Whole Wheat Egg Salad Hot Dog Buns
1.
Prepare all materials first. It is recommended that dry materials and wet materials be weighed separately.
2.
Put all the ingredients in the cook machine, mix well at low speed and then beat at high speed. The whole process is about 11 minutes. The beaten dough can be pulled apart with a tougher film, and the edges of the holes are relatively smooth. The dough feels cooler than your hands.
3.
The dough is arranged into a round shape, covered with plastic wrap, and fermented once. The room temperature is controlled at about 26°.
4.
The dough will increase with time, and the volume of the dough will increase by 2 times.
5.
Pull out the dough, you can see a lot of wire drawing~
6.
Take out the dough, pat the surface with your hands to exhaust, and then divide it into 8 portions. After rounding, cover with plastic wrap and let it stand for 15 minutes.
7.
Take a small dough and pat it gently. If the surface does not rebound, just let it stand and flatten it.
8.
Then roll it up from top to bottom.
9.
Close the mouth down, put it into the mold, and carry out the final proofing, the temperature is 35 degrees
10.
Ferment to a state of almost full mold.
11.
Preheat the oven to 175 degrees, put the delivered oatmeal bag in the oven, and bake the middle layer for about 13 minutes. Bake it out and put on the drying net for later use.
12.
The stuffing materials are cooked in advance, and the filling is cut into small pieces and mixed, the bread is cut open to cover the stuffing ingredients, and the salad dressing is added at the end.
13.
Compared with ordinary bread, the addition of whole wheat makes the whole bread taste richer, and it is also very good from a nutritional point of view! The filling part can be increased according to personal preference! If you make a small amount, you can halve the material. The whole recipe can make 8 whole wheat salad hot dog buns!
Tips:
The water absorption of each brand of flour is different, so you need to adjust it yourself~ The kneaded dough should be as soft as the earlobe. In addition, yeast can be appropriately increased by 1g in autumn and winter to help better fermentation. The stuffing can be replaced with what you like~
