Oatmeal Soup Bread

Name: Oatmeal Soup Bread
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g High-gluten flour; 8g Caster sugar; 1/2 tsp Dry yeast; 1/8 teaspoon salt; 60g water; 5g butter; 25g Big oatmeal; 60g milk

by Food·Color

5.0 (1)

Favorite

Difficulty

Easy

Time

Serving

Teacher Meng’s rye eight-treasure bread has no rye and no eight-treasure honey beans. Although I don't have much interest in honey beans, it seems a pity to give up this bread. . . In fact, it's really nothing to be a pity, you can't make it back to the honey beans, and then look at the rest of the beans and worry about it. Borrowing the method of this bread, turning rye into oats, discarding the sweet honey beans, and turning it into plain oat bread, isn't that good? It's a lot to do two at a time, but how do you make one rectangular shape? My mind went through all the possible supplies, and it seemed that the toast box was still more suitable, and it was slightly larger in size, so it worked. The fermentation is over and it looks pretty good. The tall toast box makes it impossible to see the baking process at all. It is estimated that it is almost the same, so take it out and have a look.
This bread, flat, suddenly thought of gold bars. . . "

Ingredients

100g High-gluten Flour
8g Caster Sugar
1/2 tsp Dry Yeast
1/8 teaspoon Salt

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60g Water

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5g Butter

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25g Big Oatmeal
60g Milk

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Oatmeal Soup Bread

1. Soup stock

2. Pour milk and oatmeal into the pot

3. Mix well

4. Heat on a small fire, keep stirring until the water is dry, turn off the heat, and let cool

5. Cover with plastic wrap, refrigerate for 60 minutes and set aside

6. Dough material

7. Take half of the soup and pour it into a large bowl with the dough ingredients except the butter

8. Knead until slightly smooth, add butter

9. Continue to knead to pull the film

10. Put it in a large bowl for basic fermentation

11. Dough grows up

12. Exhaust spheronization

13. Roll out a rectangle about 18 cm in length

14. Rolled into a cylinder

15. Press flat, put it in a toast box for final fermentation

16. Dough overgrown the bottom of the mold

17. Brush egg liquid on the surface

18. Put it in the oven, middle level, upper heat 190 degrees, lower heat 160 degrees, bake for about 20 minutes

19. Golden surface, baked

20. Demoulding and letting cool

Tips:
The fermentation time needs to be adjusted according to the actual temperature. The bread can also be arranged into other shapes for baking according to your preferences.
The baking time and firepower need to be adjusted according to the actual situation of the oven.