Wheat Germ Small Toast

Wheat Germ Small Toast

1. The wheat germ is roasted to give a fragrance and turn golden yellow.

2. Except the butter, put all the ingredients in the bread machine and start the dough for 10 minutes.

3. Add the softened butter and start mixing again for 10 minutes.

4. After kneading the dough, a tougher film can be pulled out.

5. After rounding the dough, put it into the bread machine for basic fermentation, and the time is 30 minutes.

6. When the dough is about 2 times as big, dip your fingers in dry powder and pull up. The hole does not shrink or collapse.

7. After venting, divide the dough into 4 equal parts, cover with plastic wrap and relax for 20 minutes after rounding.

8. Take a dough and roll it into a circle.

9. Fold the left and right thirds inwards.

10. Roll it out to a long tongue shape and thin the bottom.

11. Roll up from bottom to bottom. The rest of the dough is manipulated in sequence.

12. Put the rolled noodles into the Xuechu Water Cube mold.

13. Put it in the oven for two firing, about 40 minutes

14. When it is 8 minutes full, the surface is brushed with a thin layer of egg liquid, and the upper tube 145 and the lower tube 160 of the oven are preheated.

15. After preheating, put it in the oven and bake for about 35 minutes. The color can be covered with tin foil.

16. Baked.

Tips:

Attached old noodle making method:
Ingredients: 100 grams of bread flour, 60 grams of water, 1 gram of yeast, and 1 gram of salt.
Process: 1. Put the yeast into the water first and stir until it melts.
2. Put in flour and salt, and mix into a slightly smooth dough.
3. Put it in a container, seal it, and refrigerate it at 4 degrees for 18 hours before use.
4. The old noodles that can't be used up can be frozen and kept, and can be warmed up before use.