Whole wheat bread rolls
I had a whole wheat bread flour at home that I had exchanged for points, I hadn't opened it, I hadn't used the usual high flour before, I thought about this whole wheat flour, I thought about it, I thought it should go well with raisins, so I tried it once.It's a little rough for the relatively general taste of sweet bread, but it's the kind that suits delicate tastes.Ingredients: 280 g of whole wheat flour, 3 g of yeast, 3 g of salt, 33 g of refined sugar, 171 g of milk, 28 g of butter, 90 g of raisins
WHAT YOU NEED
Ingredients
280 grams of whole wheat flour3 grams of yeast3 grams of salt33 grams of fine sugar171 grams of milk28 grams of butter90 grams of raisins
How TO MADE Whole wheat bread rolls
Steps 1 to 4
1. Wash the raisins and soak for 20 minutes.
2. Dry water reserve
3. All ingredients except grapefruit yeast and butter are packed in barrels.
4. Secure the container in the bucket
Steps 5 to 8
5. The yeast is placed in a yeast powder box with a lid.
6. Setup: Select the bread slice by pressing the function button, then select the bread slice by pressing the menu button, start the program, weight and burning color are set to the default 750 g burning color, the time required to complete the program is 3:46
7. After the start of the process, soak for 10 minutes, then start stirring, automatically pour the yeast after 1 minute, wait for 3:21 and add softened butter
8. The dough is well kneaded and begins to ferment.
Steps 9 to 12
9. A well-fermented dough, poking holes with flour-stained fingers, not crumbling, fermenting just right, pressing the pause button
10. Remove the dough and rub the exhaust.
11. Divided into four parts
12. Round and round
Steps 13 to 16
13. Take a dough and grow it in strips, press it thinly on the bottom.
14. Roll it up and seal it, and then process the remaining dough in turn.
15. Take a roll of dough, open it again, and press the thin, short bottom.
16. Sprinkle some raisins on the surface
Steps 17 to 20
17. Roll it up and close it.
18. Roll the rest of the dough in turn.
19. Put them side by side in a bucket.
20. Put the bread barrel back in the bread maker and continue the process.
Steps 21 to 24
21. Fermented dough
22. Finished baking.
23. Map of the finished product
24. Map of the finished product
Steps 25 to 28
25. Map of the finished product
26. Map of the finished product
Handy cooking tips
1. the yeast is placed in the yeast powder box and is automatically applied after one minute of stirring the process to avoid premature contact with a large amount of sugar salt; 2. in the middle of the manual operation, you can press the pause button to temporarily interrupt the process and resume the process after completing the manual part;
REACTION RECIPES
- Tits and tits
- Butter and biscuits
- Dairy cow biscuits
- Halloween pumpkin cookies and olive mummy cookies
- Lemon cake
- Crackers and biscuits
- Cranberry cookies
- The witch's fingers
- Leisure snacks - egg yolk cookies
- Fruit of the Virgin
- Fruit cookies
- It's called the Vanilla Peanut Cookie.
- The little head of a monkey
- Mosaic cookies
- The little raccoon butter biscuit
MOST POPULAR RECIPES
- Christmas cream cookies
- Rosemary cookies
- The witch's finger cookies
- The fingers of a 100% successful witch
- Coffee and cookies
- Baby toothbrush
- Smiley face cookies
- Bear and Almond cookies
- Zombie finger cakes
- Halloween food freaks - the witch's fingers
- An unusual snack - a cigar sandwich
- Cucumbers and eggs
- Oatmeal cookies
- The most suitable sugar-free egg yolk for dogs and children
- Dried mangoes