Medium Oat Bread

Name: Medium Oat Bread
Total time: 1 h
Yield: 4
Cuisine: Chinese
Ingredients: 185g High-gluten flour; 40g Low-gluten flour; 55g Soft white sugar; 40g egg; 85ml Shimizu; 25g butter; 15g milk powder; a little Whole egg liquid; 30g oatmeal

by The kitchen of emblica honey

4.7 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

4

The bread is sprinkled with oats, which adds a portion of wheat aroma and a portion of nutrition, which is very good. You can also sprinkle other dried fruits.

Chinese ingredients: 150g high-gluten flour, 15g soft white sugar, about 40g 1 egg, 50ml water, 1/2 tsp of yeast powder.
Dough ingredients: 35 grams of high-gluten flour, 40 grams of low-gluten flour, 40 grams of sugar, 25 grams of butter, 1 tablespoon of milk powder, 35ML of water, a little whole egg liquid, and an appropriate amount of oatmeal.

Ingredients

Medium Oat Bread

1. First make the medium-type dough: add the yeast powder to the water and mix well.
(Medium-type ingredients: 150g high-gluten flour, 15g soft white sugar, about 40g 1 egg, 50ml water, 1/2 tsp of yeast powder.)

2. Add the Chinese ingredients to the pot and add the yeast water from step 1.

3. Make a dough and put a warm piece of sourdough to double the size.

4. (Dough ingredients: 35 grams of high-gluten flour, 40 grams of low-gluten flour, 40 grams of sugar, 25 grams of butter, 1 tablespoon of milk powder, 35ML of water, a little egg liquid, and an appropriate amount of oatmeal.) The fermented dough, tear off small pieces , Add 35ML of water.

5. Mix into a dough, add butter, and neutralize the noodles in the chef's machine.

6. Knead to the expansion stage, pull out the film, the edge of the hole is smooth.

7. Knead the dough smoothly, put it in a basin, and cover with plastic wrap.

8. Fermented in a warm place to double the original size.

9. The dough is vented and divided into three equal parts.

10. Take a small portion and roll it into a long tongue.

11. Put three finished doughs into the mold.

12. Cover the lid and put it into the oven to ferment ninety minutes full. Rinse the egg mixture and sprinkle with oatmeal.

13. Heat the oven up and down at 180 degrees, 36 minutes (including preheating time), preheating.

14. Bake for 36 minutes, and then cover with tin foil.

Tips:
1. The water absorption of flour is different, depending on the kneading softness of the dough and adding water.

2. If you knead it by hand, your hands will be sticky when adding butter, and it won't stick after kneading the film.

3. The temperature of the oven is subject to your own oven.