1. I cooked the germ rice porridge in advance, the consistency of the porridge I used is about this
2. Add water, porridge, egg liquid, sugar, salt, flour, and yeast in the bread bucket in order, start the kneading program for 5 minutes, close the lid after forming a dough, and let it stand for 20 minutes.
3. After 20 minutes, the dough is smooth and close to the expanded state, add butter to continue kneading
4. After kneading to the complete stage, close the lid and enter a shot
5. Fermented to 2 times the size, poke a hole, it will be fine if you don’t shrink back
6. Take out the fermented dough, ventilate, divide into 8 equal parts, round, cover with plastic wrap and relax for 20 minutes, shorten the relaxation time in summer
7. Roll out the loose dough one by one from the middle
8. Turn over and fold as shown
9. Start from the middle and roll up and down separately
10. Roll it up from top to bottom, pinch tightly at the interface, as shown in the figure
11. The shaped dough is placed into the mold in groups of 4 in the same direction as the rolled dough. I started the second shot in a warm and humid environment, and I put a bowl of hot water in the oven to create a second shot environment.
12. Preheat the oven to 170 degrees when the dough is fermented to 7 minutes full of the mold, 8-9 minutes full of fingers, lightly press the dough to slowly rebound and bake in the oven, 160 degrees for 36 minutes, the top of the toast is colored and then covered with tin foil
13. Rather than taking great pains to match meals, it is better to treat yourself with a bowl of germ rice. A bowl of good rice is the best choice.
Tips:The consistency of the porridge made by each person is different, and the air humidity of the flour is also different. When adding water, you can reserve some for subsequent addition as appropriate.