Chinese cereal whole wheat bread

Chinese cereal whole wheat bread

Introduction:

"Whole wheat, no high gluten powder. I've never kneaded whole wheat flour. Before kneading, all kinds of guesses: will it not be easy to get tendons? Can you get tendon very slowly?... Even if the plan is not good, hand over the toaster immediately... It's not that hard, actually. The same ten minutes out of the membrane. I was just a little worried that it was not strong enough, so I deliberately rubbed it for five more minutes. For a moment, my heart began to play, pulling the dough around... Whole wheat flour film, the original is not as difficult as imagined. People just set up their own barriers

Production steps:

Step 1: medium seed: 95g whole wheat flour, 1 / 2 spoon dry yeast, 62g water

Step 2: pour the medium material into a large bowl

Step 3: knead into a ball

Step 4: basic fermentation about 2 hours, dough grow

Step 5: Main dough: 55g whole wheat flour, 33g water, 12g sugar, 1 / 2 spoon salt, 8g milk powder, 5g butter

Step 6: pour the main dough except butter into a large bowl together with the medium dough

Step 7: knead into smooth dough and add butter

Step 8: continue kneading until the film is pulled

Step 9: put in a large bowl and cover with plastic wrap,

Step 10: ferment again until the dough grows

Step 11: exhaust, divide into 3 equal parts, relax for 10 minutes

Step 12: prepare decorative materials: 8g protein, 50g instant oatmeal

Step 13: roll the dough into a 15 cm oval shape

Step 14: roll into olive shape

Step 15: Brush protein on the surface

Step 16: covered with oatmeal

Step 17: put in the baking pan and ferment for 25 minutes

Step 18: dough grows

Step 19: use the scissors to slant 45 degrees, cut 3 knife edges on the surface, and continue to ferment for 10 minutes

Step 20: put in the oven, middle layer, heat 180 degrees, heat 160 degrees, bake about 20 minutes

Step 21: color the surface and get out of the oven

Materials required:

Whole wheat flour: 150g

Dry yeast: 1 / 2 teaspoon

Water: 95g

Fine granulated sugar: 12g

Salt: 1 / 2 teaspoon

Milk powder: 8g

Butter: 5g

Protein: 8g

Instant oatmeal: 50g

Note: when baking, the heating temperature should not be too high, in order to avoid the instant oatmeal baked too hard, affect the taste. Baking time and power should be adjusted according to the actual situation of the oven.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: Original