Oatmeal soup and bread(yan mai tang zhong mian bao )

Oatmeal soup and bread

Introduction:

"Teacher Meng's rye Babao bread has neither rye nor Babao honey beans. Although I don't have much interest in honey beans, it seems a pity to give up this bread... In fact, it's really no pity. There's no need to pour back honey beans and then worry about the rest. It's good to use this bread to turn rye into oats instead of sweet and greasy beans and turn it into plain oats? It's a little too much to do two at a time. How can one make it a regular rectangle? The brain went through all the possible supplies. It seems that the Tusi box is more suitable. It's a little bigger and can make do with it. The fermentation is over. It looks good. High toast box, people can't see its baking process, estimate almost, take it out to have a look. This bread, flat, suddenly reminds me of gold bars

Production steps:

Step 1: soup seed

Step 2: pour the milk and oatmeal into the pan

Step 3: mix well

Step 4: heat with low heat, continuously stir until the water is dry, turn off the fire and let it cool

Step 5: cover with plastic film and refrigerate for 60 minutes

Step 6: dough

Step 7: take half of the soup and pour it into a large bowl with the dough except butter

Step 8: knead until smooth, add butter

Step 9: continue kneading until the film is pulled

Step 10: put it into a large bowl for basic fermentation

Step 11: dough grows

Step 12: exhaust rounding

Step 13: roll out a rectangle about 18 cm long

Step 14: roll into a cylinder

Step 15: press the flat, put it into the toast box for final fermentation

Step 16: the dough grows over the bottom of the mold

Step 17: Brush egg liquid on the surface

Step 18: put in the oven, middle layer, heat 190 degrees, heat 160 degrees, bake for about 20 minutes

Step 19: the surface is golden and comes out of the oven

Step 20: demould and cool

Materials required:

GAOJIN powder: 100g

Fine granulated sugar: 8g

Dry yeast: 1 / 2 teaspoon

Salt: 1 / 8 teaspoon

Water: 60g

Butter: 5g

Oatmeal: 25g

Milk: 60g

Note: the fermentation time should be adjusted according to the actual temperature. This bread can also be baked in other shapes according to your preference. Baking time and power should be adjusted according to the actual situation of the oven.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: Original

Chinese PinYin : Yan Mai Tang Zhong Mian Bao