Health benefits
Butter: activates blood circulation and removes blood stasis
Ingredients
High-gluten flour ( 160g ) | Whole wheat flour ( 40 grams ) |
Sugar ( 10 grams ) | Salt ( 4 grams ) |
Yeast ( 2 grams ) | Water ( 116 grams ) |
Butter ( 16 grams ) | High-gluten flour ( appropriate amount ) |
How to make whole wheat soft French buns
1. Mix the yeast and water and let it sit for a while, then pour Add the flour and mix quickly and let it sit for five minutes (resting will help the flour absorb water and facilitate the formation of gluten, which can make the film come out faster).Do not leave it for too long, as it will ferment excessively.
2. Knead the dough until a thick film can be pulled out, add butter, and continue kneading until it can be stretched.Pull out large pieces of film.
3. Knead into balls and ferment at room temperature until doubled in size, divide into six portions and roll into balls.Ferment for 15 minutes in between.(Be sure to cover with plastic wrap) Shape into an olive shape and place on a baking sheet.
4.Put it on the top shelf of the oven.You don’t need to open the oven.Place a large bowl of hot water at the bottom.Water increases temperature and humidity.Ferment until doubled in size, sift the flour as you like and decorate (you can also sprinkle nothing)
5.Preheat the oven to 180 degrees and bake for about 30 minutes.You don’t need to cover it with tin foil in the middle, and the wheat color will be more beautiful when baked.
Tips
This dough contains a lot of water, so it will be very sticky at first.The more you knead it, the smoother it will become (you don’t need to worry about machine kneading).If you feel it is sticky and difficult to shape, you can sprinkle a small amount of hand powder to quickly shape it.
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