Ingredients: high gluten flour140g;
Accessories: 40g whole wheat flour, corn flour 10g, 2 tomatoes, half Chinese cabbage, tempura 1 bag;
Seasoning: salt 3g, sugar 10g, dry yeast 3g, water 120g, vegetable oil 6g and mushroom (sauce) 3g.
working methods
1, all materials are agglomerated and fermented in a warm place to double the size;
2. Divide into 6 parts after exhausting, and ferment in the middle after rounding 10- 15 minutes;
3. After exhausting again, knead round, spray water, coat with corn flour, discharge into baking tray and ferment for 40 minutes;
4, 190 degrees, upper and lower fire, baking 15-20 minutes;
5. Slice scallops and fry until golden on both sides. Slice the tomatoes and tear the lettuce into chunks.
6. Cut the whole wheat bun, spread it with sauce, and add lettuce, tomatoes and scallops.
Extended data:
Whole wheat flour refers to wheat flour containing its outer bran, so that the ratio of endosperm to bran is the same as that of raw wheat, and it is used to make whole wheat bread and cakes.
Whole wheat flour is a product made of whole wheat by grinding and sieving (grading with appropriate particle size), which retains the same proportion of endosperm, bran and germ as the original whole wheat. Whole wheat flour is rich in nutrition and is a natural and healthy nutritious food. When the whole wheat flour is rubbed in the palm of your hand, you can see that there is crushed bran in it, which tastes rougher than ordinary flour and has a stronger wheat flavor.