Black Myth: Wukong Tightened Bread
A homemade recipe for Black Myth: Wukong Tightened Bread, combining high-gluten flour, whole wheat flour and yeast; baked until golden and fragrant. Great for beginners and experienced home cooks alike.
Instructions
- 1
Prepare the ingredients.
- 2
Pour all the ingredients into the container.
- 3
After mixing evenly, knead into a smooth dough.
- 4
Ferment for about 45 minutes.
- 5
Take out the dough, press to release the air, and roll it into a 45-centimeter long strip.
- 6
Apply a layer of oil on the surface of the mold, gently wrap the dough around it, and spray a little water at the closure.
- 7
After connecting, each one is rolled up separately for easy fastening.
- 8
Preheat the oven to 200 degrees and bake for 20 minutes, then brush the surface with a layer of egg wash and continue baking until the surface turns golden brown. Remove and let cool before unmolding.
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Ingredients
Main Ingredients
- High-gluten flour50 g
- Whole wheat flour20 g
- Yeast1.2 g
- Clear water65-75ml