Light Food Double Wheat Love Row Buns
1.
First melt the yeast with warm water, mix the ingredients in the starter, and put it in a refrigerator at 5°C for 24 hours.
2.
Mix the milk and instant oatmeal and soak for about 10 minutes, shred the noodles and mix with all the ingredients in the main dough.
3.
When it is in the expanded state, a thicker film can be pulled out, and the edge of the hole is jagged.
4.
Place it in a warm place and make it about 2 times the size, stick your fingers into the dough and shrink slightly.
5.
Take out the dough, divide it into 9 equal parts, cover it with plastic wrap, let it rest for 10 minutes, cover it in cold weather, and cover it with the lid of the kitchen to relax quickly.
6.
6. Roll the dough into a beef tongue shape.
7.
Flip across from top to bottom.
8.
Arranged on the baking tray, the fermentation tank 32 ℃ for the final fermentation to 9 minutes full.
9.
After the fermentation is finished, brush a little water on the surface and sprinkle with instant oatmeal.
10.
Put it into an oven preheated to 180°C, lower it, and heat it up and down for about 30 minutes.
11.
Vibrate the mold after being out of the oven.
Tips:
1. The medium seed should not be kept in the refrigerator for more than 72 hours.
2. The medium species can also be placed in a warm place to ferment for about 3 hours, and the inside is torn apart to form a honeycomb shape.
This formula is a large-volume formula, novices can reduce 10g of water.
