Rye milk bread(hei mai niu nai mian bao )

Rye milk bread

Introduction:

"Adding rye to bread can increase coarse grains, enrich dietary fiber, and add milk to make nutrition more comprehensive."

Production steps:

Step 1: put all the ingredients except butter into the bread machine barrel;

Step 2: after 15 minutes of mixing, add butter;

Step 3: beat the dough and pull out the film;

Step 4: round into the pot fermentation;

Step 5: make the dough twice as big;

Step 6: take out the dough, press the exhaust, do the second three fold, cover the plastic wrap, wake up for 30 minutes;

Step 7: press the dough to exhaust again, round it, and wake up in the middle for 15 minutes;

Step 8: after waking up, the dough is flattened and slightly smaller than the mold;

Step 9: put the dough into the mold, there is no oil inside the mold, spray water on the surface of the dough, cover it with fresh-keeping film, press a heavy weight on the mold, I press a round cutting board, to avoid the dough out of shape;

Step 10: Brush egg liquid on the surface of dough after hair;

Step 11: use a sharp knife to mark the dough vertically and horizontally;

Step 12: put into the preheated oven, middle and lower layer, 180 degrees, 28 minutes;

Step 13: take it out at that time, invert the mold, and cool the bread on the grill;

Step 14: the simplest way is to eat by breaking, or to make a sandwich: the materials of the sandwich are free, and you can put whatever you have at hand according to your own preference; three pieces can be made into a giant sandwich;

Step 15: cut the sandwich into pieces and eat it.

Materials required:

High flour: 250g

Rye flour: 50g

Milk: 210g

Salt free butter: 20g

Salt: 2G

Fine granulated sugar: 20g

Instant dry yeast: 3 G

Egg liquid: a little

Note: mold: 8 inch round mold, oven: middle and lower layer, 180 degrees, 25-30 minutes; adjust according to each oven.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: other

Chinese PinYin : Hei Mai Niu Nai Mian Bao