I like to eat this kind of crust, it is crunchy, the inside is soft and moist, and it is more delicious. The more you chew, the more you like to add the wheat germ. The smell is very sweet and has a hint of sweet-scented osmanthus.
Mix all the ingredients in the dough material, knead the smooth dough and continue to the expansion stage
Put on the container cover and put the plastic wrap in the environment of 25-28 degrees for basic fermentation.
Fermentation to 2 times larger
Take the fermented dough out
Weighing is divided into 4 small doughs
The round plastic wrap film is separately awake for about 20 minutes at room temperature.
Wake up the dough and squash out the bubbles
Fold the sides of the face as shown in the inward fold
Continue to fold inward at both ends
Put them in the baking tray separately
Fermented to twice the size of the environment at a temperature of about 37 degrees and a humidity of 75%.
Sprinkle a little whole wheat flour on the surface
Put in a fully preheated oven and immerse the upper and lower tubes for 190 degrees for 20 minutes.
Released to the cooling rack to cool
Please be flexible in liquids. When mixing materials, please adjust the liquid wheat germ is golden yellow granules. If you choose a brand you trust, you can use other miscellaneous grains instead. Just pay attention to the water absorption and the taste will be different. Oh~~ with osmanthus honey or sugar osmanthus