Whole wheat bag with Hydrangea

Whole wheat bag with Hydrangea

Introduction:

"I have long wanted to make this kind of bread with beautiful shape. I continue to work hard to knead the dough by hand, and vow to be an iron arm cook. In fact, I don't exaggerate as much as I say. I just think that every time I make bread, it's from one machine to another, and I have to wash a lot of things after busy work. Anyway, the amount of dough is small, so I knead it by myself very quickly, and I can take the opportunity to exercise Now, why not do it? "

Production steps:

Step 1: mix the high gluten flour, yeast, white granulated sugar, warm water and put them into the refrigerator for low temperature fermentation for one night.

Step 2: pour whole wheat flour on the table, add milk, eggs, water and fermented dough, and start kneading.

Step 3: knead until the dough can pull out the thick film, add butter and continue kneading until the thin film can be pulled out, then stop kneading.

Step 4: rub round into a bowl and place in a warm place for the first fermentation.

Step 5: when the hair rises to 2-3 times of the original size, take out and rub the exhaust.

Step 6: divide into small dosage forms, rub into strips, and ferment for 15 minutes.

Step 7: take three pieces of flour preparation, rub them into thin strips, and knead them together at one end.

Step 8: braid into a braid and tighten the mouth at both ends.

Step 9: make a circle.

Step 10: pass one end through the middle and close the mouth at the bottom.

Step 11: put it into the baking tray for secondary fermentation. When the hair is twice as big as the original, brush the egg liquid, sprinkle sesame seeds, put it into the preheated oven, 165 degrees, middle layer, heat up and down for 40 minutes.

Materials required:

Whole wheat flour: 220g

Butter: 30g

Milk: 70g

Water: 20g

Egg: 1

High gluten flour: 110g

Warm water: 60g

White granulated sugar: 10g

Yeast: 3 G

Note: 1. The muscle strength of dough is large, so it is necessary to make it easy to operate. 2. The dough has high sugar content, so the surface coloring should be covered with tin foil in time to avoid too deep coloring. 3. For modeling bread, the dough should not be too soft, and the fermentation should not be excessive, otherwise the pattern of Hydrangea ball is easy to disappear, affecting the appearance.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet