Whole wheat flour is rich in vitamins B1, B2, B6, smoke acid (ie vitamin B3), calcium, iron, zinc and other trace elements, which is the most nutritious flour in the market. Because the flour contains smashed bran, the taste is rougher than the average flour, but the wheat is more intense and healthier.
Knead all the materials except butter into a smooth dough, add the small pieces of butter to the full stage, and put the base in the warmth to 2 to 2.5 times.
The vent was taken out, the dough was divided into 3 equal portions, and the plastic wrap was slid for 15 minutes. Take a portion of the dough into an oval shape, turn it over and roll it from top to bottom into about 1.5 turns, and roll 3 portions of the dough for 10 minutes.
For the second time, take a loose dough and grow it into a strip. After turning over, gently roll it up from top to bottom and roll it into about 2.5 circles.
3 pieces of dough are separately rolled into a 450g toast box
Fermented in warm place to 9 minutes full
Brush the egg on the surface and place it in the preheated oven for 180 minutes on the lower layer for 40 minutes.
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