Ingredients: high-gluten flour150g, whole wheat flour100g, white yogurt paste140g, and milk 60g.
Accessories: 2.5g of dry yeast, 20g of fine sugar, 3.5g of salt and 20g of butter.
Steps:
1, material photo: high-gluten flour (bread flour), whole wheat flour, dried yeast, salt, sugar, milk and butter; Protein yogurt paste (originally intended to make yogurt and dissolve beans, but too thin, afraid of waste, changed to bread).
2. Put all the materials except butter in the kneading bucket, stir at low speed to form a dough, and then turn to high speed to make a soft and smooth dough. Because there is a large proportion of black whole wheat flour, add butter softened at room temperature to moisten the dough.
3. Beat the butter at low speed so that it is completely integrated into the dough, and then beat at high speed, so that the dough is smooth, soft and does not stick to the wall of the basin. Just pull a piece of dough and pull out an elastic film, and poke a hole with a small sawtooth shape at the hole.
4. The dough is rounded and put in a big pot, covered with plastic wrap and put in a fermentation box for basic fermentation. The temperature is 28 and the humidity is 75.
5. When the dough is twice as big as it used to be, poke a hole in the top of the dough with your finger dipped in flour, without collapsing and slightly retracting.
6. Put the dough on the chopping board, pat it gently to exhaust, weigh it and divide it into 6 equal parts, knead it round separately, and cover it with plastic wrap to relax 10 minute; Roll the slack dough into an oval shape, with a 30% discount.
7. Then roll the top down and knead it into a slender olive shape, the length of which should not be longer than the hot dog mold.
8. Put four olive-shaped dough rolls in the hot dog mold, and the other two dough balls in the Hamburg mold.
9. Put it in a fermentation box for secondary fermentation at a temperature of 35 and a humidity of 85. When it is twice as large, the oven is preheated and fired 180/ 190 degrees.
10, send the green body into the middle and lower layers of the preheated oven, and fire up and down 180/ 190 degrees, 18 minutes.
1 1, this is the state of baking 10 minutes, thick and full, and beautifully colored.
12. After being taken out of the furnace, slightly shake it a few times, demould it, air-cool it on a rack and put it in a bag for storage. It can be eaten directly or sandwiched with hot dog sausages and vegetables.