Still learning to bake(yi ran xue hong pei zhong zhong quan mai fu pi tu si )

Still learning to bake

Introduction:

"Nutrients per 100 grams of wheat bran: energy 220 kcal, protein 15.8 grams, fat 4 grams, carbohydrate 61.4 grams, dietary fiber 31.3 grams, vitamin a 20 micrograms, carotene 120 micrograms, thiamine 0.3 milligrams, riboflavin 0.3 milligrams, niacin 12.5 milligrams, vitamin E 4.47 milligrams, calcium 206 milligrams, phosphorus 682 milligrams, potassium 862 milligrams, sodium 12.2 milligrams, magnesium 382 milligrams, iron 9.9 milligrams, zinc 5.98 milligrams, selenium 7.12 milligrams, copper 2.03 milligrams, manganese 10.8 milligrams Nutritional analysis 1. Wheat bran is rich in dietary fiber, which is an essential nutritional element for human body. It can improve the fiber composition of food, improve the constipation of stool, and promote the excretion of fat and nitrogen, which is of great significance for the prevention and treatment of common fiber deficiency diseases in clinic. 2. Due to the intake of high fiber composition, it can reduce the excretion of steroids in feces The main metabolic process of cholesterol in human body is excretion of feces, so it can reduce serum cholesterol and slow down the formation of atherosclerosis; 3. It can help to prevent colon and rectal cancer; 4. It can reduce the content of estrogen in blood and prevent breast cancer; 5. The B vitamins contained in Wheat bran play many functions in the body, and they are still edible It is an indispensable nutrient in the normal metabolism of food. Dietotherapy can improve the constipation, prevent colon cancer, rectal cancer and breast cancer, reduce serum cholesterol and slow down the formation of atherosclerosis

Production steps:

Step 1: Ingredients: A: olive oil 5g high gluten flour 150g milk 80g yeast 3G white sugar 12g salt 3G B: butter 20g high gluten flour 350g milk 145g yeast 3G white sugar 20g salt 2G egg 1 whole wheat bran 45g

Step 2: pour in milk, sift in high flour, pour in yeast and whole wheat bran.

Step 3: pour in the sugar

Step 4: pour in the eggs (which should have been put in earlier) and start the flour mixing process 1

Step 5: pour in butter and start procedure 2

Step 6: wait for the butter to blend into the gluten expansion stage

Step 7: put material a into the toaster and refrigerate overnight (this step should be done one night in advance)

Step 8: put material a into material B and mix well.

Step 9: the gluten can be extended to pull out the film, and pierce a small hole with your hand. The edge is smooth, and the blending process can be ended.

Step 10: let the dough ferment to 2 to 2.5 times the size. (dip your hand in flour and poke a small hole without retracting)

Step 11: evenly divide into 3 parts and roll them into tongue shape.

Step 12: roll from top to bottom, cover with wet cloth and relax for 15 minutes (repeat steps 11 to 12 for 2 to 2 times)

Step 13: put it into the toast mold for twice fermentation.

Step 14: after 8 minutes of fermentation, brush with egg liquid.

Step 15: preheat the upper and lower tubes at 185 ℃ and bake in the middle layer for 23 minutes {cover with tin foil before coloring)

Materials required:

A olive oil: 5g

High gluten flour: 150g

Milk: 80g

Yeast: 3 G

Sugar: 12g

Salt: 3 G

Ingredient B: butter: 20g

Egg: 1

Whole wheat bran: 45g

Precautions: *. During the second fermentation, brush the surface with boiled water or purified water to keep the humidity. Cover with plastic film during fermentation to avoid moisture volatilization on the surface. *If there is no clean wet cloth, it is a good way to wrap it with plastic wrap. *Yeast can not directly contact with seasoning, which will affect the activity of yeast. *If you're not in a hurry, take out the egg brushing liquid quickly after baking the toast for 10 minutes. Second brush egg color will be much more beautiful.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: Original

Chinese PinYin : Yi Ran Xue Hong Pei Zhong Zhong Quan Mai Fu Pi Tu Si