Ingredients
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High gluten flour200g
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Whole wheat flour100g
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Milk140g
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Olive oil20g
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Egg1 pc
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Fine granulated sugar20g
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Salt1teaspoon
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Dry yeast3g
Preparation
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step 1
Put 200g high gluten flour, 100g whole wheat flour, and 20g fine granulated sugar into the main pot
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step 2
Add 3g yeast, 1 teaspoon of salt, 1 egg, 140g milk and 20g olive oil
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step 3
Start the KNEAD mode and knead the mixture into dough for 15min until large film can be pulled out
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step 4
Knead the dough into a round shape and put it into a warm humid place for basic fermentation to 2-2.5 times the size
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step 5
Knead the fermented dough to squeeze out the air, divide the dough into 3 equal parts
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step 6
Knead each part of the dough into a round shape, cover it with plastic film, and wait for 15min
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step 7
Knead the fermented dough again to squeeze out the air, roll it out and wait for 15min
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step 8
Knead and roll out the dough again, put it into the a toast box, and ferment it in the oven at 38℃ until 80% full
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step 9
Bake the fermented dough parts at the middle or lower levels for 180℃/35min
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step 10
Cover the tin paper to prevent baking paste after the dough becomes yellow, and cool them after baking is completed