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1
Weigh all the ingredients and set aside. Pour into the Gobic u10 detachable dough mixer and stir until 60% into the butter. -
2
As shown in the picture, whole wheat bread cannot be beaten for too long as the tendons will break. -
3
Put it into the Gobic F150 fermentation box at a temperature of 28 and a humidity of 70 and let it rise for 40 minutes, take it out and divide it into small balls. -
4
After resting for 20 minutes, roll it into an olive shape, then into a trapezoid shape, and roll it upwards, as shown in the picture, to wrap the grains. -
5
After closing the mouth, rub both sides to make them longer, and let them rise again for half an hour. -
6
After proofing, spray water on the surface and sprinkle with chopped grains. -
7
UKOEOE7002 is baked in the oven at 220 degrees for 18 minutes. -
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8
The coloring effect is great.