Whole Wheat Meal Buns
1.
80 grams of whole wheat flour and 100 grams of water are soaked in advance, put in the refrigerator for one night, fully soaked
2.
Soak the raisins in advance (just one hour)
3.
The next morning, take out the soaked whole wheat flour paste from the refrigerator without reheating
4.
Except butter, all the ingredients are put into the bucket of the bread machine, and the lid of the bread machine is opened to knead the dough.
5.
Select the "kneading" program for the bread machine, open the lid, and set the time to 15 minutes
6.
After the time is over, add the softened butter
7.
The bread machine selects the "kneading" program again, the time is set to 15 minutes, the dough is kneaded again, this step is repeated twice, the entire kneading program is 4 times (plus the previous time with the butter), the number of kneading times According to the film state of the dough, take out the dough to check the state after the process is over, until the dough can be pulled out of the thin and elastic glove film (the whole kneading process must open the bread machine lid to knead the dough to avoid temperature rise)
8.
Knead the dough smoothly, without fermentation, take out the dough directly, divide into 70 grams into a uniform small dose, round separately, cover with plastic wrap and let stand at room temperature for 20 minutes
9.
After the resting time is complete, take out a dough
10.
Roll into a tongue shape
11.
Turn it over, organize the shape, roll it up from top to bottom
12.
Dump into a circle again, cover with plastic wrap and let stand again at room temperature for 15 minutes
13.
After standing, take out the dough
14.
Roll the dough into a dripping shape, and roll the wide end as thinly as possible. After turning it over, arrange the shape
15.
Spread raisins
16.
Roll up from the pointed end to the wider end, while curling up, roll the two sides as tightly as possible by hand, and the dough becomes a spindle-shaped oval (8-9cm long)
17.
Make all the bread embryos one by one, and place them in the baking tray (oiled paper), leaving a gap in the middle
18.
Put the bread dough in the oven that cannot be opened. At the same time put a bowl of 100 degrees boiling water in the oven to help ferment (the temperature is maintained at 35 degrees, the humidity is 85%), the fermentation time is 60 minutes, and the dough is twice as large as Fermented bread)
19.
The fermented dough is dried with a little high flour
20.
Use a blade to make a pattern you like
21.
Preheat the oven for 5 minutes (180 degrees), put the raw bread into the oven, 180 degrees, middle layer, and bake for 25 minutes (the time and temperature settings can be adjusted slightly according to your own oven)
22.
Out of the oven
23.
Finished picture
24.
Finished picture
25.
Close π
26.
Take a look at it, soft and brushed, mixed with the sweetness of raisins
27.
Not bad π
28.
π
29.
π
30.
π Here are two beautiful pictures.
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