The bread machine is very convenient, but it's not organized enough, it's a tough problem, and after a while of tinkering, we finally found a better solution.The main three improvements are: 1. suspend the process before the last fermentation, manually mold, 2. wrap the inner barrel in tin paper, so that the skin is thin, 3. bake well and dry, wrap it in a preservative bag for one night, so that the skin is soft.

WHAT YOU NEED

Ingredients

White sugar 26 grams
1/3 teaspoon of salt
26 grams of sesame oil
One egg.
110 ml of water
125 grams of high starch flour
125 grams of whole wheat flour
1 teaspoon of high-activity dry yeast

How TO MADE Improved thin-skinned version of the whole wheat toast maker

Steps 1 to 4

1. Put the ingredients in the wrapping machine one by one, it is important that the flour is strong, choose the European bread model, choose the size of 600/700 g.

2. Select the color and start the bread process.

3. When the bread maker process enters the last fermentation (my bread maker is left at 2:10), pause, spread the high starch flour on the table as hand flour, take out the dough and knead it, you can properly replenish the high starch flour.

4. Divide the dough into two portions (which can be divided into 1, 2, 3, and 6 depending on personal preference).

Steps 5 to 8

5. Take one of the oxen's tongues.

6. Cylindrical in shape

7. Turn 90 degrees, fold again into a bull's tongue, fold again, repeat three times.

8. The two finished rolls are placed vertically into the bread machine, at which point the dough can be coated with egg yolk to improve the color.

Steps 9 to 12

9. I usually put the eggs in the bowl when I put the ingredients in, and then I pour them into the bucket, leaving a little bit of egg juice in the bowl, and leaving the dough behind.

10. Some people also brush the eggs before roasting, my practice is the same effect, brush after launching very carefully, it's easy to break the skin.

11. After the baking process is complete, take the bread out and dry it at room temperature for half an hour.

12. Remember not to go straight to the next step, the bread crust will become too wet and the crust will appear wrinkled.

13. Put the bread in a fresh bag and seal it.

14. Store for a few hours.

15. So I usually make bread at night, leave it for one night, and eat it for breakfast the next morning.

16. The next morning, I woke up and ate everything, nothing was added, and the coffee was so delicious that I could make half a cup by myself.

17.

Handy cooking tips

　　This square has a lot of moisture, you can add a few grams of flour, or you can add a little bit of starch when forming, you can change the water into milk, or you can add three tablespoons of milk powder on the basis of this square.