Production method:
Ingredients: 290g of gluten, 290g of whole wheat flour, 75g of refined sugar, 25g of milk powder, egg 1 piece, dried yeast10g, salt10g, 350ml of water and 50g of butter.
working methods
1. Mix all the materials, knead to the expansion stage, and prepare for fermentation;
2. The first fermentation is completed;
3. Gently press the dough, exhaust the air inside, divide the dough into circles, and simmer for 30 minutes;
4. Start shaping, take out a dough, gently press the air, and roll it into an oval shape with a rolling pin;
5. Roll up from top to bottom, with the interface facing down, and hold for 15 minutes;
6. The second shaping, light pressure exhaust, longitudinal flattening;
7. Roll it up and put it into a toast mold for secondary fermentation;
8. Ferment for 8 minutes;
9. Preheat the oven for 200 and bake for 10 minute, then turn to 180 and bake for 30 minutes.