All wheat toast
By VicentaLakin
The bakery version of the whole wheat toast saves the hard work of rubbing the face, without worrying that the face is not covered, as long as patience is done every step and bread is as delicious. The formula comes from love and freedom
Recipe Recommendations
- Chinese: Bread flour
- yeast 3 grams
- water
- salt 4 grams
- fine sugar 20 grams
- whole wheat flour 81 grams
- milk powder 11 grams
- butter 16 grams
Steps for All wheat toast
1
We'll mix the Chinese noodles。
2
The Chinese fermented to 3-4 times larger。
3
Prepare the material for the main panel。
4
Except for the mixing of Chinese pasta with the main pasta (yellow), which is smooth。
5
Add butter to the extension phase。
6
The noodles are covered and loose for 30 minutes。
7
Split the pasta and so on into two pieces and roll for 15 minutes。
8
The cones of the pine-separated lasagna are rolled from top to bottom and placed in the mould for final fermentation。
9
fermented to eight cents full of bakers。
10
Choosing to bake a baker for 50 minutes and contracting out a sheet of tin paper to prevent over-coloring and removing it 10 minutes (approximately 40 minutes)。
11
The whole wheat toast is ready。