The whole wheat bar(quan mai da lie ba )

The whole wheat bar

Introduction:

Production steps:

Step 1: put the Chinese material into the pot;

Step 2: knead the dough into smooth dough, cover it with fresh-keeping film, put it in the refrigerator and ferment for 17-24 hours;

Step 3: tear the dough into small pieces and put it into the toaster;

Step 4: put all the ingredients except butter into the toaster;

Step 5: set the mixing surface and stir for 20 minutes to pull out the thicker film;

Step 6: add butter again, restart and knead the dough function into expansion stage;

Step 7: after the dough is mixed, put it into the basin and cover it with plastic film. When the dough is fermented to 2-3 times of the original size, press it down with your fingers without rebound, and the first fermentation of the dough is completed;

Step 8: put the fermented dough on the chopping board, first exhaust, then round, and wake up for 20 minutes;

Step 9: press the dough in the middle flat, then put it into the oven, put a bowl of boiling water on the side, close the oven door, and let the dough ferment naturally in a warm and humid environment for one hour (high temperature does not need such a long time);

Step 10: take a favorite pattern, sprinkle a layer of whole wheat flour on the surface, and the pattern can be clearly seen after removing it;

Step 11: fry the bread at an angle of 45 degrees along the edge;

Step 12: put into a preheated 180 degree oven and bake for 30 minutes;

Step 13: the fresh panel is out of the oven.

Materials required:

Zhongzhong: Gaofen: 189g

Instant dry yeast: 3 G

Water: 114 G

Whole wheat flour: 81g

Butter: 16 g

Fine granulated sugar: 22G

Salt: 4 g

Milk powder: 11g

Note: 1. First put the raw materials and smooth dough into the refrigerator for fermentation for 17-24 hours; 2. Tear the fermented dough into small pieces, and then mix the dough with the back oil method; 3. Note that the dough needs to be fermented twice, the first fermentation will make the dough 2-3 times larger, then exhaust, round, wake up in the middle, and finally carry out the second fermentation (remember to put it in the oven and put it in the oven at the same time) Put in a bowl of boiling water to make the dough ferment in a warm and humid environment; 4. Shape the dough, press the dough flat first, and then ferment it twice; after fermenting, spread the egg liquid on the bread, print the pattern you like, and then cut out the small mouth with scissors at an angle of 45 degrees; 5. Preheat the oven 180 degrees, put the fermented bread into the oven and bake for 30 minutes.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Quan Mai Da Lie Ba