Hot seed: as follows High-gluten flour 25 grams
Whole wheat flour 25 grams Salt 1g
Boiling water 60 grams Ingredients
High-gluten flour 250g Whole wheat flour 250g
High sugar resistant dry yeast 5 grams Honey 44g scoop
Eggs 60 grams Water 330g
Salt 8 grams Butter 25 grams
All permed species
How to make whole wheat snack buns #primary and middle school students nutritious meal#I love making bread 50% Illustration of how to make whole wheat snack buns 1

Step 1

How to perm seeds: Put the powder + salt into a bowl, add boiling water and stir quickly to form a dough, then cool and refrigerate for later use. #primary and middle school students nutritious meal#I love making bread 50% Illustration of how to make whole wheat snack buns 2

Step 2

In addition to butter and yeast, the dough ingredientsAdd all ingredients except the butter into the bucket of a chef's machine and knead until a thick film forms. Add butter and yeast and knead until fully expanded. #primary and middle school students nutritious meal#I love making bread 50% Illustration of how to make whole wheat snack buns 3

Step 3

The glove membrane can be stretched out. The stretched membrane should be elastic and stretchable, and the edges of the holes should be smooth. #primary and middle school students nutritious meal#I love making bread 50% Illustration of how to make whole wheat snack buns 4

Step 4

Roll the dough into a round and let rise in a warm place until about doubled in size. ‼ Dip your hands in flour and poke holes so they don't collapse or shrink back. #primary and middle school students nutritious meal#I love making bread 50% whole wheat snack bag recipe illustration 5

Step 5

Take out the fermented dough, press lightly to deflate, divide into 14 portions, roll into balls and rest for about 15 minutes. #primary and middle school students nutritious meal#I love making bread 50% Illustration of how to make whole wheat snack buns 6

Step 6

Take a piece of loose dough and pat it flat gently, turn it over and arrange it into a long strip, roll it up from top to bottom, pinch and tighten it, and arrange it into a football shape. ‼ Note that the light side is facing out at the end. #primary and middle school students nutritious meal#I love making bread 50% Illustration of how to make whole wheat snack buns 7

Step 7

Place them on the baking sheet one by one, put them in the fermentation box, and ferment them at a temperature of 32 degrees and a humidity of about 75%, about twice in size. ‼ ️The oven temperature is set to 180 degrees up and down to preheat in advance. #primary and middle school students nutritious meal#I love making bread 50% Illustration of how to make whole wheat snack buns 8

Step 8

Squeeze the softened butter into the cut edges of the fermented bread, put it into the preheated oven, and bake at 180 degrees for 18 minutes. #primary and middle school students nutritious meal#I love making bread 50% Illustration of how to make whole wheat snack buns 9

Step 9

After taking it out of the oven, place it on a drying net to cool, then put it into a fresh-keeping bag and seal it for storage.#primary and middle school students nutritious meal#I love making bread 50% Illustration of how to make whole wheat snack buns 10

Step 10

tasty Whole Wheat Meal Packet Cooking Tips

♨Thinking: 1️⃣When kneading the dough, please be sure to reserve liquid for adjustment, and adjust flexibly according to your actual situation. 2⃣The oven must be fully preheated. The oven must be preheated in advance before the bread is fermented. 3⃣Put the yeast later to prevent early fermentation during the kneading process. In order to control the noodle temperature in the hot summer, you can use ice buckets, ice ingredients, refrigerated instant noodles and other methods to control the noodle temperature. 4️⃣The surface temperature of the beaten dough should be controlled at 25-26 degrees and should not exceed 28 degrees. 5️⃣The time and temperature in the recipe are for reference only, please adjust flexibly according to the temperament of your own oven. 6️⃣The cut should be slightly deeper, and the butter squeezed into the cut can be omitted.