The ice is full of wheat toast
By VicentaLakin
IT WASN'T INTENDED FOR THE WHOLE WHEAT TOAST, AND IT WAS MADE LAST NIGHT, THINKING THAT WHATEVER TOAST COMES UP IN THE MORNING IS GOOD. IT WAS ONLY IN THE MORNING THAT THE CABINET WHERE THE FLOUR WAS STORED HAD TO OPEN AND LOOK AT THAT LARGE PILE OF WHEAT FLOUR AND ADMIT THAT IT WAS A FOOD THAT NEEDED TO BE CONSUMED AS QUICKLY AS POSSIBLE. IT'S NATURALLY SOFT AND WELL ORGANIZED. THIS TOAST IS TWICE AS GOOD AS THE WHOLE WHEAT TOAST I'VE DONE BEFORE, SOFTLY SILKED TISSUE, CHEWING IN MY MOUTH, EVEN SOFTLY AND FRAGRANCELY, THINKING I MADE ICE LAST NIGHT。
Recipe Recommendations
- high-gluten flour 100 grams
- qingshui 100 grams
- yeast 1 gram
- whole wheat flour 100 grams
- salt 6 grams
- fine sugar 25 grams
- milk powder 12 grams
- butter 25 grams
Steps for The ice is full of wheat toast
1
THE WATER IN MATERIAL A IS MIXED WITH YEAST, THEN A HIGH-STRENGTH FLOUR IS PLACED IN A, EVENLY MIXED WITH CHOPSTICKS, AND FROZEN WITH FERMENTATION IN THE FRIDGE SAFE
2
It's fermented 3-4 times
3
EXCEPT FOR BUTTER FROM MATERIAL B, WHICH IS PLACED IN A BREADBOX BARREL IN THE ORDER OF FIRST LIQUID POWDER
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AND PUT THE A ICE IN THERE AND START A META-PROGRAM
5
After the 20-minute procedure, the dough can pull out a rough film
6
PUT THE BUTTER IN MATERIAL B AND START A FACE-TO-FACE PROGRAM
7
After the second and pasta process, a small section of the face was checked, and it was possible to pull out a large, even film, which was at the stage
8
Put back the dough on your hand, round it up, put it in the toaster for fermentation
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2-3 times larger
10
Take out a flat split of three points and roll over the membranes for 10 minutes
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When you're awake, pick up a face that's elliptical, flips over, folds right and left into the middle
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Then do the other two. Cover the membrane again for 10 minutes
13
It's so loose, it's so thin
14
From the top to the bottom
15
And then three, the oven, the oven, a bowl of water on the ground floor, and the pasta on the second floor, and a second fermentation
16
Two to nine, take it out, cover it up. When the oven is preheated at 180 degrees, the toast is placed on the bottom of the oven and turned to the fire at 165 degrees for 38 minutes. When you're out of the oven, you'll fall light, and then you'll disembowel, and you'll be able to pack
17
It's fine and softThe ice is full of wheat toast Make Tips
Tips: 1. The butter in the recipe can be replaced with an equal amount of olive oil for a healthier option. 2. Reserve 5-10g of water and add as needed depending on the dough's absorption. 3. Adjust the baking temperature according to your own oven. 4. The water in the recipe can be replaced with milk.