The red bald whole wheat flour used in this whole wheat bread flour is only a special product in Gulang County, Gansu Province, and a small amount of red bald dryland wheat. The quality of red bald wheat is high, the flour is high, and the protein content is far. Higher than other varieties, rich in wheat, it is the best raw material for making noodles. However, with the advancement of the Yellow River irrigation project, the planting area of this dryland wheat is becoming less and less. The product has the characteristics of smooth and delicious, natural pure fragrance, high gluten strength and long flavor. In the past, it was used as a court tribute, and it was specially used for guests of the aristocrats. Regular consumption of dry ground products, there are nourishing heart and kidney, spleen and thick intestines, in addition to heat and thirst!
Put the flour, milk, yeast and brown sugar into the mixing pot of the chef's machine (pay attention to the water absorption of the flour when adding milk, then adjust it)
Then install it on the chef's machine and finish it.
Pick up the dough and add salt and butter. Continue to lick.
Until the dough reaches the stage of full expansion, which is what everyone calls the hand mask.
Smooth the dough
Put into the pot for the first fermentation, ferment to twice the size of the original dough, one time without a specific time of 45 minutes to 1 hour, pay attention to observe the volume of the dough, which is caused by multiple factors, weather, room temperature changes Will affect the fermentation speed of the dough
The fermented dough has a good gloss
In the middle of the fermented dough, you can use a hole in your hand without retracting.
Then you pull out the side of the dough and you will see a noticeable honeycomb
Drain the dough thoroughly, weigh it into 3 doughs and cover it with plastic wrap for about 15 minutes.
Knead the dough into the same width as the mold
Roll one side up and finish three doughs in turn
Discharge into the mold
The second fermentation is carried out in the oven or in the fermentation tank, and a bowl of warm water is placed in the oven. The oven is fermented at a temperature of 30 degrees and fermented for 40 minutes.
Fermenting to the mold 8 to 9 minutes, the oven is heated up and down to the actual temperature of 180 degrees, the lower layer is baked for 35 to 40 minutes.
Due to the change of weather and room temperature, the fermentation can not be completely watched. It is necessary to pay attention to the change of the dough. Although the addition of 35 grams of brown sugar is basically no sweetness, there is no need to reduce the amount of sugar! In addition, the whole wheat flour has a thicker fiber, which is not very delicate. It is only the flavor of wheat and its high nutrition. The temperature of the oven must be baked according to its own oven temperature, because many computer versions of the oven are completely blackened with 180 degrees. So, in conjunction with the situation of your own oven, how to oven the fire is high, you can cover the tin foil after coloring.