Recipe introduction
It used to be better to make whole wheat bread with four-fifths of high-gluten flour and one-fifth of whole wheat flour. This time, try to make whole wheat bread with whole wheat flour. It will taste a little rough, but it will be healthier. When the whole wheat bread is ready, I will slice it and freeze it in the refrigerator. Every morning, I will take out two pieces to thaw at room temperature, then fry some mushrooms or asparagus while thawing, add a boiled egg or fried egg, sometimes add a little fried bacon, and finally add a little fruit and milk, so that I can make a healthy breakfast. Whole wheat bread and eggs have the same breakfast every day, vegetables and fruits can be refurbished frequently, and milk, yogurt and cereal are mixed. I like this kind of breakfast very much. It's fresh and not greasy.
material
500g whole wheat flour, 20g fine sugar, 8g salt, 8g yeast powder, 20g olive oil, 50g eggs and 250-260ml water.
working methods
1. Put all raw materials except olive oil into the bread maker in the order of water, sugar, salt, eggs, flour and yeast powder, and start the dough mixing procedure. When the dough is dough-bound, add olive oil and continue stirring until the dough mixing procedure is finished (one dough mixing procedure lasts for 20 minutes). Because it is whole wheat flour, it is not necessary to knead it to the expansion stage, as long as the surface is smooth;
2. Put the combined dough into a fresh-keeping bag, seal it, and ferment it to two or three times the size at room temperature;
3. Take out the fermented dough, divide it into equal parts, round it, and relax it for about 15 minutes;
4. Roll the dough blank into a rectangular sheet, turn it over, roll it into a cylinder, and tighten the seal;
5. Dip the rolled cylindrical dough embryo in flour, put it in a baking tray, cut the exit with a knife, cover it with plastic wrap, and put it in a warm place for fermentation for about 60 minutes;
6. Preheat oven, middle floor, 190 degrees, 30 minutes.
7. Take it out immediately after baking, air it to a slight temperature, slice it, put it in a fresh-keeping bag, put it in the mouth, put it in the freezer, and eat it after thawing at room temperature. It can also be baked in an oven or fried in a pan.
skill
Whole wheat bread itself will be a little rough to eat, and it will soon age and harden at room temperature, so it is a good idea to put it in the freezer of the refrigerator. You can eat breakfast for one more week at a time, with some vegetables, breakfast cheese slices, eggs, ham and fruit, which is a healthy and nutritious breakfast.
Making Soft and Healthy Meal Bags with Warm Spring —— Oat Brown Sugar Longan Bread
Recipe introduction
Oatmeal is a very healthy food. A bowl of milk cereal is a very good choice for breakfast, but I prefer to add it to flour to make oatmeal steamed bread or bread. Steamed bread or bread with oatmeal will be super soft, so soft that it will feel soft when pressed, but when the hand is taken away, the bread will slowly bounce back. Unlike the bread sold in the shop outside, it is soft and has no elasticity at all. Poke it with your finger, it's a pit, and you can't bounce it back. The bread outside is really incomparable with the bread made by yourself, which is beyond the understanding of people who can't make bread themselves. This kind of bread is not particularly demanding on the degree of kneading, as long as it is kneaded into a thick fascia state. If you knead the dough by hand, it will be fine. I always use a bread machine to make bread, because the dough for making bread is wet and sticky, and I hate the feeling of flour sticking to my hands. When the rice dumplings are just baked, the skin is crisp, but the core is extremely soft, and the skin will become soft after cooling. This is a very simple and easy-to-operate health package.
material
High flour 160g, oatmeal 40g, brown sugar 20g, salt 3g, water 140g, dried longan 20g, yeast 4g, butter 15g.
working methods
1. Preparation: Rinse dried longan slightly with water, soak it in warm water for 20 minutes, take out dried longan and drain it, and put the brown sugar into the water soaked in dried longan.
2. Put all the materials except butter and dried longan into the inner barrel of the bread maker in order of water, salt, sugar, flour and yeast powder to start the dough mixing function; After kneading dough face to face (about 10 minutes), add butter and continue kneading dough until the kneading procedure is finished; Start the dough mixing program again (20 minutes), and put the soaked dried longan in the last ten minutes until the dough mixing is over;
3. Take it out and put it in a pot, cover it with plastic wrap, and put it in a warm place (about 26 degrees) for fermentation to double the size;
4. Take out the dough and round it, and relax for 10- 15 minutes;
5. Roll the dough into a circle to form an olive shape;
6. Finally, put it in a warm place to ferment to twice the size, sprinkle with high flour, and cut the surface of the bread with a sharp blade;
7, oven preheating, 180 degrees, middle layer, 22-25 minutes.