Hydrangea Whole Wheat Bun
Overview
I have long wanted to make this beautifully shaped bread. I continue to exert my energy in kneading the dough by hand and vow to be a chef with an iron arm. In fact, I am not as exaggerated as I said. I just feel that every time I make bread, I use this machine and that machine. After the work, I have to wash a lot of things. Anyway, the amount of dough is not large, and it is quick to knead it by yourself. You can also take the opportunity to exercise, so why not do it.
Tags
Ingredients
Steps
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Mix the high-gluten flour, yeast, white sugar, and warm water in the auxiliary ingredients, and put them in the refrigerator to ferment at low temperature overnight.
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Pour whole wheat flour on the table, add milk, eggs, water and fermented dough and start kneading.
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Knead the dough until a thick film can be pulled out, add butter, and continue kneading until a paper-thin film can be pulled out, then stop kneading.
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Round into a bowl and place in a warm place for the first fermentation.
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When the hair has risen to 2-3 times its original size, take it out and rub it to release air.
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Divide into small portions, roll into strips, and ferment for 15 minutes.
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Take three dough sticks, roll them into long and thin strips, and pinch one end together.
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Braid it into a big braid and tighten the ends.
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Go around in a circle.
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Pass one end through the middle and close it at the bottom.
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Place on a baking sheet for secondary fermentation. When it has doubled in size, brush with egg wash, sprinkle with sesame seeds, and place in a preheated oven at 165 degrees, middle layer, with upper and lower heat for 40 minutes.
