Wheat bran stick bread(mai fu gun zi mian bao )

Wheat bran stick bread

Introduction:

"In order to eat more coarse grains, I went to Jishang and bought 3 jin of wheat bran, which is only 1 yuan per Jin. Wheat bran is rich in cellulose and B vitamins, appropriate to eat some help gastrointestinal peristalsis, conducive to detoxification. For people who lack B vitamins, they don't need to spend a lot of money to buy health products containing B vitamins. They just need to eat more wheat bran to solve the problem. When modern people live a good life, the biggest problem in diet is eating too well, which leads to the imbalance of nutrition in the body. In family life, try to eat grains, vegetables, fruits, eggs, milk, meat, so as to ensure the health of the family. This is also an oil-free, sugar free fast staple bread, no need for a long time kneading, as long as the water, powder can be mixed. Refrigerated dough can be put in the refrigerator for about 10 days. If you want to bake bread during this period, you can go to the refrigerator to take out the dough for shaping, and then bake it again. It saves time. The longer the dough is stored in the refrigerator, the closer the bread is to the flavor of natural yeast. The room temperature fermented dough can be used immediately, but the frozen dough will not stick to the hands and is easier to shape and operate. "

Production steps:

Step 1: put 2 kinds of flour, wheat bran and salt into the container and mix well.

Step 2: soak fresh yeast in water for 3 minutes, stir until dissolved.

Step 3: pour yeast water into flour.

Step 4: stir with spoon or chopsticks until there is no dry noodles.

Step 5: cover the dough at room temperature until the surface of the dough is flat, and refrigerate for 1 night.

Step 6: Sprinkle wheat bran on the chopping board and pour the dough out of the refrigerator onto the chopping board.

Step 7: sprinkle a large amount of wheat bran on the surface of the dough and divide it into 3 equal parts.

Step 8: cover each dough with a layer of wheat bran, flatten the dough and fold 1 / 3 from top to bottom.

Step 9: roll up again from top to bottom.

Step 10: then rub into strips on the chopping board sprinkled with wheat bran.

Step 11: put it into the stick mold, stir the dough until it is twice the size of the original dough, and use a blade to cut 3 times on the surface.

Step 12: put the staff and the mold into the preheated oven, put a small bowl of boiling water into the bottom of the oven, and bake for 30 minutes at 220 ℃ until the surface is colored.

Materials required:

High gluten flour: 280g

Medium gluten flour: 100g

Wheat bran: 20g

Fresh yeast: 10g

Water: 280g

Wheat bran for anti sticking: appropriate amount

Salt: 5g

Note: 1, this bread dough is wet and sticky, use more wheat bran to make thin noodles. 2. The small bowl of boiling water is put in the oven to increase the humidity in the oven, so that the stick bread can be made better in the process of baking.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: Original

Chinese PinYin : Mai Fu Gun Zi Mian Bao