How to make whole wheat soft European bread, which is healthy, nutritious and low in calories, and full when breakfast is the staple food? I bought two packages of whole wheat flour when I bought cake baking ingredients. I should have lost my IQ when I bought it, because I had never been exposed to whole wheat flour before and I couldn't eat it. I bought it to make whole wheat bread. Later, I learned that bread made of whole wheat flour is not as delicious as bread made of high-gluten flour. I even bought two bags at once! Dally for so long, has not been opened, today finally survived the sometimes long, let them show their value.

Today, I made a whole wheat bread soft European bread with whole wheat flour. I used some high-gluten flour and whole wheat flour to make it, and the taste was not that bad. I feel good! Very fragrant, light sweet ginseng seems to be salty, and it can also be made into fine noodles. This is very good for breakfast. It is nutritious, healthy and low in calories. Wechat sends a circle of friends, and everyone can really eat it.

Friends who are interested in European soft bread made of whole wheat, let's see how Mother Sun makes it! Whole wheat bread Soft European bread needs 180g high-gluten flour, 70g whole wheat flour, 25g sugar, 2g salt, 3g baking powder, 10g milk powder, 160g water and 18g corn oil.

Before the first step, bread was made of butter without salt. When we run out of unsalted butter at home, we use corn oil. Bread is delicious. Put gluten, whole wheat flour, sugar, salt, baking powder and milk powder into the washbasin.

Step two, mix the water and knead it into dough. Because the water absorption capacity of the powder is different, it should be embedded with 10-20g when draining, and added according to the situation. Pour the corn oil into the dough and knead until the corn oil is completely absorbed.

Step three, rub out the dough like washing sheets, and then roll home until the glove film is rubbed out. I rubbed it for about 30 minutes. If there is a toaster, I can use it instead. Frankly speaking, I prefer the step of wiping the glove film. It's hard to be quiet. Thought is the soul of freedom and can fly anywhere.

Step four, put the kneaded dough in a warm environment to make it mellow to twice its original size. Vent the kneaded dough, divide it into large portions with the same size, and cover it with plastic wrap 10min. Take one of the dough, roll it into a slightly larger piece with a rolling pin and knead it into a triangle. There is no special requirement for this appearance. Can also be made into other shapes. If you want a foreskin, wrap it first and then do styling there. I made two red bean stuffing.

Step 5: Put it down at the nip and put it on the baking tray. Put it in a warm environment for secondary fermentation, and the alcohol will be twice as much as the original. Draw lines with a sharp knife, play freely, feed quickly, and pose handsomely. Sift a little high gluten powder on the surface. Put it in a heated electric oven and bake at 175 degrees 15 minutes. Time and ambient temperature are for reference only, and everyone will adjust according to their own electric oven. It's soft and well organized.