Materials:
200g of high-gluten flour, 50g of whole wheat flour, 5-6g (2 tablespoons) of yeast, 0/2g of sugar/kloc (1tablespoon), 0/70ml of water/kloc (warmed to about 40℃) and 2-3g of salt (12 tablespoons).
Exercise:
1, half of high-gluten flour (100g), whole wheat flour (25g), and sugar into the basin. Yeast and sugar aside.
2. Pour warm water on the yeast and let it dissolve.
3. Stir evenly with a scraper without dry powder.
4. Add the remaining half of high-gluten flour (100g), whole wheat flour (25g) and salt.
5. Stir well.
6. Move to the panel and continue to stir the dough.
7. Knead until the expansion stage (that is, fingers can be seen when the dough is pulled to the left and right, and a large piece of extremely thin film is not needed ~).
8. Add about 4 tablespoons oatmeal and knead well.
9. Put the rounded dough into a bowl and cover it with plastic wrap for basic fermentation (about 40 degrees, about 25 minutes).
10. Use your fingers to confirm whether the fermentation is successful.
1 1. Take the dough out of the bowl, divide it into eight parts and roll it into a circle, cover it with a wet cloth and let it stand for 5 minutes.
12. Roll the dough into a circle again, sprinkle about 3 tablespoons of oatmeal on the surface and put it on the baking tray.
13, covered with plastic wrap and finally fermented (about 40 degrees for about 20 minutes).
14, put in a preheated oven, and bake at 190 for about 8 minutes. (slightly colored).
15, suitable for both hot and cold.