Whole wheat toast -- real high fibre loss. Package

By VicentaLakin

Whole wheat toast -- real high fibre loss. Package
There is now a growing focus on health, and foods with wheat and groceries are bound to be hot. But there are no good merchants everywhere, so many so-called whole-wheat foods are just caramel. This whole wheat toast is fermented in Chinese, tastes better than bread made directly. Low sugar oil is the first healthy bread of three heights and diet. What are you waiting for? Scroll down the box and do it。

Recipe Recommendations

Steps for Whole wheat toast -- real high fibre loss. Package

  • Make Whole wheat toast -- real high fibre loss. Package step 0
    1
    75g wheat flour mixed with water 65g immersed for more than three hours, so it softens up
  • Make Whole wheat toast -- real high fibre loss. Package step 1
    2
    175g high-strength flour and 112g water and 3g fermentation
  • Make Whole wheat toast -- real high fibre loss. Package step 2
    3
    Room temperature 25 degrees fermented to about three to four times the size (generally more than three hours, not twice the size of three to four times your correct hearing, which is necessary for Chinese fermentation)
  • Make Whole wheat toast -- real high fibre loss. Package step 3
    4
    It's like a beehive. It smells like alcohol. It means the fermentation is in place
  • Make Whole wheat toast -- real high fibre loss. Package step 4
    5
    Then we mix the soaked whole wheat powder, sugar, salt and fermented Chinese noodles
  • Make Whole wheat toast -- real high fibre loss. Package step 5
    6
    Oil after reference to squares (hand-painted or bakery-painted) to full phase, 30-40 minutes static
  • Make Whole wheat toast -- real high fibre loss. Package step 6
    7
    Split the noodles into three equals and roll for 20 minutes
  • Make Whole wheat toast -- real high fibre loss. Package step 7
    8
    Toast-based tusks
  • Make Whole wheat toast -- real high fibre loss. Package step 8
    9
    9. Warm and wetting places (the ability to place a bowl of hot water in closed spaces such as microwave ovens or ovens to make moisture, the most appropriate and accurate stability is appropriate at about 38 degrees, and the temperature cannot be too high, if the oven has an fermentation function that allows for fermentation and a bowl of hot water to ensure humidity) have reached the end of the mould by 8-9 minutes, at varying times depending on the temperature and the amount of yeast in the formulation, and the second awakening of the general toast is 60-100 minutes. (If less yeast are lower, it takes longer, whichever is 8-9 full)

    • Recipe Categories

    Recipe recommendation