Oatmeal Braid Bun

Name: Oatmeal Braid Bun
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 400g (for cooking oats) water; 400g High-gluten flour; 80g Raw oatmeal; 30g Sugar; A little (for brushing the epidermis) Whole egg liquid; 30g olive oil; 7g salt; 5g Dry yeast

by Daughter of heaven

5.0 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Oatmeal is rich in nutrients, so in addition to cooking porridge, another way to eat it is also good. Add raw oatmeal to water, slowly boil it into oatmeal, let it cool and use it, similar to soup, which has a gelatinization effect. Although the added amount is quite large, the moisturizing and drawing effects of bread are good. It is low in sugar and oil, and it is salty and sweet. It is very suitable for breakfast as the staple bread. I didn't have wheat germ sprinkled in the original surface decoration, so I brushed the egg liquid directly. The oatmeal particles on the skin are visible, and they are slightly rough, but they do not affect the taste. The raw oatmeal I use, you can use instant oatmeal, there will be no obvious oat particles. "

Ingredients

400g (for cooking oats) Water
400g High-gluten Flour
80g Raw Oatmeal
30g Sugar
A little (for brushing the epidermis) Whole Egg Liquid
30g Olive Oil
7g Salt
5g Dry Yeast

Oatmeal Braid Bun

1. Rinse 80g oatmeal.

2. Add 400g of water and cook into a thicker porridge over low heat, and let cool.

3. I made oatmeal in the morning and kept it in the refrigerator for a day and used it at night. You can see that there are very large particles.

4. High-gluten flour, sugar, salt, dry yeast, olive oil, water (add 65 grams of water first, reserve 10 grams, according to the dry humidity of the dough, because the moisture content of oatmeal is different), add 230g oatmeal. Mix together.

5. Knead vigorously and beat it into the expansion stage. That is, a large piece of film can be pulled out. Cover with plastic wrap and leave to ferment in a warm place.

6. When fermented to 2.5 times the size, take it out and press to vent, divide into 9 equal parts, round in turn, cover with plastic wrap for about 15 minutes.

7. Take one of them and roll it into a rectangle, thin the bottom edge, roll it up from top to bottom, and rub it slightly to lengthen it. Make all the dough in turn.

8. The three roots are in a group and are braided from the middle to the two ends into three strands.

9. Make three bread doughs in sequence.

10. Put it in a non-stick baking pan. Put it in the oven or microwave for secondary fermentation. (Put a cup of hot water in the oven to keep the temperature and humidity)

11. Ferment to double the size, brush the surface with egg liquid, or sprinkle with wheat germ, or sprinkle with instant oatmeal. Bake in the middle layer of a preheated 180 degree oven for about 20 minutes. (If the color is too fast in the middle, it needs to be covered with tin foil)