Oatmeal is a coarse grain and ranked as the top ten healthy food by Time Magazine in the United States, ranking fifth. It's a pity that my mother doesn't like to eat simple oatmeal, but oatmeal does have a good effect on lowering cholesterol and sugar. Let's make a small meal bag, stick it on each small meal bag, my mother said that ash is often acceptable ~~~ In fact, the whole wheat small meal bag is still low fat whole wheat spit in BBA Secretary's prescription (see here for details: http://blog.sina.com.cn/s/blog_6d32cc9201018h0l.html), just made a small meal bag. Compared with toast, the requirements of small meal packs for kneading noodles and film are not very high, and the fermentation time is relatively short, so it is very labor-saving to make. In addition, I have optimized the operation process a bit, so the finished product is very soft and delicious, and will not feel the "thick" feeling of coarse grains. It is full of thick wheat aroma ~~ Oatmeal whole wheat small meal bag (one serving of 20cm × 20cm square baking dish):
|Whole wheat flour||98g|
|Yeast (Golden Swallow)||1g|
Making yeast. Mix all the materials in the yeast, ferment to a very swollen and foamy appearance. It can be used immediately, or it can be used after being refrigerated overnight. The flavor after refrigeration will be better. The following picture shows you the whole wheat flour of Jinmofang. The wheat bran inside is very large and clearly visible ~ I like the whole wheat flour of sauce purple.
Mix all the ingredients in the yeast and main dough except butter, and use the method of soaking and folding to make the dough automatically generate a rib structure. (The weather is hot. After folding the dough, immediately put it in the refrigerator to prevent over-fermentation)
After soaking and folding 4-5 times, take a small piece of dough to see if the film has come out. (Small meal bags do not need a very thin film, as long as they can pull out a large film basically)
After the film is out, add butter and knead to form a lump. Make a round.
No need to exhaust after the first shot is completed, directly split the round. Two points need to be explained here: first, no exhaust is required after a shot! ! Don't exhaust! ! This will destroy the structure that is hard to produce, and the dough will be automatically exhausted during the process of direct division and rounding. (This is learned from Yezi http://blog.sina.com.cn/u/1614697662) Second, because it is a small meal bag, so after splitting and rounding, you can directly put it in the baking tray for The second shot is saved, eliminating the intermediate proofing process.
Brush a layer of water on the surface of the dough, then stick the oatmeal, put it in the baking tray for the most fermentation, until the dough rises to twice the original size, and at the same time lightly press the dough with your fingers, it will rebound partly. .
180 ℃, middle layer, heat up and down, 20 minutes. If you feel that the color is not dark, you can continue to bake for 3 minutes. (Let's pay attention to the upper and lower pictures, there is no sticky oatmeal on the surface of the small meal bag. At the beginning, after I lightly pressed a portion of the rebound, the dough is still a little concave, but it bounces back after baking
It's really soft, it's still soft the next day, this should be the power of credit and poolish yeast! ! So even if I see any direct recipes now, I will convert them into poolish yeast first, so that basically any bread will be soft and delicious ~~~