Whole wheat flour
This filling is a mixture of buckwheat and a little bit of glutinous rice, in fact, this filling is more casual, you can just put your favorite rice, white buckwheat is also good.I used red buckwheat this time, and of course the effect was quite amazing, but the taste was still good.So the bread doesn't look good either.
WHAT YOU NEED
Ingredients
185 grams of flour20 grams of water4 grams of instant yeast85 grams of whole wheat flour11 grams of milk powder35 grams of honey20 grams of egg juiceOlive oil 20 grams3 grams of saltSome wheatA little rice.A little melted butter
How TO MADE Whole wheat flour
Steps 1 to 4
1. Prepare the red wheat.
2. Boil the wheat and glutinous rice in advance.
3. The ratio of buckwheat to glutinous rice is low, mainly due to the stickiness of the glutinous rice.
4. Cooked rice with coconut flour is more flavorful
Steps 5 to 8
5. Coconut powder soaked in boiling water
6. Because I'm in a hurry, I cooked it in a pressure cooker.
7. After cooking, heat it and add garlic or white sugar.
8. Cooling reserve
Steps 9 to 12
9. The intermediate material is placed in a wrapped bucket and the dough is stirred evenly and then fermented in a warm place.
10. Medium ingredients: 185 grams of bread flour, 110 grams of water, or 4 grams of dry yeast
11. Fermented up to 4 times
12. Put the fermented dough together with the ingredients in the main dough other than butter
Steps 13 to 16
13. After 1 application, put in butter, continue 1 application, and relax for 30 minutes.
14. It's about twice as big when fermented in a warm place.
15. Remove the dough, let the air out, divide the stomach into nine parts, roll, relax for 15 minutes.
16. The loose dough is kneaded into a circle
Steps 17 to 20
17. Put it in the rice.
18. Wrap it up.
19. One by one, the wrapped bread is placed in the oven.
20. Put in a warm, moist place for final fermentation
Steps 21 to 24
21. The finished product is tempting.
22. One by one.
23. The inside is glutinous soft wheat and glutinous rice.
24. Take a bite and be satisfied.
25.
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