Farmer Slow Rye Soft European Buns

Farmer Slow Rye Soft European Buns

1. The ingredients are weighed separately, and the high-gluten flour and farmer's slow rye flour are poured into the mixing bucket.

2. Add salt.

3. Stir and melt the yeast powder with a little milk in the portion, then pour it in.

4. Pour in the remaining milk.

5. Make a smooth dough, cover it with plastic wrap and place it in a warm place to start fermentation.

6. The dough rises to twice its size.

7. Divide the dough into two equal parts and round it with air.

8. Put it in the baking tray.

9. Fermented again 1.5 times larger.

10. Sieve a thin layer of dry flour and use a sharp blade to cut out the desired pattern.

11. Preheat the oven in advance: upper 185 degrees, lower 175 degrees, place the middle layer and bake for 30 minutes.

12. Finished picture.

13. Healthy and low-fat.

14. The tissue is delicate and soft, without oil, sugar and burden.

15. Easy to make and delicious!

Tips:

The temperature of each oven is different, please adjust it appropriately. Reserve 15 grams of pure milk and add as appropriate depending on the state of the dough.