I'm used to eating all kinds of sweet noodles, and all of a sudden I want to try that simple, nutritious, hard bread that chews more and smells better, and I happen to find the leftover oatmeal in the house, and I suddenly wonder, I didn't expect it to taste good, oatmeal can also be replaced with walnut flour, black sesame flour, corn flour, and so on.

WHAT YOU NEED

Ingredients

155 grams of high-quality flour
45 grams of oatmeal
15 grams of milk powder
30 grams of white sugar
3 grams of yeast
40 grams of milk
30 grams of whole eggs
20 grams of butter
5 grams of salt
Powdered foam (optional) 1.5 g
100 grams of soup (clear water)
Soup (high starch flour) 25 grams

How TO MADE Oatmeal bread

Steps 1 to 4

1. I've got some raw oatmeal at home, I'm going to grind it into powder, it's been sifted.

2. Preparation of the ingredients, of which the soup is mixed with 25 grams of high-strength flour 100 grams of clear water evenly without particles, stirred on high heat in the microwave for one minute, removed and then sealed with a preservative film (to prevent water loss) in the refrigerator refrigerated for one hour

3. After 1 hour, remove the soup and add milk, milk powder, fine white sugar.

4. It's probably just a matter of stirring it.

Steps 5 to 8

5. High starch flour, oatmeal, baking powder (not allowed) mixed

6. Pour 1/3 of the powder mixture from step 5 into the dough from step 4

7. Stir evenly

8. Add the remaining flour and salt

Steps 9 to 12

9. After roughly evenly mixing, pass it to the bread machine (this reduces the loss of the bread machine)

10. Start the scrubbing function for 20 minutes, take small pieces of the surface, and a thick film will appear.

11. At this point, add 20 grams of butter and continue kneading for 20 minutes.

12. You can take a piece of paper and pull out a whole sheet of paper.

Steps 13 to 16

13. Take a clean bowl, apply a few drops of castor oil to the bowl, put the dough in, cover it with a preservative film, ferment on a 30 degree base for about 50 minutes, the dough is fermented to 2.5 times its original size, dip the dry flour in the dough, the hole does not immediately shrink, it becomes the basic fermented dough

14. Remove the dough and name the total weight after exhausting

15. Use a scraper to cut the dough into six equal parts, roll them individually, and cover them with a loose film for 10 to 15 minutes.

16. Take out a small dough and knead it into an oval.

Steps 17 to 20

17. Roll from top to bottom with both hands, roll one side to the middle, roll well, squeeze the other side, and then finish the molding.

18. Second fermentation in the oven

19. When the dough is doubled in size, the dry flour is sifted on the surface and cut into four cuts with a sharper knife

20. Preheat in the oven at 180 degrees and bake at 165 degrees above the middle for 18 minutes.

Steps 21 to 24

21. And the lace?

22. It's also American, it's American, it's American in the morning, it's American in the morning, it's great, it's nutritious, it's healthy and it's delicious.

Handy cooking tips

　　After the dough is rolled, some of the gas is expelled, the dough's elasticity weakens, at this point the mold will cause the dough to not open, break or break the skin, because it is necessary to cover the preservative film loose for 10-15 minutes, also called intermediate fermentation relatives, pay attention to the temperature of your oven