Millet Salty Bread Nourishes The Stomach and Warms The Body

Name: Millet Salty Bread Nourishes The Stomach and Warms The Body
Total time: 2 h
Yield: 5
Cuisine: Chinese
Ingredients: 500g Flour; 300g Arowana Love Peach Blossom Millet; 1 egg; 40g Vegetable oil; 3g salt; 5g yeast; 10g Sugar; 40g condensed milk

by Twilight shadow

4.8 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

5

Recently, I am obsessed with eating millet. Eat more millet in winter to increase nutrition, and millet nourishes the stomach and warms the body. Millet can cook many kinds of porridge or make millet, no matter which way of eating it is good. Especially babies and elderly women eat more millet to nourish their stomachs. My family is almost inseparable from Xiaomi. Congee is cooked for breakfast, sometimes mixed with rice and millet to make two-rice rice. When the rice is cooked, the smell of rice will fill the house, which is very attractive. Recommend a millet salty bread. This is a relatively new way of eating. The fusion of flour and millet gives it a soft taste and endless aftertaste. Millet is not only a material for cooking porridge and rice, but also a staple food in western restaurants. It is delicious in winter, and the taste is beyond your imagination.

Ingredients

Millet Salty Bread Nourishes The Stomach and Warms The Body

1. Add 3 cups of water to the rice in the rice cooker and set the cooking program.

Millet Salty Bread Nourishes The Stomach and Warms The Body recipe

2. Add 3 cups of water to the rice in the rice cooker and set the cooking program.

3. Add 3 cups of water to the rice in the rice cooker and set the cooking program.

4. Place the cooked rice in a container, add 40 grams of condensed milk, 3 grams of salt, and 10 sugars to mix.

5. Knead the mixed millet into a dough for use.

6. Add vegetable oil, eggs, 5 grams of salt, yeast powder, bread flour, and warm water into the bread machine to set the dough. Ferment the dough to double the size, take out the dough and let the water vent.

7. Divide into bread embryos of the same size.

8. Press the flat dough into the millet filling.

9. The method of packaging is the same as the figure, and the method of packaging is the same.

10. Brush the egg liquid on the surface of the bread, cut the cross with a sharp knife, and leave it in the oven to ferment twice the size.

11. The oven is set up and down to 180 degrees, the time is 25 minutes, and the baking tray is placed in the middle.

Tips:
1. Don't make millet fillings too thin.
2. It is made with Midea oven, and the temperature and time can be controlled according to the temperament of each oven.
3. When making bread, leave a little egg liquid to brush the bread.