Whole Wheat Fancy Bread
1.
Prepare the materials
2.
Black currant chopped
3.
Pour milk, egg liquid, sugar, and salt into the bread bucket, then add whole wheat flour, start a kneading program, cover the bread bucket with a clean damp cloth, and then cover the bread machine lid and let it stand for 2 hours. Add butter and yeast, then start a kneading program, choose to ferment for 50 minutes
4.
Take out the fermented dough to exhaust
5.
Divide the dough into 12 evenly sized doughs, then cover with a damp cloth and let rest for 15 minutes
6.
Take a dough and roll it into a pancake, brush it with a thin layer of oil, sprinkle it with coconut and black currant, and roll it up
7.
Every two twisted together
8.
Two shots in the box, 45 degrees 40 minutes
9.
Take out and brush with egg wash, sprinkle with coconut paste
10.
Preheat the oven to 160 degrees, and bake on the top and bottom for 20 minutes
11.
OK! It’s very tempting!
Tips:
1. After the dough mixing procedure, let it stand for 2 hours, the dough is particularly good, and the film is basically out.
2. The whole wheat flour is more draught, and the amount of water or milk is more than that of high-gluten flour. It is still necessary to leave about 10g of water or milk during the noodle making process, depending on the situation.
