Wheat germ shortbread(xiao mai pei ya nai su mian bao )

Wheat germ shortbread

Introduction:

Production steps:

Step 1: pour the milk and egg into the toaster, add sugar and salt respectively

Step 2: pour in high flour and wheat germ flour

Step 3: pour yeast into the middle of the flour

Step 4: knead until the dough is slightly smooth, add corn oil

Step 5: knead again to the expansion stage, pull out the smoother film, ferment for one hour, and then double the original size

Step 6: take it out after hair, and divide it into 6 parts after exhaust

Step 7: roll the dough into an oval shape

Step 8: after turning over, roll from top to bottom

Step 9: roll it up like this. The bottom is tight

Step 10: roll it up, put it in a baking pan, cover it with plastic film and ferment for 30 minutes

Step 11: ferment to twice the original size

Step 12: make a few strokes with a knife and sprinkle with pastry

Step 13: preheat the oven at 200 degrees and bake until it's golden. I roasted it for a few more minutes, but the color was a little darker. Fortunately, it wasn't burnt

Materials required:

High flour: 190g

Wheat germ powder: 30g

Homemade pastry granules: appropriate amount

Corn oil: 10g

Milk: 110g

Egg liquid: 30g

Sugar: 30g

Salt: 1g

Yeast: 4 g

Note: I made the crisp in advance, soften the butter slightly, mix it with powdered sugar, powdered milk, and keep it in the refrigerator when not in use

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Xiao Mai Pei Ya Nai Su Mian Bao