Flaxseed Ou Bun
by Line line 3896
Favorite
Difficulty
Easy
Time
2h
Serving
2
1. 50 grams of rye flour, 150 grams of queen whole wheat meal, 250 grams of high flour, 4 grams of salt, 3 grams of sugar, 4 grams of yeast. 120 grams of whole egg liquid and 190 grams of ice milk.
2. After the dough is smooth, add 20g of olive oil.
3. Make a smooth dough, making sure that the surface temperature does not exceed 26°.
4. The state of the dough after reconciliation.
5. When it is twice as big, the hands are soaked with flour, poke holes, do not shrink, and do not collapse, indicating that the fermentation is just right.
6. Divide into two large and two small doses. Each small dose weighs 90g.
7. Roll out a rectangular exhaust. Sprinkle with black currants and walnuts and use a rolling pin to compact the dried fruit, or the dried fruit you like.
8. Roll out the small dough into a rectangular slice and put it into the rolled dough.
9. Roll a circle on the sauteed flaxseed.
10. Pinch the interface.
11. Preheat the oven to 40°. Put a tray of water on the bottom layer to save it until it's fluffy.
12. Put some high powder on the fine sieve, flick the edge of the sieve lightly, and sprinkle the powder.
13. Use a sharp blade to make the desired pattern.
14. Bake in the oven at 174° for half an hour. When it was baked, the whole room was filled with a strong aroma of wheat.
15. Sun drying
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