WHAT YOU NEED

Ingredients

Soup in moderation
60 grams of starch
20 grams of red sugar
260 grams of water
Moderation of the main group
120 grams of starch
250 grams of wheat flour
Softened butter 60 grams
5 grams of cinnamon powder
3 grams of salt
5 grams of dried yeast

How TO MADE Red sugar cinnamon mixed grain soft pack

Steps 1 to 4

1. First, make the soup in the simplest way possible.

2. After mixing 60 g of starch and 20 g of red sugar in a large bowl, pour 260 g of boiling water, stir continuously with an egg beater until it becomes a uniform dough, cool to room temperature.

3. The dry ingredients, except for the butter, are mixed evenly in a large bowl of flour, a volcano is dug in the middle, the soup that has been cooled is poured into it, stirred with a wooden spoon or rubber knife into a snowflake, roughly kneaded into a lump, then added to the butter, continue to knead until the bowl is smooth, the dough is slightly sticky.

4. Remove the dough and put it on the operating table.

Steps 5 to 8

5. One hand takes the dough and forces it to the surface of the operating table, and the other hand takes the scraper and sends the dough to the surface of the dough, depending on the different strength, it needs to be repeated 100 to 200 times, until the surface after rolling is smooth enough, you can test the dough elasticity

6. Put the flour in your hand, take a small piece of dough, knead it into a lump, and then slowly unfold it against the window, if the dough is constantly cracking, and you can pull out a thin layer of transparent film.

7. The crushed dough is weighed, divided into quarters, rolled and placed on the flour table, covered with a bowl of flour, for the first fermentation.

8. After about 90 minutes, the dough doubles in size.

Steps 9 to 12

9. After being flattened (exhausted) one by one, it is formed into the desired shape.

10. I made two shapes, two circles, put them on the grill, put them in the oven for a second fermentation, and after about 60 to 70 minutes, the dough doubled again.

11. When the dough is doubled, remove the pan, sprinkle water on the dough, and preheat the oven to 190 degrees.

12. It is baked for a total of 25 to 30 minutes, first in the lower layer of the oven, at 15 minutes take out the oven plate, turn it inside and out 180 degrees, spray water again, and then put it in the middle layer of the oven.

13. If the surface is too dark, an aluminum foil coating is required.

14. Remove immediately after baking and dry on the grill.

15. The bread is soft, with a slight sweetness and cinnamon flavor, and makes a delicious breakfast.

16. In the previous cutting diagram, be careful to cut after drying.

17. The bread can be stored in sealed bags, frozen for up to a month, or stored at room temperature for one to two days.

18. It can't be refrigerated.

19.