Red sugar, full of wheat toast
By VicentaLakin
It's probably the softest toast I've ever done so far, baked bread up to about a half of the toast box, and the super softie, with the seals kept very soft until the third day, and the square came from Niko, and I replaced it with red sugar without black sugar, half of the whole wheat powder, and it feels healthy。
Recipe Recommendations
- high powder 150 grams
- whole wheat flour 150 grams
- milk powder 4 grams
- water 199 grams
- yeast 4 grams
- butter 22 grams
- brown sugar 40 grams
- salt 3 grams
- sweetening
- baking
- several hours
- ordinary
Steps for Red sugar, full of wheat toast
1
The raw materials were evenly mixed with butter and yeast and were released for more than 30 minutes. And start rubbing it into an extension。
2
Add yeast and soft butter to it。
3
Scratch it to the full and take a little noodle view。
4
Put it in the warmer place and cover it with film or wet fermentation。
5
It's twice as big。
6
It is then divided into a three-degree rolling circle and loose for 15 minutes。
7
Take a round, fold。
8
It's long and thin, and it's sealed from the top。
9
Into Tusk。
10
The oven fermented the upper layer, with a bowl of hot water in the lower layer, to nine。
11
The surface is painted with an egg fluid (which I replace with butter and milk mixed)。
12
The oven is about 40 minutes in the lower layer at 180 degrees, and the surface is covered with tin paper in a timely manner, depending on the colour。