Rye Meal Buns

Name: Rye Meal Buns
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 450g Flour; 50g Rye Whole Wheat Flour; 6g yeast; 50g Sugar; 250g milk; 2g salt; 1 egg; 40g butter; Some sesame; Some Egg liquid

by Liaonan Crab

4.9 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

[Rye Meal Buns] I bought whole wheat flour on the day I made bread with whole wheat flour. The little girl who sold the flour said that the whole wheat flour bought in these two days is particularly good, and you need to book in advance if you want it. Mi Ma belongs to the kind of people who must do whatever they want. If you can't buy whole wheat flour, the whole wheat bread that I plan to make today will of course be a soup. I'm in a bad mood.
When I went to the vegetable market, I suddenly discovered the New World. There is a grain and oil store here. There is a small mill in the store. All the grains can be made into flour, which is really great.
I bought ten bucks of rye and turned it into powder directly. Let's solve it now! I even bought the mung bean flour that I always wanted.
Using whole-wheat flour to make bread actually means adding a small part of whole-wheat flour, most of which is bread flour. Nevertheless, we also eat a lot of whole-wheat flour, which is always better than the refined rice flour every day. "

Rye Meal Buns

1. Material drawing.

2. Add the weighed main ingredient A into the bucket of the bread machine in the order of liquid first, then powder, and mix into a flocculent sample.

3. Start the bread dough program, when the dough is finished, the dough is rough, put the butter in. Start the dough-making procedure again and repeat the dough-making process twice. (The bread opportunities are different, but most of them can be operated in this way)

4. After the two dough kneading procedures are over, the ductility of the dough is very good, and the film can be easily pulled out by taking a ball of dough.

5. Wash the dough and let it wake up, about 15 minutes.

6. Take out the dough and vent it.

7. Divide several copies.

8. Round one by one.

9. Line the baking tray with greased paper and put the raw bread on it.

10. Start the oven fermentation program, put a plate of hot water in the oven, and leave it for 30 to 40 minutes.

11. The spread bread is out of the oven and the noodles are brushed. I use the whole egg mixture and top with sesame seeds. In the middle of the oven, set it out at 170 degrees for 20 minutes. The baked bread is naturally cooled and stored in a bag and refrigerated. There is no problem for two days and three days. After a long time, it will age and lose water and become less delicious.

Tips:
The water absorption of bread flour will be different, you can leave 10-20 grams of milk for adjustment.

2. This bread is basically made in one serving. After the noodles are reconciled, it is only made for 10 minutes, and then it is shaped. The effect is quite good.

3. After the bread is cold, it must be packed in a fresh-keeping bag. The room temperature here is about 13 degrees, and there is no problem in putting it at room temperature for two days. When the weather is hot, keep it in the refrigerator. When eating, you can use the oven at 120 degrees for a few minutes.

4. The temper of the oven will be different, the recipe temperature is for reference only.

5. My oven is 52 liters, and the amount of ingredients is larger, while the ordinary oven reduces the amount.

6. I recently tried to reduce the fermentation time or save a batch of bread making, and summarized while making a summary. After the dough is made up like this, it will be proofed for fifteen minutes. The bread made is still great and more resistant to ageing. This may be related to the use of milk, and then try to use the water.