Crisp coarse grain bag(xiang su li cu liang bao )

Crisp coarse grain bag

Introduction:

"Bread is the most common choice for breakfast, and self-made breakfast is the best choice. If it's coarse grain, it's the best choice! Put it into the refrigerator to freeze it. When you want to eat it, put it into the oven and bake it. Then you can enjoy it! "

Production steps:

Step 1: put buckwheat flour, high flour, salt, sugar, yeast and water into the mixing barrel.

Step 2: start stirring.

Step 3: stir for 20 minutes, add the butter and continue to stir

Step 4: stir until the film comes out.

Step 5: ferment in the oven.

Step 6: ferment to twice the size and remove

Step 7: flatten the dough and exhaust.

Step 8: divide the dough into several equal dosages.

Step 9: put it into the oven for second fermentation

Step 10: brush a layer of egg liquid after fermentation

Step 11: Sprinkle with crispy grain, oven temperature 170 ℃, about 15 minutes.

Materials required:

Buckwheat flour: 140g

High flour: 140g

Butter: 20g

Yeast: 3 G

Water: 170ml

Sugar: 24g

Salt: 3 G

Note: 1 buckwheat flour can also be replaced by black rice flour, also coarse grain package. The temperature and time of the oven depend on your oven.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Xiang Su Li Cu Liang Bao