Preparation materials: Russian flour, clear water, butter, bread flour, milk powder, whole wheat flour, white sugar, eggs, high-sugar tolerant yeast and salt.

1. Raw materials of the main dough: medium-sized dough, milk powder, Russian flour, sugar, butter, salt, eggs and whole wheat flour.

2. Put the medium-sized dough, sugar, Russian flour, milk powder, whole wheat flour and eggs into the bread bucket and start the kneading procedure.

3. When the flour is agglomerated, add salt and continue to knead the flour.

Fourth, when the dough can be pulled out of a thick film, add butter and continue to knead the dough.

5. When the dough becomes smooth, take it out of the bread barrel, round it, put it in a basin, cover it with plastic wrap and ferment at room temperature.

6. When the dough is fermented to twice the size, move it to the panel and rub it to exhaust.

7. Divide the big dough into 20 small doughs, knead them round, and let them stand for 10 minute.

Eight, take out a small dough, use a rolling pin or palm to vent the gas in the dough, and then knead it into a circle, and the rest of the small dough will do the same.

Nine, put the bread blanks into the baking tray.

10. Ferment to twice the size, take out the egg brushing liquid, preheat the oven, heat it at 175 degrees, and lower it at 175 degrees. After preheating, put the baking tray in the oven.

Eleven, the upper and lower fire 175 degrees, baking for 28 minutes.

Twelve, after the end of the time, take it out and let it cool.

Flour classification

1, standard flour to make biscuits and fried dough sticks. Standard flour is a kind of medium gluten flour. The pasta is soft but chewy, so it is suitable for making sesame cakes, pancakes and fried dough sticks. The color of pasta made of standard flour is a little black, although it is not as good-looking as snow pollen and Fuqiang powder, but the wheat bran content is higher, which helps to increase the intake of dietary fiber.

2, Fuqiang powder to make buns, pies. Fuqiang flour is a kind of medium gluten flour, which is ground from the core of wheat. It is fine, with high gluten content, less impurities, whiter and better taste. It is suitable for making pasta such as steamed buns and pies. At present, there are some fortified rich powder on the market, mainly adding vitamins and minerals beneficial to human health, such as B vitamins, calcium, iron and zinc.

3. self-raising flour, steamed bread with low gluten flour, and flower rolls. Self-raising flour is a kind of medium gluten flour, which is flour with leavening agent added, so there is no need to add any leavening agent to make dough food. With warm water and flour, the fermentation speed is very fast, only ten minutes. Therefore, if you want to steam steamed bread and rolls, self-raising flour is the best choice for busy office workers. However, from the nutritional point of view, it is best to add yeast to the low-gluten flour for fermentation.

4. High gluten flour and jiaozi flour are used to make jiaozi and noodles. Noodles pay attention to gluten and taste, and the gluten content in high-gluten flour is the highest, so the noodles made are the most chewy and not easy to be soft and rotten when cooked. The dumpling skin made of jiaozi powder is tender and smooth, which is not only easy to roll, but also not easy to rot when cooking jiaozi, and jiaozi is not easy to stick together after cooking.

5, whole wheat flour to make whole wheat steamed bread. Whole wheat flour is a kind of medium gluten flour, which contains wheat bran. The coarser the ground whole wheat flour, the more bran it contains. The taste is rough, but the wheat is rich in flavor and nutrition, which can control blood sugar and lower cholesterol. Not only can you make whole wheat steamed bread, but you can also mix it with mung bean noodles and red bean noodles to make two-sided cakes. This method of eating coarse grains carefully has a changeable taste and is helpful for gastrointestinal absorption.

6, snow pollen is the whitest and sells well. Snow pollen is the finest and whitest, and steamed bread and cooked jiaozi are very attractive. However, due to the fine processing, the nutrition is also lost, so we can put more vegetables in the dumpling stuffing to make up for this deficiency.

7. Wheat core powder is the most common. Wheat core flour is made by grinding the endosperm in the central part of wheat, which is the highest quality flour with the highest precision. The finished product has smooth surface and smooth taste. Steamed bread, jiaozi, steamed buns, noodles, pancakes and other family pasta can be used, with good versatility.

The above contents refer to People's Daily Online-How to choose flour for making pasta.