Whole wheat soft bread(quan mai ruan mian bao )

Whole wheat soft bread

Introduction:

"Whole wheat food is rich in vitamins, minerals, crude fiber and other beneficial ingredients needed by the human body. Eating it at breakfast can timely supplement the nutritional requirements of the human body, which is very good for health. And the crude fiber it contains cannot be absorbed by the human body. These crude fibers can not only make people feel full, but also promote defecation. They are very suitable for you in the period of weight loss

Production steps:

Step 1: put all the ingredients except butter into the bread maker (put salt and sugar in the two corners respectively); start the bread maker to knead the dough until smooth, then add butter, and then continue kneading until the expansion stage;

Step 2: ferment the kneaded dough to twice the size, and then put the dough on the chopping board to knead the air in the dough (you can use a rolling pin to press the air out); after thoroughly exhausting, divide the dough into 9 parts on average, and let it stand for about 15 minutes after rounding;

Step 3: shape into olive shape and ferment in oven for 40 minutes;

Step 4: after fermentation, cut several holes on the surface with a sharp knife

Step 5: preheat the oven 180 degrees, spray a little warm water on the bread with a spray can, then put it into the oven and bake for 15 minutes.

Materials required:

High flour: 200g

Whole wheat flour: 60g

Egg: 1

Milk powder: 20g

Butter: 15g

Yeast: 5g

Sugar: 40g

Water: 95g

Salt: 3 G

Note: the water absorption of whole wheat bread is more than that of ordinary bread, so in addition to increasing the water content when kneading, warm water is sprayed on the surface when fermenting and baking, so as to supplement the water loss during the operation, and the whole wheat bread will be very soft.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Quan Mai Ruan Mian Bao