Among them, corn flour is the best to buy, and the middle four kinds of flour are all bought from Wanjia Supermarket, which was sent by my hometown of wheat bran.
If you can find other miscellaneous grains powder, you can also add it to DIY:)
The recipe is based on the "best-selling bread selection" without sugar. The original recipe used maple syrup, and I used homemade syrup left over from Mid-Autumn Festival to make moon cakes:)
Raw materials:
A. 295g of high-gluten flour, 55g of self-made miscellaneous grains flour, 3g of salt, 55g of syrup and 4g of yeast powder,
B.200 grams of water
C. butter 15g
Exercise:
Knead 1. Knead A+B into a smooth dough, then add C and knead for 5- 10 minutes.
The miscellaneous grains in the dough, especially the bran, will affect the film formation, so this kind of bread does not need to be film-formed, and it will taste better after kneading for a while.
2. Put it in a warm place for basic fermentation until it is about twice as big.
Step 3 split up.
Cover with plastic wrap and ferment for 10 minute (this step can be omitted).
4. Plastic surgery: making buns.
5. Finally, ferment for 30-45 minutes to double the volume.
Now I like to do the final fermentation in the oven. I put the water on the baking tray, preheat it for 40 degrees, and put the bread in it. After putting it away, there will be a "ding" reminder.
6. Scratch the surface with a sharp knife and spray some water on the bread surface before entering the oven.
200 degrees, fire up and down for about 20 minutes.
A sharp knife can be an art knife, a special bread maker, or, like me, a shaving blade. )
Getting angry for the last minute or two can make the surface more beautiful.