Whole wheat steamed bread(quan mai man tou )

Whole wheat steamed bread

Introduction:

"The diet of modern people is generally refined rice and flour, while whole wheat flour is whole wheat. When grinding, it is only ground without bran removal. Whole wheat contains bran and germ, which are all ground into flour. Wheat bran contains high nutritional value of cellulose, often practical, can make the human body keep healthy and energetic, very good for the body

Production steps:

Step 1: after mixing all the ingredients, knead them into a smooth dough. Relax at room temperature for ten minutes.

Step 2: roll the dough into rectangular slices

Step 3: fold the left side inward by 1 / 3

Step 4: fold the right side inward by 1 / 3.

Step 5: roll the folded dough into rectangular slices again (repeat the folding operation if you want the finished product to taste more compact)

Step 6: roll up from the long side to form a cylinder.

Step 7: cut the cylindrical dough into 8 equal pieces

Step 8: discharge into the steamer

Step 9: ferment at room temperature for 20 minutes

Step 10: steam over medium high heat for 15 minutes

Materials required:

Medium gluten flour: 450g

Whole wheat flour: 50g

Sugar: 40g

Salad oil: 10g

Instant dry yeast: 6 g

Water: 260g

Note: do not remove the cover of the steamer immediately after flameout. You can leak a little gap in the lid, heat and simmer for about three minutes, then remove the lid and take out the roll. In this way, the pastry will not collapse due to sudden cold. This method is also suitable for steamed buns, rolls and other steamed pastries.

Production difficulty: simple

Process: steaming

Production time: one hour

Taste: light

Chinese PinYin : Quan Mai Man Tou