[method]
1. Dissolve the dry yeast in 5 times 30 ° C warm water (within the portion), mix the salt, fine sugar and the remaining water to dissolve.
2. In addition to the cream, mix all the other materials together into a dough, add the cream after the light is bright, and when it is smooth and not sticky, and the dough texture is soft, the basic fermentation can be carried out for 1 hour.
3. Divide the dough into 100 g each, and then let it stand for 10 minutes after being rounded. Then the rod is opened and rolled into an olive shape, and the final fermentation is carried out for 30 minutes.
4. Apply a layer of protein solution to the surface of the dough. After the grains are mixed, you can put them into the oven. The above fire is 200 ° C, and the fire is baked at 160 ° C for about 15 minutes.
[Remarks]
Cereals can be used in whole grains or in the form of cereals.