Rye and miscellaneous grains-You Are Foodie

By Murphy
39

Rye and miscellaneous grains

Today, let's work together to make a rye mixed grain soft European, which can be made into a beautiful brunch low-fat soft European.

Main Ingredients

Auxiliary Ingredients

salt 4 g

Step 1 . Weigh all the materials for standby, pour them into a high bicker u10 detachable dough mixer and stir until 60% butter is added.

Step 2 . As shown in the picture, whole wheat bread should not be beaten too long to break the gluten.

Step 3 . Put it into a high bicker f150 fermenter, temperature 28, humidity 70, wake up for 40 minutes, take it out and divide it into small balls.

Step 4 . After relaxing for 20 minutes, roll it into olive shape, then trapezoid shape, and roll it upward, as shown in the figure, to wrap the grains.

Step 5 . After closing the mouth, rub the two sides long and wake up again for half an hour.

Step 6 . After waking up, spray water on the surface and sprinkle the grains.

Step 7 . UKOEOE7002 oven 220 ℃ for 18 minutes.

Step 8 . The color effect is very good.

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Cooking Steps