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Ingredients
| 8 g | salt |
0 kcal
|
| 380 g | Wheat wholemeal flour |
1,288 kcal
|
| 15 g | maple syrup |
40 kcal
|
| 20 g | Wheat wholemeal flour |
68 kcal
|
| 7 g | yeast, dry |
23 kcal
|
| 200 g | water |
0 kcal
|
| 100 g | water |
0 kcal
|
Nutrition values | per serving Nutrition values are computed estimates based on public databases (USDA, Open Food Facts, BLS) and may differ from the actual values. They do not replace medical or dietary advice.
| Weight | 61 g |
|---|---|
| Protein | 4 g |
| Fat | 1 g |
| Sugar | 1 g |
| Salt | 1 g |
Prep
Tangzhong aus 20g Vollkornmehl und 100g Wasser herstellen (3 Min/70°C/Stufe 3). Alle Zutaten außer Salz vermengen, 20 Min ruhen lassen, Salz zugeben und 3 Min kneten. 60 Min fermentieren, formen, 2. Gare abwarten. Bei 220°C 10 Min, dann 200°C 25-30 Min backen. Auskühlen lassen.
