How to make high-fiber germ luncheon meat buns

For those who have just entered the marriage hall, do you feel a little anxious? Since my parents prepared everything for me when I was young, now I have to do everything by myself. Do you feel uncomfortable? Especially cooking. Don’t worry, now let me introduce you to the method of making high-fiber germ luncheon meat buns.

1.121 Take out the germ soup prepared in advance

2.212 Mix 40g of germ and 130g of boiling water together, cover with plastic wrap, and refrigerate overnight. (If you are in a hurry to use it, you can use it after cooling down). Take out a box of luncheon meat and cut it into six equal portions. Cut the cheese slices in half and place half a slice of cheese on the top and bottom of each piece of luncheon meat.

3. Weigh the water, sugar, and yeast, add the germ soup prepared in advance, and stir until the ingredients are dissolved

4. Pour the high flour into the yeast water

5. Use chopsticks to mix the flour and yeast water into snowflakes

6. Beat the dough into a ball on the chef machine at level 1, then beat the dough until smooth at level 3.

7. Beat the dough until it can be pulled into a thicker film with smoother breaks

8. Add room temperature softened butter and salt

9. After adding the butter, use the second gear to beat the dough until all the butter is absorbed by the dough and it becomes a smooth dough again. At this time, switch to the third gear.

10. Continue kneading until it reaches the expansion stage (this dough is relatively wet and will easily form a film, so be careful not to over-knead it)

After reading my introduction, I believe you have a certain grasp of how to make high-fiber germ luncheon meat buns. So, start practicing yourself quickly, theory needs to be verified by practice.