Mira's dad especially likes to eat bread at night, so today I'm going to make a whole wheat bread roll that doesn't get fat.

WHAT YOU NEED

Ingredients

400 grams of high-quality flour
50 grams of fine sugar
30 grams of milk powder
Milk (water) 150 ml
One egg.
20 ml of olive oil
15 grams of butter
4 grams of yeast
3 grams of salt
Moderate amount of milk

How TO MADE Whole wheat bread roll

Steps 1 to 4

1. All ingredients except butter and refined milk are put into the bread maker, stir slightly with chopsticks and dough for 15 minutes.

2. Add butter and continue for 25 minutes.

3. Forming dough Fermentation 90min to double

4. As you can see in the picture, this is the volume after fermentation, and in four weeks, you can fill the whole bread maker a little bit higher than the dough you just made, and you can poke a hole with a chopstick and it won't shrink.

Steps 5 to 8

5. Divide into 12 doses of 60 g, knead round, cover with a preservative film and continue to ferment for 10 minutes.

6. Remove the dough and use the dough stick to grow the dough.

7. Both sides fold up.

8. Continue to ferment for 45 minutes

Steps 9 to 12

9. It's bigger than the one in the picture above, and it's like cotton candy, and you can put it in a pan, and it's 180 degrees, and it's 17-18 minutes.

10. As shown in the picture, the oven is 18 min above and 17 min below. 18 min crispy on the surface. 17 min soft.

11. Tearing it apart and organizing it is a success.

12. A beautiful afternoon tea

Handy cooking tips

　　Whole wheat flour is not easy to get out of the membrane so look at the level of the dough as long as it has good elasticity fermentation is important to be patient uncertain about the fermentation environment relatives can preheat the oven 180c 30s close and then put it in the oven for fermentation this recipe also applies to ordinary high flour