Whole wheat hamburger embryo(quan mai han bao pei )

Whole wheat hamburger embryo

Introduction:

"Probably because of the influence of the hamburger embryo bought outside, I don't like to brush the egg liquid on the surface and bake out the hamburger embryo with glossy surface. Today, I recommend a kind of coarse grain hamburger germ, which is different from that of bread masters, but also very soft. The recipe comes from Norwegian culinary gurus. "

Production steps:

Step 1: mix the milk and water in advance and heat to about 25 ℃. Except for butter, other materials are put into the bread barrel. Start the kneading process

Step 2: after kneading into a ball, add butter cut into small pieces and continue kneading until smooth

Step 3: round into the basin, cover with wet cloth or plastic wrap, wake up to twice the size

Step 4: sprinkle a little flour on the chopping board and divide the dough into five parts

Step 5: after rounding up, cover with plastic film and wake up for 30-45 minutes

Step 6: brush the surface with water and sprinkle a little sesame seeds

Step 7: preheat the oven at 225 degrees and bake in the middle layer for 10-12 minutes. Let the grid frame cool after it is out of the oven

Materials required:

Flour: 200g

Whole wheat flour: 75g

Milk: 1.25dl

Water: 0.75dl

Sugar: 1 / 4 teaspoon

Salt: 1 / 2 teaspoon

Yeast: 4 g

Butter: 25g

Sesame: right amount

Note: each oven is different, if the color is too fast, please cover the tin foil in time. When I was baking, I was fond of playing and went to a small arena. When I came back to cover the tin foil, the bread was already this color... Cover it with tinfoil and the color will be even.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: Original

Chinese PinYin : Quan Mai Han Bao Pei