flour, 175g oatmeal porridge, 5g instant yeast, 53g honey, 5g salt, 91g water, 21g butter * * oatmeal porridge: 35g instant oatmeal, 140g boiled water

Production steps:

Step 1: pour oatmeal and boiling water into a small bowl

Step 2: mix well until thick, then let cool

Step 3: pour all the ingredients except butter into the bread barrel

Step 4: put the barrel into the toaster, fix it, select the flour mixing program, set the time for 30 minutes, and start the program

Step 5: 10 minutes after mixing, you can see that the dough has formed

Step 6: add butter at the beginning of the dough mixing process for 15 minutes, and continue the dough mixing

Step 7: at the end of the procedure, cover the toaster for basic fermentation

Step 8: wait until the dough is about 2 times the size to complete the fermentation

Step 9: take out the dough and exhaust

Step 10: divide into four parts

Step 11: relax for 10 minutes after rounding

Step 12: roll the loose dough into an oval shape and press a short bottom edge thin

Step 13: then roll it up along one side and pinch it tightly

Step 14: wait until the dough is finished

Step 15: discharge into the bread barrel in turn

Step 16: put the barrel into the toaster, fix it, select the [fermentation and baking] program, and the toaster will enter the fermentation mode

Step 17: automatically switch to baking mode after fermentation

Step 18: take out the bread at the end of the procedure, cool it and seal it

Materials required:

High gluten flour: 315g

Instant yeast: 5g

Honey: 53g

Salt: 5g

Water: 91g

Butter: 21g

Instant oatmeal: 35g

Boiled water: 140g

Note: 1. Judgment of basic fermentation: poke a hole in the middle of the dough with your finger dipped in flour, and the hole will not shrink or collapse; 2. In the final fermentation and baking process, you need to adjust the time according to the fermentation situation, without strictly abiding by the bread machine program setting; the time of the whole process is fermentation for 1 hour + baking for 40 minutes, if you find that the fermentation is not finished at the end of fermentation If it's all right, you can press the pause key, this action can stop the program for 45 minutes, and continue the previous program when the time is up; during this period, you can press the pause key again at any time to end the stop action to continue the program; 3. Take out the bread from the toaster in time after baking, it will shrink if you put it for a long time, I can't take it out in time this time, obviously the bread has shrunk.. .

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet