Ingredients: 433 grams of high gluten flour, 65 grams of whole wheat flour, 290 ml of water, 40 grams of sugar and 40 grams of butter;

Accessories: appropriate amount of floss, appropriate amount of salad dressing, 5g of refined salt and 5g of yeast.

Whole wheat fluffy bread

1

The dough with the main ingredients except salt and butter is stirred with the chef's machine at 1 for 3 minutes, then the salt is added to the third gear and the butter is added to 1 gear for 3 minutes, and then the machine is stopped.

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2

Take out the kneaded dough, put it in a container, cover it with plastic wrap, stir and ferment for 60 minutes, insert your fingers into the dough with flour, remove your fingers and keep them the same.

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three

Divide the dough into 12 pieces evenly, round it, and cover it with plastic wrap 15 minutes.

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four

Take 1 dough, flatten it, exhaust it, roll it into long strips, and apply a proper amount of salad dressing on the dough.

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five

Then spread the floss on the surface about 1cm away from the edge.

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six

Fold the two outer edges of the long side of noodles inward, roll them from bottom to top, and tighten the mouth.

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seven

Put the formed bread blanks into a baking mold in groups of 6, cover with plastic wrap, and stir for 60 minutes until the dough is full. Preheat the oven to 190 degrees. Put the toast mold into the preheated oven and bake for 35 minutes.

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eight

The bread is peeled off immediately after baking and put on a cooling rack to cool before eating.

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skill

Don't floss too much, or it will be bad for shaping.