Homemade bread bran (manual version)(zi zhi mian bao kang shou dong ban )

Homemade bread bran (manual version)

Introduction:

"The bread bran on the market is gorgeous and attractive, but it has added several pigments, such as sunset red, carotene and so on. Although home-made is healthy, its color is dim, and if it is put in the blender, it feels that the particles are too fine to eat the rough taste of bread bran. Today, I tried to make a manual version of bread bran with pumpkin toast from two days ago. The effect is very good. No matter in terms of color or particle size, it's a match with the outside

Production steps:

Step 1: crush the hard bread by hand

Step 2: after the first crush

Step 3: sift with a large hole sieve

Step 4: finish the first screening

Step 5: after sieving, crush the large particles, and then sift slightly with a large hole sieve

Step 6: pick out the bread crumbs with uneven color

Step 7: put it in the middle layer of the oven 180 degrees for 10 minutes to remove the moisture. Don't scorch it, otherwise the color of the crumbs will be inconsistent

Step 8: homemade on the left and bought on the right. No matter from the color or particle size, the difference is not big

Step 9: the left side is homemade white bread mixer, the right side is homemade pumpkin bread, color and thickness are quite different

Step 10: cool, seal and eat as soon as possible

Materials required:

Pumpkin toast: moderate

Note: 1. Hard bread is the most suitable for making bread bran. 2. The baking time in the oven is for reference only, depending on the actual situation of the individual oven. 3. The last few minutes to carefully observe, feel almost dry water will be taken out. 4. It is suggested to use the bread with yellow color to make the bread bran more beautiful

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: Original

Chinese PinYin : Zi Zhi Mian Bao Kang Shou Dong Ban